Cookery Bancroft Beane Benson sen Benson jun [Bull?ck] + child Cooper Davis Darvill [Epres] Evans Howke Greenway Griffith Holmes + Hall Hutchinson Henderson Harvey + Joyce Jenkin + King Lawrence Lamb Moore Matchin Mitchell Moores S. Parker J. Parker R. Parker Rogers Russell Reece [Scundrett] [Saville] Sion Simpson Swayne Stricke Shipley Shornton [Sa?] Williams R. Williams Washington Willis + Wilson Walker To make a beefe pye Tak a surloyne of beefe and tak out the bones and sinnews then beat the flesh very well with a rouling pin tak 3 pounds of beefe suett shred it very small with sum time winter savery leek blads marjoram & pennyroyall in corporate all thes very well in sheepes blood seasoned very high with peper & salt put the beefe in to sum deep thing that it may be covered with the aforsad in greadants stufe it with sum parsaly and let it ly all night in [illegible] pickle & in the morning put it in to your pye it will take 6 ours baking when [illegible] put into it 2 good ladles full of [gravy] shak it well in the pye so serve it up A dish of a calfs head to [illegible] could, Take a calfe head parboyle it a little then mince it very small tak a good handfull of hearbs & mince then very small a little marrow finely shred & mix them all together then tak a pint of whit wine vinager to them & let it stand all night then put it into a cloth & tye it pritty hard & give it a boyle & when it is could slice it & eat it with oyl & vinagar an orange pye Take oringis & core them & [illegible] them & [illegible] them well & par them very finly then steepig them in cold water 2 or 3 days changing the water every day then putt them into a cloth & putt them into a kettle of watter leting it boyle first & let them boyle till thay be tender shifting the water if thay be bitter then tak pipings & boyle them [to pap] & whit wine & suger fil up the oringes full of this pap & put up the open end of the oringis downward with great stor of suger in the pye which must be 4 ours in the oven then take the juce of 3 or 4 oringis & suger with it & put it into the pye with a [illegible] & shak it well together & let it stand to be could and it will jelly if it be right To pickle frish herrings wash & clean the herrings & lay them in a pot that that is pritty brod then strew on them a good quantidy of salt & pepper & Jamaca pepper mace nutt meg & peper is enough clofes beat small then lay another lare of herring then strow on more seasoning then more herrings etc. doe till you have dun all [you] will doe then fill [illegible] up [illegible] ale vinager [then] cover [illegible] [illegible] it will tak 6 ours [illegible] they will keep a quarter of a year you must cut of the [heds] an oynt ment for the [illegible] of one in the [rickets] take of the leaves of common wormwood leser centory; whit hore hound; germander scordinn coman calamint fever fett meadon saxifrag St Johns wort goulden rod wild time mint sage rue cardus bennidictus penney royale southern wood camomile tansa & lily of the valey all freshly gathered & chopt of each one hand full: hogs lard four pounds sheeps tallow too pounds, clarrit wine a quart Let them stand twelfe ours soaking on hot ashes in an earthen vessale then boyle away the moyster and afterwards strane them for an oyntment with which anoynt the belley & the parts under the short ribs & also the [limes] every morning & evining for 30 or 40 dayes or [illegible] the child recovers for stanching ableding of the nose dip a pece of linin cloth 4 times duble in water in which salt prunelle hath [bere] dissolved and squeezing it alittle appl it to the neck behind & on both sids of the limes in a day to stop the bleding of a wound Tak the whitts of 2 or 1 egg and beat it well with oyle [armarick] and dip [illegible] downe in it and bind it up the wound and it will stop it if any thing will [illegible] it [illegible] diped in the sam [illegible] then [illegible] an admyrable remedy for a rume in the eyes tak 3 eggs & boyle them very hard as [illegible] them cut then, exactly in halfes and tak the yoalks out keep the whitts hole & put in to the hollow of the whitts sum roman vittrill well beat then clap the 2 halfes to gether & [illegible] the eggs upon a pece of muslen at any other linin that is very thin & set the egs up on one end in sum small earthen thing & set it down into a celar or sum other very coule place & in 12 oures louck at it and thear will be a water com from them pouer it into a [illegible] [illegible] & at night when you go to bed your eye lids being shutt anoynt your eyes, the nex morning wash in them too much for it is a sharp [illegible] well with fare water & it will dri up the rume anoynt the eyes not to [illegible] for [illegible] [illegible] sharp your eye being shutt [illegible] [illegible] and anoynt it over the lid [illegible] a sore throat a very good meadcin for a sore throat take hogs [illegible] new [dun] dipted in vinegare applied outwardly to the throat as quick as may be this hath dun very great cures the plaugewater tak egremony worm wod scabias salinain sage sorrill balme mugwort dragons pennyrial fetherfew burnet gras motherwort cardius bennidictus angelico bettoney turmentill merrigoulds of each of thes halfe apound with elicomany roots swet fenele seeds carraway seeds anisseeds pancies of each one ounce: bras the seeds: & chope the earbs small & steep them in agallone of whitt wine & a quart of sack 7 dayes stering them every day then still them in acould still & mix the firs & second runing to gather. Another sort plagu water tak saladine rosmary & balme red sage mugwort worm wood clarigon scabies egremon angelegco betony pimpernel adders tongs turmental earbs & roots carolus centory rosa solas [bornet] of each of these apound gentian zeduary of each halfe an ounce put all those into a great pot & let them infeus in whit wine 3 dayes & 3 nights stoping it cloce then still it for your youse the longer it is kept the beter A powder to increace [illegible] pain take the livor of an ele with the light [illegible] to dry it in an oven [and] beat them to [pouder] and [illegible] it and keep it dry for your youse tak as much as will ly upon a sixpence or [illegible] in cinnimon water or [illegible] and it will do [good] To make surfet water To a gallon of anosed water a pint of popie water: a pound of red popie the black cut out: a quarter of a pound of dates: 2 ounces of [red] rose leves dryed: an ounze of maregold flowers: an ounce of sweete margorum: 4 ouns of clove gilleflowers: 2 pound of reasons of the sune stoned a pound of lofe sugar: an ouns of [mace] an ounce of nutmegs: an ouns of liquoris: 6 cloves: put all those into a glass vesall clos stoped & stopt & stir it once a day altogether till they be stoped 14 dayes then strane it out through a fine straner and put it up in glases & hang a bag of [illegible] in every glas Gascoyne pouder [illegible]: white amber, white corall pearles crabs eyes: hart horn an ouns [illegible] stone an ouns the tip of the black [clane] of crab gathered in June when the sun & moun are in Cancer, [illegible] pouder all generally & very finly: then mix all together with hart horne jalap: & sperit of wine or balme water & a litell safron so form litel round bales, dried in a viall glass with a temporat fire dose a gr 6 or 7 ad 12 to [illegible] to infants & children a gr 3 ad 6 [illegible] [illegible] [brayed] with suger and put in it as good as [amber] [illegible] To mak the Gaskins powder tak of [raged] pearle, of red corall of crabs eyes of harts horne, of whitt amber each of this a lik quantity beat them small in an iorn morter, tak so much [illegible] of crabs claues the black of them a smuch as of all of them for it is the chefe in greadiant pick them & wip them very clean beat them into very fine powder this dun mix them all to geter when weighed in an iorn morter untill thay be all as one then searce them all to gether againe so with the jeley mad of harts horne wher in must be sum saphire stone in feused mak it lik past with continuall beat in then roule then up in balls in the palme of your hand & when thar dried put them up in a box this powder may be taken in small bear or in any distilled water at one time you may take 8 or 10 granes or in the higest extreme & more when you tak it must be finely powdered a child may tak it in ales quantyti a recept for on in a consumtion tak a pint of red roas water & a pint of the best mallygoe sack mix those togather & [disal??] quarter of apound of browne suger candy in the water [illegible] three times a day tak 3 spoonefulls of it thay shall find great advantig by it if not too [forgonini?] To pickle pidgons lick cypris birds when your pidgons are newly taken pull them very clean [illegible] bone them wilst thay are warme tak great care you break not the out skin in boning then lard them in the fleshy part of the brest [naneing] the in sid outwards tak care you lard not too deep as to goe throw the out skine 4 or 5 peces on a sid is anoufe them season them with sum sweet marjorum parsaly alittle thyme & winter savory alittle penney royall shred a ll thos harbs very small then ad sum beadon [phitt] peper will as much salt sum beaten ginger & Jamaca peper & grated nuttmeg mix these with the hearbs & add as you think fitt for thay must be pritty high seasoned shred sum leaman pill amongst it rub the seasoning all our the pidgons befor you turn them right & ty up the vents of the wings & legs with thrid befor you turne them then turne them & with anedle & thrid sow up the necks & vents cloce then take as much fine linin as will lap twice over them & putt your pidgens in what forme you please to louk plump a small towards the rumps tty them at each end [illegible] [?ish] pack thrid & lay them by till your water is near boyleing put salt in your water and sum hole Jamaca peper & leamon pill then put in your pidgons let them boyle very lasuerly for fear of breaking when thay have boyled halfe an houre tak them up and ty them sum thing harde then tak 3 pints of the lickour thay wer boyled in with the spice & lemon will ad apint of whit wine & abundle of sweet hearbs boyle your pickle well a quarter of anounce & let it last well of spice & leman pill then putt in your pidgons & let them boyl a quarter of anhour then tak them of the fire and when your pidgons & pickle are quiat could tak them out of the clothes & put them to gather in a deep galley pot [illegible] thay may allwayes be covered with pickle cover your pot with a [blad?id] cloce & once in ten dayes renew your pickle & if you keep them so long that thay begin to chang mak new pickle apint of whit vine is anoufe for 12 pidgons if you lick the tast of sharlot you may put sum in To mak an exelent plan puding for to bake tak a pint of cream & eggs if the bread be larg halfe the [illegible] four of the whits putt away and the crums of anould peney lofe grated and dried by the fire mix this to gather and and apound of butter melted & put in grat sum nuttmeg in it & swetne it with sugar & bak it alittle baking will serve A carratt pudding tak carrits & pare them then grat them & [illegible] beat them take twise as much whitt bread crumes & putt to them & halfe apound of butter melted & 6 eggs & sum cream anuttmeg & suger and a little salt so bake it you may putt corrands in it if you plase but it [illegible] best plane drie your crumbs before the fire & so power your buter upon them when melted & let your cream be warmed when you put it to your crums & buter then put in your carrots sugar & eggs & beat them well together you may leave out one pound of the corands & put a pound of raison stoned & shred or cut with a knife & leave out sum of the suger & grat in astale maple bisket To make a carroway cake. you may put [illegible] pints [illegible] Take a quart of flower a pound of butter mingle the flower and the butter well together then take six eggs three of the whits six spoonn fulls of [illegible] and four of cream then make it into a past and when the oven is hot put in half a pound of carraway comfits bake it in atinn pan one butter your pan well To make minched pies Take a large [neats] toung halfe boiled shread it very well three pound of suet very well shread currants three pound halfe an bunch of beaten cloves and mace season it with salt if you think fit halfe an oringe pill a quarter of a pound of suger a little lemon pill sliced very thin put all those together very well, put [illegible] two spoonfulls of verjuce and a quarter of a pint sack if you have no varjuce put three or four juce apples a very good thing for the grips or ston is the in side skin of pidgens gizerns when you have put out the gravil and [dird] wash them in small beat & lay them upon aplat or aclean [trencheres] set them in th oven to dry after your bread is baked & when dried beat it and serve it and [illegible] as much as will lay upon a sixpence in bear or ale to mak a quaking puding tak a pint & halfe of the thickist creame & boyle it with mace & nuttmeg then grat sum stale bread into it & beat 8 eggs tak in [4] of the whitts away then take afew blanched almond finly beat & mix in stran your eggs sweetened with suger beat your almonds with ros water put in one spoone full of fine flower then put them in to dishis buttered or in to cloths wel strawed with flower & boyle it in apot wher beefe or other meat is boyle in you may bake it in a dish if you please a litle taken will serve To make custards Take two quarts of cream and boyle it well with whole spice then put in the yolks of twelfe egges and six white well beaten and streaned then put these egges in a litl milk into the other fire and keep them with stiring least they burn then when they are throughly hot take it of the fire and stir it till it be almost could then put in oringe flower water or for want of that rose water and suger and take out the whole spice then put your custards into pots to bake it out do not let them stay two long a remedy for one that hath the flux Tak a quart of milk 3 spoon fulls of rice and astick of cinnimond boyle these till it be halfe wasted then strain it an stir it till it be could then take 2 quarts of spring water & 3 spoonfull of french barly boile that to a quart & strain it and stir it till it be could then mix the milk & water to gather & let the person drink as much as they will To dry bacon or tungs Take your hams of bacon & hang it up on aflesh houk for 4 days & that will help to make it tinder then take 4 pound of bay salt & 8 ounce of salt peeter this quantity is for peeter and beat both & put them in to galons of water till thay be well desalted & put to them apound of broun suger when all is well desalved put in your ham 7 tungs stiring them every day thay must ly in the pickle amunth & tak them & drane them from the pickle & hang them upon [athing] for to be smaacked [illegible] [then] set on fire but it must not [bla??] for spoyling them only [smeak] them you may put tungs in the sam pickle after turn them ever other day in the pickle How to make cheescakes Take a quart of new milk curd work it till ther be no hard in it when it is wrought put two it three quarters of a pound of butter and as much suger 6 eggs an a little cinnemon and a nutmeg with a little rose watter [illegible] in all these well together then take a little fine flower with as much suger work it up with butter and rose watter a little of a white of an egg you must roale it the thickness of a paper when they are baked well put them [sume] butter and rose watter upon them then strew summe suger upon them To make a green tansie boyl [or fig] Take a quart of cream three yolks of 12 eggs and half there whits well bett mix them together and put in one nutmeg grated then colour it well with the juice of spingige and sweeten it with suger then fry it with butter and [send] it in with lemon upon’t if you will not fry’t then butter your dish and powour it through and set it upon apott of watter boyle in till it be a nough this is the better way To make [illegible] oringe puding take one orring pill and ahalfe and and steep it 2 dayes in water then boile it in water till it be tender then tak it up an let it stand to be could then beat it in a morter of marble very small put to it halfe apound of sugar halfe apound of fresh butter grat in sum nutt meg and cennimond alittle orring flower water halfe apint of cream 23 yoalks of eggs and strean then when you have beat them then beat all these well together and make athin crust of fine past and lay about your dish and put your puding in and so in to aquick oven & let it bak halfe an oure to serve it with sum suger grated upon it you may squese the juce of Take harly chockes and boule them very tendr and take the botams & yoalks of eggs & larg mace & a little siteru or [lemanpid] butter suger marrow & sum barbaryes or grapes when you putt it in the oven, put in a good quatyty of [vari?ge] & not before for want of that put alittle sider or whit wine and when it comes out of the oven turn [illegible] and butter & suger [illegible] To make a harly chock pye you may put chicken to your pye To make a rice puding your rice may be could before you put in your cream & eggs & [illegible] Take halfe apound of rice & boyule it in milke till it be tender and then putt in halfe apound of curands or more well picked & washed then putt in beefe suitt cutt small and apint of cream then season it with salt 7 suger cinemone & nutt meg & beat 8 eggs & take away of the whitts mix all these to gather & boile it in dishis or bak it in a dish or boyle it in hogs [?harmes] as you pleas if you boyle it in dishis you must pour melted butter our it when it is boyled & [craep] sum suger upon them when you sent it up or bak it wheich is the best way To mak a haggispad in Take you haggis or calfes [trundile] & rip it and scour it very clean with salt and let it ly all night in water the net mornin boyle it and chop it very small but first take out the kernalls put to it creame 10 or 12 yolks of eggs salt mace & cloves & nuttmeg and curands so bak or boyle it as you pleas you may make apye of it thus put in [illegible] alittle suger and alittle suett finly shred it you will have it savery leave out the suger & put in sum peper and a little earbs as savori and leman time & a little peneyriole To make livirings Tak the hogs liver and boyle it very well then take & stamp it fine in amorter but shred it first & put it in suitt finly shred and the hyolks of 9 eggs and alittle cream boyuled and could again sum suger and cinemon & nuttmeg & salt and curands mix all this to gather then put them in [illegible] hogs [sharmy] and boyle them carfully for fear of breakin & salt To make queene cakes Take apound of flower & apound of butter & apound of suger & dry your suger and beat it small then ruball these to gather then tak a pound or halfe apound of corrands then tak 10 eggs 3 whitts & all & beat very well with a spounfull of sack or orring flower water so butter you pans or papers to putt them in & bak them in a quick oven craping sum suger upon them after you set them in halfe an hour will bak them you may mak leed cakes so onely leave out the corrands & putt in seeds & leave out part of the eggs & putt in a spounfull of good east [illegible] full of cream thay will tak as much bak in To mak cherry wine Take the best and fairest cherryes when they are full ripe & pick of the stalks then bruse them with your hand thorroly let them stand one night so mashed to gether then press them hard but not to break the stones to every galon of lickore you mustard 2 pound of fine suger if you desire to keep it long else apound & halfe may do except that cherry be souer then putt in the full quanty in sherritt well to melt the suger & putt it in a vesal that may be full and it will work over keep it filled up till it has dun workin then stop it up very cloce and let it stand a quarter of a year be if the vesall be large it must stand the longer when you bottle it you must put a lump of lofe suger in every bottle & doe not drink it till it be fine you m ay put into the vesill alittle iesing glass which will [fine itt] you may spread your cherryes upon a clean sheet in the sun to dry them 4 hours & it will mak your drink much richer of a very hott day: you may make goous berry or currand wine so or damson To mak brisket tak apound of loafe suger finly beaten 8 egge yoalks & whitts beat an hour to gather then put to them 4 ounce of allmonds very well beat with ros or orring flower water beat all thos to gather then tak too ounce of fine flower & mingle this with the rest heat your oven as hot as for manshet then set up your oven stock till the heat be [faln] then butter you plat and drop you bater upon it the craep a little suger upon them & set them in till thay be well baked then lousen them from the plats & set them in agane a little to dry To make wiggs take apeck of [flower] one pound of butter & apound of suger dry your suger & beat it and dry your flower and rub your suger & flower to gather 2 ounce of caraways seeds 3 pints of milk a quart of east if it be very good as will serve [illegible] milk too hot your milk & put in you butter as you does for pyes then mix it when your milk is all most could and not to thick halfe & [ou?es] basin is anoufe to make mead to a galan of spring or rain water putt too pints of houney & two galands of water you may ad a pound of sugar boyle your water & huney half an hour 7 when it is at boyleing have the whitts of 6 eggs redey bet and putt in before it boyle skim it very well even putt itt in to [asmall] tub or so & when it is all moast could putt east to it but never beat it in above once for if you [do] it will break all your bottles and when you think it hath [?rout] [illegible] putt it in a barrell and let it stand afortknight then bottle itt of butt do not knock the corks in too for at the first for [illegible] break your bottle you should boyle ginger in it & leman pill & sweet marjoram to mak orring brandy Take a quart of spring water & a quart of brandy halfe apound of lofe suger bett fine mix them to gather & devid 3 orring pills finely pared in to too parts put them in to [two] bottles lett it stand afortknitt then filtre it through cap paper & drink itt when you please Top cuar the gripes take the gisarn of apidgen and open it and crap the gravele out of it then take the inner skin and wip it very clean with a cloth and dry it & beat it to powder & take as much at [atim] [illegible] A sack poset from 18 eggs take the whitts of 7 away then beat them very well and strean them very well into your basen you intend to serve it in and to them put a pint of sack then set them over the fire & keep it stiring one way all the [illegible] till it begin to thicken then must take it where it first begins to thicken & pour your creame in boile in hot or good milk redy boyld & bouling hot hold it high and pour it on the [sack] and eggs you may sweeten either the cream or the sack cover it with a plat and before it be eat then grat in some nut megg upon it sume [puts] a staile maple bisket in to the cream grated before it is put to the sack & egg 12 eggs will do very well & put one [illegible] the whits away but you must not let the sack & eggs be too hot before you power the creame [illegible] A receipt to make gingebread Take a quarter of a peake of wheat flower then take two pound of treackle six peniworth of brandy a [haireworth] of ginger you like of coreander seedes the like of anaseed & of careaway seeds a peniworth of [lickearge] powder two peniworth of sugar candy Brown all these must be beaten to powder and put into the treackle then strew on your flower and stir it to gether while it be as thick as [cors] puding if they have amind to make more you may double the quantity as you see cause then take white paper and butter it and lay it at the bodam of a pasty pan then put it into the pan then take five peniworth of orange pill leman & siteran all [can??] then slice all these & lard in [rows] here & there in the paist and draw some of the paist over to cover it anofe let in the oven & baked putt apeece of melted butter in to [the] batter [illegible] beat it well in beat A reacet of milke water tak six hand full of mint three handfull [illegible] three hand full of cardos shred the hearbs & putt them into sowar quarts of new milk let them stand all night next morning still them in a could still put alump of suger in each bottle it must be [duble] stilled you must let it stand [illegible] it will [illegible] sour let the [illegible] ly spred about a day befor you put them in the [molde] it is best to still your milk & earbs in a limbeck put 2 quarts of water in the botam of your limbeck before you put in your earbs & milk A receat of cordile water scabhus semeterry mutwort wormwood saladin eggremon burnetgrase bettany pimpernell wild time termentall stalks & roots bramblebuds elme buds rosasolas fife leaved grase rosmary rew mint balme dragons angeleyco leafes [root] afins merrygoulds lefe & flowers red sage cardos peneyriole fetherfew single pianat root halfe a ounce greene wallnutts of each of these one hand full picked washed and shred then steeped in agalon of sack and stilled [with] as of [illegible] fire in a limbeck any company halfe ounce cordiomone [illegible] lickoras & ounce juneper halfe & ounce zidery halfe an ounce To pot neats [illegible] When they com in prick them with a pen knife or else make a hole under the fat to let in the salt & salt them with salt peeter 3 weeks then boyl them & pull them & when pilled beat what quantity of [giney] peper ginger & cloves & some mace which you judge may rub them over & when rubed over if you have half a dozen I judge 1 pound of butter put into apott which you may serve and then set them into an oven when they com out take them out & wip them clean from the spice & put them into an other pot to keep what butter is clear of this [you] did then you may take or else melt fresh enough to cover them & thus by one at a time you may be eating [illegible] a pot a quarter of a year [the] [cheef] spice is [g?mey] peper for quantity a little claret wine will doe very well to put to [illegible] [illegible] [illegible] bake [illegible] To mak [savoy] bisketts Take 10 ounce of suger & dry it well by the fire & beat it and serge it take 8 ounce of flower and dry it well before the fire take 8 eggs putt the whitts of six away beat them very well then putt in your suger and beat it with the eggs halfe & hour at least then putt in your flower and beat it as long then lay them upon buttard papers and bak them in a quick oufen serg sum fin sugr upon them you must putt in 3 or 4 spoonfulls of oring flower or roas watter & beat with the eggs How to coller beefe Take the thine end of a brisket of beefe & bone it take red skin of it & the thick whit skin the [illegible] out lay it in [aflen] thing then take beefe [illegible] as much will cover it before you putt that [illegible] take 2 handfull of bay salt & ounce ounce of salt salt peeter rub upon it well then after it has laine a day & ahalfe in the brian take 2 ounces of salt peeter finely beaten & sifted on it so let it stand aday & ahalfe longer turning it ten times then take it out & season it with cloves mace peper nutt meg lemon pill & all sorts of sweet hearbs mix it all togather then take as much as will season it & strow it upon the beat roule it up bind it up in acloth and putt it in a [illegible] pot with a pound butter [illegible] To make [jumoal] [puff] tak halfe apound of lofe sugar and beat it and [scoce] it and tak 2 ounce of almonds and blansh and beat with alittle oring flower water or ros water tak a little lemam pill and boyle it very tender and then beat it in a morter very fuine the whit of one egg beat to afroth and mix the suger & lemon & almonds all in to [apritty] stif past and make them in to what shap you [please] bak them in an oven not to hott scrap sum suger upon the papers you lay them upon to bake To mak lemon cream tak 3 quarters of apint of spring water a quarter of apint of oring flower water grat a lemand pill in to it and let it stand all night then in the orning sques in the juce of a lemmon & halfe then beat 3 whitts of eggs and very well and stirin all to gather then strane it through a pice of muslen in to a skelit & [put] aslow fire and stir it continualely till it begin to thicken then put it in your bason and sweeten it with duble refined suger keep it in the stiring till it be could put in alitle pice of buter when you put in your whits of eggs which will keep it [from] cracking. put in your suger when could you may put in a spoonfull of whit wine or 2 when could How to [coler] [cale] Take the thin end of abriskitt of beefe & lay it in[aflew] thinge then take beefe [brian] much as will cover it before you putt it [illegible] take 2 handfuls of bay salt & one ounce of ounce of salt pater finely beaten & sifted on it so let it stand aday and halfe Eye watter Take of blearmarick common seeds & whitt copporas of each halfe an ounce boyle them in aquart of springe water till it com to apint then poure it into an earthen pott let it stand till its settled then pour it easley so do soo or three times till tis clear then put it in abottle when you use it warme a little in a spoone & bathe your temples to eye lids morning & evining or oftner if you pleas A good thing to prevent the festering of any part that hath bene [torn] by arusty nail or ould iorn take metheridat and brandy and boyle to gather and bath the place with it as hot as you can indure [illegible] [illegible] [illegible] it and [aplaster] of [illegible] [illegible] [illegible] A powder to purge wind take annaseed sweet fennill seeds carraway seeds coriander seeds & of [seare] Each halfe anounce beat and searce these very well and so mix them with suger candy finely beat & seared & take it at any time ad to these halfe an ounce in the stomack of [illegible] & the sam of bay berey [meadeson] for the glane sickness & & pain in the stomach take an ounce of flower brim stone an ounce of [illegible] finely powdred 3 spoon full of egg shels dried and [illegible] powdered mix thes in treacle lick an auelectuary tak the bigness of an nuttmeg in a morning fasting & at 4 aclock in the affter noone drinking after it a quarter of apint of this bitter drink Take of cardus seeds [illegible] flowers centeuary crops roman wormwood scabis agrimoney of each [illegible] [yearige] handfull putt to this 2 quarts of boyleing water let it in fuse [lock] [illegible] when it is could bottle it up you must dran out the hearbs the night before you begin to take it you must [take] a [illegible] vomitt A very good thing to cure a brews or clens an old sore [illegible] as soune as you find you have brused any part of your body take sage and boyle in new milk a quart to a pint with a good [illegible] of sage and [illegible] it too the part [illegible] as hot as you can induer it to bath it several times a day binding up [illegible] on the [illegible] the milk boyled [illegible] with sage is good for women that fear miscarring to drink a good [illegible] on or for [an inward] [illegible] a ham lick westphalia bacon Cutt the hams as large as you can and take apint of comon whitt salt apint of bay salt too ounce salt peter apound of broun suger too ounce of niter salt finly beaten mix all to gather and lay it in an earthen broad pan or tray as small as will just hould it pour apint of well wattar on it turn it for a fortknight or 3 weeks [illegible] every other day as the size may require then dry it you may do tungs in the sam brian after your ham is out [disalye] all your salts & suger in 2 quarts of water & lay your ham in To make mead that will keep 2 year and drink like sherri To every gallon of watter put 3 pound good honey boyle your water & in it melt yor honey skiming as long as any will rise boyle into balm sweet marjoram with sum saffarn som merigoulds flowers alitle [giner] in abagg & when it is could & beat not to [illegible] [illegible] one apint of ale east beat the east in 4 or 5 times aday for afortknit to gather till you find the honey tast [illegible] gon of almost then tun it up keep in the vent hole [open] so longe as you hear it hiss in the vesel & [when] it has dun hissin stop it up close & keep it for ayear in the vesal where you tap it if it be not fine & have not [illegible] honey tast draw out a quart & stop it up agane till it be fine & well tossed it is not in [perfection [illegible] [hath] [illegible] a year in the bottles alump of suger in every bottle when you bottle about the bignes of a hasle nutt A water for the wind Take agaland of brandy and as much sack then take mint balme sweet marjorum angelico of each hand fulls of wormwood & rew of each halfe the quantity pick & cutt them small & [steep] them in the liquor one night with halfe apound of carraway seeds aquart of apound of sweet fenle seeds 2 ounce of cardimums & as much coriander seeds 2 ounce of Jamaca peper 3 ounce ginger 2 ounce of juniper berries lett the seeds & spice brused in the morning putt it in your limbeck & distill it of keep the strongest ly it self let it stand 2 or 3 days afor you mix them to gether then sweeten it with lofe suger To make [alenten] rice puddin Take apound of rick pick it & wash it then put too it 2 quarts of milke & halfe apound of suger a stick of cinnimon so putt it in apan and bake it butter your pan afor youput it in that it may [illegible] oput well it must be baked in agood hot [illegible] oven with meat pyes & stand 3 hours at least To make agreat cake Mrs [Tarmery] way Take 6 pound of corronds pick & wash them very well dry them in a cloth & set them by the fire that thay may warm take 5 pound of flower poutt it in abowle take 16 eggs & putt away halfe the whitts & beat them very well then take afull pint of ale yeast strain it in to your eggs then take apound & halfe of buttar & apint & halfe of cream and let them stand upon the fire till the buttar be mellted and so putt your eggs & east being [illegible] warm wett your flowr with it & when it is well mixed cover it with awarm cloth & set befor the fire an hour turning the boule sum times then take halfe & ounce of mace & 2 large nuttmeggs finely beaten & halfe apound of sugar when your oven is hott enough take your cake & putt in your corronds & with them the suger & spice so mix them all to gather have larg paper buttared well putting the hoope up on it & ty up your paper on the out side then put in your cake an houre will bake it if you ice it may put sitern & oring pill sliced what you please it is best to mix the spice with the flower before you put the eggs east & cream to it [moment] [draw it] [oven] To pickle samphire Take your young samphire picke it very new & rub it clean the take vinigar and salt and mix them well to gather & putt your samphire in when you would youse it you must take faire water & alittle salt and set it ovr the fire till it boyle then putt your samphire in & cover it close up & let it simber till it be greene then take it out to coule & boyle a pickle for it of viniger & genney peper when it is could put your samphire in it so you may green it by a little at atime as you youse it to pickle [purslen] take your purslen cut the leaves from it & lay it in astrong brine of salt & water for 4 dayes then take it out & dry it well with a cloth then take faire water & put alittle salt in it and set it ovr the fire & when it boyles put in your purslen & hange your pot up agreat way from the fire to greene & when it is greend make apickle of vinigar & giney peper let stand so could afor you putt them to gather so keep them for your youse To make orring wine to every gallan of spring watter take 3 pound of the best powder suger set the watter and sugar ovr the fire in a ketle & let it boyle halfe or 3 quarters of anhoure skiming it as at first [illegible] you may clear it with the whitt of egge three to every gallon of watter take adozon of the best civle orrings rub them clean the ripare the rinds from the whitt & when you take your watter & suger of the fire putt the orringis [when] to it the outer rind that is beter whilst hot then goes the juse in to a clean pot out of the orrings & strean it in to your water & suger but blud warm then put 3 or 4 spoonfulls of good east to it and let it work in a tub for one or two days so put it into your barrill the [pils] & all and let it stand 6 weeks or a month afore you bottle itt will keep in bottles 2 years if you pleas you may add surrip of lemons to each galan & [illegible] if your vesill be but alittle one you need not let it stand above a month afore you bottle it to 6 gallon of licquor put a quart of good brandy when you tun it in to the barrill and bottle an ounc of iseinglass at the same time [illegible] egg must be put in when the water is could and being first well [fet] To make [cowslop] wine to every gallon of watter putt 2 & halfe pounds of the best powder suger mix the watter & suger to gather set it over the fire beat som whits of eggs & putt in to clear [of] afore you set on the fire [illegible] so skim it very clean let it lay 3 quarter of an hour to every galland cowslop a gallon a gallon is [illegible] of lichour let lichor be but blod warm upon them when you pour it upon the cowslop then [put] a little east upon it and [worke] it in a [tub] 2 days beating it in once or twice a day then tun it upon a little [illegible] the flowers & all but befor you putt your east upon it put in som lemons [squese] in [the] [illegible] & put the pits & all in & put the sam in to the barrels let it stand afortknit or 3 week in the barrel [illegible] it up putting alump of suge in every bottle sum peeple think it best only to work it in the barril [illegible] it may in stead of juse of lemon make it [illegible] surrip which is much the best & put in when [illegible] A receat of [stonhous] dunge watter Take fife gallons of strong bear or old march bear putt to it a gallon of treakle apound of whitt ginger brused then make it as thick with [ston] hous dunge as a spoon will stand an end in it [illegible] it of in a limbeck with a [illegible] [illegible] is it be made when the horses are at [illegible] it is admirable good for [illegible] or pain A [ceed] cake take halfe apecke of flower & 3 pound of butter rub the flower & butter to gather tilit be all alicke as it wear crumbs of bread then take [10] eggs and [illegible] away six of the whitts beat them well and mix them with apint and a halfe [illegible] strean them strew in one nutt meg with a pound of carraway [comfitt] a quarter of a pound allmonds bleached and [illegible] with a little sack one ounce of carraway seeds east and eggs and when they are all mixt togather then [illegible] of cream blood warm and mix with them then set it before the fire to rise for halfe an hour and when you are sure the oven is hott [take] up the cake and mix three quarters of apound more of carraway comfitt in [illegible] it as little as you can then buttar the pan and putt it in let the [oven] be fallen well for fear of scorchin when it hat stood a quarter of an houre looke at and lay apaper of it if it wast and it is baked [wet] it upon the top of the cake and straw it ovr with carraway comfitts on the top and so dry it alittle in the oven the best way is to mix the cream eggs & east to gather a great cake Mrs [Hutts] way take 6 pound of fine flower 5 pound buttar rub the flower & buttar to gather very well then tak 3 pound of raysons of the sun stoned & shred 6 pound [corrend] washt & dried upon acloth season with halfe an ounce of mace & close halfe an ounce of cinnamon mix all these togther then take aquart of cream a quart of good ale let it be warm so mix with the east & egg yeast & egg work them all to gather very well so bake it in good hott oven but let the [stone] be set up first to let the heat fall it will take 5 hours baking take it out of the oven when it hath bene 4 ours & a halfe in & power sum sack all over the top & set it in too the other halfe our you may [illegible] if you pleas [illegible] the whitts of egg & doble refined suger beat & searced & after beat well with the white of egg To make shrousbery cakes Take apound of flower apound of buttar and 3 quarters of a pound of good powder suger rub the butter into the flower & suger then take one egg and 2 spoon fulls of rose water and beat your egg withal so mix your past and roule it in to thin cakes the bigness of the palm of your hand putt them up on papers & bake them if the rose water & egg will not mix them you may ad a spoonfull [illegible] candied sitern & oring pill sliced after the cake is mixed To pickle wall nutts Take the wallnutts before thay be sheled so that you may run a pin in to them then lay them in spring watter shifting the watter every day for a weeke then lay them to drain wipe them very well put them [up into] [a pot] put dill and sharlot garlick mustard mace [illegible] hole whitt peper ginger alittle of [illegible] of [dill] [illegible] of [illegible] alittle hors radish beat beat good ale vinagar & salt & mustard togather & fill up the pott and stop it close To pickle coucumbers Take the right thorn back coucumbers [then] rub them upon aclean cloth then make a strong brian of salt and watter & lay them in for 3 or 4 dayes then take them out and dry them upon a clean cloth then putt them in an earthen pot with dill whol whitt peper and take sum bay leavs & put in with them then set upon the fire good ale vinager & when it boyle skim it and power it upon them boyling hot to coull them close with a cloth so boyle the pickles every other day powering it upon them & covering them close till thay are grane & crisp which they will be if you do not neglect them [illegible] spice need not be put in to them till the [illegible] [illegible] [illegible] [the pot] then put them in stand by the fire [illegible] [illegible] To make apricock wine Take 12 pound of apricocks after thay are stoned putt the parings in to [3] gallons of watter with 6 pound of the best powder sugar boyle them to gather halfe an houre scum it very well when it is blod warm poor it upon the apricocks which must be sliced thin cover it close let it stand 3 dayes stiring it twice aday stran it through abarr sive adding apound of lofe suger when you putt it in the vesel let it stand put [ounce] of [illegible] in to fire it to settle or till it is clear then bottle it it will be reddy to drink at the months end To make elder wine Take the berrys when full ripe pick them well from the stalke and [strean] the juce from them and to every quart of juce putt 3 quarts of watter if you make 11 or 12 gallons you may alow a quart of juce to the quantity [ovre] and a [illegible] when you have put the wattar & juce to gather boyle it very well & put 2 pound of suger to every gallon ster it well to gather & scum it very well then let it coule & work it as [illegible] [illegible] [ale] with alittle [ale] yeast for [about] 12 hours then put it in a vesil with a paper ovr the bung hole for a weeke then stop it up close for a quarter of a year then you may draw it in to [bottls] put alump of suger in each bottle To make [illegible] Tak aquart of thick [illegible] cream and 18 eggs putt away sume of the whitts beat the eggs very well and stream them in too the cream then take juce of spinage and alittle tansa grass and strean it to the eggs and cream then grat in 3 [naples] bisket and then sweeten it with sugar and grat an nuttmeg in to [illegible] it in a [illegible] ovre the fire and gather it and when it is [stife] then put a little peece of buttar in the frying pan and when it [is] hot then power in the tansa and [illegible] easely on that sid then turn it upon the plat then rub the bottam of the pan agane with butar and slip it in to the frying pan carfuly and when anufe turn it in to the dish and lay [illegible] round about To make a seed cake Take 2 pound of flower well dryed and scarsed 2 pound of leoff sugar beat and scarse 13 eggs with the white 2 pound of butter well mashed beat the butter with your hand in about tell itt be soft as cream and as [illegible] put in a little oring flower water then beat in the flower and eggs and suger the eggs and [illegible] suger must be very well beagen togather befor you put them into the fore menthioned things lett itt stand a quarter of an houre to rise: then put in 2 ounces of carriway seeds then put itt in ahupe or pott fitt for that purpose: the oven must be extream hott 2 hours and halfe will bake itt you may leave out the seed and put in [corrans] & bake them in little pans or papers for it & the [illegible] cakes To make puddings of lights in tharmes par boil the lights shred them small put to them a good quantity of grated bread and of beef siut shredded small currans & nutmeg season them pretty sweet with sugar & some rose water mixe with them what quantity of eggs you think fitt but put but a few whites in them and as much cream as will make them of a stiffness fit to fill and fill them not too full. Rasbery wine Take to every peck of rasbery two quarts of water wel boile the water must be hot when you put it to the fruit mash them wel & then let the licquure runa through a hair sive & then through a jely bag & to every two quyarts of licquure put one a pound of good sugar sifte the sugar well in & then put it into a vessel stop it close & let it stand til the latter end of the year & then bottle it Goosbery wine Take the water and boil it and scum it and let it stand to be could to every qt of water take 3 pound of goosberys when they first begin to turn beat the fruit & let them steep in the water four and twenty hours then strain them & to every gallond licquore alow 3 pound of suger stire them together til the suger is wel melted then put it into a vessel & stop it close & let it stand when it has dun [ferment’g] munths say it shuld stand [illegible] a year in the vesell before it is battled but when the gooseberys are in flower then is the best time to botle it & keep it in How to color pigg the same vesel all the time Take a pigy of three weeks or more old & dress it as for rostin then cut it doune the bak when the heat & the feet is cut of then take all the bones out of it & put it in to a paste of raine water or spring water. let it ly in that to soak all the blud out of it 3 or 4 hours then take it out to draine when it is well drained then drie it well with a cloth then to them [illegible] cloves & a little peper with a good deale of salt & season it then take lemon lime alittle sweet marjoram sage parsaly shred these very well then strew it on the pigg then role it up tite then [illegible] old linin cloth & bind it with tape or pack [illegible] [illegible] the [illegible] [illegible] before you put it in will take two hours [illegible] take it out put vinager in the sugar [illegible] could put in the pigge [illegible] the [cloves] baste [illegible] the pot with sume salt & alitle hole peper To pot beefe red Take sume of the lean part of abuttock of beefe pick from it the skins & season it with alitle comon salt salt peeter let it ly in these salts 2 or 3 dayes turning it some times then take it & some buter & bake it with brown bread then take it out & squese it from the licquor then beat it in a morter till it be very small have ready a good quantyty of fresh butar meled & put anchovice in to it to your tast let the butar boile & scume it & then run it through a hair sive in to the beef there must be as much butar as will make the beefe moist then beat it well to gather & put it close [down] in pots & cover it with butter Surfet water Take 2 pounds of popeys that grow in the wheat the [flakes] cut out of every leave put them into a a great picher or glass then put upon them 2 gallon of white anisseed water or brandy & stop the glass close with a cork & ty it down close with leather & let them infuse to gather 5 or 6 dayes every day shaking the glass once or twise then stream it through a canvice bag as long as any will rune then put it into your glass again & put into it 2 pounds of raisins of the sun stoned 2 ounces of liquorish scraped or sliced nut mig & mace of each 2 ounce grosly beaten 2 ounc of red rose buds the whites cut away & a litle dried one ounc of marygold flowers alitle dried 4 ounc of close gilly flowers fresh gathered & cut from the whites put all these in & ty doun the glass as before & let them steep togather a week or more then strain it from the ingredients & botle it up for use you must put in a quart or 3 pints of cold popey water the first or second day if you can not get gilliflowers time enough you must stran out the other ingredients & put them in after Salop To be bought in powder at the druggist take as much as will ly on a shill in it will make four or five dishis of of tea sweeten it to your pallat and drink it as often as you please it is very good for a consuntion put a a litle wine in to it when you drink it To make a savory pye Take a fillet of veale cut in to thin slices hack them both wayes with the back of a knife then season them with salt alitle peper & nut meg strew on sum sweet herb & beef suit extreamly fine shred then role them up singley & put them in to your pye & cover them well with buter & lay at the tope litle balls of forsed meat & yolkes of eggs when it comes out of the oven have acandel made of a litle whit wine & anchovies & a litle butter thickend with the yolks of egg & open it & power it in to your pye To make the snale water to prevent or cured consumption Take halfe a peck of gardin snales wipe them on e by one & mash them in a morter shells & all & put them into 6 quarts of red cows milk & still it off quick with the 4 hearbes following ahandfull of mint the like of peniroyall & of ground ivy or gill & a handfull isope cut the hearts small before the still & boile the snailes & milk to gather till it be as thick as cream but take care it do n ot burn too the botam put it hot upon the hearts in the still stur it now & then in the still let it drop upon suger candi 3 ounc of candy to a quart of water put halfe apint of water in the still [illegible] before you put in the hearbe & milk this must be taken in a morning & fast, an hour after an an hour before diner & at 4 oclock in the after noon & at bed time three spoonfulls at a time If no snales be too be had then may take the pluck of acalfe flinging away the liver cut the other small & boile it in milk as you doe the snails & still it of with the 4 hearts above mentioned To make friters Take 3 pints of milke & set it over the fire boile it then take it of and put in it apound of butar ster it till it is meted then strow in flower with one hand & ster it with the other till you think you have enough then put in 8 eggs & leave out 2 whits put in sume nutmeg & cinimon & set it by the fire till you’re ready to fry it before you fry them you may put in a litle sack To make a [s?ake] poset baked Take the yolkes of 20 eggs beat them very well & put to them 2 quarts of cream & near a pint of sack grater in halfe a nutmeg & sweeten it to your tast set it in aslow oune let it stand til it be set halfe an hour will bake it the oven should be of the heat it is for baking of tarts nicly send it up in the dish then bake it in with suger scraped ovr it To make chees cake meat Take a quart of cream boile it in cinemon alitle lemon pill & when coole then take 10 egs leve out 6 whits then beat them with a spoonfull of flower & aspoonfull of sck or oring flower water a quarter of apound of butter let them ticken till thay are as thick as custard sweeten it to your tast put in either halfe apounds of corrands plump or halfe a pound of almonds or a quarter [illegible] finly beaten with rose [illegible] [bake] them in aquick oven To make elder flower wine Take 6 gallons of spring watter & [illegible] pound of lofe or fine powder suger 6 pounds of raison in the sun cut your raisens & boile them with the suger & water you may put in to your watter & suger whilst could the whits of 5 or 6 eggs well beat ster them well into clear your watter & suger let it boile an hour then have ready a quarter of apeck of elder flowers gather them when thay are ready to fall from the tree rub them slightly of the stalkes put your flower in when you liquor is all most could a day after put in 6 spoonfulls of surup of lemons 4 spoonfull of east & 2 dayes after put it in your vesell then it will fill let it stand 6 months before you botle it if the veasell be less sooner put a small [illegible] lump of duble refined suger [illegible] put halfe an ounc of isinglas in the [illegible] To make cream cheese Take 1 gallon of new milk one pint of cream one pint of warme watter put in as much [runne] as will make it come sturing it all to gather, when it is come lay a cloth in your chees fatt & take it up with a dish you scume your cream with & lay it in by degrees breaking it as litle as you can & every time you turn it pat it in a wet cloth and lay a pound wight on it when its fit salt it on both sids & on the second day lay it in dock leaves every day fresh grass & in a week or 10 dayes it will be ripe if the weather be warme this quantity will make 2 cheeses To ragoue a bret of veale Take your brest of veale & halfe rost it have ready apint or more of stronge broth made of the bones of veale & beefe & put in to your stew pan halfe apint or alitle more with an onion stuck with cloves alitle hole peper 6 or 8 cornes is enough alitle mace in anchovice then put in your veale with the ribes upward cover it close & let it stew easely till it is pritty tender then put in sume lemon pill finly shred alitle clarit wine & sume pickled mushorumes with the sweet bread cut in small pieces if you have any powder of mushorumes halfe aspounfull mixed in the yolk of an egg & apice of buter to thicken it up with before you send it up slice lemon & la upon it with forced meatballs To make white scotch collops Take your leg of veale & cut it into collops let them not be too thick then beat them with the back of aknife very well then season them with nutmeg & a very litle beat peper & salt them put them in to an earthen dish & put to them a pint of sweet cream & let them ly in it 5 or 6 hoiures before you fry them then take about & ounc of butar & put in to your fryin pan or stew pan & just let it be [melted] then put in your collops over a slow fire you must take care you do not over fry them alitle frying will do then take them out of your pan and put them in to alitle earthen pot & keep them warm buy your fire close covered then take the bones of the veale & make sum white gravey of it then put sume of it in to your pan you fryed your collops in & to the licquor they wer fryed in which you must save for that use then put in 2 anchoves & an onion Let all [boil] well to gather & then stran that grane from the bones & strings & put it in to the pan again with halfe a pint whit wine then thicken it up with a piece of buter worke alitle flower in to it & [illegible] sume more nutmeg in to your licquor & put in your collops & let them just boile to gather strow in alitle lemon pill [finely] [shreded] [illegible] them up [with] [illegible] fryed bacon & sliced lemon you may [illegible] your elder of your veale & lay in the midle of your dish with your collops To make forsed meat for balls or scotch collop or raggue or calfs head hash Take veale & pick it from all the sinues & skins & to halfe apound of veale take the lick quantity of good beefe suit & for want of that you may use the [illegible] of the veale if it be not too skeney cut & shred your meat very fine then have some sweet hearbes as lemon time sweet marjoram afew leaves of sage alitle parsely a leek blad or a few chines [illegible] 7 shred those season your meat with a litle peper nut meg & salt then put your hearbes to it then [illegible] sume grated staile whit bread about 3 spoonfulls mix with the rest then beat one egg & put to the rest milk all well to gather then make it in to balls about the bigness of a wall nut or scarse so big fry them & when fryed take sume of them & shake in the suse & lay them upon your meat Take your oringis hole & steep them [2] dayues & 2 night shifting them in to fresh water morning & night then put your oringis into litle pieces of linin clothes & put them over the fire in a litle pot of water & boile them till thay be so tender take them out of the clothes & beat them with there wight of suger in a marble morter or clean boule takeing away the seeds 7 skines as you beat them let them be very fine then put it up into a pot or glasis for your use it will keep ayear when you make apuding of it you must take 8 eggs put 2 of the whits a waye put to them a quarter of apound powder suger 4 spoonfulls of the above pulp of the oringis & beter then a quarter of apound of fresh buter melted thick beat those well to gather & put it in to your dish with alitle fine puff past a bout the dish halfe & hour will bake it if you would make a large pudin to the quantity of one oring you must put 3 eggs & 2 ounces of [butar] take aone whit from ever 3 egs & suger to your tast so accordin to it bignes you will have your pudin you must add eggs & butar & suger & [wine] To make a great cake Take halfe a peck of flower drie it well before the fire & when it is coole rub in two pounds of butter take halfe & ounce of nutmeg & halfe & ounce of mace a quarter of an ounce of clofes halfe an ounce of cinnimond, if may leve a litle out of everyone of those spicis it being thout two much, the spice is must be beat sepiratly & sifted through a haire sive then put it amongst your flower then take halfe a pound of almonds finely beat you must put 2 or three spoons full of sack to them as you beat them to keep them fro oyling when finly beat rub them in to your flower then take a pint of good cream and boile it then [have] a pint of sack or strong bear then make a light posit to [illegible] if [cake] with, have ready 15 eggs take out three whits beat your eggs well have ready near a pint of good ale east one pound single refined suger beat & sifted then have read six pound of corrands well washed & dried halfe apound raisens finly shred then mix all these in your cake then let it stand before the fire to rise have ready halfe apound of sweet meats orring lomon & sitern pills, cut in slicis mix them in hyour cake just before you put it in to your houp this cake will take five houres baking, for iceing take the whits three eggs one pound of double freinfed suger finly beat & sifted through a hair sive it will take 3 houres beat in as you beat at Drigin your suger out of a drigin box, when your cake comes out of the oven take of the houp and spread on your iceing you must have reddy oring flower water or rose water to beat amongst your iceing els it will be two stife To make elder wine with mallingoe raisons which is the best way of making it Take your berries when full ripe pick them of the stalks either put them in an earthen bole with in a pot of water over a fire to infuse or set your pot into an oven after bread is drawn when they are in fused stran them throug a haire sive in to an earthen pot when could put it in botles till you want it Take to every gallon your water must before to could water pound of malligoe raisons & let them be put to 4 or 5 gather & in large earthen pots & let them stand to gather days stirring them once a day then strain the raison from the licqour through a canvice bagg then put it in & squise them with your hands the put in a hair sive to your vesill to every gallon of licquor put apint of juce of elder if you have 6 or seven gallons you may put apint [illegible] let it not be stoped up till it have don ferment in then stope it close up & let stand 2 munths in the vesill then botle it of you my keep it 2 years it will not be in perfection under 6 months your licquors in to the vesill put when you tun apice of isinglas to help to [fire] it To fry cowcumbers to eat with muton Take large cowcumbers pare them & cutt them in slicis not two thin put them into your saus pan with some salt & a whole onion not two large let them stew in there own liqour alittle then drain all that liqour a way as dry as you can put to them when you have taken out the onion one anchovy or halfe acording to the quantity you give ablad of mace a spounfull or 2 of granery alitle clarit when your anchovy is disolved shake in sume buter burnt to thicken it with it is generaly liked To make right [duch] water Take 4 eggs & beat them very well think take a good spoonfull of fine suger one nut meg grated apint of cream a pound of flower a pound of buter melted 2 or 3 spoonfulls of yeast rose water mix all those well to gather & bake them in your water tongues on aclear fire for your sauce sack & suger & butter melted and powered in to them thay must be eat hot To make litle drie waters drie your flower then mix it with very thick & sweet cream in two abater pritty thick sume put a little sack or orring flower watter in a litle cinomon beat & suger to your tast butter you r irons & let them be hott then put in a teasppon full of the [illegilbe] so bake them with care & role them of the iron with asmall stick Orange cream The juice of six oranges & one lemon put to halfe a pint of white wine beat seven eggs put in but 2 of the whits $ 2 spoonfulls of orange flower water then strain all thro a seive & sweeten it with white sage to your taste suting it over your fire when it is as thick as creame put in a bitt of butter as big as a welnut then put it hot in to glasses put your buter in befor it be hot To [illegible] stronge [mead] to keep [illegible] [illegible] mountan wine To every gallon of water take 3 pounds of [honey] mix the honey & water to gather then have ready [illegible] whits of eggs well beat mix them with the water [illegible] cold then set it over the fire & when it rises [into] a thick scum scum it well of before it boile let it boile 2 houre you may put in a rason or 2 of [illegible] & asprig of oring balme & let them boile [illegible] it then take it of the fire & let it be all most [cold] before you put the east too it to 10 gallons, of [illegible] you may put a pint of east, let it work in your [illegible] [illegible] fortknights beating it in 3 or 4 times aday then tun it in to your vesill putting an ounce or halfe & ounce of issing glass in to the barrill when you tun it to fine itt you must keep your [illegible] hold open till it has dun, [illegible] in then stop it up & keep it in the barrill a whole year when you [illegible] it put alump of soft suger in to every [illegible] as big as a hasle nutt it is not in perfect untill it has beine ayear botled.s To make calfs head pye par boile your calfs head not two much then cutit in thin pieces as you do for hashing season it with peper & salt nutt megg & lay it in your part then may wash an anchovic & cutt in little pieces & lay upon your meat as you lay it in your part & oysters if you have them some yolks of hard eggs put up on it sume slicis of butar alitle clarrit it is to be eate hot when it comes out of the oven put a spounfull of clarrit & sume gravy & alitle bit of butar melt over the fire with alitle flower or ayolk of an egg to thickn it then open your pye at the top & power it in to it just as you send it up To make cheescakes take 3 quarts of fresh milk & put to it 2 or 3 spoonfulls of earning & let it stand by the fire till it is com if the weather be could when it is com break it with a scimin dish or spoon then when you [whea] a pears drain sume of it from it then tye it up in a napkine clean clothe & hang it up on something awhile to drain the whea from it then take halfe a pound of fresh buttar & rub the curd & buttar through a hair sive then have 5 eggs & put [illegible] 3 of the whits bea them well & mix with the curd season it with alitle salt cinnimon & suger halfe pound of corrand picked well washed if you lik a spoonful of good cream you may put it in a sause for an old sore granmother [sallits] Take aquarter of apound of beese wax shaiv thin a quarter of a pound of rosin [illegible] the same of fresh butte with out salt melt them then put to them aspoonfull of huney one ounc of venis turpintin & alitle vardy grease to make it green but not to green set them over agentle fire & not let them byle two long then power it in to potts for your use you must work it your hand before you spread it too your plaster a dreing pomatam take hogs lard fresh & cerens & beat very well to gather put to it alittle rose water it is good to drie up any small sore & for heats & pimples in the face or any other part beat it agood while to make it smouth & white Gran mother Ballats green oyntment good to anoint the piles & any inflamation or red swelling or burn Take rosmary red sage camimile lavender rue charity wormwood of each one hand full shred them small mix them with may butter unsalted let them lie a week then boyle them gentle till thay be green but ad alittle more charity to them a pound of butter will be enoufe & strain them through a canvice bag or thin coars cloth in to a pott & keep it for your use an exelant meadison for a cough Take 4 ounces of conserve of red rosis 2 ounces of raisins of the sun stoned & beat 2 ouncs of suger candie finly powdered beat all to gather add there two 12 dropes of oyle of sulpher & mix them well together with the rest an take any time when your cough is troublesome 16drops of oyle of vitriole mix all well to gather To [cure] the bite of a mad dog Take the leaves of rue pickt from the staks 6 ounc of brused [garlick] picked from the husks London treakle or meatheridate of the scraping of pewtor each fouer ouncis boyle all those to gather over a soft fire in tow quarts of stronge ale till one pint be consumed then straine the liquer from the in greadients & keep it in abotle close stoped give of this nine spoonfulls to a man or woman warm seaven morning to gather warm to a child 4 or according to ther age fasting 6 spoone fulls to [abe??] could to a sheep [illegible] to a dog this by gods blesing will not faill to do good provided it be taken with in nine days after thay be bit apply some of the ingreadiant from which the liquor was [strained] to the biten part Dr Troutbecks receat it must be made in May Tunstalls famous oynt ment or green balson Take rosemary lavender worm wood [lanedoe] [illegible] seggs alcost bay leaves elder leaves brook lime rue camomile southern wood of each a handfull shred the hearbes small, also halfe a handfull tyme as many oarrigolds then take 5 pound of buttar made in May with out salt & as soun as churned boile the hearbes in the butter till the hearbes be crisp but let them boile easely for fraid of burning them strain the oyle from the and put in to the oyle a poringer full of cows dunge as new made as posable & of henes dunge halfe an ounce, of cloves as much, mace and cinamon & two nut megs one pint of black snailes when those are all well boiled, strain the oyle well from them & put it in a pot & keep for your use the virtues of this it is good for all manner of brusis or coulds annointing the brest for paines or stickis proseeding from cold for the rickets in children nothing beter for all maner of lameness in the limbes anointing by the fire good for the cramp taken in wardly good for the [stopage] in the brest going to bed also for coughs or cold to be taken going to bed and [rising] in the morning in litle pills roled up in lofe suger A drink for one that hath a flux in [illegible] tak a quart of milk & three spoun full of rice & a stick of cinnimon boyle this till it be halfe vasted then strain it and stir it till it be quiat could then tak 2 quarts of water & 2 spounful of frensh barley boyle that to a quart & strain it and stir it till it be could then mix the milk & water togather and let the sick person drink as much of it as they will The [bittar] drink Take the tops of sentaury a small handfull cammill flowers and cardus seed each halfe ahandfull: gention roots and [senea] when you pleas each six drames take the ingreadint and infuse them all night in a quart of spring water [whit] wine or renish which you fancy put them in a clos vesal by the fire side to be warm and in the morning give them aboyle or 2 & stran the ingredints out and drink halfe apint in a morning The best way is to put the wine too it when you drink it & not to in [illegible] [with] the of the ingredints A purge [in] pill tak of aloas 3 drams of ruberb 2 drams scamany & gambogia & [?olly] quantity of each halfe a dram in powders and make it in to apast with surrop of wormwood tak half adram or 2 scruples for adose you may tak it in amorning or over night which you pleas An exelent medcen for the gandus; take of rew one hand full of camamileons handfull of saladine one hand full of germanders one hand full of the innear bark of barbarione hand full 2 peney worth of safern & one peney worth of turmerick boyled in a quart of whitt vine or ale & drink it in a morning fasting Dr Deanams bitter drink for abad stomack. tak tops of worm wood & tops of sentwary gention sliced cardus put them & camamiel flowars in whit wine as much of them as will mak it very biter Let them stand all night and drink of it in the morning the seeds of cardus is best & to steep it in spring water 2 or 3 days [illegible] good night putting a little wine to it when you doe drink it is best the bittar drink A powdar for the pane in the stomack tak of pouder of stele halfe an ounce of anycumpany powdar halfe an ounc of madar halfe anounce all finly powdered of lofe suger 3 quarters of an ounce, an halfe a larg nuttmeg grated all these being searced take every morning as much as will ly upon ashillin you must tak it in a clear vine Mouth water Tak white wine vinegar & red sage & boyle together & put in a peece of alam & boul then sweeten it with honey or treackle so wash your mouth 2 or 3 times aday if your throat be soar gargle it in it & it will cure you A mouth salfe Take honey & boyl it & skim it then take [reash] alam and wash itt then heat the tongs red hot & take the [illegible] betwixt them & let it drop into the stiring it in as it drops honey & [illegible] rub your mouth with it twice or thrice daly An infallable cure for the [illegible] in young children is to take a frog and let the mouth of the frog be put within the childs mouth and its breathing in it will certainly [cure] it Apurge tak one ounce of hyrepica to aquart of whit wine the wine must be warmed & so putt the [illegible] in it shak it for 3 or 4 dayes & so youse it take halfe apint at atime or aquarter as you would have it purge you a very good purge take raisons of the sun stoned french barley lickurish foles foott & maiden haire of each the lick make an infeushon in water, in asmall quantigh of which desalve too ounce of manna and a dram of the cream of tartar a quarter of apint is suffisent of the decoction for the stopage and paine in the stomach take honney & treakell of each a quantity of apound aquarter of an ounce of stele a larg nuttmeg grated 2 penney worth of safforn dried & rubed small mix all these well to gather & take & a spoone full in the morning and at fower in the after noone fasting an hour after it & eye water Take of bolearmerick coming seeds & whitt cooproose of each halfe an ounce boyule them in a quart of spring water till it come [trapt] then powr it in to an earthen pot lett it stand till it is could then power it of easely that it may be clear so doe power three times till it is clear then putt it into a botle & when you use it warm a litle in aspoone & bath your [illegible] and eye lids morning an evening or as oft as you pleas not leting it goe in to your eyes A medicen for an ague Take of mastick olibanum & bay salt each a quarter of an ounce & 2 peney worth of safforn let these [illegible] [illegible] [illegible] & scearced & then mix them with salts [an ounce] of [illegible] turpintine to spread upon leather & lay them [to] both the wrists an hour befor the [fit] [comes] [illegible] let them continue on for [9] or [10] dayes the wrists must be very much rubed with a corce cloth till thay look read before you lay the plasters on and after thay com of keep the wrists warm you should take [illegible] vomit a fore the fitt come and drink [illegible] [posit] drink in it or [illegible] [tea] avery good ear cloth to take a pane away take aquart of best oyle and apound of red lead mix them to gather whilst could very well and then set it ovr afire that doth not blasé and is clear but slow and keep it with stiring perpetually and when it begins to turn blakish it is anufe so you may see by drop a drop upon anything and when it is loose it [will] roule betwixt your fingers and whilst it is hot dip cloths in it and put astick betwixt your cloths to keep [illegible] for sticking togather and hang them betwix 2 chares to [coule] at your first diping let them drop on the pan or [illegible] that nothing be lost so keep it for use To make a very good salfe for a burn or any sore called the blak salve Take aquart of the best oyle and aquarter of a pound of beese wax and the wax must be thin shaved into the oyle then it must be set ovr astone fire stiring it all the while till it be melted then take it of the fire then have halfe apound of whit lead finely beaten and put it in to your oyle by degrees keeping it with stiring all the while ovr aslow fire that doth nor blasé for fear of catchin you must when you see it begin to turn black [illegible] drop in a drop up on aboard and try if it will roule betiwxt your fingers and when it will roule with out sticking to your finger it is enufe then take it of the fire and set it to coule and when it is cole a for it be quiet could tak it up powering sum oyle upon the board afor you take your salfe up on it to roule it in to roules [lett] papers the bigness of your roules and oyle them so lap them about your salfe and keep it for your use a medicen for a cough or consunption for a child 12 snaile puled out of the shels alive & put in to a pint of spring water & boiled till halfe the water is boiled aay then put to the water halfe apint of milk & sweeten it with brown suger candie & drink halfe apint in the morning & halfe a pint at four a clock in the after noune an ould person may take alarger quantity continue it for sume time To make lucatelas balsom Take of venus turpintine halfe a pound & wash it 3 several times in rose water then take hallo wax a quarter of a pound & cut it in small peicis & melt it on the fire when its throughly melted put in the turpintine & ster them to gather that thay may mix well; then let them remain a day or 2 in the posnet then cut them in thin slicis & put away the drose & wet at the forarm & let the posnet be made clean & put them in againe & melt them on the a slow fire then take a pint & halfe of the best oyle & 3 spoonfulls of the best [matigo] sack & when wax & turpintin is melted put in the oyle laserly stiring them to gather then take halfe & ounce of naturall balsam halfe & ounce of oyle of St Johns wort of red saunders halfe & ounce finely [illegible] serced & put them in togather in to the posnet with the rest stiring the continualy that thay may mix well to gather, you may steep halfe an ounce of alkanet roots in aspoon full of rose water a day before & strain into the rest through afine cloth & when you put those last thing in, let them be upon the fire till you perceive them boile a little then take them & let them be shred for the space of 2 houres at least with out enter mishon for the least neglect will spoile the balsom then put it in pots to keep A reseat for a could Take 4 ounces of conserve of red rosses 2 ounces of raisins of the sun stoned 2 ounces of white suger candy finly powdered beat altogether & add there to 12 drops of oyle of sulphir & 16 drops of oyle of vitriol & mix them well with the rest A reseat for the jaundus Take a quarter of an ounce of saffarn an ounce of anaseeds, castile sope the bignes of a walnutt, in fuse those things in a quart of whit wine in an earthen mugg set in a kettle of watter they may in fuse till one part of the foure be wasted when could drink at 3 times the aforsaid licqour being strained at morning & night & morning again so repeat while well an exalent meadscon for an [inweard] bruse by a fall or another way First let the person be let blood & as soone as you can after the gruse is goten then take [?erish] slate finely powdered as much as will ly upon ashillin & mix it with white wine vinager on aspoon warmed & let the party drink halfe apint of white wine vinager after it the vinager must be warm but not too hot & the person drink it by litle & litle that it may not take his breath away as it may to drink it all at once this has dun great good A receipt to cure a consumtion a cofe & pain in the stomach Take 3 ouncis of burgendy pittel [2] ouncis of venice turpentine one ounce of oyle of mace, a peniworth of bees wax one ounc of rosin of the whit sort melt all these to gather when it is cold spread it upon sheeps leather prick it full of small roles grat a little nutmeg upon the plaster when spread lay the plaster to the pitt of the stomack & cover it with a linin cloth & be sure to keep it smooth & in a few dayes if it doe good it will make your stomach itch so that you will be forsed to rub it you may take the plaster of & rub it either spread afresh plaster or put some more of the stufe upon that you took of & grat sume nutmeg our it again & lay it upon your stomach againe this plaster hath dun great good To make jelley Take 4 calfes feet wash them clean & scale them so Take the haire of the pair all the blak from them & wash them clean from all the hair then take 6 quarts of spring water with 6 ouncis of harts horn boyle them gentley 3 or 4 houres till it jelley scuming it as it boiles then take up you feet & strain it through abag of flanill in to an earthen pan till it is could then scrap of the top & botam put it in to aclean skelit put to it whit wine the juce of lemons fine suger & 2 spoonfulls of oring flower water ster all well to gather when all is melted & could [just of] have the whits of 8 or 10 eggs well beat & put to the rest before it is hot when it is blud warm put your egg in stiring all well to gather & set it our the fire let it boile & when it has stoud a litle of the fire run it through a thick flanill jelly bag let it run two or 3 times through the bag sume puts the egg shells at the bottan of the jelly bag & runes the jelly through them thinkin it helps to fine it To make lipe salve Take halfe apound of fresh butter Let it lay two dayes in rose water then take it out & put to it almost halfe a quarter of a pound of bees wax & 3 or 4 litle aples one ounce of duble refined suger halfe apint of juce of red grapes you may put in a little beniamin storax & alkenats each halfe & ounce boile all these to gather till it is good red then straine it in +to your bacon & when it is could melt it again leaveing the drops be hind in your bacon ad two drames of the best spermacetis to it make it in litle cakes straining it through a fine thin cloth +bacon for bason To make the red cordiale balls Take dragons tormentall roots & leaves scabius rue cardis pimpernell betteny scordium angellico merigould flowers & leaves of each one hand full wipe them clean & shred & bruse them put to them a quart of whit wine let them stand all night covered very close then strain it out & let it setle Take apound of the best bole almonick poudered & scarced put it into a bacon & put as much of the licquor to it as will make it like patter ster it well & set it in the sun when it is stif put in more so don’t all be in when you put the last in put in a dram & halfe of saffron red curall one ounce powder of elicompaine burnt harts horne each one ounc powder of tormental roots & crabs eyes or clawes & contraria yarva of each halfe an ounce all these must be finely powdered & scearced 3 drames of powder of pearle 3 drames of gum dragon steeped in cordiale water then take methridat & diascordiale each one ounce & mix it very well with alitle of the wine in a mortor before you put it to the other things stir them very well to gather & set them in the sun & stir them 2 or 3 times a day putting the sids into the midle when dry enough to role in to balls oyle your hands which will make them smouth & if you see ocation you must role them over again then lay them to dry so keep them it is good in measels small pox loosnessis fever fludings agues wormes [from] 10 to 40 graines acording to the age & strength To make chees cakes neat Take 3 quarts of new milk one of cream & earn it prity coule when come break & drain it in anapkin when well drain take halfe apound of buter & beat in to your curd then have read the yolks of six eggs & 3 whits well beat & put in season it with suger & cinamon aspoon full of sack or rose or oring flower water you may have read sume almonds finly beat when blanched or a few corands which you please To make pancakes Take a pint of creame 6 eggs halfe a spoune full of ale east about 2 ouncis of buter melted mix all these togather with some flower & let them stand 4 houres to rise fry them with buter To make blake cherry wine Take 24 pounds of blak cherrys bruse them with your hand & have in readeyness take a gallon of water when well boild & [illegible] could put in to your cherries & let it soak in them 3 dayes stering once aday very well then press them out & to every gallon of wine put 2 pound of fine powder suger ster them well to gather & tun it up in to a vesell as it will fill do not stop it close till it has dun working then stop it doun & let it stand 3 months & when you botle it of put a lump of single refined suger in each botle to make friters take apint of milk & 4 eggs a litle beat cinimon alitle suger & salt 2 or 3 spounfulls of east set it to rise pare sume pipings & cut them in thin slicis set your same on the fire & when it boiles dip your apples in your bater & so in to your same thay are soune fryed you must make it about the stifness of apudding with flower To make egg pyes Take 12 eggs boyle them hard twise the weight of beef suit six pipins shred those all very fine 2 pound of raisen stoned & cutt very small 3 pound corrand one large nuttmeg cloves & mace cinnomon of each the same quantities to veigh against the nuttmeg salt & suger to your tast put in agood qty of brandy & alittle clarrit wine the juce of a lemon & the pitt finely shred mix all to gather & put in to an earthen pot it will keep 6 weeks when you make use of it put in a litle sack & canded oring pill cut in thin pieces Oring & lemon brandy Take to a quart of brandy apint of white wine infuse the pills of 7 or 8 lemons in the brandy and wine 3 or 4 dayes then take apint of water and apound of duble refined suger boyle them to gather then mix it warme with your brandy & wine So keep it for your use if you make orring brandy 3 rinds will be enough To make abeefe pye to eat like venison take the part of a back loine of beefe & [illegible] it & rube it over with fouer ouncis of suger let it ly all night in the morning wipit well & wash your beef with a glass of clarrit then season it with peper a litle mace & cloves & put it in to your [illegible] to back laying buter upon it befor you put on your past break your bones & put them in too apot & set them [illegible] the oven to bake with as much water as will cover them & the gravey which comes from them put in to your pye when it comes out of the oven [skemin] the fatt of a good plan baked pudin take 4 eggs 2 spoon fuls of flower beat the egg put in the flower too then have a pint of milk or cream & put in the eggs & flower by degrees alitle at a time and stir it well [illegible] [illegible] nutmeg buter the dish & bake it litle [illegible] To make balme wine Take the smoothist sort of balme which some call lemon balm the best time is to make it the end of May or beginning of June to every gallon of water take 2 pounds of fine pouder suger & beat the whits of eggs & put to the water & suger whilst could & stir well to gather set them over the fire & let it boyle & hour & halfe & skine it very well & when almost could have ready in a vesel the topes of balme & stalke and all if tender brused alitle to four gallons of water have one pound of balme power the liquor upon it and put alitle new east to it as much as will make it work it must be put all to gather before the the liquor is quiat cold keep stiring it every 3 or 4 hours for 24 hours then stop it up & let it stand for a month before you botle it & when you doe put a small lump of suger in each botle To strew carpe or tench Take them whilst alive & scale them & wipe them sane the blood then take a piece of buter & put in to your pan & when hot put in your fish & with it some mace & a ful peper cornes & some clarit wine & an onyon & a bunch of sweet hearbes if your fish be large you must have a litle water & salt & the blood let it strew leasuerly for fraid of break in & not to stand to near the fire keep it close covered when enough have read sum anchovice disalved in water sume oysters if you have them & the liquor the fish was stewed in put all to gather thickened up with alitle buter put sum lemon pill finely shred in to your sause put your fish carfuly in to your dish & let your sause be very hot & power it our it & with sliced lemon upon it send it up The cholick wine by Dr Lower Take of guiacum chips emlacampany roots lickorish sliced coriander seeds prepared an bruised senna of alesanduer of each 2 ounces halfe apound of raisons of the sun stoned infuse these in 3 quarts of small anniseed water 10 or 12 dayes then power the clear of in to bottles for your use, To prepare the coriander seed you nust steep it in white wine vinager 12 houres then take it and drie it either in the sun or by the fire give 3 spounfulls of this wine in a fitt of the cholick it may be taken twise a day if the fitt last this dordiale is also good in surfitt the same quantity as in the cholick it is good for a cough or weakness of the lungs takeing 2 spoonfuls in a morning 3 dayes to gather in fuse the ingredants in a glass close stoped shak it every day you maymake halfe the quantity sume puts in to the hol quantity one ounce of sweet finel seed brused A thin pancake called a quire of peper Take to apint of cream eight eggs leave out 2 whits three spoonfull of fine flower three spoon fulls of sack & one spoon full of orring flower water alitle suger grated nut meg or cinimon a quarter of a pound of butter melted in the [illegible] mix all well togather mix the flower with alitle cream at first that it may be smooth buttar the frying pan for the first pancake & let them run as thin as posable to bewhole when one side is coloured tis enough take them carfully out of the pan & strew sum fine suger betwixt each lay them as even up on each other as you can this quantity will make 20 you must have a ketle of boyle in hot water ready to power in to an earthen pot to set the dish our by the fire to keep them hot as thay are fryed To make a [segoe] puding Take a quarter of apound of sagoe & wash very well in two or 3 hot waters then put to it apint of milk & let it boile together till thick as a hasty puding stir it carfulley for fear it burn which it is apt to do put in a stick of cinmon when you setit on the fire, when it is boiled take it out but before you take it out of the thing you boiled it in stir in a quarter a pound of butter beat 4 eggs with 4 spoonfulls of sack leave out 2 whits of your eggs stir it to gather sweeten it to your tast & put in a quarter of apound of plumped corrands so bake it with puff past about the dish edge it takes not much bakin a calfs foot pudin take halfe apound of calfes foot when boiled & could finely shred a quarter & halfe of beefe suet finely shred sum nutmeg grated salt & sum cinnimon a litle stale bread grated 4 eggs leave out halfe the whits sum corrands flower your bag well & let it boile 2 houres An oyntment [illegible] [illegible] [illegible] [illegible] [top] Take half a pound of lithargy [illegible] [illegible] a pint of [illegible] [oyle] & half a pint of whit wine viniger put them all to geather Stir & beat them well to geather at least two houers till it come to a perfect oyntment when it is well beatin and looks whtish then you may apply it to your place greived put it in a pot & keep it for your use. To cuer ahorsness Take a quarter of an ounce of salt [illegible] take 3 quarters of an ounce of broune suger candy powdered very fine & mixed well to gather, keep it drie & lick it up alittle quantyty at a time an exlent reamidy to prevent the strangury by blistering take a quarter of an ounce of camphire finly powdered & mix with a spoonful of sweet oyle & take as soune as the blister is lade on [Solled] [sollebubs] A pint & half of cream halfe a pt of whitte win a quarter of a pt of sack & almost 3 quarters of a pound of white sugre the juice of a lemon peal fine grated put those all to gather in a large earthen pan beating one way till the white froth will stand upright then fill your glasses tis best to make them three or fouer houers before you want them that they may be clear at the bottom but if you want them soon take of the curd as it rises & lay on a seeve to drain & put wine at the bottom of the [gasses] to pickele wallnuts whight pare your nuts till you come to the whittes as you pare them put them in to cold watter & lett them ly till you have don paring them then have some boiling water with a little salt & put your nuts in to the boiling water & let them boile halfe a quarter of an houer then take them up & lay them one be one upon a cloth till they are cold the pickle must be the best vineger & mace & pepper & a clove of garlick boil it halfe an hour & lett it be cold before then put it to the nuts To green apprecocks Take the apricock & put them in a cloth with salt & give them a scald in water then take them & rube them with a cloth then take the [night] in duble refined suger & make a [illegible] of put to your apricock if you use them soune halfe the wight of suger will do To make french roules Take a quart of flower & apint of milk 3 spoonfulls of good east the milk [illegible] if cold of & a piece of buter oyl bigness of a wallnut put into the milk & east so [illegible] them by degrees & let it stand by the fire to rise a good while so make them in to the size you like they will not take much bake A receit for a bloody flux & [illegible] Take halfe a pint of rose water & as much plantain water & in fuse [illegible] two ounis of red provenc rosis for twelfe [illegible] upon hot embers strain it off and add two ouncis of rubarb cut in small pieces & then in fuse all togather for twelfe houers more after having strained it of put it in to a skelit and add two ouncis of fine powder suger to make a sirrip of it You must take the first day [illegible] spoonfulls of it fastin & one spoonfull every day after & not eat any thing of an houer [illegible] after takein it and so continne takein till the looseness ceases it is reackend [illegible] infallable remedy To rost or bake a calfs head after the head is nicely washed & picked take out the brains & tongue make alarge quantity of forsed meat with veale & suit well seasond fill the whole of the head whear the brains lays skewer it up & tie it to gather upon aspit one hour [illegible] will rost it or bake it beat the brains with [clary] shred alitle salt & nutmige an egg [illegible] when boiled & fryin litle pancakis but you must shake aspoonfull of flower in to the bains as you beat them fry them in butar or good [illegible] [illegible] clarified the tounge parboiled & shred may make your forsed meat with beefe suit the sause good gravy sause [illegible] or oysters & alitle whit wine thicken it abit [illegible] buttar & flower An herb soop Three handfulls of sorril 2 of purslin 2 of beach [leves] parsley & chervile each a handfull 4 letticis 3 onions cut those small then put them into a frying pan & shake them well over fire put to them halfe apound of fresh buttar stir it till its melted then then put to the herbs a quart of green pease which have boiled a bove an h our in 5 pints of water season it with salt & peper then let it stew to gather halfe an hour longer put some [illegible] in the dish & power the soop on them To preserve rasberris for cream to 2 quarts of rasberris take 2 pound of fine pouder suger bruse your ras berris very well & strue your suger over them when well broak then have ready pint of whit corrand juce put to them & stir all to gather set them over the fire & boile them till thay jeley skimin them well then put them in to your pots for use stir them till thay be all most could be for you put them up To stew goulden pipins pare them & nicely scoopeth the cores out throw them in to water to preserve the colour to a pound of pipins thus prepared take halfe apound of the duble refined suger & & one pint of water boile & scume it [illegible] up before you put in your pipins when the pipins is in let them boile apace to make them clear & when thay are so put in abit of lemon pil & the joice of lemon to your tast to make mangos Take your large cowcumber that is ferm & green of the thorn back kind wipe them with a cors cloth then put them in to a deep narrow pot them have ready as much good ale vinager as will cover them set it over the fire pit in in to it handfull of salt when it boiles scume it clean & power it boileing hot upon your cumbers & cover them clos & let them stand by the fire to keep warm which will make them be souner green boile the vinager every other day till thay are green keeping them byh the fireside all the while when green [have] a good quantyty of hors readish scraped [then] beat mace & cloves & strow amongst the hors readish as much as you think will do thay should be prity hot of the [spice] then make a slit in the sid of each comber & stuf them with the hors readish then put them in to your pot & end wayes put in with them hole peper agood quantyty & some cloves of garlick & mustard seed grocely beat then boile your vinager againe & power it boilein hot upon them keeping them close covered till could Tie a leather upon your pot to keep them close & keep them for your use when they have line in the pickle awhile to tast of the spice thay are best not to be used emeadietly there is no need of salt in the vinager they will be greener with out To pickle walnutt Take your wall nutts before sheled or hard & set them over a fier to scald till the skin begine to slip with your thumb then take them off tie fire & straine them shift them in to faire water for 10 dayes till the bitter nes begon then rub of the blak skin with a cors cloth then for your pickle you must have as much ale vinager as will cover them spice must be cloves mace alitle black peper Jemaca paper some ginger sliced mustar ready made boile all those to gather when could put it to your wallnutts with a layer of salt & hors radish with a clove of garlick wipe them with a cors cloth when you use them Mrs [Thorntons] recet to pickle walnuts Take a narrow mouthed pot & fill it with walnuts then mix salt & water stronge enough to bear an egg & fill your pot of walnuts full with it shift them every day for a fortnight then cut a nut to see if the bitterness be gon of if not go on shiftin them in to salt & water till it is then pouer out the water from them with out takein the nuts out take as much ale vinager as you think will cover them & power it boileing hot upon them let them stand 24 houers then take them out & wipe them clean with a cors cloth & put them in your pickle pots in layers [illegible] of nuts you must put a pint of mustard seed betwen the layers with a clove of garlick stuk with cloves ginger sliced nutt megs shred & alitle mace then take the best vinager & bouyle it by its selfe & pouer it boyling hot upon them & stop them up close for use souer bear will do as well at first scalding as vinager To make elder wine of suger To every gallon of water take a pound & half of powder suger if your suger be good 5 d [per] pound will do boile your suger & water an hower skimin it clean as it rises then stream it through a hair sive & when new [milk] warm put to each gallon of lickour a pint of juse of elder sterit well to gather at the same time put some ale yeast [illegible] with the [illegible] to eight galonds 5 or 6 pounfulls is enough & put upon it when it begines to speck over with tye east you may tun it cover it with a warm cloth to make it work you may put a litle isinglass pulled picis in to your barrill when you tun it it will be ready to draw in to botles in 8 weeks time in fuse your elder berris in an earthen pot set in a pan of water our the fire till the water boiles & the juse will come out & then run them through a hair sive take care no hole berris get in to the juse & brews them with aladle to get out all the juse To make cowslip wine by [rs] Kings recipt To every gallon of water put 3 pound of good powder suger beat * whites of eggs & stir them in your water & suger whilst cold set it u[on the fire take the scume of it as it rises & when & when it is well clarifiyd boyle it 3 quarters of an hour have your cowslips fresh & picked 4 pecks to 6 gallons squeese in 6 lemons take the seeds a way pare of the peel very fine put them in to the tub then work it in & when your liquor it blood warm make a large toast of old bread spread it over with good yeast hot butter & put it in whilst blud warme let it stand 2 nights & aday then put it in to your vesel fitt for the quantity peeles & cowslips all to gather stop it close leave in a [spile] hole open for the yeast to work out when it has done workin put in the [spile] & it must stand a month or 6 week in the vessel according to the quaintity when you botle it put in alitle lump of loaf sugar in to every botle To make wallnut catchup Take halfe apeck of wallnuts & slice them stamp them in a morter put them in to an earthen pot with six ounces of salt stir them every day for three weeks then] press of the licquer to every quart of licquer put cloves mace & nutt miges giner whit & black peper of each one strain a quarter of an ounce of shallot boyle it a quarter of an hour then put them in to a pot & cover it close & let it stand ten days then strain it off & put to it halfe apint of red wine a quarter of apound of anchovies & let it boyle one minnit when cold bottle it for use the ingreadeyanc & spice which the catchup is strained from is good to to put in to sause putting alitle wallnut pickle to it & stirin it to gather To make a ham a pound & halfe of bay salt one ounc of salt peeter halfe pound cors suger let them ly in the pick 3 weeks turning them every other day rub your ham well with the salt & suger beat your ham with a rolin pin to make it tender the stomak plaster of oyle of mace halfe an ounc rosen bees wax whit pitche frankinsenc [ve?es] tyrpytin each one ounce melt all to gather keep it in a blader or pot when you spread it it must be upon leather an old glove cut in the shape of an hart the point to go to the pit of the stomok when spread grat nut mig upon it Irish plumb cake Take a pound of butter beaten to cream & a pound of suger well dried & sifted eight eggs if larg if small nine the holkes beaten well the whits whiopt to a light froth apound of corrants washed & well dryed in a cloth a nutmeg grated a quarter of a pint of brandy 2 ouncis of citorn or orring pill sliced 2 doson of almonds sliced thin a pound an a quarter of flower and drid & sifted the almonds citron & corrant must be put in not long before it gose in to the oven a litle more then and hour will bake it in a quick oven To pickle walnuts green wipe them wrap them up one by one in vine leaves tie them with a strong thrid boyle good ale vinager pour it on scaldin hot tie them close for 14 days then take them from the leaves & liquor wipe them & wrap the up as before in fresh vine leaves put them in pots between every row of nuts strew peper mace cloves alitle giner mustard seed & garlick make a fresh pickle of vinager boileing the same with spice with hors readish sliced pour it boiling hot upon them tie them close doune thay will be ready for use in 2 months & will keep 2 years only boile a litle peper in your vinager & strow th other in greadients amongs your wallnuts as you put them into your pot A sermon preached by the Revd Edward Browne Rector of Walesby in 1733 at the trienial visitation of thee right Revd Father in God Richard Lord Bishop of the diocese of Lincoln preached at Castor Acts 10 20 So mightly grew the word of God and prevailed Among the many excelent arguments, which recommend the Christain religion to the belief and practice of mankind, I think I may safely say that the sudden and mighty growth of it is none of the least considerable: other arguments may persuade [illegible] mend to own it, but these if it be duly considered must convince all. Scripture is liable to a various interpretation, and therefore men of corrupt minds have disputed the completion of its [illegible miracles indeed are in themselves a most certain testimony in its behalf; and yet we have known men of [illegible] principles out face the truth of some of them calling them magical [illegible] and delusions: But he must be guilty of the most unreasonable obstinacy and wind very hard indeed who doth not see the truth the divinity of the Christian religion [illegible] this single consideration, its wonderfull success in the world. the exact accomplishment of the predictions of the inspired writers is an unquestionable proof to men of letters and reason; but this is so popular an argument that there is no nation so barbarous no persons is illiterate but they have skill and oportunity to apprehend and acquaint themselves with the force of it. Cookery Bancroft Beane Benson sen Benson jun [Bull?ck] + child Cooper Davis Darvill [Epres] Evans Howke Greenway Griffith Holmes + Hall Hutchinson Henderson Harvey + Joyce Jenkin + King Lawrence Lamb Moore Matchin Mitchell Moores S. Parker J. Parker R. Parker Rogers Russell Reece [Scundrett] [Saville] Sion Simpson Swayne Stricke Shipley Shornton [Sa?] Williams R. Williams Washington Willis + Wilson Walker To make a beefe pye Tak a surloyne of beefe and tak out the bones and sinnews then beat the flesh very well with a rouling pin tak 3 pounds of beefe suett shred it very small with sum time winter savery leek blads marjoram & pennyroyall in corporate all thes very well in sheepes blood seasoned very high with peper & salt put the beefe in to sum deep thing that it may be covered with the aforsad in greadants stufe it with sum parsaly and let it ly all night in [illegible] pickle & in the morning put it in to your pye it will take 6 ours baking when [illegible] put into it 2 good ladles full of [gravy] shak it well in the pye so serve it up A dish of a calfs head to [illegible] could, Take a calfe head parboyle it a little then mince it very small tak a good handfull of hearbs & mince then very small a little marrow finely shred & mix them all together then tak a pint of whit wine vinager to them & let it stand all night then put it into a cloth & tye it pritty hard & give it a boyle & when it is could slice it & eat it with oyl & vinagar an orange pye Take oringis & core them & [illegible] them & [illegible] them well & par them very finly then steepig them in cold water 2 or 3 days changing the water every day then putt them into a cloth & putt them into a kettle of watter leting it boyle first & let them boyle till thay be tender shifting the water if thay be bitter then tak pipings & boyle them [to pap] & whit wine & suger fil up the oringes full of this pap & put up the open end of the oringis downward with great stor of suger in the pye which must be 4 ours in the oven then take the juce of 3 or 4 oringis & suger with it & put it into the pye with a [illegible] & shak it well together & let it stand to be could and it will jelly if it be right To pickle frish herrings wash & clean the herrings & lay them in a pot that that is pritty brod then strew on them a good quantidy of salt & pepper & Jamaca pepper mace nutt meg & peper is enough clofes beat small then lay another lare of herring then strow on more seasoning then more herrings etc. doe till you have dun all [you] will doe then fill [illegible] up [illegible] ale vinager [then] cover [illegible] [illegible] it will tak 6 ours [illegible] they will keep a quarter of a year you must cut of the [heds] an oynt ment for the [illegible] of one in the [rickets] take of the leaves of common wormwood leser centory; whit hore hound; germander scordinn coman calamint fever fett meadon saxifrag St Johns wort goulden rod wild time mint sage rue cardus bennidictus penney royale southern wood camomile tansa & lily of the valey all freshly gathered & chopt of each one hand full: hogs lard four pounds sheeps tallow too pounds, clarrit wine a quart Let them stand twelfe ours soaking on hot ashes in an earthen vessale then boyle away the moyster and afterwards strane them for an oyntment with which anoynt the belley & the parts under the short ribs & also the [limes] every morning & evining for 30 or 40 dayes or [illegible] the child recovers for stanching ableding of the nose dip a pece of linin cloth 4 times duble in water in which salt prunelle hath [bere] dissolved and squeezing it alittle appl it to the neck behind & on both sids of the limes in a day to stop the bleding of a wound Tak the whitts of 2 or 1 egg and beat it well with oyle [armarick] and dip [illegible] downe in it and bind it up the wound and it will stop it if any thing will [illegible] it [illegible] diped in the sam [illegible] then [illegible] an admyrable remedy for a rume in the eyes tak 3 eggs & boyle them very hard as [illegible] them cut then, exactly in halfes and tak the yoalks out keep the whitts hole & put in to the hollow of the whitts sum roman vittrill well beat then clap the 2 halfes to gether & [illegible] the eggs upon a pece of muslen at any other linin that is very thin & set the egs up on one end in sum small earthen thing & set it down into a celar or sum other very coule place & in 12 oures louck at it and thear will be a water com from them pouer it into a [illegible] [illegible] & at night when you go to bed your eye lids being shutt anoynt your eyes, the nex morning wash in them too much for it is a sharp [illegible] well with fare water & it will dri up the rume anoynt the eyes not to [illegible] for [illegible] [illegible] sharp your eye being shutt [illegible] [illegible] and anoynt it over the lid [illegible] a sore throat a very good meadcin for a sore throat take hogs [illegible] new [dun] dipted in vinegare applied outwardly to the throat as quick as may be this hath dun very great cures the plaugewater tak egremony worm wod scabias salinain sage sorrill balme mugwort dragons pennyrial fetherfew burnet gras motherwort cardius bennidictus angelico bettoney turmentill merrigoulds of each of thes halfe apound with elicomany roots swet fenele seeds carraway seeds anisseeds pancies of each one ounce: bras the seeds: & chope the earbs small & steep them in agallone of whitt wine & a quart of sack 7 dayes stering them every day then still them in acould still & mix the firs & second runing to gather. Another sort plagu water tak saladine rosmary & balme red sage mugwort worm wood clarigon scabies egremon angelegco betony pimpernel adders tongs turmental earbs & roots carolus centory rosa solas [bornet] of each of these apound gentian zeduary of each halfe an ounce put all those into a great pot & let them infeus in whit wine 3 dayes & 3 nights stoping it cloce then still it for your youse the longer it is kept the beter A powder to increace [illegible] pain take the livor of an ele with the light [illegible] to dry it in an oven [and] beat them to [pouder] and [illegible] it and keep it dry for your youse tak as much as will ly upon a sixpence or [illegible] in cinnimon water or [illegible] and it will do [good] To make surfet water To a gallon of anosed water a pint of popie water: a pound of red popie the black cut out: a quarter of a pound of dates: 2 ounces of [red] rose leves dryed: an ounze of maregold flowers: an ounce of sweete margorum: 4 ouns of clove gilleflowers: 2 pound of reasons of the sune stoned a pound of lofe sugar: an ouns of [mace] an ounce of nutmegs: an ouns of liquoris: 6 cloves: put all those into a glass vesall clos stoped & stopt & stir it once a day altogether till they be stoped 14 dayes then strane it out through a fine straner and put it up in glases & hang a bag of [illegible] in every glas Gascoyne pouder [illegible]: white amber, white corall pearles crabs eyes: hart horn an ouns [illegible] stone an ouns the tip of the black [clane] of crab gathered in June when the sun & moun are in Cancer, [illegible] pouder all generally & very finly: then mix all together with hart horne jalap: & sperit of wine or balme water & a litell safron so form litel round bales, dried in a viall glass with a temporat fire dose a gr 6 or 7 ad 12 to [illegible] to infants & children a gr 3 ad 6 [illegible] [illegible] [brayed] with suger and put in it as good as [amber] [illegible] To mak the Gaskins powder tak of [raged] pearle, of red corall of crabs eyes of harts horne, of whitt amber each of this a lik quantity beat them small in an iorn morter, tak so much [illegible] of crabs claues the black of them a smuch as of all of them for it is the chefe in greadiant pick them & wip them very clean beat them into very fine powder this dun mix them all to geter when weighed in an iorn morter untill thay be all as one then searce them all to gether againe so with the jeley mad of harts horne wher in must be sum saphire stone in feused mak it lik past with continuall beat in then roule then up in balls in the palme of your hand & when thar dried put them up in a box this powder may be taken in small bear or in any distilled water at one time you may take 8 or 10 granes or in the higest extreme & more when you tak it must be finely powdered a child may tak it in ales quantyti a recept for on in a consumtion tak a pint of red roas water & a pint of the best mallygoe sack mix those togather & [disal??] quarter of apound of browne suger candy in the water [illegible] three times a day tak 3 spoonefulls of it thay shall find great advantig by it if not too [forgonini?] To pickle pidgons lick cypris birds when your pidgons are newly taken pull them very clean [illegible] bone them wilst thay are warme tak great care you break not the out skin in boning then lard them in the fleshy part of the brest [naneing] the in sid outwards tak care you lard not too deep as to goe throw the out skine 4 or 5 peces on a sid is anoufe them season them with sum sweet marjorum parsaly alittle thyme & winter savory alittle penney royall shred a ll thos harbs very small then ad sum beadon [phitt] peper will as much salt sum beaten ginger & Jamaca peper & grated nuttmeg mix these with the hearbs & add as you think fitt for thay must be pritty high seasoned shred sum leaman pill amongst it rub the seasoning all our the pidgons befor you turn them right & ty up the vents of the wings & legs with thrid befor you turne them then turne them & with anedle & thrid sow up the necks & vents cloce then take as much fine linin as will lap twice over them & putt your pidgens in what forme you please to louk plump a small towards the rumps tty them at each end [illegible] [?ish] pack thrid & lay them by till your water is near boyleing put salt in your water and sum hole Jamaca peper & leamon pill then put in your pidgons let them boyle very lasuerly for fear of breaking when thay have boyled halfe an houre tak them up and ty them sum thing harde then tak 3 pints of the lickour thay wer boyled in with the spice & lemon will ad apint of whit wine & abundle of sweet hearbs boyle your pickle well a quarter of anounce & let it last well of spice & leman pill then putt in your pidgons & let them boyl a quarter of anhour then tak them of the fire and when your pidgons & pickle are quiat could tak them out of the clothes & put them to gather in a deep galley pot [illegible] thay may allwayes be covered with pickle cover your pot with a [blad?id] cloce & once in ten dayes renew your pickle & if you keep them so long that thay begin to chang mak new pickle apint of whit vine is anoufe for 12 pidgons if you lick the tast of sharlot you may put sum in To mak an exelent plan puding for to bake tak a pint of cream & eggs if the bread be larg halfe the [illegible] four of the whits putt away and the crums of anould peney lofe grated and dried by the fire mix this to gather and and apound of butter melted & put in grat sum nuttmeg in it & swetne it with sugar & bak it alittle baking will serve A carratt pudding tak carrits & pare them then grat them & [illegible] beat them take twise as much whitt bread crumes & putt to them & halfe apound of butter melted & 6 eggs & sum cream anuttmeg & suger and a little salt so bake it you may putt corrands in it if you plase but it [illegible] best plane drie your crumbs before the fire & so power your buter upon them when melted & let your cream be warmed when you put it to your crums & buter then put in your carrots sugar & eggs & beat them well together you may leave out one pound of the corands & put a pound of raison stoned & shred or cut with a knife & leave out sum of the suger & grat in astale maple bisket To make a carroway cake. you may put [illegible] pints [illegible] Take a quart of flower a pound of butter mingle the flower and the butter well together then take six eggs three of the whits six spoonn fulls of [illegible] and four of cream then make it into a past and when the oven is hot put in half a pound of carraway comfits bake it in atinn pan one butter your pan well To make minched pies Take a large [neats] toung halfe boiled shread it very well three pound of suet very well shread currants three pound halfe an bunch of beaten cloves and mace season it with salt if you think fit halfe an oringe pill a quarter of a pound of suger a little lemon pill sliced very thin put all those together very well, put [illegible] two spoonfulls of verjuce and a quarter of a pint sack if you have no varjuce put three or four juce apples a very good thing for the grips or ston is the in side skin of pidgens gizerns when you have put out the gravil and [dird] wash them in small beat & lay them upon aplat or aclean [trencheres] set them in th oven to dry after your bread is baked & when dried beat it and serve it and [illegible] as much as will lay upon a sixpence in bear or ale to mak a quaking puding tak a pint & halfe of the thickist creame & boyle it with mace & nuttmeg then grat sum stale bread into it & beat 8 eggs tak in [4] of the whitts away then take afew blanched almond finly beat & mix in stran your eggs sweetened with suger beat your almonds with ros water put in one spoone full of fine flower then put them in to dishis buttered or in to cloths wel strawed with flower & boyle it in apot wher beefe or other meat is boyle in you may bake it in a dish if you please a litle taken will serve To make custards Take two quarts of cream and boyle it well with whole spice then put in the yolks of twelfe egges and six white well beaten and streaned then put these egges in a litl milk into the other fire and keep them with stiring least they burn then when they are throughly hot take it of the fire and stir it till it be almost could then put in oringe flower water or for want of that rose water and suger and take out the whole spice then put your custards into pots to bake it out do not let them stay two long a remedy for one that hath the flux Tak a quart of milk 3 spoon fulls of rice and astick of cinnimond boyle these till it be halfe wasted then strain it an stir it till it be could then take 2 quarts of spring water & 3 spoonfull of french barly boile that to a quart & strain it and stir it till it be could then mix the milk & water to gather & let the person drink as much as they will To dry bacon or tungs Take your hams of bacon & hang it up on aflesh houk for 4 days & that will help to make it tinder then take 4 pound of bay salt & 8 ounce of salt peeter this quantity is for peeter and beat both & put them in to galons of water till thay be well desalted & put to them apound of broun suger when all is well desalved put in your ham 7 tungs stiring them every day thay must ly in the pickle amunth & tak them & drane them from the pickle & hang them upon [athing] for to be smaacked [illegible] [then] set on fire but it must not [bla??] for spoyling them only [smeak] them you may put tungs in the sam pickle after turn them ever other day in the pickle How to make cheescakes Take a quart of new milk curd work it till ther be no hard in it when it is wrought put two it three quarters of a pound of butter and as much suger 6 eggs an a little cinnemon and a nutmeg with a little rose watter [illegible] in all these well together then take a little fine flower with as much suger work it up with butter and rose watter a little of a white of an egg you must roale it the thickness of a paper when they are baked well put them [sume] butter and rose watter upon them then strew summe suger upon them To make a green tansie boyl [or fig] Take a quart of cream three yolks of 12 eggs and half there whits well bett mix them together and put in one nutmeg grated then colour it well with the juice of spingige and sweeten it with suger then fry it with butter and [send] it in with lemon upon’t if you will not fry’t then butter your dish and powour it through and set it upon apott of watter boyle in till it be a nough this is the better way To make [illegible] oringe puding take one orring pill and ahalfe and and steep it 2 dayes in water then boile it in water till it be tender then tak it up an let it stand to be could then beat it in a morter of marble very small put to it halfe apound of sugar halfe apound of fresh butter grat in sum nutt meg and cennimond alittle orring flower water halfe apint of cream 23 yoalks of eggs and strean then when you have beat them then beat all these well together and make athin crust of fine past and lay about your dish and put your puding in and so in to aquick oven & let it bak halfe an oure to serve it with sum suger grated upon it you may squese the juce of Take harly chockes and boule them very tendr and take the botams & yoalks of eggs & larg mace & a little siteru or [lemanpid] butter suger marrow & sum barbaryes or grapes when you putt it in the oven, put in a good quatyty of [vari?ge] & not before for want of that put alittle sider or whit wine and when it comes out of the oven turn [illegible] and butter & suger [illegible] To make a harly chock pye you may put chicken to your pye To make a rice puding your rice may be could before you put in your cream & eggs & [illegible] Take halfe apound of rice & boyule it in milke till it be tender and then putt in halfe apound of curands or more well picked & washed then putt in beefe suitt cutt small and apint of cream then season it with salt 7 suger cinemone & nutt meg & beat 8 eggs & take away of the whitts mix all these to gather & boile it in dishis or bak it in a dish or boyle it in hogs [?harmes] as you pleas if you boyle it in dishis you must pour melted butter our it when it is boyled & [craep] sum suger upon them when you sent it up or bak it wheich is the best way To mak a haggispad in Take you haggis or calfes [trundile] & rip it and scour it very clean with salt and let it ly all night in water the net mornin boyle it and chop it very small but first take out the kernalls put to it creame 10 or 12 yolks of eggs salt mace & cloves & nuttmeg and curands so bak or boyle it as you pleas you may make apye of it thus put in [illegible] alittle suger and alittle suett finly shred it you will have it savery leave out the suger & put in sum peper and a little earbs as savori and leman time & a little peneyriole To make livirings Tak the hogs liver and boyle it very well then take & stamp it fine in amorter but shred it first & put it in suitt finly shred and the hyolks of 9 eggs and alittle cream boyuled and could again sum suger and cinemon & nuttmeg & salt and curands mix all this to gather then put them in [illegible] hogs [sharmy] and boyle them carfully for fear of breakin & salt To make queene cakes Take apound of flower & apound of butter & apound of suger & dry your suger and beat it small then ruball these to gather then tak a pound or halfe apound of corrands then tak 10 eggs 3 whitts & all & beat very well with a spounfull of sack or orring flower water so butter you pans or papers to putt them in & bak them in a quick oven craping sum suger upon them after you set them in halfe an hour will bak them you may mak leed cakes so onely leave out the corrands & putt in seeds & leave out part of the eggs & putt in a spounfull of good east [illegible] full of cream thay will tak as much bak in To mak cherry wine Take the best and fairest cherryes when they are full ripe & pick of the stalks then bruse them with your hand thorroly let them stand one night so mashed to gether then press them hard but not to break the stones to every galon of lickore you mustard 2 pound of fine suger if you desire to keep it long else apound & halfe may do except that cherry be souer then putt in the full quanty in sherritt well to melt the suger & putt it in a vesal that may be full and it will work over keep it filled up till it has dun workin then stop it up very cloce and let it stand a quarter of a year be if the vesall be large it must stand the longer when you bottle it you must put a lump of lofe suger in every bottle & doe not drink it till it be fine you m ay put into the vesill alittle iesing glass which will [fine itt] you may spread your cherryes upon a clean sheet in the sun to dry them 4 hours & it will mak your drink much richer of a very hott day: you may make goous berry or currand wine so or damson To mak brisket tak apound of loafe suger finly beaten 8 egge yoalks & whitts beat an hour to gather then put to them 4 ounce of allmonds very well beat with ros or orring flower water beat all thos to gather then tak too ounce of fine flower & mingle this with the rest heat your oven as hot as for manshet then set up your oven stock till the heat be [faln] then butter you plat and drop you bater upon it the craep a little suger upon them & set them in till thay be well baked then lousen them from the plats & set them in agane a little to dry To make wiggs take apeck of [flower] one pound of butter & apound of suger dry your suger & beat it and dry your flower and rub your suger & flower to gather 2 ounce of caraways seeds 3 pints of milk a quart of east if it be very good as will serve [illegible] milk too hot your milk & put in you butter as you does for pyes then mix it when your milk is all most could and not to thick halfe & [ou?es] basin is anoufe to make mead to a galan of spring or rain water putt too pints of houney & two galands of water you may ad a pound of sugar boyle your water & huney half an hour 7 when it is at boyleing have the whitts of 6 eggs redey bet and putt in before it boyle skim it very well even putt itt in to [asmall] tub or so & when it is all moast could putt east to it but never beat it in above once for if you [do] it will break all your bottles and when you think it hath [?rout] [illegible] putt it in a barrell and let it stand afortknight then bottle itt of butt do not knock the corks in too for at the first for [illegible] break your bottle you should boyle ginger in it & leman pill & sweet marjoram to mak orring brandy Take a quart of spring water & a quart of brandy halfe apound of lofe suger bett fine mix them to gather & devid 3 orring pills finely pared in to too parts put them in to [two] bottles lett it stand afortknitt then filtre it through cap paper & drink itt when you please Top cuar the gripes take the gisarn of apidgen and open it and crap the gravele out of it then take the inner skin and wip it very clean with a cloth and dry it & beat it to powder & take as much at [atim] [illegible] A sack poset from 18 eggs take the whitts of 7 away then beat them very well and strean them very well into your basen you intend to serve it in and to them put a pint of sack then set them over the fire & keep it stiring one way all the [illegible] till it begin to thicken then must take it where it first begins to thicken & pour your creame in boile in hot or good milk redy boyld & bouling hot hold it high and pour it on the [sack] and eggs you may sweeten either the cream or the sack cover it with a plat and before it be eat then grat in some nut megg upon it sume [puts] a staile maple bisket in to the cream grated before it is put to the sack & egg 12 eggs will do very well & put one [illegible] the whits away but you must not let the sack & eggs be too hot before you power the creame [illegible] A receipt to make gingebread Take a quarter of a peake of wheat flower then take two pound of treackle six peniworth of brandy a [haireworth] of ginger you like of coreander seedes the like of anaseed & of careaway seeds a peniworth of [lickearge] powder two peniworth of sugar candy Brown all these must be beaten to powder and put into the treackle then strew on your flower and stir it to gether while it be as thick as [cors] puding if they have amind to make more you may double the quantity as you see cause then take white paper and butter it and lay it at the bodam of a pasty pan then put it into the pan then take five peniworth of orange pill leman & siteran all [can??] then slice all these & lard in [rows] here & there in the paist and draw some of the paist over to cover it anofe let in the oven & baked putt apeece of melted butter in to [the] batter [illegible] beat it well in beat A reacet of milke water tak six hand full of mint three handfull [illegible] three hand full of cardos shred the hearbs & putt them into sowar quarts of new milk let them stand all night next morning still them in a could still put alump of suger in each bottle it must be [duble] stilled you must let it stand [illegible] it will [illegible] sour let the [illegible] ly spred about a day befor you put them in the [molde] it is best to still your milk & earbs in a limbeck put 2 quarts of water in the botam of your limbeck before you put in your earbs & milk A receat of cordile water scabhus semeterry mutwort wormwood saladin eggremon burnetgrase bettany pimpernell wild time termentall stalks & roots bramblebuds elme buds rosasolas fife leaved grase rosmary rew mint balme dragons angeleyco leafes [root] afins merrygoulds lefe & flowers red sage cardos peneyriole fetherfew single pianat root halfe a ounce greene wallnutts of each of these one hand full picked washed and shred then steeped in agalon of sack and stilled [with] as of [illegible] fire in a limbeck any company halfe ounce cordiomone [illegible] lickoras & ounce juneper halfe & ounce zidery halfe an ounce To pot neats [illegible] When they com in prick them with a pen knife or else make a hole under the fat to let in the salt & salt them with salt peeter 3 weeks then boyl them & pull them & when pilled beat what quantity of [giney] peper ginger & cloves & some mace which you judge may rub them over & when rubed over if you have half a dozen I judge 1 pound of butter put into apott which you may serve and then set them into an oven when they com out take them out & wip them clean from the spice & put them into an other pot to keep what butter is clear of this [you] did then you may take or else melt fresh enough to cover them & thus by one at a time you may be eating [illegible] a pot a quarter of a year [the] [cheef] spice is [g?mey] peper for quantity a little claret wine will doe very well to put to [illegible] [illegible] [illegible] bake [illegible] To mak [savoy] bisketts Take 10 ounce of suger & dry it well by the fire & beat it and serge it take 8 ounce of flower and dry it well before the fire take 8 eggs putt the whitts of six away beat them very well then putt in your suger and beat it with the eggs halfe & hour at least then putt in your flower and beat it as long then lay them upon buttard papers and bak them in a quick oufen serg sum fin sugr upon them you must putt in 3 or 4 spoonfulls of oring flower or roas watter & beat with the eggs How to coller beefe Take the thine end of a brisket of beefe & bone it take red skin of it & the thick whit skin the [illegible] out lay it in [aflen] thing then take beefe [illegible] as much will cover it before you putt that [illegible] take 2 handfull of bay salt & ounce ounce of salt salt peeter rub upon it well then after it has laine a day & ahalfe in the brian take 2 ounces of salt peeter finely beaten & sifted on it so let it stand aday & ahalfe longer turning it ten times then take it out & season it with cloves mace peper nutt meg lemon pill & all sorts of sweet hearbs mix it all togather then take as much as will season it & strow it upon the beat roule it up bind it up in acloth and putt it in a [illegible] pot with a pound butter [illegible] To make [jumoal] [puff] tak halfe apound of lofe sugar and beat it and [scoce] it and tak 2 ounce of almonds and blansh and beat with alittle oring flower water or ros water tak a little lemam pill and boyle it very tender and then beat it in a morter very fuine the whit of one egg beat to afroth and mix the suger & lemon & almonds all in to [apritty] stif past and make them in to what shap you [please] bak them in an oven not to hott scrap sum suger upon the papers you lay them upon to bake To mak lemon cream tak 3 quarters of apint of spring water a quarter of apint of oring flower water grat a lemand pill in to it and let it stand all night then in the orning sques in the juce of a lemmon & halfe then beat 3 whitts of eggs and very well and stirin all to gather then strane it through a pice of muslen in to a skelit & [put] aslow fire and stir it continualely till it begin to thicken then put it in your bason and sweeten it with duble refined suger keep it in the stiring till it be could put in alitle pice of buter when you put in your whits of eggs which will keep it [from] cracking. put in your suger when could you may put in a spoonfull of whit wine or 2 when could How to [coler] [cale] Take the thin end of abriskitt of beefe & lay it in[aflew] thinge then take beefe [brian] much as will cover it before you putt it [illegible] take 2 handfuls of bay salt & one ounce of ounce of salt pater finely beaten & sifted on it so let it stand aday and halfe Eye watter Take of blearmarick common seeds & whitt copporas of each halfe an ounce boyle them in aquart of springe water till it com to apint then poure it into an earthen pott let it stand till its settled then pour it easley so do soo or three times till tis clear then put it in abottle when you use it warme a little in a spoone & bathe your temples to eye lids morning & evining or oftner if you pleas A good thing to prevent the festering of any part that hath bene [torn] by arusty nail or ould iorn take metheridat and brandy and boyle to gather and bath the place with it as hot as you can indure [illegible] [illegible] [illegible] it and [aplaster] of [illegible] [illegible] [illegible] A powder to purge wind take annaseed sweet fennill seeds carraway seeds coriander seeds & of [seare] Each halfe anounce beat and searce these very well and so mix them with suger candy finely beat & seared & take it at any time ad to these halfe an ounce in the stomack of [illegible] & the sam of bay berey [meadeson] for the glane sickness & & pain in the stomach take an ounce of flower brim stone an ounce of [illegible] finely powdred 3 spoon full of egg shels dried and [illegible] powdered mix thes in treacle lick an auelectuary tak the bigness of an nuttmeg in a morning fasting & at 4 aclock in the affter noone drinking after it a quarter of apint of this bitter drink Take of cardus seeds [illegible] flowers centeuary crops roman wormwood scabis agrimoney of each [illegible] [yearige] handfull putt to this 2 quarts of boyleing water let it in fuse [lock] [illegible] when it is could bottle it up you must dran out the hearbs the night before you begin to take it you must [take] a [illegible] vomitt A very good thing to cure a brews or clens an old sore [illegible] as soune as you find you have brused any part of your body take sage and boyle in new milk a quart to a pint with a good [illegible] of sage and [illegible] it too the part [illegible] as hot as you can induer it to bath it several times a day binding up [illegible] on the [illegible] the milk boyled [illegible] with sage is good for women that fear miscarring to drink a good [illegible] on or for [an inward] [illegible] a ham lick westphalia bacon Cutt the hams as large as you can and take apint of comon whitt salt apint of bay salt too ounce salt peter apound of broun suger too ounce of niter salt finly beaten mix all to gather and lay it in an earthen broad pan or tray as small as will just hould it pour apint of well wattar on it turn it for a fortknight or 3 weeks [illegible] every other day as the size may require then dry it you may do tungs in the sam brian after your ham is out [disalye] all your salts & suger in 2 quarts of water & lay your ham in To make mead that will keep 2 year and drink like sherri To every gallon of watter put 3 pound good honey boyle your water & in it melt yor honey skiming as long as any will rise boyle into balm sweet marjoram with sum saffarn som merigoulds flowers alitle [giner] in abagg & when it is could & beat not to [illegible] [illegible] one apint of ale east beat the east in 4 or 5 times aday for afortknit to gather till you find the honey tast [illegible] gon of almost then tun it up keep in the vent hole [open] so longe as you hear it hiss in the vesel & [when] it has dun hissin stop it up close & keep it for ayear in the vesal where you tap it if it be not fine & have not [illegible] honey tast draw out a quart & stop it up agane till it be fine & well tossed it is not in [perfection [illegible] [hath] [illegible] a year in the bottles alump of suger in every bottle when you bottle about the bignes of a hasle nutt A water for the wind Take agaland of brandy and as much sack then take mint balme sweet marjorum angelico of each hand fulls of wormwood & rew of each halfe the quantity pick & cutt them small & [steep] them in the liquor one night with halfe apound of carraway seeds aquart of apound of sweet fenle seeds 2 ounce of cardimums & as much coriander seeds 2 ounce of Jamaca peper 3 ounce ginger 2 ounce of juniper berries lett the seeds & spice brused in the morning putt it in your limbeck & distill it of keep the strongest ly it self let it stand 2 or 3 days afor you mix them to gether then sweeten it with lofe suger To make [alenten] rice puddin Take apound of rick pick it & wash it then put too it 2 quarts of milke & halfe apound of suger a stick of cinnimon so putt it in apan and bake it butter your pan afor youput it in that it may [illegible] oput well it must be baked in agood hot [illegible] oven with meat pyes & stand 3 hours at least To make agreat cake Mrs [Tarmery] way Take 6 pound of corronds pick & wash them very well dry them in a cloth & set them by the fire that thay may warm take 5 pound of flower poutt it in abowle take 16 eggs & putt away halfe the whitts & beat them very well then take afull pint of ale yeast strain it in to your eggs then take apound & halfe of buttar & apint & halfe of cream and let them stand upon the fire till the buttar be mellted and so putt your eggs & east being [illegible] warm wett your flowr with it & when it is well mixed cover it with awarm cloth & set befor the fire an hour turning the boule sum times then take halfe & ounce of mace & 2 large nuttmeggs finely beaten & halfe apound of sugar when your oven is hott enough take your cake & putt in your corronds & with them the suger & spice so mix them all to gather have larg paper buttared well putting the hoope up on it & ty up your paper on the out side then put in your cake an houre will bake it if you ice it may put sitern & oring pill sliced what you please it is best to mix the spice with the flower before you put the eggs east & cream to it [moment] [draw it] [oven] To pickle samphire Take your young samphire picke it very new & rub it clean the take vinigar and salt and mix them well to gather & putt your samphire in when you would youse it you must take faire water & alittle salt and set it ovr the fire till it boyle then putt your samphire in & cover it close up & let it simber till it be greene then take it out to coule & boyle a pickle for it of viniger & genney peper when it is could put your samphire in it so you may green it by a little at atime as you youse it to pickle [purslen] take your purslen cut the leaves from it & lay it in astrong brine of salt & water for 4 dayes then take it out & dry it well with a cloth then take faire water & put alittle salt in it and set it ovr the fire & when it boyles put in your purslen & hange your pot up agreat way from the fire to greene & when it is greend make apickle of vinigar & giney peper let stand so could afor you putt them to gather so keep them for your youse To make orring wine to every gallan of spring watter take 3 pound of the best powder suger set the watter and sugar ovr the fire in a ketle & let it boyle halfe or 3 quarters of anhoure skiming it as at first [illegible] you may clear it with the whitt of egge three to every gallon of watter take adozon of the best civle orrings rub them clean the ripare the rinds from the whitt & when you take your watter & suger of the fire putt the orringis [when] to it the outer rind that is beter whilst hot then goes the juse in to a clean pot out of the orrings & strean it in to your water & suger but blud warm then put 3 or 4 spoonfulls of good east to it and let it work in a tub for one or two days so put it into your barrill the [pils] & all and let it stand 6 weeks or a month afore you bottle itt will keep in bottles 2 years if you pleas you may add surrip of lemons to each galan & [illegible] if your vesill be but alittle one you need not let it stand above a month afore you bottle it to 6 gallon of licquor put a quart of good brandy when you tun it in to the barrill and bottle an ounc of iseinglass at the same time [illegible] egg must be put in when the water is could and being first well [fet] To make [cowslop] wine to every gallon of watter putt 2 & halfe pounds of the best powder suger mix the watter & suger to gather set it over the fire beat som whits of eggs & putt in to clear [of] afore you set on the fire [illegible] so skim it very clean let it lay 3 quarter of an hour to every galland cowslop a gallon a gallon is [illegible] of lichour let lichor be but blod warm upon them when you pour it upon the cowslop then [put] a little east upon it and [worke] it in a [tub] 2 days beating it in once or twice a day then tun it upon a little [illegible] the flowers & all but befor you putt your east upon it put in som lemons [squese] in [the] [illegible] & put the pits & all in & put the sam in to the barrels let it stand afortknit or 3 week in the barrel [illegible] it up putting alump of suge in every bottle sum peeple think it best only to work it in the barril [illegible] it may in stead of juse of lemon make it [illegible] surrip which is much the best & put in when [illegible] A receat of [stonhous] dunge watter Take fife gallons of strong bear or old march bear putt to it a gallon of treakle apound of whitt ginger brused then make it as thick with [ston] hous dunge as a spoon will stand an end in it [illegible] it of in a limbeck with a [illegible] [illegible] is it be made when the horses are at [illegible] it is admirable good for [illegible] or pain A [ceed] cake take halfe apecke of flower & 3 pound of butter rub the flower & butter to gather tilit be all alicke as it wear crumbs of bread then take [10] eggs and [illegible] away six of the whitts beat them well and mix them with apint and a halfe [illegible] strean them strew in one nutt meg with a pound of carraway [comfitt] a quarter of a pound allmonds bleached and [illegible] with a little sack one ounce of carraway seeds east and eggs and when they are all mixt togather then [illegible] of cream blood warm and mix with them then set it before the fire to rise for halfe an hour and when you are sure the oven is hott [take] up the cake and mix three quarters of apound more of carraway comfitt in [illegible] it as little as you can then buttar the pan and putt it in let the [oven] be fallen well for fear of scorchin when it hat stood a quarter of an houre looke at and lay apaper of it if it wast and it is baked [wet] it upon the top of the cake and straw it ovr with carraway comfitts on the top and so dry it alittle in the oven the best way is to mix the cream eggs & east to gather a great cake Mrs [Hutts] way take 6 pound of fine flower 5 pound buttar rub the flower & buttar to gather very well then tak 3 pound of raysons of the sun stoned & shred 6 pound [corrend] washt & dried upon acloth season with halfe an ounce of mace & close halfe an ounce of cinnamon mix all these togther then take aquart of cream a quart of good ale let it be warm so mix with the east & egg yeast & egg work them all to gather very well so bake it in good hott oven but let the [stone] be set up first to let the heat fall it will take 5 hours baking take it out of the oven when it hath bene 4 ours & a halfe in & power sum sack all over the top & set it in too the other halfe our you may [illegible] if you pleas [illegible] the whitts of egg & doble refined suger beat & searced & after beat well with the white of egg To make shrousbery cakes Take apound of flower apound of buttar and 3 quarters of a pound of good powder suger rub the butter into the flower & suger then take one egg and 2 spoon fulls of rose water and beat your egg withal so mix your past and roule it in to thin cakes the bigness of the palm of your hand putt them up on papers & bake them if the rose water & egg will not mix them you may ad a spoonfull [illegible] candied sitern & oring pill sliced after the cake is mixed To pickle wall nutts Take the wallnutts before thay be sheled so that you may run a pin in to them then lay them in spring watter shifting the watter every day for a weeke then lay them to drain wipe them very well put them [up into] [a pot] put dill and sharlot garlick mustard mace [illegible] hole whitt peper ginger alittle of [illegible] of [dill] [illegible] of [illegible] alittle hors radish beat beat good ale vinagar & salt & mustard togather & fill up the pott and stop it close To pickle coucumbers Take the right thorn back coucumbers [then] rub them upon aclean cloth then make a strong brian of salt and watter & lay them in for 3 or 4 dayes then take them out and dry them upon a clean cloth then putt them in an earthen pot with dill whol whitt peper and take sum bay leavs & put in with them then set upon the fire good ale vinager & when it boyle skim it and power it upon them boyling hot to coull them close with a cloth so boyle the pickles every other day powering it upon them & covering them close till thay are grane & crisp which they will be if you do not neglect them [illegible] spice need not be put in to them till the [illegible] [illegible] [illegible] [the pot] then put them in stand by the fire [illegible] [illegible] To make apricock wine Take 12 pound of apricocks after thay are stoned putt the parings in to [3] gallons of watter with 6 pound of the best powder sugar boyle them to gather halfe an houre scum it very well when it is blod warm poor it upon the apricocks which must be sliced thin cover it close let it stand 3 dayes stiring it twice aday stran it through abarr sive adding apound of lofe suger when you putt it in the vesel let it stand put [ounce] of [illegible] in to fire it to settle or till it is clear then bottle it it will be reddy to drink at the months end To make elder wine Take the berrys when full ripe pick them well from the stalke and [strean] the juce from them and to every quart of juce putt 3 quarts of watter if you make 11 or 12 gallons you may alow a quart of juce to the quantity [ovre] and a [illegible] when you have put the wattar & juce to gather boyle it very well & put 2 pound of suger to every gallon ster it well to gather & scum it very well then let it coule & work it as [illegible] [illegible] [ale] with alittle [ale] yeast for [about] 12 hours then put it in a vesil with a paper ovr the bung hole for a weeke then stop it up close for a quarter of a year then you may draw it in to [bottls] put alump of suger in each bottle To make [illegible] Tak aquart of thick [illegible] cream and 18 eggs putt away sume of the whitts beat the eggs very well and stream them in too the cream then take juce of spinage and alittle tansa grass and strean it to the eggs and cream then grat in 3 [naples] bisket and then sweeten it with sugar and grat an nuttmeg in to [illegible] it in a [illegible] ovre the fire and gather it and when it is [stife] then put a little peece of buttar in the frying pan and when it [is] hot then power in the tansa and [illegible] easely on that sid then turn it upon the plat then rub the bottam of the pan agane with butar and slip it in to the frying pan carfuly and when anufe turn it in to the dish and lay [illegible] round about To make a seed cake Take 2 pound of flower well dryed and scarsed 2 pound of leoff sugar beat and scarse 13 eggs with the white 2 pound of butter well mashed beat the butter with your hand in about tell itt be soft as cream and as [illegible] put in a little oring flower water then beat in the flower and eggs and suger the eggs and [illegible] suger must be very well beagen togather befor you put them into the fore menthioned things lett itt stand a quarter of an houre to rise: then put in 2 ounces of carriway seeds then put itt in ahupe or pott fitt for that purpose: the oven must be extream hott 2 hours and halfe will bake itt you may leave out the seed and put in [corrans] & bake them in little pans or papers for it & the [illegible] cakes To make puddings of lights in tharmes par boil the lights shred them small put to them a good quantity of grated bread and of beef siut shredded small currans & nutmeg season them pretty sweet with sugar & some rose water mixe with them what quantity of eggs you think fitt but put but a few whites in them and as much cream as will make them of a stiffness fit to fill and fill them not too full. Rasbery wine Take to every peck of rasbery two quarts of water wel boile the water must be hot when you put it to the fruit mash them wel & then let the licquure runa through a hair sive & then through a jely bag & to every two quyarts of licquure put one a pound of good sugar sifte the sugar well in & then put it into a vessel stop it close & let it stand til the latter end of the year & then bottle it Goosbery wine Take the water and boil it and scum it and let it stand to be could to every qt of water take 3 pound of goosberys when they first begin to turn beat the fruit & let them steep in the water four and twenty hours then strain them & to every gallond licquore alow 3 pound of suger stire them together til the suger is wel melted then put it into a vessel & stop it close & let it stand when it has dun [ferment’g] munths say it shuld stand [illegible] a year in the vesell before it is battled but when the gooseberys are in flower then is the best time to botle it & keep it in How to color pigg the same vesel all the time Take a pigy of three weeks or more old & dress it as for rostin then cut it doune the bak when the heat & the feet is cut of then take all the bones out of it & put it in to a paste of raine water or spring water. let it ly in that to soak all the blud out of it 3 or 4 hours then take it out to draine when it is well drained then drie it well with a cloth then to them [illegible] cloves & a little peper with a good deale of salt & season it then take lemon lime alittle sweet marjoram sage parsaly shred these very well then strew it on the pigg then role it up tite then [illegible] old linin cloth & bind it with tape or pack [illegible] [illegible] the [illegible] [illegible] before you put it in will take two hours [illegible] take it out put vinager in the sugar [illegible] could put in the pigge [illegible] the [cloves] baste [illegible] the pot with sume salt & alitle hole peper To pot beefe red Take sume of the lean part of abuttock of beefe pick from it the skins & season it with alitle comon salt salt peeter let it ly in these salts 2 or 3 dayes turning it some times then take it & some buter & bake it with brown bread then take it out & squese it from the licquor then beat it in a morter till it be very small have ready a good quantyty of fresh butar meled & put anchovice in to it to your tast let the butar boile & scume it & then run it through a hair sive in to the beef there must be as much butar as will make the beefe moist then beat it well to gather & put it close [down] in pots & cover it with butter Surfet water Take 2 pounds of popeys that grow in the wheat the [flakes] cut out of every leave put them into a a great picher or glass then put upon them 2 gallon of white anisseed water or brandy & stop the glass close with a cork & ty it down close with leather & let them infuse to gather 5 or 6 dayes every day shaking the glass once or twise then stream it through a canvice bag as long as any will rune then put it into your glass again & put into it 2 pounds of raisins of the sun stoned 2 ounces of liquorish scraped or sliced nut mig & mace of each 2 ounce grosly beaten 2 ounc of red rose buds the whites cut away & a litle dried one ounc of marygold flowers alitle dried 4 ounc of close gilly flowers fresh gathered & cut from the whites put all these in & ty doun the glass as before & let them steep togather a week or more then strain it from the ingredients & botle it up for use you must put in a quart or 3 pints of cold popey water the first or second day if you can not get gilliflowers time enough you must stran out the other ingredients & put them in after Salop To be bought in powder at the druggist take as much as will ly on a shill in it will make four or five dishis of of tea sweeten it to your pallat and drink it as often as you please it is very good for a consuntion put a a litle wine in to it when you drink it To make a savory pye Take a fillet of veale cut in to thin slices hack them both wayes with the back of a knife then season them with salt alitle peper & nut meg strew on sum sweet herb & beef suit extreamly fine shred then role them up singley & put them in to your pye & cover them well with buter & lay at the tope litle balls of forsed meat & yolkes of eggs when it comes out of the oven have acandel made of a litle whit wine & anchovies & a litle butter thickend with the yolks of egg & open it & power it in to your pye To make the snale water to prevent or cured consumption Take halfe a peck of gardin snales wipe them on e by one & mash them in a morter shells & all & put them into 6 quarts of red cows milk & still it off quick with the 4 hearbes following ahandfull of mint the like of peniroyall & of ground ivy or gill & a handfull isope cut the hearts small before the still & boile the snailes & milk to gather till it be as thick as cream but take care it do n ot burn too the botam put it hot upon the hearts in the still stur it now & then in the still let it drop upon suger candi 3 ounc of candy to a quart of water put halfe apint of water in the still [illegible] before you put in the hearbe & milk this must be taken in a morning & fast, an hour after an an hour before diner & at 4 oclock in the after noon & at bed time three spoonfulls at a time If no snales be too be had then may take the pluck of acalfe flinging away the liver cut the other small & boile it in milk as you doe the snails & still it of with the 4 hearts above mentioned To make friters Take 3 pints of milke & set it over the fire boile it then take it of and put in it apound of butar ster it till it is meted then strow in flower with one hand & ster it with the other till you think you have enough then put in 8 eggs & leave out 2 whits put in sume nutmeg & cinimon & set it by the fire till you’re ready to fry it before you fry them you may put in a litle sack To make a [s?ake] poset baked Take the yolkes of 20 eggs beat them very well & put to them 2 quarts of cream & near a pint of sack grater in halfe a nutmeg & sweeten it to your tast set it in aslow oune let it stand til it be set halfe an hour will bake it the oven should be of the heat it is for baking of tarts nicly send it up in the dish then bake it in with suger scraped ovr it To make chees cake meat Take a quart of cream boile it in cinemon alitle lemon pill & when coole then take 10 egs leve out 6 whits then beat them with a spoonfull of flower & aspoonfull of sck or oring flower water a quarter of apound of butter let them ticken till thay are as thick as custard sweeten it to your tast put in either halfe apounds of corrands plump or halfe a pound of almonds or a quarter [illegible] finly beaten with rose [illegible] [bake] them in aquick oven To make elder flower wine Take 6 gallons of spring watter & [illegible] pound of lofe or fine powder suger 6 pounds of raison in the sun cut your raisens & boile them with the suger & water you may put in to your watter & suger whilst could the whits of 5 or 6 eggs well beat ster them well into clear your watter & suger let it boile an hour then have ready a quarter of apeck of elder flowers gather them when thay are ready to fall from the tree rub them slightly of the stalkes put your flower in when you liquor is all most could a day after put in 6 spoonfulls of surup of lemons 4 spoonfull of east & 2 dayes after put it in your vesell then it will fill let it stand 6 months before you botle it if the veasell be less sooner put a small [illegible] lump of duble refined suger [illegible] put halfe an ounc of isinglas in the [illegible] To make cream cheese Take 1 gallon of new milk one pint of cream one pint of warme watter put in as much [runne] as will make it come sturing it all to gather, when it is come lay a cloth in your chees fatt & take it up with a dish you scume your cream with & lay it in by degrees breaking it as litle as you can & every time you turn it pat it in a wet cloth and lay a pound wight on it when its fit salt it on both sids & on the second day lay it in dock leaves every day fresh grass & in a week or 10 dayes it will be ripe if the weather be warme this quantity will make 2 cheeses To ragoue a bret of veale Take your brest of veale & halfe rost it have ready apint or more of stronge broth made of the bones of veale & beefe & put in to your stew pan halfe apint or alitle more with an onion stuck with cloves alitle hole peper 6 or 8 cornes is enough alitle mace in anchovice then put in your veale with the ribes upward cover it close & let it stew easely till it is pritty tender then put in sume lemon pill finly shred alitle clarit wine & sume pickled mushorumes with the sweet bread cut in small pieces if you have any powder of mushorumes halfe aspounfull mixed in the yolk of an egg & apice of buter to thicken it up with before you send it up slice lemon & la upon it with forced meatballs To make white scotch collops Take your leg of veale & cut it into collops let them not be too thick then beat them with the back of aknife very well then season them with nutmeg & a very litle beat peper & salt them put them in to an earthen dish & put to them a pint of sweet cream & let them ly in it 5 or 6 hoiures before you fry them then take about & ounc of butar & put in to your fryin pan or stew pan & just let it be [melted] then put in your collops over a slow fire you must take care you do not over fry them alitle frying will do then take them out of your pan and put them in to alitle earthen pot & keep them warm buy your fire close covered then take the bones of the veale & make sum white gravey of it then put sume of it in to your pan you fryed your collops in & to the licquor they wer fryed in which you must save for that use then put in 2 anchoves & an onion Let all [boil] well to gather & then stran that grane from the bones & strings & put it in to the pan again with halfe a pint whit wine then thicken it up with a piece of buter worke alitle flower in to it & [illegible] sume more nutmeg in to your licquor & put in your collops & let them just boile to gather strow in alitle lemon pill [finely] [shreded] [illegible] them up [with] [illegible] fryed bacon & sliced lemon you may [illegible] your elder of your veale & lay in the midle of your dish with your collops To make forsed meat for balls or scotch collop or raggue or calfs head hash Take veale & pick it from all the sinues & skins & to halfe apound of veale take the lick quantity of good beefe suit & for want of that you may use the [illegible] of the veale if it be not too skeney cut & shred your meat very fine then have some sweet hearbes as lemon time sweet marjoram afew leaves of sage alitle parsely a leek blad or a few chines [illegible] 7 shred those season your meat with a litle peper nut meg & salt then put your hearbes to it then [illegible] sume grated staile whit bread about 3 spoonfulls mix with the rest then beat one egg & put to the rest milk all well to gather then make it in to balls about the bigness of a wall nut or scarse so big fry them & when fryed take sume of them & shake in the suse & lay them upon your meat Take your oringis hole & steep them [2] dayues & 2 night shifting them in to fresh water morning & night then put your oringis into litle pieces of linin clothes & put them over the fire in a litle pot of water & boile them till thay be so tender take them out of the clothes & beat them with there wight of suger in a marble morter or clean boule takeing away the seeds 7 skines as you beat them let them be very fine then put it up into a pot or glasis for your use it will keep ayear when you make apuding of it you must take 8 eggs put 2 of the whits a waye put to them a quarter of apound powder suger 4 spoonfulls of the above pulp of the oringis & beter then a quarter of apound of fresh buter melted thick beat those well to gather & put it in to your dish with alitle fine puff past a bout the dish halfe & hour will bake it if you would make a large pudin to the quantity of one oring you must put 3 eggs & 2 ounces of [butar] take aone whit from ever 3 egs & suger to your tast so accordin to it bignes you will have your pudin you must add eggs & butar & suger & [wine] To make a great cake Take halfe a peck of flower drie it well before the fire & when it is coole rub in two pounds of butter take halfe & ounce of nutmeg & halfe & ounce of mace a quarter of an ounce of clofes halfe an ounce of cinnimond, if may leve a litle out of everyone of those spicis it being thout two much, the spice is must be beat sepiratly & sifted through a haire sive then put it amongst your flower then take halfe a pound of almonds finely beat you must put 2 or three spoons full of sack to them as you beat them to keep them fro oyling when finly beat rub them in to your flower then take a pint of good cream and boile it then [have] a pint of sack or strong bear then make a light posit to [illegible] if [cake] with, have ready 15 eggs take out three whits beat your eggs well have ready near a pint of good ale east one pound single refined suger beat & sifted then have read six pound of corrands well washed & dried halfe apound raisens finly shred then mix all these in your cake then let it stand before the fire to rise have ready halfe apound of sweet meats orring lomon & sitern pills, cut in slicis mix them in hyour cake just before you put it in to your houp this cake will take five houres baking, for iceing take the whits three eggs one pound of double freinfed suger finly beat & sifted through a hair sive it will take 3 houres beat in as you beat at Drigin your suger out of a drigin box, when your cake comes out of the oven take of the houp and spread on your iceing you must have reddy oring flower water or rose water to beat amongst your iceing els it will be two stife To make elder wine with mallingoe raisons which is the best way of making it Take your berries when full ripe pick them of the stalks either put them in an earthen bole with in a pot of water over a fire to infuse or set your pot into an oven after bread is drawn when they are in fused stran them throug a haire sive in to an earthen pot when could put it in botles till you want it Take to every gallon your water must before to could water pound of malligoe raisons & let them be put to 4 or 5 gather & in large earthen pots & let them stand to gather days stirring them once a day then strain the raison from the licqour through a canvice bagg then put it in & squise them with your hands the put in a hair sive to your vesill to every gallon of licquor put apint of juce of elder if you have 6 or seven gallons you may put apint [illegible] let it not be stoped up till it have don ferment in then stope it close up & let stand 2 munths in the vesill then botle it of you my keep it 2 years it will not be in perfection under 6 months your licquors in to the vesill put when you tun apice of isinglas to help to [fire] it To fry cowcumbers to eat with muton Take large cowcumbers pare them & cutt them in slicis not two thin put them into your saus pan with some salt & a whole onion not two large let them stew in there own liqour alittle then drain all that liqour a way as dry as you can put to them when you have taken out the onion one anchovy or halfe acording to the quantity you give ablad of mace a spounfull or 2 of granery alitle clarit when your anchovy is disolved shake in sume buter burnt to thicken it with it is generaly liked To make right [duch] water Take 4 eggs & beat them very well think take a good spoonfull of fine suger one nut meg grated apint of cream a pound of flower a pound of buter melted 2 or 3 spoonfulls of yeast rose water mix all those well to gather & bake them in your water tongues on aclear fire for your sauce sack & suger & butter melted and powered in to them thay must be eat hot To make litle drie waters drie your flower then mix it with very thick & sweet cream in two abater pritty thick sume put a little sack or orring flower watter in a litle cinomon beat & suger to your tast butter you r irons & let them be hott then put in a teasppon full of the [illegilbe] so bake them with care & role them of the iron with asmall stick Orange cream The juice of six oranges & one lemon put to halfe a pint of white wine beat seven eggs put in but 2 of the whits $ 2 spoonfulls of orange flower water then strain all thro a seive & sweeten it with white sage to your taste suting it over your fire when it is as thick as creame put in a bitt of butter as big as a welnut then put it hot in to glasses put your buter in befor it be hot To [illegible] stronge [mead] to keep [illegible] [illegible] mountan wine To every gallon of water take 3 pounds of [honey] mix the honey & water to gather then have ready [illegible] whits of eggs well beat mix them with the water [illegible] cold then set it over the fire & when it rises [into] a thick scum scum it well of before it boile let it boile 2 houre you may put in a rason or 2 of [illegible] & asprig of oring balme & let them boile [illegible] it then take it of the fire & let it be all most [cold] before you put the east too it to 10 gallons, of [illegible] you may put a pint of east, let it work in your [illegible] [illegible] fortknights beating it in 3 or 4 times aday then tun it in to your vesill putting an ounce or halfe & ounce of issing glass in to the barrill when you tun it to fine itt you must keep your [illegible] hold open till it has dun, [illegible] in then stop it up & keep it in the barrill a whole year when you [illegible] it put alump of soft suger in to every [illegible] as big as a hasle nutt it is not in perfect untill it has beine ayear botled.s To make calfs head pye par boile your calfs head not two much then cutit in thin pieces as you do for hashing season it with peper & salt nutt megg & lay it in your part then may wash an anchovic & cutt in little pieces & lay upon your meat as you lay it in your part & oysters if you have them some yolks of hard eggs put up on it sume slicis of butar alitle clarrit it is to be eate hot when it comes out of the oven put a spounfull of clarrit & sume gravy & alitle bit of butar melt over the fire with alitle flower or ayolk of an egg to thickn it then open your pye at the top & power it in to it just as you send it up To make cheescakes take 3 quarts of fresh milk & put to it 2 or 3 spoonfulls of earning & let it stand by the fire till it is com if the weather be could when it is com break it with a scimin dish or spoon then when you [whea] a pears drain sume of it from it then tye it up in a napkine clean clothe & hang it up on something awhile to drain the whea from it then take halfe a pound of fresh buttar & rub the curd & buttar through a hair sive then have 5 eggs & put [illegible] 3 of the whits bea them well & mix with the curd season it with alitle salt cinnimon & suger halfe pound of corrand picked well washed if you lik a spoonful of good cream you may put it in a sause for an old sore granmother [sallits] Take aquarter of apound of beese wax shaiv thin a quarter of a pound of rosin [illegible] the same of fresh butte with out salt melt them then put to them aspoonfull of huney one ounc of venis turpintin & alitle vardy grease to make it green but not to green set them over agentle fire & not let them byle two long then power it in to potts for your use you must work it your hand before you spread it too your plaster a dreing pomatam take hogs lard fresh & cerens & beat very well to gather put to it alittle rose water it is good to drie up any small sore & for heats & pimples in the face or any other part beat it agood while to make it smouth & white Gran mother Ballats green oyntment good to anoint the piles & any inflamation or red swelling or burn Take rosmary red sage camimile lavender rue charity wormwood of each one hand full shred them small mix them with may butter unsalted let them lie a week then boyle them gentle till thay be green but ad alittle more charity to them a pound of butter will be enoufe & strain them through a canvice bag or thin coars cloth in to a pott & keep it for your use an exelant meadison for a cough Take 4 ounces of conserve of red rosis 2 ounces of raisins of the sun stoned & beat 2 ouncs of suger candie finly powdered beat all to gather add there two 12 dropes of oyle of sulpher & mix them well together with the rest an take any time when your cough is troublesome 16drops of oyle of vitriole mix all well to gather To [cure] the bite of a mad dog Take the leaves of rue pickt from the staks 6 ounc of brused [garlick] picked from the husks London treakle or meatheridate of the scraping of pewtor each fouer ouncis boyle all those to gather over a soft fire in tow quarts of stronge ale till one pint be consumed then straine the liquer from the in greadients & keep it in abotle close stoped give of this nine spoonfulls to a man or woman warm seaven morning to gather warm to a child 4 or according to ther age fasting 6 spoone fulls to [abe??] could to a sheep [illegible] to a dog this by gods blesing will not faill to do good provided it be taken with in nine days after thay be bit apply some of the ingreadiant from which the liquor was [strained] to the biten part Dr Troutbecks receat it must be made in May Tunstalls famous oynt ment or green balson Take rosemary lavender worm wood [lanedoe] [illegible] seggs alcost bay leaves elder leaves brook lime rue camomile southern wood of each a handfull shred the hearbes small, also halfe a handfull tyme as many oarrigolds then take 5 pound of buttar made in May with out salt & as soun as churned boile the hearbes in the butter till the hearbes be crisp but let them boile easely for fraid of burning them strain the oyle from the and put in to the oyle a poringer full of cows dunge as new made as posable & of henes dunge halfe an ounce, of cloves as much, mace and cinamon & two nut megs one pint of black snailes when those are all well boiled, strain the oyle well from them & put it in a pot & keep for your use the virtues of this it is good for all manner of brusis or coulds annointing the brest for paines or stickis proseeding from cold for the rickets in children nothing beter for all maner of lameness in the limbes anointing by the fire good for the cramp taken in wardly good for the [stopage] in the brest going to bed also for coughs or cold to be taken going to bed and [rising] in the morning in litle pills roled up in lofe suger A drink for one that hath a flux in [illegible] tak a quart of milk & three spoun full of rice & a stick of cinnimon boyle this till it be halfe vasted then strain it and stir it till it be quiat could then tak 2 quarts of water & 2 spounful of frensh barley boyle that to a quart & strain it and stir it till it be could then mix the milk & water togather and let the sick person drink as much of it as they will The [bittar] drink Take the tops of sentaury a small handfull cammill flowers and cardus seed each halfe ahandfull: gention roots and [senea] when you pleas each six drames take the ingreadint and infuse them all night in a quart of spring water [whit] wine or renish which you fancy put them in a clos vesal by the fire side to be warm and in the morning give them aboyle or 2 & stran the ingredints out and drink halfe apint in a morning The best way is to put the wine too it when you drink it & not to in [illegible] [with] the of the ingredints A purge [in] pill tak of aloas 3 drams of ruberb 2 drams scamany & gambogia & [?olly] quantity of each halfe a dram in powders and make it in to apast with surrop of wormwood tak half adram or 2 scruples for adose you may tak it in amorning or over night which you pleas An exelent medcen for the gandus; take of rew one hand full of camamileons handfull of saladine one hand full of germanders one hand full of the innear bark of barbarione hand full 2 peney worth of safern & one peney worth of turmerick boyled in a quart of whitt vine or ale & drink it in a morning fasting Dr Deanams bitter drink for abad stomack. tak tops of worm wood & tops of sentwary gention sliced cardus put them & camamiel flowars in whit wine as much of them as will mak it very biter Let them stand all night and drink of it in the morning the seeds of cardus is best & to steep it in spring water 2 or 3 days [illegible] good night putting a little wine to it when you doe drink it is best the bittar drink A powdar for the pane in the stomack tak of pouder of stele halfe an ounce of anycumpany powdar halfe an ounc of madar halfe anounce all finly powdered of lofe suger 3 quarters of an ounce, an halfe a larg nuttmeg grated all these being searced take every morning as much as will ly upon ashillin you must tak it in a clear vine Mouth water Tak white wine vinegar & red sage & boyle together & put in a peece of alam & boul then sweeten it with honey or treackle so wash your mouth 2 or 3 times aday if your throat be soar gargle it in it & it will cure you A mouth salfe Take honey & boyl it & skim it then take [reash] alam and wash itt then heat the tongs red hot & take the [illegible] betwixt them & let it drop into the stiring it in as it drops honey & [illegible] rub your mouth with it twice or thrice daly An infallable cure for the [illegible] in young children is to take a frog and let the mouth of the frog be put within the childs mouth and its breathing in it will certainly [cure] it Apurge tak one ounce of hyrepica to aquart of whit wine the wine must be warmed & so putt the [illegible] in it shak it for 3 or 4 dayes & so youse it take halfe apint at atime or aquarter as you would have it purge you a very good purge take raisons of the sun stoned french barley lickurish foles foott & maiden haire of each the lick make an infeushon in water, in asmall quantigh of which desalve too ounce of manna and a dram of the cream of tartar a quarter of apint is suffisent of the decoction for the stopage and paine in the stomach take honney & treakell of each a quantity of apound aquarter of an ounce of stele a larg nuttmeg grated 2 penney worth of safforn dried & rubed small mix all these well to gather & take & a spoone full in the morning and at fower in the after noone fasting an hour after it & eye water Take of bolearmerick coming seeds & whitt cooproose of each halfe an ounce boyule them in a quart of spring water till it come [trapt] then powr it in to an earthen pot lett it stand till it is could then power it of easely that it may be clear so doe power three times till it is clear then putt it into a botle & when you use it warm a litle in aspoone & bath your [illegible] and eye lids morning an evening or as oft as you pleas not leting it goe in to your eyes A medicen for an ague Take of mastick olibanum & bay salt each a quarter of an ounce & 2 peney worth of safforn let these [illegible] [illegible] [illegible] & scearced & then mix them with salts [an ounce] of [illegible] turpintine to spread upon leather & lay them [to] both the wrists an hour befor the [fit] [comes] [illegible] let them continue on for [9] or [10] dayes the wrists must be very much rubed with a corce cloth till thay look read before you lay the plasters on and after thay com of keep the wrists warm you should take [illegible] vomit a fore the fitt come and drink [illegible] [posit] drink in it or [illegible] [tea] avery good ear cloth to take a pane away take aquart of best oyle and apound of red lead mix them to gather whilst could very well and then set it ovr afire that doth not blasé and is clear but slow and keep it with stiring perpetually and when it begins to turn blakish it is anufe so you may see by drop a drop upon anything and when it is loose it [will] roule betwixt your fingers and whilst it is hot dip cloths in it and put astick betwixt your cloths to keep [illegible] for sticking togather and hang them betwix 2 chares to [coule] at your first diping let them drop on the pan or [illegible] that nothing be lost so keep it for use To make a very good salfe for a burn or any sore called the blak salve Take aquart of the best oyle and aquarter of a pound of beese wax and the wax must be thin shaved into the oyle then it must be set ovr astone fire stiring it all the while till it be melted then take it of the fire then have halfe apound of whit lead finely beaten and put it in to your oyle by degrees keeping it with stiring all the while ovr aslow fire that doth nor blasé for fear of catchin you must when you see it begin to turn black [illegible] drop in a drop up on aboard and try if it will roule betiwxt your fingers and when it will roule with out sticking to your finger it is enufe then take it of the fire and set it to coule and when it is cole a for it be quiet could tak it up powering sum oyle upon the board afor you take your salfe up on it to roule it in to roules [lett] papers the bigness of your roules and oyle them so lap them about your salfe and keep it for your use a medicen for a cough or consunption for a child 12 snaile puled out of the shels alive & put in to a pint of spring water & boiled till halfe the water is boiled aay then put to the water halfe apint of milk & sweeten it with brown suger candie & drink halfe apint in the morning & halfe a pint at four a clock in the after noune an ould person may take alarger quantity continue it for sume time To make lucatelas balsom Take of venus turpintine halfe a pound & wash it 3 several times in rose water then take hallo wax a quarter of a pound & cut it in small peicis & melt it on the fire when its throughly melted put in the turpintine & ster them to gather that thay may mix well; then let them remain a day or 2 in the posnet then cut them in thin slicis & put away the drose & wet at the forarm & let the posnet be made clean & put them in againe & melt them on the a slow fire then take a pint & halfe of the best oyle & 3 spoonfulls of the best [matigo] sack & when wax & turpintin is melted put in the oyle laserly stiring them to gather then take halfe & ounce of naturall balsam halfe & ounce of oyle of St Johns wort of red saunders halfe & ounce finely [illegible] serced & put them in togather in to the posnet with the rest stiring the continualy that thay may mix well to gather, you may steep halfe an ounce of alkanet roots in aspoon full of rose water a day before & strain into the rest through afine cloth & when you put those last thing in, let them be upon the fire till you perceive them boile a little then take them & let them be shred for the space of 2 houres at least with out enter mishon for the least neglect will spoile the balsom then put it in pots to keep A reseat for a could Take 4 ounces of conserve of red rosses 2 ounces of raisins of the sun stoned 2 ounces of white suger candy finly powdered beat altogether & add there to 12 drops of oyle of sulphir & 16 drops of oyle of vitriol & mix them well with the rest A reseat for the jaundus Take a quarter of an ounce of saffarn an ounce of anaseeds, castile sope the bignes of a walnutt, in fuse those things in a quart of whit wine in an earthen mugg set in a kettle of watter they may in fuse till one part of the foure be wasted when could drink at 3 times the aforsaid licqour being strained at morning & night & morning again so repeat while well an exalent meadscon for an [inweard] bruse by a fall or another way First let the person be let blood & as soone as you can after the gruse is goten then take [?erish] slate finely powdered as much as will ly upon ashillin & mix it with white wine vinager on aspoon warmed & let the party drink halfe apint of white wine vinager after it the vinager must be warm but not too hot & the person drink it by litle & litle that it may not take his breath away as it may to drink it all at once this has dun great good A receipt to cure a consumtion a cofe & pain in the stomach Take 3 ouncis of burgendy pittel [2] ouncis of venice turpentine one ounce of oyle of mace, a peniworth of bees wax one ounc of rosin of the whit sort melt all these to gather when it is cold spread it upon sheeps leather prick it full of small roles grat a little nutmeg upon the plaster when spread lay the plaster to the pitt of the stomack & cover it with a linin cloth & be sure to keep it smooth & in a few dayes if it doe good it will make your stomach itch so that you will be forsed to rub it you may take the plaster of & rub it either spread afresh plaster or put some more of the stufe upon that you took of & grat sume nutmeg our it again & lay it upon your stomach againe this plaster hath dun great good To make jelley Take 4 calfes feet wash them clean & scale them so Take the haire of the pair all the blak from them & wash them clean from all the hair then take 6 quarts of spring water with 6 ouncis of harts horn boyle them gentley 3 or 4 houres till it jelley scuming it as it boiles then take up you feet & strain it through abag of flanill in to an earthen pan till it is could then scrap of the top & botam put it in to aclean skelit put to it whit wine the juce of lemons fine suger & 2 spoonfulls of oring flower water ster all well to gather when all is melted & could [just of] have the whits of 8 or 10 eggs well beat & put to the rest before it is hot when it is blud warm put your egg in stiring all well to gather & set it our the fire let it boile & when it has stoud a litle of the fire run it through a thick flanill jelly bag let it run two or 3 times through the bag sume puts the egg shells at the bottan of the jelly bag & runes the jelly through them thinkin it helps to fine it To make lipe salve Take halfe apound of fresh butter Let it lay two dayes in rose water then take it out & put to it almost halfe a quarter of a pound of bees wax & 3 or 4 litle aples one ounce of duble refined suger halfe apint of juce of red grapes you may put in a little beniamin storax & alkenats each halfe & ounce boile all these to gather till it is good red then straine it in +to your bacon & when it is could melt it again leaveing the drops be hind in your bacon ad two drames of the best spermacetis to it make it in litle cakes straining it through a fine thin cloth +bacon for bason To make the red cordiale balls Take dragons tormentall roots & leaves scabius rue cardis pimpernell betteny scordium angellico merigould flowers & leaves of each one hand full wipe them clean & shred & bruse them put to them a quart of whit wine let them stand all night covered very close then strain it out & let it setle Take apound of the best bole almonick poudered & scarced put it into a bacon & put as much of the licquor to it as will make it like patter ster it well & set it in the sun when it is stif put in more so don’t all be in when you put the last in put in a dram & halfe of saffron red curall one ounce powder of elicompaine burnt harts horne each one ounc powder of tormental roots & crabs eyes or clawes & contraria yarva of each halfe an ounce all these must be finely powdered & scearced 3 drames of powder of pearle 3 drames of gum dragon steeped in cordiale water then take methridat & diascordiale each one ounce & mix it very well with alitle of the wine in a mortor before you put it to the other things stir them very well to gather & set them in the sun & stir them 2 or 3 times a day putting the sids into the midle when dry enough to role in to balls oyle your hands which will make them smouth & if you see ocation you must role them over again then lay them to dry so keep them it is good in measels small pox loosnessis fever fludings agues wormes [from] 10 to 40 graines acording to the age & strength To make chees cakes neat Take 3 quarts of new milk one of cream & earn it prity coule when come break & drain it in anapkin when well drain take halfe apound of buter & beat in to your curd then have read the yolks of six eggs & 3 whits well beat & put in season it with suger & cinamon aspoon full of sack or rose or oring flower water you may have read sume almonds finly beat when blanched or a few corands which you please To make pancakes Take a pint of creame 6 eggs halfe a spoune full of ale east about 2 ouncis of buter melted mix all these togather with some flower & let them stand 4 houres to rise fry them with buter To make blake cherry wine Take 24 pounds of blak cherrys bruse them with your hand & have in readeyness take a gallon of water when well boild & [illegible] could put in to your cherries & let it soak in them 3 dayes stering once aday very well then press them out & to every gallon of wine put 2 pound of fine powder suger ster them well to gather & tun it up in to a vesell as it will fill do not stop it close till it has dun working then stop it doun & let it stand 3 months & when you botle it of put a lump of single refined suger in each botle to make friters take apint of milk & 4 eggs a litle beat cinimon alitle suger & salt 2 or 3 spounfulls of east set it to rise pare sume pipings & cut them in thin slicis set your same on the fire & when it boiles dip your apples in your bater & so in to your same thay are soune fryed you must make it about the stifness of apudding with flower To make egg pyes Take 12 eggs boyle them hard twise the weight of beef suit six pipins shred those all very fine 2 pound of raisen stoned & cutt very small 3 pound corrand one large nuttmeg cloves & mace cinnomon of each the same quantities to veigh against the nuttmeg salt & suger to your tast put in agood qty of brandy & alittle clarrit wine the juce of a lemon & the pitt finely shred mix all to gather & put in to an earthen pot it will keep 6 weeks when you make use of it put in a litle sack & canded oring pill cut in thin pieces Oring & lemon brandy Take to a quart of brandy apint of white wine infuse the pills of 7 or 8 lemons in the brandy and wine 3 or 4 dayes then take apint of water and apound of duble refined suger boyle them to gather then mix it warme with your brandy & wine So keep it for your use if you make orring brandy 3 rinds will be enough To make abeefe pye to eat like venison take the part of a back loine of beefe & [illegible] it & rube it over with fouer ouncis of suger let it ly all night in the morning wipit well & wash your beef with a glass of clarrit then season it with peper a litle mace & cloves & put it in to your [illegible] to back laying buter upon it befor you put on your past break your bones & put them in too apot & set them [illegible] the oven to bake with as much water as will cover them & the gravey which comes from them put in to your pye when it comes out of the oven [skemin] the fatt of a good plan baked pudin take 4 eggs 2 spoon fuls of flower beat the egg put in the flower too then have a pint of milk or cream & put in the eggs & flower by degrees alitle at a time and stir it well [illegible] [illegible] nutmeg buter the dish & bake it litle [illegible] To make balme wine Take the smoothist sort of balme which some call lemon balm the best time is to make it the end of May or beginning of June to every gallon of water take 2 pounds of fine pouder suger & beat the whits of eggs & put to the water & suger whilst could & stir well to gather set them over the fire & let it boyle & hour & halfe & skine it very well & when almost could have ready in a vesel the topes of balme & stalke and all if tender brused alitle to four gallons of water have one pound of balme power the liquor upon it and put alitle new east to it as much as will make it work it must be put all to gather before the the liquor is quiat cold keep stiring it every 3 or 4 hours for 24 hours then stop it up & let it stand for a month before you botle it & when you doe put a small lump of suger in each botle To strew carpe or tench Take them whilst alive & scale them & wipe them sane the blood then take a piece of buter & put in to your pan & when hot put in your fish & with it some mace & a ful peper cornes & some clarit wine & an onyon & a bunch of sweet hearbes if your fish be large you must have a litle water & salt & the blood let it strew leasuerly for fraid of break in & not to stand to near the fire keep it close covered when enough have read sum anchovice disalved in water sume oysters if you have them & the liquor the fish was stewed in put all to gather thickened up with alitle buter put sum lemon pill finely shred in to your sause put your fish carfuly in to your dish & let your sause be very hot & power it our it & with sliced lemon upon it send it up The cholick wine by Dr Lower Take of guiacum chips emlacampany roots lickorish sliced coriander seeds prepared an bruised senna of alesanduer of each 2 ounces halfe apound of raisons of the sun stoned infuse these in 3 quarts of small anniseed water 10 or 12 dayes then power the clear of in to bottles for your use, To prepare the coriander seed you nust steep it in white wine vinager 12 houres then take it and drie it either in the sun or by the fire give 3 spounfulls of this wine in a fitt of the cholick it may be taken twise a day if the fitt last this dordiale is also good in surfitt the same quantity as in the cholick it is good for a cough or weakness of the lungs takeing 2 spoonfuls in a morning 3 dayes to gather in fuse the ingredants in a glass close stoped shak it every day you maymake halfe the quantity sume puts in to the hol quantity one ounce of sweet finel seed brused A thin pancake called a quire of peper Take to apint of cream eight eggs leave out 2 whits three spoonfull of fine flower three spoon fulls of sack & one spoon full of orring flower water alitle suger grated nut meg or cinimon a quarter of a pound of butter melted in the [illegible] mix all well togather mix the flower with alitle cream at first that it may be smooth buttar the frying pan for the first pancake & let them run as thin as posable to bewhole when one side is coloured tis enough take them carfully out of the pan & strew sum fine suger betwixt each lay them as even up on each other as you can this quantity will make 20 you must have a ketle of boyle in hot water ready to power in to an earthen pot to set the dish our by the fire to keep them hot as thay are fryed To make a [segoe] puding Take a quarter of apound of sagoe & wash very well in two or 3 hot waters then put to it apint of milk & let it boile together till thick as a hasty puding stir it carfulley for fear it burn which it is apt to do put in a stick of cinmon when you setit on the fire, when it is boiled take it out but before you take it out of the thing you boiled it in stir in a quarter a pound of butter beat 4 eggs with 4 spoonfulls of sack leave out 2 whits of your eggs stir it to gather sweeten it to your tast & put in a quarter of apound of plumped corrands so bake it with puff past about the dish edge it takes not much bakin a calfs foot pudin take halfe apound of calfes foot when boiled & could finely shred a quarter & halfe of beefe suet finely shred sum nutmeg grated salt & sum cinnimon a litle stale bread grated 4 eggs leave out halfe the whits sum corrands flower your bag well & let it boile 2 houres An oyntment [illegible] [illegible] [illegible] [illegible] [top] Take half a pound of lithargy [illegible] [illegible] a pint of [illegible] [oyle] & half a pint of whit wine viniger put them all to geather Stir & beat them well to geather at least two houers till it come to a perfect oyntment when it is well beatin and looks whtish then you may apply it to your place greived put it in a pot & keep it for your use. To cuer ahorsness Take a quarter of an ounce of salt [illegible] take 3 quarters of an ounce of broune suger candy powdered very fine & mixed well to gather, keep it drie & lick it up alittle quantyty at a time an exlent reamidy to prevent the strangury by blistering take a quarter of an ounce of camphire finly powdered & mix with a spoonful of sweet oyle & take as soune as the blister is lade on [Solled] [sollebubs] A pint & half of cream halfe a pt of whitte win a quarter of a pt of sack & almost 3 quarters of a pound of white sugre the juice of a lemon peal fine grated put those all to gather in a large earthen pan beating one way till the white froth will stand upright then fill your glasses tis best to make them three or fouer houers before you want them that they may be clear at the bottom but if you want them soon take of the curd as it rises & lay on a seeve to drain & put wine at the bottom of the [gasses] to pickele wallnuts whight pare your nuts till you come to the whittes as you pare them put them in to cold watter & lett them ly till you have don paring them then have some boiling water with a little salt & put your nuts in to the boiling water & let them boile halfe a quarter of an houer then take them up & lay them one be one upon a cloth till they are cold the pickle must be the best vineger & mace & pepper & a clove of garlick boil it halfe an hour & lett it be cold before then put it to the nuts To green apprecocks Take the apricock & put them in a cloth with salt & give them a scald in water then take them & rube them with a cloth then take the [night] in duble refined suger & make a [illegible] of put to your apricock if you use them soune halfe the wight of suger will do To make french roules Take a quart of flower & apint of milk 3 spoonfulls of good east the milk [illegible] if cold of & a piece of buter oyl bigness of a wallnut put into the milk & east so [illegible] them by degrees & let it stand by the fire to rise a good while so make them in to the size you like they will not take much bake A receit for a bloody flux & [illegible] Take halfe a pint of rose water & as much plantain water & in fuse [illegible] two ounis of red provenc rosis for twelfe [illegible] upon hot embers strain it off and add two ouncis of rubarb cut in small pieces & then in fuse all togather for twelfe houers more after having strained it of put it in to a skelit and add two ouncis of fine powder suger to make a sirrip of it You must take the first day [illegible] spoonfulls of it fastin & one spoonfull every day after & not eat any thing of an houer [illegible] after takein it and so continne takein till the looseness ceases it is reackend [illegible] infallable remedy To rost or bake a calfs head after the head is nicely washed & picked take out the brains & tongue make alarge quantity of forsed meat with veale & suit well seasond fill the whole of the head whear the brains lays skewer it up & tie it to gather upon aspit one hour [illegible] will rost it or bake it beat the brains with [clary] shred alitle salt & nutmige an egg [illegible] when boiled & fryin litle pancakis but you must shake aspoonfull of flower in to the bains as you beat them fry them in butar or good [illegible] [illegible] clarified the tounge parboiled & shred may make your forsed meat with beefe suit the sause good gravy sause [illegible] or oysters & alitle whit wine thicken it abit [illegible] buttar & flower An herb soop Three handfulls of sorril 2 of purslin 2 of beach [leves] parsley & chervile each a handfull 4 letticis 3 onions cut those small then put them into a frying pan & shake them well over fire put to them halfe apound of fresh buttar stir it till its melted then then put to the herbs a quart of green pease which have boiled a bove an h our in 5 pints of water season it with salt & peper then let it stew to gather halfe an hour longer put some [illegible] in the dish & power the soop on them To preserve rasberris for cream to 2 quarts of rasberris take 2 pound of fine pouder suger bruse your ras berris very well & strue your suger over them when well broak then have ready pint of whit corrand juce put to them & stir all to gather set them over the fire & boile them till thay jeley skimin them well then put them in to your pots for use stir them till thay be all most could be for you put them up To stew goulden pipins pare them & nicely scoopeth the cores out throw them in to water to preserve the colour to a pound of pipins thus prepared take halfe apound of the duble refined suger & & one pint of water boile & scume it [illegible] up before you put in your pipins when the pipins is in let them boile apace to make them clear & when thay are so put in abit of lemon pil & the joice of lemon to your tast to make mangos Take your large cowcumber that is ferm & green of the thorn back kind wipe them with a cors cloth then put them in to a deep narrow pot them have ready as much good ale vinager as will cover them set it over the fire pit in in to it handfull of salt when it boiles scume it clean & power it boileing hot upon your cumbers & cover them clos & let them stand by the fire to keep warm which will make them be souner green boile the vinager every other day till thay are green keeping them byh the fireside all the while when green [have] a good quantyty of hors readish scraped [then] beat mace & cloves & strow amongst the hors readish as much as you think will do thay should be prity hot of the [spice] then make a slit in the sid of each comber & stuf them with the hors readish then put them in to your pot & end wayes put in with them hole peper agood quantyty & some cloves of garlick & mustard seed grocely beat then boile your vinager againe & power it boilein hot upon them keeping them close covered till could Tie a leather upon your pot to keep them close & keep them for your use when they have line in the pickle awhile to tast of the spice thay are best not to be used emeadietly there is no need of salt in the vinager they will be greener with out To pickle walnutt Take your wall nutts before sheled or hard & set them over a fier to scald till the skin begine to slip with your thumb then take them off tie fire & straine them shift them in to faire water for 10 dayes till the bitter nes begon then rub of the blak skin with a cors cloth then for your pickle you must have as much ale vinager as will cover them spice must be cloves mace alitle black peper Jemaca paper some ginger sliced mustar ready made boile all those to gather when could put it to your wallnutts with a layer of salt & hors radish with a clove of garlick wipe them with a cors cloth when you use them Mrs [Thorntons] recet to pickle walnuts Take a narrow mouthed pot & fill it with walnuts then mix salt & water stronge enough to bear an egg & fill your pot of walnuts full with it shift them every day for a fortnight then cut a nut to see if the bitterness be gon of if not go on shiftin them in to salt & water till it is then pouer out the water from them with out takein the nuts out take as much ale vinager as you think will cover them & power it boileing hot upon them let them stand 24 houers then take them out & wipe them clean with a cors cloth & put them in your pickle pots in layers [illegible] of nuts you must put a pint of mustard seed betwen the layers with a clove of garlick stuk with cloves ginger sliced nutt megs shred & alitle mace then take the best vinager & bouyle it by its selfe & pouer it boyling hot upon them & stop them up close for use souer bear will do as well at first scalding as vinager To make elder wine of suger To every gallon of water take a pound & half of powder suger if your suger be good 5 d [per] pound will do boile your suger & water an hower skimin it clean as it rises then stream it through a hair sive & when new [milk] warm put to each gallon of lickour a pint of juse of elder sterit well to gather at the same time put some ale yeast [illegible] with the [illegible] to eight galonds 5 or 6 pounfulls is enough & put upon it when it begines to speck over with tye east you may tun it cover it with a warm cloth to make it work you may put a litle isinglass pulled picis in to your barrill when you tun it it will be ready to draw in to botles in 8 weeks time in fuse your elder berris in an earthen pot set in a pan of water our the fire till the water boiles & the juse will come out & then run them through a hair sive take care no hole berris get in to the juse & brews them with aladle to get out all the juse To make cowslip wine by [rs] Kings recipt To every gallon of water put 3 pound of good powder suger beat * whites of eggs & stir them in your water & suger whilst cold set it u[on the fire take the scume of it as it rises & when & when it is well clarifiyd boyle it 3 quarters of an hour have your cowslips fresh & picked 4 pecks to 6 gallons squeese in 6 lemons take the seeds a way pare of the peel very fine put them in to the tub then work it in & when your liquor it blood warm make a large toast of old bread spread it over with good yeast hot butter & put it in whilst blud warme let it stand 2 nights & aday then put it in to your vesel fitt for the quantity peeles & cowslips all to gather stop it close leave in a [spile] hole open for the yeast to work out when it has done workin put in the [spile] & it must stand a month or 6 week in the vessel according to the quaintity when you botle it put in alitle lump of loaf sugar in to every botle To make wallnut catchup Take halfe apeck of wallnuts & slice them stamp them in a morter put them in to an earthen pot with six ounces of salt stir them every day for three weeks then] press of the licquer to every quart of licquer put cloves mace & nutt miges giner whit & black peper of each one strain a quarter of an ounce of shallot boyle it a quarter of an hour then put them in to a pot & cover it close & let it stand ten days then strain it off & put to it halfe apint of red wine a quarter of apound of anchovies & let it boyle one minnit when cold bottle it for use the ingreadeyanc & spice which the catchup is strained from is good to to put in to sause putting alitle wallnut pickle to it & stirin it to gather To make a ham a pound & halfe of bay salt one ounc of salt peeter halfe pound cors suger let them ly in the pick 3 weeks turning them every other day rub your ham well with the salt & suger beat your ham with a rolin pin to make it tender the stomak plaster of oyle of mace halfe an ounc rosen bees wax whit pitche frankinsenc [ve?es] tyrpytin each one ounce melt all to gather keep it in a blader or pot when you spread it it must be upon leather an old glove cut in the shape of an hart the point to go to the pit of the stomok when spread grat nut mig upon it Irish plumb cake Take a pound of butter beaten to cream & a pound of suger well dried & sifted eight eggs if larg if small nine the holkes beaten well the whits whiopt to a light froth apound of corrants washed & well dryed in a cloth a nutmeg grated a quarter of a pint of brandy 2 ouncis of citorn or orring pill sliced 2 doson of almonds sliced thin a pound an a quarter of flower and drid & sifted the almonds citron & corrant must be put in not long before it gose in to the oven a litle more then and hour will bake it in a quick oven To pickle walnuts green wipe them wrap them up one by one in vine leaves tie them with a strong thrid boyle good ale vinager pour it on scaldin hot tie them close for 14 days then take them from the leaves & liquor wipe them & wrap the up as before in fresh vine leaves put them in pots between every row of nuts strew peper mace cloves alitle giner mustard seed & garlick make a fresh pickle of vinager boileing the same with spice with hors readish sliced pour it boiling hot upon them tie them close doune thay will be ready for use in 2 months & will keep 2 years only boile a litle peper in your vinager & strow th other in greadients amongs your wallnuts as you put them into your pot A sermon preached by the Revd Edward Browne Rector of Walesby in 1733 at the trienial visitation of thee right Revd Father in God Richard Lord Bishop of the diocese of Lincoln preached at Castor Acts 10 20 So mightly grew the word of God and prevailed Among the many excelent arguments, which recommend the Christain religion to the belief and practice of mankind, I think I may safely say that the sudden and mighty growth of it is none of the least considerable: other arguments may persuade [illegible] mend to own it, but these if it be duly considered must convince all. Scripture is liable to a various interpretation, and therefore men of corrupt minds have disputed the completion of its [illegible miracles indeed are in themselves a most certain testimony in its behalf; and yet we have known men of [illegible] principles out face the truth of some of them calling them magical [illegible] and delusions: But he must be guilty of the most unreasonable obstinacy and wind very hard indeed who doth not see the truth the divinity of the Christian religion [illegible] this single consideration, its wonderfull success in the world. the exact accomplishment of the predictions of the inspired writers is an unquestionable proof to men of letters and reason; but this is so popular an argument that there is no nation so barbarous no persons is illiterate but they have skill and oportunity to apprehend and acquaint themselves with the force of it. Cookery Bancroft Beane Benson sen Benson jun [Bull?ck] + child Cooper Davis Darvill [Epres] Evans Howke Greenway Griffith Holmes + Hall Hutchinson Henderson Harvey + Joyce Jenkin + King Lawrence Lamb Moore Matchin Mitchell Moores S. Parker J. Parker R. Parker Rogers Russell Reece [Scundrett] [Saville] Sion Simpson Swayne Stricke Shipley Shornton [Sa?] Williams R. Williams Washington Willis + Wilson Walker To make a beefe pye Tak a surloyne of beefe and tak out the bones and sinnews then beat the flesh very well with a rouling pin tak 3 pounds of beefe suett shred it very small with sum time winter savery leek blads marjoram & pennyroyall in corporate all thes very well in sheepes blood seasoned very high with peper & salt put the beefe in to sum deep thing that it may be covered with the aforsad in greadants stufe it with sum parsaly and let it ly all night in [illegible] pickle & in the morning put it in to your pye it will take 6 ours baking when [illegible] put into it 2 good ladles full of [gravy] shak it well in the pye so serve it up A dish of a calfs head to [illegible] could, Take a calfe head parboyle it a little then mince it very small tak a good handfull of hearbs & mince then very small a little marrow finely shred & mix them all together then tak a pint of whit wine vinager to them & let it stand all night then put it into a cloth & tye it pritty hard & give it a boyle & when it is could slice it & eat it with oyl & vinagar an orange pye Take oringis & core them & [illegible] them & [illegible] them well & par them very finly then steepig them in cold water 2 or 3 days changing the water every day then putt them into a cloth & putt them into a kettle of watter leting it boyle first & let them boyle till thay be tender shifting the water if thay be bitter then tak pipings & boyle them [to pap] & whit wine & suger fil up the oringes full of this pap & put up the open end of the oringis downward with great stor of suger in the pye which must be 4 ours in the oven then take the juce of 3 or 4 oringis & suger with it & put it into the pye with a [illegible] & shak it well together & let it stand to be could and it will jelly if it be right To pickle frish herrings wash & clean the herrings & lay them in a pot that that is pritty brod then strew on them a good quantidy of salt & pepper & Jamaca pepper mace nutt meg & peper is enough clofes beat small then lay another lare of herring then strow on more seasoning then more herrings etc. doe till you have dun all [you] will doe then fill [illegible] up [illegible] ale vinager [then] cover [illegible] [illegible] it will tak 6 ours [illegible] they will keep a quarter of a year you must cut of the [heds] an oynt ment for the [illegible] of one in the [rickets] take of the leaves of common wormwood leser centory; whit hore hound; germander scordinn coman calamint fever fett meadon saxifrag St Johns wort goulden rod wild time mint sage rue cardus bennidictus penney royale southern wood camomile tansa & lily of the valey all freshly gathered & chopt of each one hand full: hogs lard four pounds sheeps tallow too pounds, clarrit wine a quart Let them stand twelfe ours soaking on hot ashes in an earthen vessale then boyle away the moyster and afterwards strane them for an oyntment with which anoynt the belley & the parts under the short ribs & also the [limes] every morning & evining for 30 or 40 dayes or [illegible] the child recovers for stanching ableding of the nose dip a pece of linin cloth 4 times duble in water in which salt prunelle hath [bere] dissolved and squeezing it alittle appl it to the neck behind & on both sids of the limes in a day to stop the bleding of a wound Tak the whitts of 2 or 1 egg and beat it well with oyle [armarick] and dip [illegible] downe in it and bind it up the wound and it will stop it if any thing will [illegible] it [illegible] diped in the sam [illegible] then [illegible] an admyrable remedy for a rume in the eyes tak 3 eggs & boyle them very hard as [illegible] them cut then, exactly in halfes and tak the yoalks out keep the whitts hole & put in to the hollow of the whitts sum roman vittrill well beat then clap the 2 halfes to gether & [illegible] the eggs upon a pece of muslen at any other linin that is very thin & set the egs up on one end in sum small earthen thing & set it down into a celar or sum other very coule place & in 12 oures louck at it and thear will be a water com from them pouer it into a [illegible] [illegible] & at night when you go to bed your eye lids being shutt anoynt your eyes, the nex morning wash in them too much for it is a sharp [illegible] well with fare water & it will dri up the rume anoynt the eyes not to [illegible] for [illegible] [illegible] sharp your eye being shutt [illegible] [illegible] and anoynt it over the lid [illegible] a sore throat a very good meadcin for a sore throat take hogs [illegible] new [dun] dipted in vinegare applied outwardly to the throat as quick as may be this hath dun very great cures the plaugewater tak egremony worm wod scabias salinain sage sorrill balme mugwort dragons pennyrial fetherfew burnet gras motherwort cardius bennidictus angelico bettoney turmentill merrigoulds of each of thes halfe apound with elicomany roots swet fenele seeds carraway seeds anisseeds pancies of each one ounce: bras the seeds: & chope the earbs small & steep them in agallone of whitt wine & a quart of sack 7 dayes stering them every day then still them in acould still & mix the firs & second runing to gather. Another sort plagu water tak saladine rosmary & balme red sage mugwort worm wood clarigon scabies egremon angelegco betony pimpernel adders tongs turmental earbs & roots carolus centory rosa solas [bornet] of each of these apound gentian zeduary of each halfe an ounce put all those into a great pot & let them infeus in whit wine 3 dayes & 3 nights stoping it cloce then still it for your youse the longer it is kept the beter A powder to increace [illegible] pain take the livor of an ele with the light [illegible] to dry it in an oven [and] beat them to [pouder] and [illegible] it and keep it dry for your youse tak as much as will ly upon a sixpence or [illegible] in cinnimon water or [illegible] and it will do [good] To make surfet water To a gallon of anosed water a pint of popie water: a pound of red popie the black cut out: a quarter of a pound of dates: 2 ounces of [red] rose leves dryed: an ounze of maregold flowers: an ounce of sweete margorum: 4 ouns of clove gilleflowers: 2 pound of reasons of the sune stoned a pound of lofe sugar: an ouns of [mace] an ounce of nutmegs: an ouns of liquoris: 6 cloves: put all those into a glass vesall clos stoped & stopt & stir it once a day altogether till they be stoped 14 dayes then strane it out through a fine straner and put it up in glases & hang a bag of [illegible] in every glas Gascoyne pouder [illegible]: white amber, white corall pearles crabs eyes: hart horn an ouns [illegible] stone an ouns the tip of the black [clane] of crab gathered in June when the sun & moun are in Cancer, [illegible] pouder all generally & very finly: then mix all together with hart horne jalap: & sperit of wine or balme water & a litell safron so form litel round bales, dried in a viall glass with a temporat fire dose a gr 6 or 7 ad 12 to [illegible] to infants & children a gr 3 ad 6 [illegible] [illegible] [brayed] with suger and put in it as good as [amber] [illegible] To mak the Gaskins powder tak of [raged] pearle, of red corall of crabs eyes of harts horne, of whitt amber each of this a lik quantity beat them small in an iorn morter, tak so much [illegible] of crabs claues the black of them a smuch as of all of them for it is the chefe in greadiant pick them & wip them very clean beat them into very fine powder this dun mix them all to geter when weighed in an iorn morter untill thay be all as one then searce them all to gether againe so with the jeley mad of harts horne wher in must be sum saphire stone in feused mak it lik past with continuall beat in then roule then up in balls in the palme of your hand & when thar dried put them up in a box this powder may be taken in small bear or in any distilled water at one time you may take 8 or 10 granes or in the higest extreme & more when you tak it must be finely powdered a child may tak it in ales quantyti a recept for on in a consumtion tak a pint of red roas water & a pint of the best mallygoe sack mix those togather & [disal??] quarter of apound of browne suger candy in the water [illegible] three times a day tak 3 spoonefulls of it thay shall find great advantig by it if not too [forgonini?] To pickle pidgons lick cypris birds when your pidgons are newly taken pull them very clean [illegible] bone them wilst thay are warme tak great care you break not the out skin in boning then lard them in the fleshy part of the brest [naneing] the in sid outwards tak care you lard not too deep as to goe throw the out skine 4 or 5 peces on a sid is anoufe them season them with sum sweet marjorum parsaly alittle thyme & winter savory alittle penney royall shred a ll thos harbs very small then ad sum beadon [phitt] peper will as much salt sum beaten ginger & Jamaca peper & grated nuttmeg mix these with the hearbs & add as you think fitt for thay must be pritty high seasoned shred sum leaman pill amongst it rub the seasoning all our the pidgons befor you turn them right & ty up the vents of the wings & legs with thrid befor you turne them then turne them & with anedle & thrid sow up the necks & vents cloce then take as much fine linin as will lap twice over them & putt your pidgens in what forme you please to louk plump a small towards the rumps tty them at each end [illegible] [?ish] pack thrid & lay them by till your water is near boyleing put salt in your water and sum hole Jamaca peper & leamon pill then put in your pidgons let them boyle very lasuerly for fear of breaking when thay have boyled halfe an houre tak them up and ty them sum thing harde then tak 3 pints of the lickour thay wer boyled in with the spice & lemon will ad apint of whit wine & abundle of sweet hearbs boyle your pickle well a quarter of anounce & let it last well of spice & leman pill then putt in your pidgons & let them boyl a quarter of anhour then tak them of the fire and when your pidgons & pickle are quiat could tak them out of the clothes & put them to gather in a deep galley pot [illegible] thay may allwayes be covered with pickle cover your pot with a [blad?id] cloce & once in ten dayes renew your pickle & if you keep them so long that thay begin to chang mak new pickle apint of whit vine is anoufe for 12 pidgons if you lick the tast of sharlot you may put sum in To mak an exelent plan puding for to bake tak a pint of cream & eggs if the bread be larg halfe the [illegible] four of the whits putt away and the crums of anould peney lofe grated and dried by the fire mix this to gather and and apound of butter melted & put in grat sum nuttmeg in it & swetne it with sugar & bak it alittle baking will serve A carratt pudding tak carrits & pare them then grat them & [illegible] beat them take twise as much whitt bread crumes & putt to them & halfe apound of butter melted & 6 eggs & sum cream anuttmeg & suger and a little salt so bake it you may putt corrands in it if you plase but it [illegible] best plane drie your crumbs before the fire & so power your buter upon them when melted & let your cream be warmed when you put it to your crums & buter then put in your carrots sugar & eggs & beat them well together you may leave out one pound of the corands & put a pound of raison stoned & shred or cut with a knife & leave out sum of the suger & grat in astale maple bisket To make a carroway cake. you may put [illegible] pints [illegible] Take a quart of flower a pound of butter mingle the flower and the butter well together then take six eggs three of the whits six spoonn fulls of [illegible] and four of cream then make it into a past and when the oven is hot put in half a pound of carraway comfits bake it in atinn pan one butter your pan well To make minched pies Take a large [neats] toung halfe boiled shread it very well three pound of suet very well shread currants three pound halfe an bunch of beaten cloves and mace season it with salt if you think fit halfe an oringe pill a quarter of a pound of suger a little lemon pill sliced very thin put all those together very well, put [illegible] two spoonfulls of verjuce and a quarter of a pint sack if you have no varjuce put three or four juce apples a very good thing for the grips or ston is the in side skin of pidgens gizerns when you have put out the gravil and [dird] wash them in small beat & lay them upon aplat or aclean [trencheres] set them in th oven to dry after your bread is baked & when dried beat it and serve it and [illegible] as much as will lay upon a sixpence in bear or ale to mak a quaking puding tak a pint & halfe of the thickist creame & boyle it with mace & nuttmeg then grat sum stale bread into it & beat 8 eggs tak in [4] of the whitts away then take afew blanched almond finly beat & mix in stran your eggs sweetened with suger beat your almonds with ros water put in one spoone full of fine flower then put them in to dishis buttered or in to cloths wel strawed with flower & boyle it in apot wher beefe or other meat is boyle in you may bake it in a dish if you please a litle taken will serve To make custards Take two quarts of cream and boyle it well with whole spice then put in the yolks of twelfe egges and six white well beaten and streaned then put these egges in a litl milk into the other fire and keep them with stiring least they burn then when they are throughly hot take it of the fire and stir it till it be almost could then put in oringe flower water or for want of that rose water and suger and take out the whole spice then put your custards into pots to bake it out do not let them stay two long a remedy for one that hath the flux Tak a quart of milk 3 spoon fulls of rice and astick of cinnimond boyle these till it be halfe wasted then strain it an stir it till it be could then take 2 quarts of spring water & 3 spoonfull of french barly boile that to a quart & strain it and stir it till it be could then mix the milk & water to gather & let the person drink as much as they will To dry bacon or tungs Take your hams of bacon & hang it up on aflesh houk for 4 days & that will help to make it tinder then take 4 pound of bay salt & 8 ounce of salt peeter this quantity is for peeter and beat both & put them in to galons of water till thay be well desalted & put to them apound of broun suger when all is well desalved put in your ham 7 tungs stiring them every day thay must ly in the pickle amunth & tak them & drane them from the pickle & hang them upon [athing] for to be smaacked [illegible] [then] set on fire but it must not [bla??] for spoyling them only [smeak] them you may put tungs in the sam pickle after turn them ever other day in the pickle How to make cheescakes Take a quart of new milk curd work it till ther be no hard in it when it is wrought put two it three quarters of a pound of butter and as much suger 6 eggs an a little cinnemon and a nutmeg with a little rose watter [illegible] in all these well together then take a little fine flower with as much suger work it up with butter and rose watter a little of a white of an egg you must roale it the thickness of a paper when they are baked well put them [sume] butter and rose watter upon them then strew summe suger upon them To make a green tansie boyl [or fig] Take a quart of cream three yolks of 12 eggs and half there whits well bett mix them together and put in one nutmeg grated then colour it well with the juice of spingige and sweeten it with suger then fry it with butter and [send] it in with lemon upon’t if you will not fry’t then butter your dish and powour it through and set it upon apott of watter boyle in till it be a nough this is the better way To make [illegible] oringe puding take one orring pill and ahalfe and and steep it 2 dayes in water then boile it in water till it be tender then tak it up an let it stand to be could then beat it in a morter of marble very small put to it halfe apound of sugar halfe apound of fresh butter grat in sum nutt meg and cennimond alittle orring flower water halfe apint of cream 23 yoalks of eggs and strean then when you have beat them then beat all these well together and make athin crust of fine past and lay about your dish and put your puding in and so in to aquick oven & let it bak halfe an oure to serve it with sum suger grated upon it you may squese the juce of Take harly chockes and boule them very tendr and take the botams & yoalks of eggs & larg mace & a little siteru or [lemanpid] butter suger marrow & sum barbaryes or grapes when you putt it in the oven, put in a good quatyty of [vari?ge] & not before for want of that put alittle sider or whit wine and when it comes out of the oven turn [illegible] and butter & suger [illegible] To make a harly chock pye you may put chicken to your pye To make a rice puding your rice may be could before you put in your cream & eggs & [illegible] Take halfe apound of rice & boyule it in milke till it be tender and then putt in halfe apound of curands or more well picked & washed then putt in beefe suitt cutt small and apint of cream then season it with salt 7 suger cinemone & nutt meg & beat 8 eggs & take away of the whitts mix all these to gather & boile it in dishis or bak it in a dish or boyle it in hogs [?harmes] as you pleas if you boyle it in dishis you must pour melted butter our it when it is boyled & [craep] sum suger upon them when you sent it up or bak it wheich is the best way To mak a haggispad in Take you haggis or calfes [trundile] & rip it and scour it very clean with salt and let it ly all night in water the net mornin boyle it and chop it very small but first take out the kernalls put to it creame 10 or 12 yolks of eggs salt mace & cloves & nuttmeg and curands so bak or boyle it as you pleas you may make apye of it thus put in [illegible] alittle suger and alittle suett finly shred it you will have it savery leave out the suger & put in sum peper and a little earbs as savori and leman time & a little peneyriole To make livirings Tak the hogs liver and boyle it very well then take & stamp it fine in amorter but shred it first & put it in suitt finly shred and the hyolks of 9 eggs and alittle cream boyuled and could again sum suger and cinemon & nuttmeg & salt and curands mix all this to gather then put them in [illegible] hogs [sharmy] and boyle them carfully for fear of breakin & salt To make queene cakes Take apound of flower & apound of butter & apound of suger & dry your suger and beat it small then ruball these to gather then tak a pound or halfe apound of corrands then tak 10 eggs 3 whitts & all & beat very well with a spounfull of sack or orring flower water so butter you pans or papers to putt them in & bak them in a quick oven craping sum suger upon them after you set them in halfe an hour will bak them you may mak leed cakes so onely leave out the corrands & putt in seeds & leave out part of the eggs & putt in a spounfull of good east [illegible] full of cream thay will tak as much bak in To mak cherry wine Take the best and fairest cherryes when they are full ripe & pick of the stalks then bruse them with your hand thorroly let them stand one night so mashed to gether then press them hard but not to break the stones to every galon of lickore you mustard 2 pound of fine suger if you desire to keep it long else apound & halfe may do except that cherry be souer then putt in the full quanty in sherritt well to melt the suger & putt it in a vesal that may be full and it will work over keep it filled up till it has dun workin then stop it up very cloce and let it stand a quarter of a year be if the vesall be large it must stand the longer when you bottle it you must put a lump of lofe suger in every bottle & doe not drink it till it be fine you m ay put into the vesill alittle iesing glass which will [fine itt] you may spread your cherryes upon a clean sheet in the sun to dry them 4 hours & it will mak your drink much richer of a very hott day: you may make goous berry or currand wine so or damson To mak brisket tak apound of loafe suger finly beaten 8 egge yoalks & whitts beat an hour to gather then put to them 4 ounce of allmonds very well beat with ros or orring flower water beat all thos to gather then tak too ounce of fine flower & mingle this with the rest heat your oven as hot as for manshet then set up your oven stock till the heat be [faln] then butter you plat and drop you bater upon it the craep a little suger upon them & set them in till thay be well baked then lousen them from the plats & set them in agane a little to dry To make wiggs take apeck of [flower] one pound of butter & apound of suger dry your suger & beat it and dry your flower and rub your suger & flower to gather 2 ounce of caraways seeds 3 pints of milk a quart of east if it be very good as will serve [illegible] milk too hot your milk & put in you butter as you does for pyes then mix it when your milk is all most could and not to thick halfe & [ou?es] basin is anoufe to make mead to a galan of spring or rain water putt too pints of houney & two galands of water you may ad a pound of sugar boyle your water & huney half an hour 7 when it is at boyleing have the whitts of 6 eggs redey bet and putt in before it boyle skim it very well even putt itt in to [asmall] tub or so & when it is all moast could putt east to it but never beat it in above once for if you [do] it will break all your bottles and when you think it hath [?rout] [illegible] putt it in a barrell and let it stand afortknight then bottle itt of butt do not knock the corks in too for at the first for [illegible] break your bottle you should boyle ginger in it & leman pill & sweet marjoram to mak orring brandy Take a quart of spring water & a quart of brandy halfe apound of lofe suger bett fine mix them to gather & devid 3 orring pills finely pared in to too parts put them in to [two] bottles lett it stand afortknitt then filtre it through cap paper & drink itt when you please Top cuar the gripes take the gisarn of apidgen and open it and crap the gravele out of it then take the inner skin and wip it very clean with a cloth and dry it & beat it to powder & take as much at [atim] [illegible] A sack poset from 18 eggs take the whitts of 7 away then beat them very well and strean them very well into your basen you intend to serve it in and to them put a pint of sack then set them over the fire & keep it stiring one way all the [illegible] till it begin to thicken then must take it where it first begins to thicken & pour your creame in boile in hot or good milk redy boyld & bouling hot hold it high and pour it on the [sack] and eggs you may sweeten either the cream or the sack cover it with a plat and before it be eat then grat in some nut megg upon it sume [puts] a staile maple bisket in to the cream grated before it is put to the sack & egg 12 eggs will do very well & put one [illegible] the whits away but you must not let the sack & eggs be too hot before you power the creame [illegible] A receipt to make gingebread Take a quarter of a peake of wheat flower then take two pound of treackle six peniworth of brandy a [haireworth] of ginger you like of coreander seedes the like of anaseed & of careaway seeds a peniworth of [lickearge] powder two peniworth of sugar candy Brown all these must be beaten to powder and put into the treackle then strew on your flower and stir it to gether while it be as thick as [cors] puding if they have amind to make more you may double the quantity as you see cause then take white paper and butter it and lay it at the bodam of a pasty pan then put it into the pan then take five peniworth of orange pill leman & siteran all [can??] then slice all these & lard in [rows] here & there in the paist and draw some of the paist over to cover it anofe let in the oven & baked putt apeece of melted butter in to [the] batter [illegible] beat it well in beat A reacet of milke water tak six hand full of mint three handfull [illegible] three hand full of cardos shred the hearbs & putt them into sowar quarts of new milk let them stand all night next morning still them in a could still put alump of suger in each bottle it must be [duble] stilled you must let it stand [illegible] it will [illegible] sour let the [illegible] ly spred about a day befor you put them in the [molde] it is best to still your milk & earbs in a limbeck put 2 quarts of water in the botam of your limbeck before you put in your earbs & milk A receat of cordile water scabhus semeterry mutwort wormwood saladin eggremon burnetgrase bettany pimpernell wild time termentall stalks & roots bramblebuds elme buds rosasolas fife leaved grase rosmary rew mint balme dragons angeleyco leafes [root] afins merrygoulds lefe & flowers red sage cardos peneyriole fetherfew single pianat root halfe a ounce greene wallnutts of each of these one hand full picked washed and shred then steeped in agalon of sack and stilled [with] as of [illegible] fire in a limbeck any company halfe ounce cordiomone [illegible] lickoras & ounce juneper halfe & ounce zidery halfe an ounce To pot neats [illegible] When they com in prick them with a pen knife or else make a hole under the fat to let in the salt & salt them with salt peeter 3 weeks then boyl them & pull them & when pilled beat what quantity of [giney] peper ginger & cloves & some mace which you judge may rub them over & when rubed over if you have half a dozen I judge 1 pound of butter put into apott which you may serve and then set them into an oven when they com out take them out & wip them clean from the spice & put them into an other pot to keep what butter is clear of this [you] did then you may take or else melt fresh enough to cover them & thus by one at a time you may be eating [illegible] a pot a quarter of a year [the] [cheef] spice is [g?mey] peper for quantity a little claret wine will doe very well to put to [illegible] [illegible] [illegible] bake [illegible] To mak [savoy] bisketts Take 10 ounce of suger & dry it well by the fire & beat it and serge it take 8 ounce of flower and dry it well before the fire take 8 eggs putt the whitts of six away beat them very well then putt in your suger and beat it with the eggs halfe & hour at least then putt in your flower and beat it as long then lay them upon buttard papers and bak them in a quick oufen serg sum fin sugr upon them you must putt in 3 or 4 spoonfulls of oring flower or roas watter & beat with the eggs How to coller beefe Take the thine end of a brisket of beefe & bone it take red skin of it & the thick whit skin the [illegible] out lay it in [aflen] thing then take beefe [illegible] as much will cover it before you putt that [illegible] take 2 handfull of bay salt & ounce ounce of salt salt peeter rub upon it well then after it has laine a day & ahalfe in the brian take 2 ounces of salt peeter finely beaten & sifted on it so let it stand aday & ahalfe longer turning it ten times then take it out & season it with cloves mace peper nutt meg lemon pill & all sorts of sweet hearbs mix it all togather then take as much as will season it & strow it upon the beat roule it up bind it up in acloth and putt it in a [illegible] pot with a pound butter [illegible] To make [jumoal] [puff] tak halfe apound of lofe sugar and beat it and [scoce] it and tak 2 ounce of almonds and blansh and beat with alittle oring flower water or ros water tak a little lemam pill and boyle it very tender and then beat it in a morter very fuine the whit of one egg beat to afroth and mix the suger & lemon & almonds all in to [apritty] stif past and make them in to what shap you [please] bak them in an oven not to hott scrap sum suger upon the papers you lay them upon to bake To mak lemon cream tak 3 quarters of apint of spring water a quarter of apint of oring flower water grat a lemand pill in to it and let it stand all night then in the orning sques in the juce of a lemmon & halfe then beat 3 whitts of eggs and very well and stirin all to gather then strane it through a pice of muslen in to a skelit & [put] aslow fire and stir it continualely till it begin to thicken then put it in your bason and sweeten it with duble refined suger keep it in the stiring till it be could put in alitle pice of buter when you put in your whits of eggs which will keep it [from] cracking. put in your suger when could you may put in a spoonfull of whit wine or 2 when could How to [coler] [cale] Take the thin end of abriskitt of beefe & lay it in[aflew] thinge then take beefe [brian] much as will cover it before you putt it [illegible] take 2 handfuls of bay salt & one ounce of ounce of salt pater finely beaten & sifted on it so let it stand aday and halfe Eye watter Take of blearmarick common seeds & whitt copporas of each halfe an ounce boyle them in aquart of springe water till it com to apint then poure it into an earthen pott let it stand till its settled then pour it easley so do soo or three times till tis clear then put it in abottle when you use it warme a little in a spoone & bathe your temples to eye lids morning & evining or oftner if you pleas A good thing to prevent the festering of any part that hath bene [torn] by arusty nail or ould iorn take metheridat and brandy and boyle to gather and bath the place with it as hot as you can indure [illegible] [illegible] [illegible] it and [aplaster] of [illegible] [illegible] [illegible] A powder to purge wind take annaseed sweet fennill seeds carraway seeds coriander seeds & of [seare] Each halfe anounce beat and searce these very well and so mix them with suger candy finely beat & seared & take it at any time ad to these halfe an ounce in the stomack of [illegible] & the sam of bay berey [meadeson] for the glane sickness & & pain in the stomach take an ounce of flower brim stone an ounce of [illegible] finely powdred 3 spoon full of egg shels dried and [illegible] powdered mix thes in treacle lick an auelectuary tak the bigness of an nuttmeg in a morning fasting & at 4 aclock in the affter noone drinking after it a quarter of apint of this bitter drink Take of cardus seeds [illegible] flowers centeuary crops roman wormwood scabis agrimoney of each [illegible] [yearige] handfull putt to this 2 quarts of boyleing water let it in fuse [lock] [illegible] when it is could bottle it up you must dran out the hearbs the night before you begin to take it you must [take] a [illegible] vomitt A very good thing to cure a brews or clens an old sore [illegible] as soune as you find you have brused any part of your body take sage and boyle in new milk a quart to a pint with a good [illegible] of sage and [illegible] it too the part [illegible] as hot as you can induer it to bath it several times a day binding up [illegible] on the [illegible] the milk boyled [illegible] with sage is good for women that fear miscarring to drink a good [illegible] on or for [an inward] [illegible] a ham lick westphalia bacon Cutt the hams as large as you can and take apint of comon whitt salt apint of bay salt too ounce salt peter apound of broun suger too ounce of niter salt finly beaten mix all to gather and lay it in an earthen broad pan or tray as small as will just hould it pour apint of well wattar on it turn it for a fortknight or 3 weeks [illegible] every other day as the size may require then dry it you may do tungs in the sam brian after your ham is out [disalye] all your salts & suger in 2 quarts of water & lay your ham in To make mead that will keep 2 year and drink like sherri To every gallon of watter put 3 pound good honey boyle your water & in it melt yor honey skiming as long as any will rise boyle into balm sweet marjoram with sum saffarn som merigoulds flowers alitle [giner] in abagg & when it is could & beat not to [illegible] [illegible] one apint of ale east beat the east in 4 or 5 times aday for afortknit to gather till you find the honey tast [illegible] gon of almost then tun it up keep in the vent hole [open] so longe as you hear it hiss in the vesel & [when] it has dun hissin stop it up close & keep it for ayear in the vesal where you tap it if it be not fine & have not [illegible] honey tast draw out a quart & stop it up agane till it be fine & well tossed it is not in [perfection [illegible] [hath] [illegible] a year in the bottles alump of suger in every bottle when you bottle about the bignes of a hasle nutt A water for the wind Take agaland of brandy and as much sack then take mint balme sweet marjorum angelico of each hand fulls of wormwood & rew of each halfe the quantity pick & cutt them small & [steep] them in the liquor one night with halfe apound of carraway seeds aquart of apound of sweet fenle seeds 2 ounce of cardimums & as much coriander seeds 2 ounce of Jamaca peper 3 ounce ginger 2 ounce of juniper berries lett the seeds & spice brused in the morning putt it in your limbeck & distill it of keep the strongest ly it self let it stand 2 or 3 days afor you mix them to gether then sweeten it with lofe suger To make [alenten] rice puddin Take apound of rick pick it & wash it then put too it 2 quarts of milke & halfe apound of suger a stick of cinnimon so putt it in apan and bake it butter your pan afor youput it in that it may [illegible] oput well it must be baked in agood hot [illegible] oven with meat pyes & stand 3 hours at least To make agreat cake Mrs [Tarmery] way Take 6 pound of corronds pick & wash them very well dry them in a cloth & set them by the fire that thay may warm take 5 pound of flower poutt it in abowle take 16 eggs & putt away halfe the whitts & beat them very well then take afull pint of ale yeast strain it in to your eggs then take apound & halfe of buttar & apint & halfe of cream and let them stand upon the fire till the buttar be mellted and so putt your eggs & east being [illegible] warm wett your flowr with it & when it is well mixed cover it with awarm cloth & set befor the fire an hour turning the boule sum times then take halfe & ounce of mace & 2 large nuttmeggs finely beaten & halfe apound of sugar when your oven is hott enough take your cake & putt in your corronds & with them the suger & spice so mix them all to gather have larg paper buttared well putting the hoope up on it & ty up your paper on the out side then put in your cake an houre will bake it if you ice it may put sitern & oring pill sliced what you please it is best to mix the spice with the flower before you put the eggs east & cream to it [moment] [draw it] [oven] To pickle samphire Take your young samphire picke it very new & rub it clean the take vinigar and salt and mix them well to gather & putt your samphire in when you would youse it you must take faire water & alittle salt and set it ovr the fire till it boyle then putt your samphire in & cover it close up & let it simber till it be greene then take it out to coule & boyle a pickle for it of viniger & genney peper when it is could put your samphire in it so you may green it by a little at atime as you youse it to pickle [purslen] take your purslen cut the leaves from it & lay it in astrong brine of salt & water for 4 dayes then take it out & dry it well with a cloth then take faire water & put alittle salt in it and set it ovr the fire & when it boyles put in your purslen & hange your pot up agreat way from the fire to greene & when it is greend make apickle of vinigar & giney peper let stand so could afor you putt them to gather so keep them for your youse To make orring wine to every gallan of spring watter take 3 pound of the best powder suger set the watter and sugar ovr the fire in a ketle & let it boyle halfe or 3 quarters of anhoure skiming it as at first [illegible] you may clear it with the whitt of egge three to every gallon of watter take adozon of the best civle orrings rub them clean the ripare the rinds from the whitt & when you take your watter & suger of the fire putt the orringis [when] to it the outer rind that is beter whilst hot then goes the juse in to a clean pot out of the orrings & strean it in to your water & suger but blud warm then put 3 or 4 spoonfulls of good east to it and let it work in a tub for one or two days so put it into your barrill the [pils] & all and let it stand 6 weeks or a month afore you bottle itt will keep in bottles 2 years if you pleas you may add surrip of lemons to each galan & [illegible] if your vesill be but alittle one you need not let it stand above a month afore you bottle it to 6 gallon of licquor put a quart of good brandy when you tun it in to the barrill and bottle an ounc of iseinglass at the same time [illegible] egg must be put in when the water is could and being first well [fet] To make [cowslop] wine to every gallon of watter putt 2 & halfe pounds of the best powder suger mix the watter & suger to gather set it over the fire beat som whits of eggs & putt in to clear [of] afore you set on the fire [illegible] so skim it very clean let it lay 3 quarter of an hour to every galland cowslop a gallon a gallon is [illegible] of lichour let lichor be but blod warm upon them when you pour it upon the cowslop then [put] a little east upon it and [worke] it in a [tub] 2 days beating it in once or twice a day then tun it upon a little [illegible] the flowers & all but befor you putt your east upon it put in som lemons [squese] in [the] [illegible] & put the pits & all in & put the sam in to the barrels let it stand afortknit or 3 week in the barrel [illegible] it up putting alump of suge in every bottle sum peeple think it best only to work it in the barril [illegible] it may in stead of juse of lemon make it [illegible] surrip which is much the best & put in when [illegible] A receat of [stonhous] dunge watter Take fife gallons of strong bear or old march bear putt to it a gallon of treakle apound of whitt ginger brused then make it as thick with [ston] hous dunge as a spoon will stand an end in it [illegible] it of in a limbeck with a [illegible] [illegible] is it be made when the horses are at [illegible] it is admirable good for [illegible] or pain A [ceed] cake take halfe apecke of flower & 3 pound of butter rub the flower & butter to gather tilit be all alicke as it wear crumbs of bread then take [10] eggs and [illegible] away six of the whitts beat them well and mix them with apint and a halfe [illegible] strean them strew in one nutt meg with a pound of carraway [comfitt] a quarter of a pound allmonds bleached and [illegible] with a little sack one ounce of carraway seeds east and eggs and when they are all mixt togather then [illegible] of cream blood warm and mix with them then set it before the fire to rise for halfe an hour and when you are sure the oven is hott [take] up the cake and mix three quarters of apound more of carraway comfitt in [illegible] it as little as you can then buttar the pan and putt it in let the [oven] be fallen well for fear of scorchin when it hat stood a quarter of an houre looke at and lay apaper of it if it wast and it is baked [wet] it upon the top of the cake and straw it ovr with carraway comfitts on the top and so dry it alittle in the oven the best way is to mix the cream eggs & east to gather a great cake Mrs [Hutts] way take 6 pound of fine flower 5 pound buttar rub the flower & buttar to gather very well then tak 3 pound of raysons of the sun stoned & shred 6 pound [corrend] washt & dried upon acloth season with halfe an ounce of mace & close halfe an ounce of cinnamon mix all these togther then take aquart of cream a quart of good ale let it be warm so mix with the east & egg yeast & egg work them all to gather very well so bake it in good hott oven but let the [stone] be set up first to let the heat fall it will take 5 hours baking take it out of the oven when it hath bene 4 ours & a halfe in & power sum sack all over the top & set it in too the other halfe our you may [illegible] if you pleas [illegible] the whitts of egg & doble refined suger beat & searced & after beat well with the white of egg To make shrousbery cakes Take apound of flower apound of buttar and 3 quarters of a pound of good powder suger rub the butter into the flower & suger then take one egg and 2 spoon fulls of rose water and beat your egg withal so mix your past and roule it in to thin cakes the bigness of the palm of your hand putt them up on papers & bake them if the rose water & egg will not mix them you may ad a spoonfull [illegible] candied sitern & oring pill sliced after the cake is mixed To pickle wall nutts Take the wallnutts before thay be sheled so that you may run a pin in to them then lay them in spring watter shifting the watter every day for a weeke then lay them to drain wipe them very well put them [up into] [a pot] put dill and sharlot garlick mustard mace [illegible] hole whitt peper ginger alittle of [illegible] of [dill] [illegible] of [illegible] alittle hors radish beat beat good ale vinagar & salt & mustard togather & fill up the pott and stop it close To pickle coucumbers Take the right thorn back coucumbers [then] rub them upon aclean cloth then make a strong brian of salt and watter & lay them in for 3 or 4 dayes then take them out and dry them upon a clean cloth then putt them in an earthen pot with dill whol whitt peper and take sum bay leavs & put in with them then set upon the fire good ale vinager & when it boyle skim it and power it upon them boyling hot to coull them close with a cloth so boyle the pickles every other day powering it upon them & covering them close till thay are grane & crisp which they will be if you do not neglect them [illegible] spice need not be put in to them till the [illegible] [illegible] [illegible] [the pot] then put them in stand by the fire [illegible] [illegible] To make apricock wine Take 12 pound of apricocks after thay are stoned putt the parings in to [3] gallons of watter with 6 pound of the best powder sugar boyle them to gather halfe an houre scum it very well when it is blod warm poor it upon the apricocks which must be sliced thin cover it close let it stand 3 dayes stiring it twice aday stran it through abarr sive adding apound of lofe suger when you putt it in the vesel let it stand put [ounce] of [illegible] in to fire it to settle or till it is clear then bottle it it will be reddy to drink at the months end To make elder wine Take the berrys when full ripe pick them well from the stalke and [strean] the juce from them and to every quart of juce putt 3 quarts of watter if you make 11 or 12 gallons you may alow a quart of juce to the quantity [ovre] and a [illegible] when you have put the wattar & juce to gather boyle it very well & put 2 pound of suger to every gallon ster it well to gather & scum it very well then let it coule & work it as [illegible] [illegible] [ale] with alittle [ale] yeast for [about] 12 hours then put it in a vesil with a paper ovr the bung hole for a weeke then stop it up close for a quarter of a year then you may draw it in to [bottls] put alump of suger in each bottle To make [illegible] Tak aquart of thick [illegible] cream and 18 eggs putt away sume of the whitts beat the eggs very well and stream them in too the cream then take juce of spinage and alittle tansa grass and strean it to the eggs and cream then grat in 3 [naples] bisket and then sweeten it with sugar and grat an nuttmeg in to [illegible] it in a [illegible] ovre the fire and gather it and when it is [stife] then put a little peece of buttar in the frying pan and when it [is] hot then power in the tansa and [illegible] easely on that sid then turn it upon the plat then rub the bottam of the pan agane with butar and slip it in to the frying pan carfuly and when anufe turn it in to the dish and lay [illegible] round about To make a seed cake Take 2 pound of flower well dryed and scarsed 2 pound of leoff sugar beat and scarse 13 eggs with the white 2 pound of butter well mashed beat the butter with your hand in about tell itt be soft as cream and as [illegible] put in a little oring flower water then beat in the flower and eggs and suger the eggs and [illegible] suger must be very well beagen togather befor you put them into the fore menthioned things lett itt stand a quarter of an houre to rise: then put in 2 ounces of carriway seeds then put itt in ahupe or pott fitt for that purpose: the oven must be extream hott 2 hours and halfe will bake itt you may leave out the seed and put in [corrans] & bake them in little pans or papers for it & the [illegible] cakes To make puddings of lights in tharmes par boil the lights shred them small put to them a good quantity of grated bread and of beef siut shredded small currans & nutmeg season them pretty sweet with sugar & some rose water mixe with them what quantity of eggs you think fitt but put but a few whites in them and as much cream as will make them of a stiffness fit to fill and fill them not too full. Rasbery wine Take to every peck of rasbery two quarts of water wel boile the water must be hot when you put it to the fruit mash them wel & then let the licquure runa through a hair sive & then through a jely bag & to every two quyarts of licquure put one a pound of good sugar sifte the sugar well in & then put it into a vessel stop it close & let it stand til the latter end of the year & then bottle it Goosbery wine Take the water and boil it and scum it and let it stand to be could to every qt of water take 3 pound of goosberys when they first begin to turn beat the fruit & let them steep in the water four and twenty hours then strain them & to every gallond licquore alow 3 pound of suger stire them together til the suger is wel melted then put it into a vessel & stop it close & let it stand when it has dun [ferment’g] munths say it shuld stand [illegible] a year in the vesell before it is battled but when the gooseberys are in flower then is the best time to botle it & keep it in How to color pigg the same vesel all the time Take a pigy of three weeks or more old & dress it as for rostin then cut it doune the bak when the heat & the feet is cut of then take all the bones out of it & put it in to a paste of raine water or spring water. let it ly in that to soak all the blud out of it 3 or 4 hours then take it out to draine when it is well drained then drie it well with a cloth then to them [illegible] cloves & a little peper with a good deale of salt & season it then take lemon lime alittle sweet marjoram sage parsaly shred these very well then strew it on the pigg then role it up tite then [illegible] old linin cloth & bind it with tape or pack [illegible] [illegible] the [illegible] [illegible] before you put it in will take two hours [illegible] take it out put vinager in the sugar [illegible] could put in the pigge [illegible] the [cloves] baste [illegible] the pot with sume salt & alitle hole peper To pot beefe red Take sume of the lean part of abuttock of beefe pick from it the skins & season it with alitle comon salt salt peeter let it ly in these salts 2 or 3 dayes turning it some times then take it & some buter & bake it with brown bread then take it out & squese it from the licquor then beat it in a morter till it be very small have ready a good quantyty of fresh butar meled & put anchovice in to it to your tast let the butar boile & scume it & then run it through a hair sive in to the beef there must be as much butar as will make the beefe moist then beat it well to gather & put it close [down] in pots & cover it with butter Surfet water Take 2 pounds of popeys that grow in the wheat the [flakes] cut out of every leave put them into a a great picher or glass then put upon them 2 gallon of white anisseed water or brandy & stop the glass close with a cork & ty it down close with leather & let them infuse to gather 5 or 6 dayes every day shaking the glass once or twise then stream it through a canvice bag as long as any will rune then put it into your glass again & put into it 2 pounds of raisins of the sun stoned 2 ounces of liquorish scraped or sliced nut mig & mace of each 2 ounce grosly beaten 2 ounc of red rose buds the whites cut away & a litle dried one ounc of marygold flowers alitle dried 4 ounc of close gilly flowers fresh gathered & cut from the whites put all these in & ty doun the glass as before & let them steep togather a week or more then strain it from the ingredients & botle it up for use you must put in a quart or 3 pints of cold popey water the first or second day if you can not get gilliflowers time enough you must stran out the other ingredients & put them in after Salop To be bought in powder at the druggist take as much as will ly on a shill in it will make four or five dishis of of tea sweeten it to your pallat and drink it as often as you please it is very good for a consuntion put a a litle wine in to it when you drink it To make a savory pye Take a fillet of veale cut in to thin slices hack them both wayes with the back of a knife then season them with salt alitle peper & nut meg strew on sum sweet herb & beef suit extreamly fine shred then role them up singley & put them in to your pye & cover them well with buter & lay at the tope litle balls of forsed meat & yolkes of eggs when it comes out of the oven have acandel made of a litle whit wine & anchovies & a litle butter thickend with the yolks of egg & open it & power it in to your pye To make the snale water to prevent or cured consumption Take halfe a peck of gardin snales wipe them on e by one & mash them in a morter shells & all & put them into 6 quarts of red cows milk & still it off quick with the 4 hearbes following ahandfull of mint the like of peniroyall & of ground ivy or gill & a handfull isope cut the hearts small before the still & boile the snailes & milk to gather till it be as thick as cream but take care it do n ot burn too the botam put it hot upon the hearts in the still stur it now & then in the still let it drop upon suger candi 3 ounc of candy to a quart of water put halfe apint of water in the still [illegible] before you put in the hearbe & milk this must be taken in a morning & fast, an hour after an an hour before diner & at 4 oclock in the after noon & at bed time three spoonfulls at a time If no snales be too be had then may take the pluck of acalfe flinging away the liver cut the other small & boile it in milk as you doe the snails & still it of with the 4 hearts above mentioned To make friters Take 3 pints of milke & set it over the fire boile it then take it of and put in it apound of butar ster it till it is meted then strow in flower with one hand & ster it with the other till you think you have enough then put in 8 eggs & leave out 2 whits put in sume nutmeg & cinimon & set it by the fire till you’re ready to fry it before you fry them you may put in a litle sack To make a [s?ake] poset baked Take the yolkes of 20 eggs beat them very well & put to them 2 quarts of cream & near a pint of sack grater in halfe a nutmeg & sweeten it to your tast set it in aslow oune let it stand til it be set halfe an hour will bake it the oven should be of the heat it is for baking of tarts nicly send it up in the dish then bake it in with suger scraped ovr it To make chees cake meat Take a quart of cream boile it in cinemon alitle lemon pill & when coole then take 10 egs leve out 6 whits then beat them with a spoonfull of flower & aspoonfull of sck or oring flower water a quarter of apound of butter let them ticken till thay are as thick as custard sweeten it to your tast put in either halfe apounds of corrands plump or halfe a pound of almonds or a quarter [illegible] finly beaten with rose [illegible] [bake] them in aquick oven To make elder flower wine Take 6 gallons of spring watter & [illegible] pound of lofe or fine powder suger 6 pounds of raison in the sun cut your raisens & boile them with the suger & water you may put in to your watter & suger whilst could the whits of 5 or 6 eggs well beat ster them well into clear your watter & suger let it boile an hour then have ready a quarter of apeck of elder flowers gather them when thay are ready to fall from the tree rub them slightly of the stalkes put your flower in when you liquor is all most could a day after put in 6 spoonfulls of surup of lemons 4 spoonfull of east & 2 dayes after put it in your vesell then it will fill let it stand 6 months before you botle it if the veasell be less sooner put a small [illegible] lump of duble refined suger [illegible] put halfe an ounc of isinglas in the [illegible] To make cream cheese Take 1 gallon of new milk one pint of cream one pint of warme watter put in as much [runne] as will make it come sturing it all to gather, when it is come lay a cloth in your chees fatt & take it up with a dish you scume your cream with & lay it in by degrees breaking it as litle as you can & every time you turn it pat it in a wet cloth and lay a pound wight on it when its fit salt it on both sids & on the second day lay it in dock leaves every day fresh grass & in a week or 10 dayes it will be ripe if the weather be warme this quantity will make 2 cheeses To ragoue a bret of veale Take your brest of veale & halfe rost it have ready apint or more of stronge broth made of the bones of veale & beefe & put in to your stew pan halfe apint or alitle more with an onion stuck with cloves alitle hole peper 6 or 8 cornes is enough alitle mace in anchovice then put in your veale with the ribes upward cover it close & let it stew easely till it is pritty tender then put in sume lemon pill finly shred alitle clarit wine & sume pickled mushorumes with the sweet bread cut in small pieces if you have any powder of mushorumes halfe aspounfull mixed in the yolk of an egg & apice of buter to thicken it up with before you send it up slice lemon & la upon it with forced meatballs To make white scotch collops Take your leg of veale & cut it into collops let them not be too thick then beat them with the back of aknife very well then season them with nutmeg & a very litle beat peper & salt them put them in to an earthen dish & put to them a pint of sweet cream & let them ly in it 5 or 6 hoiures before you fry them then take about & ounc of butar & put in to your fryin pan or stew pan & just let it be [melted] then put in your collops over a slow fire you must take care you do not over fry them alitle frying will do then take them out of your pan and put them in to alitle earthen pot & keep them warm buy your fire close covered then take the bones of the veale & make sum white gravey of it then put sume of it in to your pan you fryed your collops in & to the licquor they wer fryed in which you must save for that use then put in 2 anchoves & an onion Let all [boil] well to gather & then stran that grane from the bones & strings & put it in to the pan again with halfe a pint whit wine then thicken it up with a piece of buter worke alitle flower in to it & [illegible] sume more nutmeg in to your licquor & put in your collops & let them just boile to gather strow in alitle lemon pill [finely] [shreded] [illegible] them up [with] [illegible] fryed bacon & sliced lemon you may [illegible] your elder of your veale & lay in the midle of your dish with your collops To make forsed meat for balls or scotch collop or raggue or calfs head hash Take veale & pick it from all the sinues & skins & to halfe apound of veale take the lick quantity of good beefe suit & for want of that you may use the [illegible] of the veale if it be not too skeney cut & shred your meat very fine then have some sweet hearbes as lemon time sweet marjoram afew leaves of sage alitle parsely a leek blad or a few chines [illegible] 7 shred those season your meat with a litle peper nut meg & salt then put your hearbes to it then [illegible] sume grated staile whit bread about 3 spoonfulls mix with the rest then beat one egg & put to the rest milk all well to gather then make it in to balls about the bigness of a wall nut or scarse so big fry them & when fryed take sume of them & shake in the suse & lay them upon your meat Take your oringis hole & steep them [2] dayues & 2 night shifting them in to fresh water morning & night then put your oringis into litle pieces of linin clothes & put them over the fire in a litle pot of water & boile them till thay be so tender take them out of the clothes & beat them with there wight of suger in a marble morter or clean boule takeing away the seeds 7 skines as you beat them let them be very fine then put it up into a pot or glasis for your use it will keep ayear when you make apuding of it you must take 8 eggs put 2 of the whits a waye put to them a quarter of apound powder suger 4 spoonfulls of the above pulp of the oringis & beter then a quarter of apound of fresh buter melted thick beat those well to gather & put it in to your dish with alitle fine puff past a bout the dish halfe & hour will bake it if you would make a large pudin to the quantity of one oring you must put 3 eggs & 2 ounces of [butar] take aone whit from ever 3 egs & suger to your tast so accordin to it bignes you will have your pudin you must add eggs & butar & suger & [wine] To make a great cake Take halfe a peck of flower drie it well before the fire & when it is coole rub in two pounds of butter take halfe & ounce of nutmeg & halfe & ounce of mace a quarter of an ounce of clofes halfe an ounce of cinnimond, if may leve a litle out of everyone of those spicis it being thout two much, the spice is must be beat sepiratly & sifted through a haire sive then put it amongst your flower then take halfe a pound of almonds finely beat you must put 2 or three spoons full of sack to them as you beat them to keep them fro oyling when finly beat rub them in to your flower then take a pint of good cream and boile it then [have] a pint of sack or strong bear then make a light posit to [illegible] if [cake] with, have ready 15 eggs take out three whits beat your eggs well have ready near a pint of good ale east one pound single refined suger beat & sifted then have read six pound of corrands well washed & dried halfe apound raisens finly shred then mix all these in your cake then let it stand before the fire to rise have ready halfe apound of sweet meats orring lomon & sitern pills, cut in slicis mix them in hyour cake just before you put it in to your houp this cake will take five houres baking, for iceing take the whits three eggs one pound of double freinfed suger finly beat & sifted through a hair sive it will take 3 houres beat in as you beat at Drigin your suger out of a drigin box, when your cake comes out of the oven take of the houp and spread on your iceing you must have reddy oring flower water or rose water to beat amongst your iceing els it will be two stife To make elder wine with mallingoe raisons which is the best way of making it Take your berries when full ripe pick them of the stalks either put them in an earthen bole with in a pot of water over a fire to infuse or set your pot into an oven after bread is drawn when they are in fused stran them throug a haire sive in to an earthen pot when could put it in botles till you want it Take to every gallon your water must before to could water pound of malligoe raisons & let them be put to 4 or 5 gather & in large earthen pots & let them stand to gather days stirring them once a day then strain the raison from the licqour through a canvice bagg then put it in & squise them with your hands the put in a hair sive to your vesill to every gallon of licquor put apint of juce of elder if you have 6 or seven gallons you may put apint [illegible] let it not be stoped up till it have don ferment in then stope it close up & let stand 2 munths in the vesill then botle it of you my keep it 2 years it will not be in perfection under 6 months your licquors in to the vesill put when you tun apice of isinglas to help to [fire] it To fry cowcumbers to eat with muton Take large cowcumbers pare them & cutt them in slicis not two thin put them into your saus pan with some salt & a whole onion not two large let them stew in there own liqour alittle then drain all that liqour a way as dry as you can put to them when you have taken out the onion one anchovy or halfe acording to the quantity you give ablad of mace a spounfull or 2 of granery alitle clarit when your anchovy is disolved shake in sume buter burnt to thicken it with it is generaly liked To make right [duch] water Take 4 eggs & beat them very well think take a good spoonfull of fine suger one nut meg grated apint of cream a pound of flower a pound of buter melted 2 or 3 spoonfulls of yeast rose water mix all those well to gather & bake them in your water tongues on aclear fire for your sauce sack & suger & butter melted and powered in to them thay must be eat hot To make litle drie waters drie your flower then mix it with very thick & sweet cream in two abater pritty thick sume put a little sack or orring flower watter in a litle cinomon beat & suger to your tast butter you r irons & let them be hott then put in a teasppon full of the [illegilbe] so bake them with care & role them of the iron with asmall stick Orange cream The juice of six oranges & one lemon put to halfe a pint of white wine beat seven eggs put in but 2 of the whits $ 2 spoonfulls of orange flower water then strain all thro a seive & sweeten it with white sage to your taste suting it over your fire when it is as thick as creame put in a bitt of butter as big as a welnut then put it hot in to glasses put your buter in befor it be hot To [illegible] stronge [mead] to keep [illegible] [illegible] mountan wine To every gallon of water take 3 pounds of [honey] mix the honey & water to gather then have ready [illegible] whits of eggs well beat mix them with the water [illegible] cold then set it over the fire & when it rises [into] a thick scum scum it well of before it boile let it boile 2 houre you may put in a rason or 2 of [illegible] & asprig of oring balme & let them boile [illegible] it then take it of the fire & let it be all most [cold] before you put the east too it to 10 gallons, of [illegible] you may put a pint of east, let it work in your [illegible] [illegible] fortknights beating it in 3 or 4 times aday then tun it in to your vesill putting an ounce or halfe & ounce of issing glass in to the barrill when you tun it to fine itt you must keep your [illegible] hold open till it has dun, [illegible] in then stop it up & keep it in the barrill a whole year when you [illegible] it put alump of soft suger in to every [illegible] as big as a hasle nutt it is not in perfect untill it has beine ayear botled.s To make calfs head pye par boile your calfs head not two much then cutit in thin pieces as you do for hashing season it with peper & salt nutt megg & lay it in your part then may wash an anchovic & cutt in little pieces & lay upon your meat as you lay it in your part & oysters if you have them some yolks of hard eggs put up on it sume slicis of butar alitle clarrit it is to be eate hot when it comes out of the oven put a spounfull of clarrit & sume gravy & alitle bit of butar melt over the fire with alitle flower or ayolk of an egg to thickn it then open your pye at the top & power it in to it just as you send it up To make cheescakes take 3 quarts of fresh milk & put to it 2 or 3 spoonfulls of earning & let it stand by the fire till it is com if the weather be could when it is com break it with a scimin dish or spoon then when you [whea] a pears drain sume of it from it then tye it up in a napkine clean clothe & hang it up on something awhile to drain the whea from it then take halfe a pound of fresh buttar & rub the curd & buttar through a hair sive then have 5 eggs & put [illegible] 3 of the whits bea them well & mix with the curd season it with alitle salt cinnimon & suger halfe pound of corrand picked well washed if you lik a spoonful of good cream you may put it in a sause for an old sore granmother [sallits] Take aquarter of apound of beese wax shaiv thin a quarter of a pound of rosin [illegible] the same of fresh butte with out salt melt them then put to them aspoonfull of huney one ounc of venis turpintin & alitle vardy grease to make it green but not to green set them over agentle fire & not let them byle two long then power it in to potts for your use you must work it your hand before you spread it too your plaster a dreing pomatam take hogs lard fresh & cerens & beat very well to gather put to it alittle rose water it is good to drie up any small sore & for heats & pimples in the face or any other part beat it agood while to make it smouth & white Gran mother Ballats green oyntment good to anoint the piles & any inflamation or red swelling or burn Take rosmary red sage camimile lavender rue charity wormwood of each one hand full shred them small mix them with may butter unsalted let them lie a week then boyle them gentle till thay be green but ad alittle more charity to them a pound of butter will be enoufe & strain them through a canvice bag or thin coars cloth in to a pott & keep it for your use an exelant meadison for a cough Take 4 ounces of conserve of red rosis 2 ounces of raisins of the sun stoned & beat 2 ouncs of suger candie finly powdered beat all to gather add there two 12 dropes of oyle of sulpher & mix them well together with the rest an take any time when your cough is troublesome 16drops of oyle of vitriole mix all well to gather To [cure] the bite of a mad dog Take the leaves of rue pickt from the staks 6 ounc of brused [garlick] picked from the husks London treakle or meatheridate of the scraping of pewtor each fouer ouncis boyle all those to gather over a soft fire in tow quarts of stronge ale till one pint be consumed then straine the liquer from the in greadients & keep it in abotle close stoped give of this nine spoonfulls to a man or woman warm seaven morning to gather warm to a child 4 or according to ther age fasting 6 spoone fulls to [abe??] could to a sheep [illegible] to a dog this by gods blesing will not faill to do good provided it be taken with in nine days after thay be bit apply some of the ingreadiant from which the liquor was [strained] to the biten part Dr Troutbecks receat it must be made in May Tunstalls famous oynt ment or green balson Take rosemary lavender worm wood [lanedoe] [illegible] seggs alcost bay leaves elder leaves brook lime rue camomile southern wood of each a handfull shred the hearbes small, also halfe a handfull tyme as many oarrigolds then take 5 pound of buttar made in May with out salt & as soun as churned boile the hearbes in the butter till the hearbes be crisp but let them boile easely for fraid of burning them strain the oyle from the and put in to the oyle a poringer full of cows dunge as new made as posable & of henes dunge halfe an ounce, of cloves as much, mace and cinamon & two nut megs one pint of black snailes when those are all well boiled, strain the oyle well from them & put it in a pot & keep for your use the virtues of this it is good for all manner of brusis or coulds annointing the brest for paines or stickis proseeding from cold for the rickets in children nothing beter for all maner of lameness in the limbes anointing by the fire good for the cramp taken in wardly good for the [stopage] in the brest going to bed also for coughs or cold to be taken going to bed and [rising] in the morning in litle pills roled up in lofe suger A drink for one that hath a flux in [illegible] tak a quart of milk & three spoun full of rice & a stick of cinnimon boyle this till it be halfe vasted then strain it and stir it till it be quiat could then tak 2 quarts of water & 2 spounful of frensh barley boyle that to a quart & strain it and stir it till it be could then mix the milk & water togather and let the sick person drink as much of it as they will The [bittar] drink Take the tops of sentaury a small handfull cammill flowers and cardus seed each halfe ahandfull: gention roots and [senea] when you pleas each six drames take the ingreadint and infuse them all night in a quart of spring water [whit] wine or renish which you fancy put them in a clos vesal by the fire side to be warm and in the morning give them aboyle or 2 & stran the ingredints out and drink halfe apint in a morning The best way is to put the wine too it when you drink it & not to in [illegible] [with] the of the ingredints A purge [in] pill tak of aloas 3 drams of ruberb 2 drams scamany & gambogia & [?olly] quantity of each halfe a dram in powders and make it in to apast with surrop of wormwood tak half adram or 2 scruples for adose you may tak it in amorning or over night which you pleas An exelent medcen for the gandus; take of rew one hand full of camamileons handfull of saladine one hand full of germanders one hand full of the innear bark of barbarione hand full 2 peney worth of safern & one peney worth of turmerick boyled in a quart of whitt vine or ale & drink it in a morning fasting Dr Deanams bitter drink for abad stomack. tak tops of worm wood & tops of sentwary gention sliced cardus put them & camamiel flowars in whit wine as much of them as will mak it very biter Let them stand all night and drink of it in the morning the seeds of cardus is best & to steep it in spring water 2 or 3 days [illegible] good night putting a little wine to it when you doe drink it is best the bittar drink A powdar for the pane in the stomack tak of pouder of stele halfe an ounce of anycumpany powdar halfe an ounc of madar halfe anounce all finly powdered of lofe suger 3 quarters of an ounce, an halfe a larg nuttmeg grated all these being searced take every morning as much as will ly upon ashillin you must tak it in a clear vine Mouth water Tak white wine vinegar & red sage & boyle together & put in a peece of alam & boul then sweeten it with honey or treackle so wash your mouth 2 or 3 times aday if your throat be soar gargle it in it & it will cure you A mouth salfe Take honey & boyl it & skim it then take [reash] alam and wash itt then heat the tongs red hot & take the [illegible] betwixt them & let it drop into the stiring it in as it drops honey & [illegible] rub your mouth with it twice or thrice daly An infallable cure for the [illegible] in young children is to take a frog and let the mouth of the frog be put within the childs mouth and its breathing in it will certainly [cure] it Apurge tak one ounce of hyrepica to aquart of whit wine the wine must be warmed & so putt the [illegible] in it shak it for 3 or 4 dayes & so youse it take halfe apint at atime or aquarter as you would have it purge you a very good purge take raisons of the sun stoned french barley lickurish foles foott & maiden haire of each the lick make an infeushon in water, in asmall quantigh of which desalve too ounce of manna and a dram of the cream of tartar a quarter of apint is suffisent of the decoction for the stopage and paine in the stomach take honney & treakell of each a quantity of apound aquarter of an ounce of stele a larg nuttmeg grated 2 penney worth of safforn dried & rubed small mix all these well to gather & take & a spoone full in the morning and at fower in the after noone fasting an hour after it & eye water Take of bolearmerick coming seeds & whitt cooproose of each halfe an ounce boyule them in a quart of spring water till it come [trapt] then powr it in to an earthen pot lett it stand till it is could then power it of easely that it may be clear so doe power three times till it is clear then putt it into a botle & when you use it warm a litle in aspoone & bath your [illegible] and eye lids morning an evening or as oft as you pleas not leting it goe in to your eyes A medicen for an ague Take of mastick olibanum & bay salt each a quarter of an ounce & 2 peney worth of safforn let these [illegible] [illegible] [illegible] & scearced & then mix them with salts [an ounce] of [illegible] turpintine to spread upon leather & lay them [to] both the wrists an hour befor the [fit] [comes] [illegible] let them continue on for [9] or [10] dayes the wrists must be very much rubed with a corce cloth till thay look read before you lay the plasters on and after thay com of keep the wrists warm you should take [illegible] vomit a fore the fitt come and drink [illegible] [posit] drink in it or [illegible] [tea] avery good ear cloth to take a pane away take aquart of best oyle and apound of red lead mix them to gather whilst could very well and then set it ovr afire that doth not blasé and is clear but slow and keep it with stiring perpetually and when it begins to turn blakish it is anufe so you may see by drop a drop upon anything and when it is loose it [will] roule betwixt your fingers and whilst it is hot dip cloths in it and put astick betwixt your cloths to keep [illegible] for sticking togather and hang them betwix 2 chares to [coule] at your first diping let them drop on the pan or [illegible] that nothing be lost so keep it for use To make a very good salfe for a burn or any sore called the blak salve Take aquart of the best oyle and aquarter of a pound of beese wax and the wax must be thin shaved into the oyle then it must be set ovr astone fire stiring it all the while till it be melted then take it of the fire then have halfe apound of whit lead finely beaten and put it in to your oyle by degrees keeping it with stiring all the while ovr aslow fire that doth nor blasé for fear of catchin you must when you see it begin to turn black [illegible] drop in a drop up on aboard and try if it will roule betiwxt your fingers and when it will roule with out sticking to your finger it is enufe then take it of the fire and set it to coule and when it is cole a for it be quiet could tak it up powering sum oyle upon the board afor you take your salfe up on it to roule it in to roules [lett] papers the bigness of your roules and oyle them so lap them about your salfe and keep it for your use a medicen for a cough or consunption for a child 12 snaile puled out of the shels alive & put in to a pint of spring water & boiled till halfe the water is boiled aay then put to the water halfe apint of milk & sweeten it with brown suger candie & drink halfe apint in the morning & halfe a pint at four a clock in the after noune an ould person may take alarger quantity continue it for sume time To make lucatelas balsom Take of venus turpintine halfe a pound & wash it 3 several times in rose water then take hallo wax a quarter of a pound & cut it in small peicis & melt it on the fire when its throughly melted put in the turpintine & ster them to gather that thay may mix well; then let them remain a day or 2 in the posnet then cut them in thin slicis & put away the drose & wet at the forarm & let the posnet be made clean & put them in againe & melt them on the a slow fire then take a pint & halfe of the best oyle & 3 spoonfulls of the best [matigo] sack & when wax & turpintin is melted put in the oyle laserly stiring them to gather then take halfe & ounce of naturall balsam halfe & ounce of oyle of St Johns wort of red saunders halfe & ounce finely [illegible] serced & put them in togather in to the posnet with the rest stiring the continualy that thay may mix well to gather, you may steep halfe an ounce of alkanet roots in aspoon full of rose water a day before & strain into the rest through afine cloth & when you put those last thing in, let them be upon the fire till you perceive them boile a little then take them & let them be shred for the space of 2 houres at least with out enter mishon for the least neglect will spoile the balsom then put it in pots to keep A reseat for a could Take 4 ounces of conserve of red rosses 2 ounces of raisins of the sun stoned 2 ounces of white suger candy finly powdered beat altogether & add there to 12 drops of oyle of sulphir & 16 drops of oyle of vitriol & mix them well with the rest A reseat for the jaundus Take a quarter of an ounce of saffarn an ounce of anaseeds, castile sope the bignes of a walnutt, in fuse those things in a quart of whit wine in an earthen mugg set in a kettle of watter they may in fuse till one part of the foure be wasted when could drink at 3 times the aforsaid licqour being strained at morning & night & morning again so repeat while well an exalent meadscon for an [inweard] bruse by a fall or another way First let the person be let blood & as soone as you can after the gruse is goten then take [?erish] slate finely powdered as much as will ly upon ashillin & mix it with white wine vinager on aspoon warmed & let the party drink halfe apint of white wine vinager after it the vinager must be warm but not too hot & the person drink it by litle & litle that it may not take his breath away as it may to drink it all at once this has dun great good A receipt to cure a consumtion a cofe & pain in the stomach Take 3 ouncis of burgendy pittel [2] ouncis of venice turpentine one ounce of oyle of mace, a peniworth of bees wax one ounc of rosin of the whit sort melt all these to gather when it is cold spread it upon sheeps leather prick it full of small roles grat a little nutmeg upon the plaster when spread lay the plaster to the pitt of the stomack & cover it with a linin cloth & be sure to keep it smooth & in a few dayes if it doe good it will make your stomach itch so that you will be forsed to rub it you may take the plaster of & rub it either spread afresh plaster or put some more of the stufe upon that you took of & grat sume nutmeg our it again & lay it upon your stomach againe this plaster hath dun great good To make jelley Take 4 calfes feet wash them clean & scale them so Take the haire of the pair all the blak from them & wash them clean from all the hair then take 6 quarts of spring water with 6 ouncis of harts horn boyle them gentley 3 or 4 houres till it jelley scuming it as it boiles then take up you feet & strain it through abag of flanill in to an earthen pan till it is could then scrap of the top & botam put it in to aclean skelit put to it whit wine the juce of lemons fine suger & 2 spoonfulls of oring flower water ster all well to gather when all is melted & could [just of] have the whits of 8 or 10 eggs well beat & put to the rest before it is hot when it is blud warm put your egg in stiring all well to gather & set it our the fire let it boile & when it has stoud a litle of the fire run it through a thick flanill jelly bag let it run two or 3 times through the bag sume puts the egg shells at the bottan of the jelly bag & runes the jelly through them thinkin it helps to fine it To make lipe salve Take halfe apound of fresh butter Let it lay two dayes in rose water then take it out & put to it almost halfe a quarter of a pound of bees wax & 3 or 4 litle aples one ounce of duble refined suger halfe apint of juce of red grapes you may put in a little beniamin storax & alkenats each halfe & ounce boile all these to gather till it is good red then straine it in +to your bacon & when it is could melt it again leaveing the drops be hind in your bacon ad two drames of the best spermacetis to it make it in litle cakes straining it through a fine thin cloth +bacon for bason To make the red cordiale balls Take dragons tormentall roots & leaves scabius rue cardis pimpernell betteny scordium angellico merigould flowers & leaves of each one hand full wipe them clean & shred & bruse them put to them a quart of whit wine let them stand all night covered very close then strain it out & let it setle Take apound of the best bole almonick poudered & scarced put it into a bacon & put as much of the licquor to it as will make it like patter ster it well & set it in the sun when it is stif put in more so don’t all be in when you put the last in put in a dram & halfe of saffron red curall one ounce powder of elicompaine burnt harts horne each one ounc powder of tormental roots & crabs eyes or clawes & contraria yarva of each halfe an ounce all these must be finely powdered & scearced 3 drames of powder of pearle 3 drames of gum dragon steeped in cordiale water then take methridat & diascordiale each one ounce & mix it very well with alitle of the wine in a mortor before you put it to the other things stir them very well to gather & set them in the sun & stir them 2 or 3 times a day putting the sids into the midle when dry enough to role in to balls oyle your hands which will make them smouth & if you see ocation you must role them over again then lay them to dry so keep them it is good in measels small pox loosnessis fever fludings agues wormes [from] 10 to 40 graines acording to the age & strength To make chees cakes neat Take 3 quarts of new milk one of cream & earn it prity coule when come break & drain it in anapkin when well drain take halfe apound of buter & beat in to your curd then have read the yolks of six eggs & 3 whits well beat & put in season it with suger & cinamon aspoon full of sack or rose or oring flower water you may have read sume almonds finly beat when blanched or a few corands which you please To make pancakes Take a pint of creame 6 eggs halfe a spoune full of ale east about 2 ouncis of buter melted mix all these togather with some flower & let them stand 4 houres to rise fry them with buter To make blake cherry wine Take 24 pounds of blak cherrys bruse them with your hand & have in readeyness take a gallon of water when well boild & [illegible] could put in to your cherries & let it soak in them 3 dayes stering once aday very well then press them out & to every gallon of wine put 2 pound of fine powder suger ster them well to gather & tun it up in to a vesell as it will fill do not stop it close till it has dun working then stop it doun & let it stand 3 months & when you botle it of put a lump of single refined suger in each botle to make friters take apint of milk & 4 eggs a litle beat cinimon alitle suger & salt 2 or 3 spounfulls of east set it to rise pare sume pipings & cut them in thin slicis set your same on the fire & when it boiles dip your apples in your bater & so in to your same thay are soune fryed you must make it about the stifness of apudding with flower To make egg pyes Take 12 eggs boyle them hard twise the weight of beef suit six pipins shred those all very fine 2 pound of raisen stoned & cutt very small 3 pound corrand one large nuttmeg cloves & mace cinnomon of each the same quantities to veigh against the nuttmeg salt & suger to your tast put in agood qty of brandy & alittle clarrit wine the juce of a lemon & the pitt finely shred mix all to gather & put in to an earthen pot it will keep 6 weeks when you make use of it put in a litle sack & canded oring pill cut in thin pieces Oring & lemon brandy Take to a quart of brandy apint of white wine infuse the pills of 7 or 8 lemons in the brandy and wine 3 or 4 dayes then take apint of water and apound of duble refined suger boyle them to gather then mix it warme with your brandy & wine So keep it for your use if you make orring brandy 3 rinds will be enough To make abeefe pye to eat like venison take the part of a back loine of beefe & [illegible] it & rube it over with fouer ouncis of suger let it ly all night in the morning wipit well & wash your beef with a glass of clarrit then season it with peper a litle mace & cloves & put it in to your [illegible] to back laying buter upon it befor you put on your past break your bones & put them in too apot & set them [illegible] the oven to bake with as much water as will cover them & the gravey which comes from them put in to your pye when it comes out of the oven [skemin] the fatt of a good plan baked pudin take 4 eggs 2 spoon fuls of flower beat the egg put in the flower too then have a pint of milk or cream & put in the eggs & flower by degrees alitle at a time and stir it well [illegible] [illegible] nutmeg buter the dish & bake it litle [illegible] To make balme wine Take the smoothist sort of balme which some call lemon balm the best time is to make it the end of May or beginning of June to every gallon of water take 2 pounds of fine pouder suger & beat the whits of eggs & put to the water & suger whilst could & stir well to gather set them over the fire & let it boyle & hour & halfe & skine it very well & when almost could have ready in a vesel the topes of balme & stalke and all if tender brused alitle to four gallons of water have one pound of balme power the liquor upon it and put alitle new east to it as much as will make it work it must be put all to gather before the the liquor is quiat cold keep stiring it every 3 or 4 hours for 24 hours then stop it up & let it stand for a month before you botle it & when you doe put a small lump of suger in each botle To strew carpe or tench Take them whilst alive & scale them & wipe them sane the blood then take a piece of buter & put in to your pan & when hot put in your fish & with it some mace & a ful peper cornes & some clarit wine & an onyon & a bunch of sweet hearbes if your fish be large you must have a litle water & salt & the blood let it strew leasuerly for fraid of break in & not to stand to near the fire keep it close covered when enough have read sum anchovice disalved in water sume oysters if you have them & the liquor the fish was stewed in put all to gather thickened up with alitle buter put sum lemon pill finely shred in to your sause put your fish carfuly in to your dish & let your sause be very hot & power it our it & with sliced lemon upon it send it up The cholick wine by Dr Lower Take of guiacum chips emlacampany roots lickorish sliced coriander seeds prepared an bruised senna of alesanduer of each 2 ounces halfe apound of raisons of the sun stoned infuse these in 3 quarts of small anniseed water 10 or 12 dayes then power the clear of in to bottles for your use, To prepare the coriander seed you nust steep it in white wine vinager 12 houres then take it and drie it either in the sun or by the fire give 3 spounfulls of this wine in a fitt of the cholick it may be taken twise a day if the fitt last this dordiale is also good in surfitt the same quantity as in the cholick it is good for a cough or weakness of the lungs takeing 2 spoonfuls in a morning 3 dayes to gather in fuse the ingredants in a glass close stoped shak it every day you maymake halfe the quantity sume puts in to the hol quantity one ounce of sweet finel seed brused A thin pancake called a quire of peper Take to apint of cream eight eggs leave out 2 whits three spoonfull of fine flower three spoon fulls of sack & one spoon full of orring flower water alitle suger grated nut meg or cinimon a quarter of a pound of butter melted in the [illegible] mix all well togather mix the flower with alitle cream at first that it may be smooth buttar the frying pan for the first pancake & let them run as thin as posable to bewhole when one side is coloured tis enough take them carfully out of the pan & strew sum fine suger betwixt each lay them as even up on each other as you can this quantity will make 20 you must have a ketle of boyle in hot water ready to power in to an earthen pot to set the dish our by the fire to keep them hot as thay are fryed To make a [segoe] puding Take a quarter of apound of sagoe & wash very well in two or 3 hot waters then put to it apint of milk & let it boile together till thick as a hasty puding stir it carfulley for fear it burn which it is apt to do put in a stick of cinmon when you setit on the fire, when it is boiled take it out but before you take it out of the thing you boiled it in stir in a quarter a pound of butter beat 4 eggs with 4 spoonfulls of sack leave out 2 whits of your eggs stir it to gather sweeten it to your tast & put in a quarter of apound of plumped corrands so bake it with puff past about the dish edge it takes not much bakin a calfs foot pudin take halfe apound of calfes foot when boiled & could finely shred a quarter & halfe of beefe suet finely shred sum nutmeg grated salt & sum cinnimon a litle stale bread grated 4 eggs leave out halfe the whits sum corrands flower your bag well & let it boile 2 houres An oyntment [illegible] [illegible] [illegible] [illegible] [top] Take half a pound of lithargy [illegible] [illegible] a pint of [illegible] [oyle] & half a pint of whit wine viniger put them all to geather Stir & beat them well to geather at least two houers till it come to a perfect oyntment when it is well beatin and looks whtish then you may apply it to your place greived put it in a pot & keep it for your use. To cuer ahorsness Take a quarter of an ounce of salt [illegible] take 3 quarters of an ounce of broune suger candy powdered very fine & mixed well to gather, keep it drie & lick it up alittle quantyty at a time an exlent reamidy to prevent the strangury by blistering take a quarter of an ounce of camphire finly powdered & mix with a spoonful of sweet oyle & take as soune as the blister is lade on [Solled] [sollebubs] A pint & half of cream halfe a pt of whitte win a quarter of a pt of sack & almost 3 quarters of a pound of white sugre the juice of a lemon peal fine grated put those all to gather in a large earthen pan beating one way till the white froth will stand upright then fill your glasses tis best to make them three or fouer houers before you want them that they may be clear at the bottom but if you want them soon take of the curd as it rises & lay on a seeve to drain & put wine at the bottom of the [gasses] to pickele wallnuts whight pare your nuts till you come to the whittes as you pare them put them in to cold watter & lett them ly till you have don paring them then have some boiling water with a little salt & put your nuts in to the boiling water & let them boile halfe a quarter of an houer then take them up & lay them one be one upon a cloth till they are cold the pickle must be the best vineger & mace & pepper & a clove of garlick boil it halfe an hour & lett it be cold before then put it to the nuts To green apprecocks Take the apricock & put them in a cloth with salt & give them a scald in water then take them & rube them with a cloth then take the [night] in duble refined suger & make a [illegible] of put to your apricock if you use them soune halfe the wight of suger will do To make french roules Take a quart of flower & apint of milk 3 spoonfulls of good east the milk [illegible] if cold of & a piece of buter oyl bigness of a wallnut put into the milk & east so [illegible] them by degrees & let it stand by the fire to rise a good while so make them in to the size you like they will not take much bake A receit for a bloody flux & [illegible] Take halfe a pint of rose water & as much plantain water & in fuse [illegible] two ounis of red provenc rosis for twelfe [illegible] upon hot embers strain it off and add two ouncis of rubarb cut in small pieces & then in fuse all togather for twelfe houers more after having strained it of put it in to a skelit and add two ouncis of fine powder suger to make a sirrip of it You must take the first day [illegible] spoonfulls of it fastin & one spoonfull every day after & not eat any thing of an houer [illegible] after takein it and so continne takein till the looseness ceases it is reackend [illegible] infallable remedy To rost or bake a calfs head after the head is nicely washed & picked take out the brains & tongue make alarge quantity of forsed meat with veale & suit well seasond fill the whole of the head whear the brains lays skewer it up & tie it to gather upon aspit one hour [illegible] will rost it or bake it beat the brains with [clary] shred alitle salt & nutmige an egg [illegible] when boiled & fryin litle pancakis but you must shake aspoonfull of flower in to the bains as you beat them fry them in butar or good [illegible] [illegible] clarified the tounge parboiled & shred may make your forsed meat with beefe suit the sause good gravy sause [illegible] or oysters & alitle whit wine thicken it abit [illegible] buttar & flower An herb soop Three handfulls of sorril 2 of purslin 2 of beach [leves] parsley & chervile each a handfull 4 letticis 3 onions cut those small then put them into a frying pan & shake them well over fire put to them halfe apound of fresh buttar stir it till its melted then then put to the herbs a quart of green pease which have boiled a bove an h our in 5 pints of water season it with salt & peper then let it stew to gather halfe an hour longer put some [illegible] in the dish & power the soop on them To preserve rasberris for cream to 2 quarts of rasberris take 2 pound of fine pouder suger bruse your ras berris very well & strue your suger over them when well broak then have ready pint of whit corrand juce put to them & stir all to gather set them over the fire & boile them till thay jeley skimin them well then put them in to your pots for use stir them till thay be all most could be for you put them up To stew goulden pipins pare them & nicely scoopeth the cores out throw them in to water to preserve the colour to a pound of pipins thus prepared take halfe apound of the duble refined suger & & one pint of water boile & scume it [illegible] up before you put in your pipins when the pipins is in let them boile apace to make them clear & when thay are so put in abit of lemon pil & the joice of lemon to your tast to make mangos Take your large cowcumber that is ferm & green of the thorn back kind wipe them with a cors cloth then put them in to a deep narrow pot them have ready as much good ale vinager as will cover them set it over the fire pit in in to it handfull of salt when it boiles scume it clean & power it boileing hot upon your cumbers & cover them clos & let them stand by the fire to keep warm which will make them be souner green boile the vinager every other day till thay are green keeping them byh the fireside all the while when green [have] a good quantyty of hors readish scraped [then] beat mace & cloves & strow amongst the hors readish as much as you think will do thay should be prity hot of the [spice] then make a slit in the sid of each comber & stuf them with the hors readish then put them in to your pot & end wayes put in with them hole peper agood quantyty & some cloves of garlick & mustard seed grocely beat then boile your vinager againe & power it boilein hot upon them keeping them close covered till could Tie a leather upon your pot to keep them close & keep them for your use when they have line in the pickle awhile to tast of the spice thay are best not to be used emeadietly there is no need of salt in the vinager they will be greener with out To pickle walnutt Take your wall nutts before sheled or hard & set them over a fier to scald till the skin begine to slip with your thumb then take them off tie fire & straine them shift them in to faire water for 10 dayes till the bitter nes begon then rub of the blak skin with a cors cloth then for your pickle you must have as much ale vinager as will cover them spice must be cloves mace alitle black peper Jemaca paper some ginger sliced mustar ready made boile all those to gather when could put it to your wallnutts with a layer of salt & hors radish with a clove of garlick wipe them with a cors cloth when you use them Mrs [Thorntons] recet to pickle walnuts Take a narrow mouthed pot & fill it with walnuts then mix salt & water stronge enough to bear an egg & fill your pot of walnuts full with it shift them every day for a fortnight then cut a nut to see if the bitterness be gon of if not go on shiftin them in to salt & water till it is then pouer out the water from them with out takein the nuts out take as much ale vinager as you think will cover them & power it boileing hot upon them let them stand 24 houers then take them out & wipe them clean with a cors cloth & put them in your pickle pots in layers [illegible] of nuts you must put a pint of mustard seed betwen the layers with a clove of garlick stuk with cloves ginger sliced nutt megs shred & alitle mace then take the best vinager & bouyle it by its selfe & pouer it boyling hot upon them & stop them up close for use souer bear will do as well at first scalding as vinager To make elder wine of suger To every gallon of water take a pound & half of powder suger if your suger be good 5 d [per] pound will do boile your suger & water an hower skimin it clean as it rises then stream it through a hair sive & when new [milk] warm put to each gallon of lickour a pint of juse of elder sterit well to gather at the same time put some ale yeast [illegible] with the [illegible] to eight galonds 5 or 6 pounfulls is enough & put upon it when it begines to speck over with tye east you may tun it cover it with a warm cloth to make it work you may put a litle isinglass pulled picis in to your barrill when you tun it it will be ready to draw in to botles in 8 weeks time in fuse your elder berris in an earthen pot set in a pan of water our the fire till the water boiles & the juse will come out & then run them through a hair sive take care no hole berris get in to the juse & brews them with aladle to get out all the juse To make cowslip wine by [rs] Kings recipt To every gallon of water put 3 pound of good powder suger beat * whites of eggs & stir them in your water & suger whilst cold set it u[on the fire take the scume of it as it rises & when & when it is well clarifiyd boyle it 3 quarters of an hour have your cowslips fresh & picked 4 pecks to 6 gallons squeese in 6 lemons take the seeds a way pare of the peel very fine put them in to the tub then work it in & when your liquor it blood warm make a large toast of old bread spread it over with good yeast hot butter & put it in whilst blud warme let it stand 2 nights & aday then put it in to your vesel fitt for the quantity peeles & cowslips all to gather stop it close leave in a [spile] hole open for the yeast to work out when it has done workin put in the [spile] & it must stand a month or 6 week in the vessel according to the quaintity when you botle it put in alitle lump of loaf sugar in to every botle To make wallnut catchup Take halfe apeck of wallnuts & slice them stamp them in a morter put them in to an earthen pot with six ounces of salt stir them every day for three weeks then] press of the licquer to every quart of licquer put cloves mace & nutt miges giner whit & black peper of each one strain a quarter of an ounce of shallot boyle it a quarter of an hour then put them in to a pot & cover it close & let it stand ten days then strain it off & put to it halfe apint of red wine a quarter of apound of anchovies & let it boyle one minnit when cold bottle it for use the ingreadeyanc & spice which the catchup is strained from is good to to put in to sause putting alitle wallnut pickle to it & stirin it to gather To make a ham a pound & halfe of bay salt one ounc of salt peeter halfe pound cors suger let them ly in the pick 3 weeks turning them every other day rub your ham well with the salt & suger beat your ham with a rolin pin to make it tender the stomak plaster of oyle of mace halfe an ounc rosen bees wax whit pitche frankinsenc [ve?es] tyrpytin each one ounce melt all to gather keep it in a blader or pot when you spread it it must be upon leather an old glove cut in the shape of an hart the point to go to the pit of the stomok when spread grat nut mig upon it Irish plumb cake Take a pound of butter beaten to cream & a pound of suger well dried & sifted eight eggs if larg if small nine the holkes beaten well the whits whiopt to a light froth apound of corrants washed & well dryed in a cloth a nutmeg grated a quarter of a pint of brandy 2 ouncis of citorn or orring pill sliced 2 doson of almonds sliced thin a pound an a quarter of flower and drid & sifted the almonds citron & corrant must be put in not long before it gose in to the oven a litle more then and hour will bake it in a quick oven To pickle walnuts green wipe them wrap them up one by one in vine leaves tie them with a strong thrid boyle good ale vinager pour it on scaldin hot tie them close for 14 days then take them from the leaves & liquor wipe them & wrap the up as before in fresh vine leaves put them in pots between every row of nuts strew peper mace cloves alitle giner mustard seed & garlick make a fresh pickle of vinager boileing the same with spice with hors readish sliced pour it boiling hot upon them tie them close doune thay will be ready for use in 2 months & will keep 2 years only boile a litle peper in your vinager & strow th other in greadients amongs your wallnuts as you put them into your pot A sermon preached by the Revd Edward Browne Rector of Walesby in 1733 at the trienial visitation of thee right Revd Father in God Richard Lord Bishop of the diocese of Lincoln preached at Castor Acts 10 20 So mightly grew the word of God and prevailed Among the many excelent arguments, which recommend the Christain religion to the belief and practice of mankind, I think I may safely say that the sudden and mighty growth of it is none of the least considerable: other arguments may persuade [illegible] mend to own it, but these if it be duly considered must convince all. Scripture is liable to a various interpretation, and therefore men of corrupt minds have disputed the completion of its [illegible miracles indeed are in themselves a most certain testimony in its behalf; and yet we have known men of [illegible] principles out face the truth of some of them calling them magical [illegible] and delusions: But he must be guilty of the most unreasonable obstinacy and wind very hard indeed who doth not see the truth the divinity of the Christian religion [illegible] this single consideration, its wonderfull success in the world. the exact accomplishment of the predictions of the inspired writers is an unquestionable proof to men of letters and reason; but this is so popular an argument that there is no nation so barbarous no persons is illiterate but they have skill and oportunity to apprehend and acquaint themselves with the force of it. Cookery Bancroft Beane Benson sen Benson jun [Bull?ck] + child Cooper Davis Darvill [Epres] Evans Howke Greenway Griffith Holmes + Hall Hutchinson Henderson Harvey + Joyce Jenkin + King Lawrence Lamb Moore Matchin Mitchell Moores S. Parker J. Parker R. Parker Rogers Russell Reece [Scundrett] [Saville] Sion Simpson Swayne Stricke Shipley Shornton [Sa?] Williams R. Williams Washington Willis + Wilson Walker To make a beefe pye Tak a surloyne of beefe and tak out the bones and sinnews then beat the flesh very well with a rouling pin tak 3 pounds of beefe suett shred it very small with sum time winter savery leek blads marjoram & pennyroyall in corporate all thes very well in sheepes blood seasoned very high with peper & salt put the beefe in to sum deep thing that it may be covered with the aforsad in greadants stufe it with sum parsaly and let it ly all night in [illegible] pickle & in the morning put it in to your pye it will take 6 ours baking when [illegible] put into it 2 good ladles full of [gravy] shak it well in the pye so serve it up A dish of a calfs head to [illegible] could, Take a calfe head parboyle it a little then mince it very small tak a good handfull of hearbs & mince then very small a little marrow finely shred & mix them all together then tak a pint of whit wine vinager to them & let it stand all night then put it into a cloth & tye it pritty hard & give it a boyle & when it is could slice it & eat it with oyl & vinagar an orange pye Take oringis & core them & [illegible] them & [illegible] them well & par them very finly then steepig them in cold water 2 or 3 days changing the water every day then putt them into a cloth & putt them into a kettle of watter leting it boyle first & let them boyle till thay be tender shifting the water if thay be bitter then tak pipings & boyle them [to pap] & whit wine & suger fil up the oringes full of this pap & put up the open end of the oringis downward with great stor of suger in the pye which must be 4 ours in the oven then take the juce of 3 or 4 oringis & suger with it & put it into the pye with a [illegible] & shak it well together & let it stand to be could and it will jelly if it be right To pickle frish herrings wash & clean the herrings & lay them in a pot that that is pritty brod then strew on them a good quantidy of salt & pepper & Jamaca pepper mace nutt meg & peper is enough clofes beat small then lay another lare of herring then strow on more seasoning then more herrings etc. doe till you have dun all [you] will doe then fill [illegible] up [illegible] ale vinager [then] cover [illegible] [illegible] it will tak 6 ours [illegible] they will keep a quarter of a year you must cut of the [heds] an oynt ment for the [illegible] of one in the [rickets] take of the leaves of common wormwood leser centory; whit hore hound; germander scordinn coman calamint fever fett meadon saxifrag St Johns wort goulden rod wild time mint sage rue cardus bennidictus penney royale southern wood camomile tansa & lily of the valey all freshly gathered & chopt of each one hand full: hogs lard four pounds sheeps tallow too pounds, clarrit wine a quart Let them stand twelfe ours soaking on hot ashes in an earthen vessale then boyle away the moyster and afterwards strane them for an oyntment with which anoynt the belley & the parts under the short ribs & also the [limes] every morning & evining for 30 or 40 dayes or [illegible] the child recovers for stanching ableding of the nose dip a pece of linin cloth 4 times duble in water in which salt prunelle hath [bere] dissolved and squeezing it alittle appl it to the neck behind & on both sids of the limes in a day to stop the bleding of a wound Tak the whitts of 2 or 1 egg and beat it well with oyle [armarick] and dip [illegible] downe in it and bind it up the wound and it will stop it if any thing will [illegible] it [illegible] diped in the sam [illegible] then [illegible] an admyrable remedy for a rume in the eyes tak 3 eggs & boyle them very hard as [illegible] them cut then, exactly in halfes and tak the yoalks out keep the whitts hole & put in to the hollow of the whitts sum roman vittrill well beat then clap the 2 halfes to gether & [illegible] the eggs upon a pece of muslen at any other linin that is very thin & set the egs up on one end in sum small earthen thing & set it down into a celar or sum other very coule place & in 12 oures louck at it and thear will be a water com from them pouer it into a [illegible] [illegible] & at night when you go to bed your eye lids being shutt anoynt your eyes, the nex morning wash in them too much for it is a sharp [illegible] well with fare water & it will dri up the rume anoynt the eyes not to [illegible] for [illegible] [illegible] sharp your eye being shutt [illegible] [illegible] and anoynt it over the lid [illegible] a sore throat a very good meadcin for a sore throat take hogs [illegible] new [dun] dipted in vinegare applied outwardly to the throat as quick as may be this hath dun very great cures the plaugewater tak egremony worm wod scabias salinain sage sorrill balme mugwort dragons pennyrial fetherfew burnet gras motherwort cardius bennidictus angelico bettoney turmentill merrigoulds of each of thes halfe apound with elicomany roots swet fenele seeds carraway seeds anisseeds pancies of each one ounce: bras the seeds: & chope the earbs small & steep them in agallone of whitt wine & a quart of sack 7 dayes stering them every day then still them in acould still & mix the firs & second runing to gather. Another sort plagu water tak saladine rosmary & balme red sage mugwort worm wood clarigon scabies egremon angelegco betony pimpernel adders tongs turmental earbs & roots carolus centory rosa solas [bornet] of each of these apound gentian zeduary of each halfe an ounce put all those into a great pot & let them infeus in whit wine 3 dayes & 3 nights stoping it cloce then still it for your youse the longer it is kept the beter A powder to increace [illegible] pain take the livor of an ele with the light [illegible] to dry it in an oven [and] beat them to [pouder] and [illegible] it and keep it dry for your youse tak as much as will ly upon a sixpence or [illegible] in cinnimon water or [illegible] and it will do [good] To make surfet water To a gallon of anosed water a pint of popie water: a pound of red popie the black cut out: a quarter of a pound of dates: 2 ounces of [red] rose leves dryed: an ounze of maregold flowers: an ounce of sweete margorum: 4 ouns of clove gilleflowers: 2 pound of reasons of the sune stoned a pound of lofe sugar: an ouns of [mace] an ounce of nutmegs: an ouns of liquoris: 6 cloves: put all those into a glass vesall clos stoped & stopt & stir it once a day altogether till they be stoped 14 dayes then strane it out through a fine straner and put it up in glases & hang a bag of [illegible] in every glas Gascoyne pouder [illegible]: white amber, white corall pearles crabs eyes: hart horn an ouns [illegible] stone an ouns the tip of the black [clane] of crab gathered in June when the sun & moun are in Cancer, [illegible] pouder all generally & very finly: then mix all together with hart horne jalap: & sperit of wine or balme water & a litell safron so form litel round bales, dried in a viall glass with a temporat fire dose a gr 6 or 7 ad 12 to [illegible] to infants & children a gr 3 ad 6 [illegible] [illegible] [brayed] with suger and put in it as good as [amber] [illegible] To mak the Gaskins powder tak of [raged] pearle, of red corall of crabs eyes of harts horne, of whitt amber each of this a lik quantity beat them small in an iorn morter, tak so much [illegible] of crabs claues the black of them a smuch as of all of them for it is the chefe in greadiant pick them & wip them very clean beat them into very fine powder this dun mix them all to geter when weighed in an iorn morter untill thay be all as one then searce them all to gether againe so with the jeley mad of harts horne wher in must be sum saphire stone in feused mak it lik past with continuall beat in then roule then up in balls in the palme of your hand & when thar dried put them up in a box this powder may be taken in small bear or in any distilled water at one time you may take 8 or 10 granes or in the higest extreme & more when you tak it must be finely powdered a child may tak it in ales quantyti a recept for on in a consumtion tak a pint of red roas water & a pint of the best mallygoe sack mix those togather & [disal??] quarter of apound of browne suger candy in the water [illegible] three times a day tak 3 spoonefulls of it thay shall find great advantig by it if not too [forgonini?] To pickle pidgons lick cypris birds when your pidgons are newly taken pull them very clean [illegible] bone them wilst thay are warme tak great care you break not the out skin in boning then lard them in the fleshy part of the brest [naneing] the in sid outwards tak care you lard not too deep as to goe throw the out skine 4 or 5 peces on a sid is anoufe them season them with sum sweet marjorum parsaly alittle thyme & winter savory alittle penney royall shred a ll thos harbs very small then ad sum beadon [phitt] peper will as much salt sum beaten ginger & Jamaca peper & grated nuttmeg mix these with the hearbs & add as you think fitt for thay must be pritty high seasoned shred sum leaman pill amongst it rub the seasoning all our the pidgons befor you turn them right & ty up the vents of the wings & legs with thrid befor you turne them then turne them & with anedle & thrid sow up the necks & vents cloce then take as much fine linin as will lap twice over them & putt your pidgens in what forme you please to louk plump a small towards the rumps tty them at each end [illegible] [?ish] pack thrid & lay them by till your water is near boyleing put salt in your water and sum hole Jamaca peper & leamon pill then put in your pidgons let them boyle very lasuerly for fear of breaking when thay have boyled halfe an houre tak them up and ty them sum thing harde then tak 3 pints of the lickour thay wer boyled in with the spice & lemon will ad apint of whit wine & abundle of sweet hearbs boyle your pickle well a quarter of anounce & let it last well of spice & leman pill then putt in your pidgons & let them boyl a quarter of anhour then tak them of the fire and when your pidgons & pickle are quiat could tak them out of the clothes & put them to gather in a deep galley pot [illegible] thay may allwayes be covered with pickle cover your pot with a [blad?id] cloce & once in ten dayes renew your pickle & if you keep them so long that thay begin to chang mak new pickle apint of whit vine is anoufe for 12 pidgons if you lick the tast of sharlot you may put sum in To mak an exelent plan puding for to bake tak a pint of cream & eggs if the bread be larg halfe the [illegible] four of the whits putt away and the crums of anould peney lofe grated and dried by the fire mix this to gather and and apound of butter melted & put in grat sum nuttmeg in it & swetne it with sugar & bak it alittle baking will serve A carratt pudding tak carrits & pare them then grat them & [illegible] beat them take twise as much whitt bread crumes & putt to them & halfe apound of butter melted & 6 eggs & sum cream anuttmeg & suger and a little salt so bake it you may putt corrands in it if you plase but it [illegible] best plane drie your crumbs before the fire & so power your buter upon them when melted & let your cream be warmed when you put it to your crums & buter then put in your carrots sugar & eggs & beat them well together you may leave out one pound of the corands & put a pound of raison stoned & shred or cut with a knife & leave out sum of the suger & grat in astale maple bisket To make a carroway cake. you may put [illegible] pints [illegible] Take a quart of flower a pound of butter mingle the flower and the butter well together then take six eggs three of the whits six spoonn fulls of [illegible] and four of cream then make it into a past and when the oven is hot put in half a pound of carraway comfits bake it in atinn pan one butter your pan well To make minched pies Take a large [neats] toung halfe boiled shread it very well three pound of suet very well shread currants three pound halfe an bunch of beaten cloves and mace season it with salt if you think fit halfe an oringe pill a quarter of a pound of suger a little lemon pill sliced very thin put all those together very well, put [illegible] two spoonfulls of verjuce and a quarter of a pint sack if you have no varjuce put three or four juce apples a very good thing for the grips or ston is the in side skin of pidgens gizerns when you have put out the gravil and [dird] wash them in small beat & lay them upon aplat or aclean [trencheres] set them in th oven to dry after your bread is baked & when dried beat it and serve it and [illegible] as much as will lay upon a sixpence in bear or ale to mak a quaking puding tak a pint & halfe of the thickist creame & boyle it with mace & nuttmeg then grat sum stale bread into it & beat 8 eggs tak in [4] of the whitts away then take afew blanched almond finly beat & mix in stran your eggs sweetened with suger beat your almonds with ros water put in one spoone full of fine flower then put them in to dishis buttered or in to cloths wel strawed with flower & boyle it in apot wher beefe or other meat is boyle in you may bake it in a dish if you please a litle taken will serve To make custards Take two quarts of cream and boyle it well with whole spice then put in the yolks of twelfe egges and six white well beaten and streaned then put these egges in a litl milk into the other fire and keep them with stiring least they burn then when they are throughly hot take it of the fire and stir it till it be almost could then put in oringe flower water or for want of that rose water and suger and take out the whole spice then put your custards into pots to bake it out do not let them stay two long a remedy for one that hath the flux Tak a quart of milk 3 spoon fulls of rice and astick of cinnimond boyle these till it be halfe wasted then strain it an stir it till it be could then take 2 quarts of spring water & 3 spoonfull of french barly boile that to a quart & strain it and stir it till it be could then mix the milk & water to gather & let the person drink as much as they will To dry bacon or tungs Take your hams of bacon & hang it up on aflesh houk for 4 days & that will help to make it tinder then take 4 pound of bay salt & 8 ounce of salt peeter this quantity is for peeter and beat both & put them in to galons of water till thay be well desalted & put to them apound of broun suger when all is well desalved put in your ham 7 tungs stiring them every day thay must ly in the pickle amunth & tak them & drane them from the pickle & hang them upon [athing] for to be smaacked [illegible] [then] set on fire but it must not [bla??] for spoyling them only [smeak] them you may put tungs in the sam pickle after turn them ever other day in the pickle How to make cheescakes Take a quart of new milk curd work it till ther be no hard in it when it is wrought put two it three quarters of a pound of butter and as much suger 6 eggs an a little cinnemon and a nutmeg with a little rose watter [illegible] in all these well together then take a little fine flower with as much suger work it up with butter and rose watter a little of a white of an egg you must roale it the thickness of a paper when they are baked well put them [sume] butter and rose watter upon them then strew summe suger upon them To make a green tansie boyl [or fig] Take a quart of cream three yolks of 12 eggs and half there whits well bett mix them together and put in one nutmeg grated then colour it well with the juice of spingige and sweeten it with suger then fry it with butter and [send] it in with lemon upon’t if you will not fry’t then butter your dish and powour it through and set it upon apott of watter boyle in till it be a nough this is the better way To make [illegible] oringe puding take one orring pill and ahalfe and and steep it 2 dayes in water then boile it in water till it be tender then tak it up an let it stand to be could then beat it in a morter of marble very small put to it halfe apound of sugar halfe apound of fresh butter grat in sum nutt meg and cennimond alittle orring flower water halfe apint of cream 23 yoalks of eggs and strean then when you have beat them then beat all these well together and make athin crust of fine past and lay about your dish and put your puding in and so in to aquick oven & let it bak halfe an oure to serve it with sum suger grated upon it you may squese the juce of Take harly chockes and boule them very tendr and take the botams & yoalks of eggs & larg mace & a little siteru or [lemanpid] butter suger marrow & sum barbaryes or grapes when you putt it in the oven, put in a good quatyty of [vari?ge] & not before for want of that put alittle sider or whit wine and when it comes out of the oven turn [illegible] and butter & suger [illegible] To make a harly chock pye you may put chicken to your pye To make a rice puding your rice may be could before you put in your cream & eggs & [illegible] Take halfe apound of rice & boyule it in milke till it be tender and then putt in halfe apound of curands or more well picked & washed then putt in beefe suitt cutt small and apint of cream then season it with salt 7 suger cinemone & nutt meg & beat 8 eggs & take away of the whitts mix all these to gather & boile it in dishis or bak it in a dish or boyle it in hogs [?harmes] as you pleas if you boyle it in dishis you must pour melted butter our it when it is boyled & [craep] sum suger upon them when you sent it up or bak it wheich is the best way To mak a haggispad in Take you haggis or calfes [trundile] & rip it and scour it very clean with salt and let it ly all night in water the net mornin boyle it and chop it very small but first take out the kernalls put to it creame 10 or 12 yolks of eggs salt mace & cloves & nuttmeg and curands so bak or boyle it as you pleas you may make apye of it thus put in [illegible] alittle suger and alittle suett finly shred it you will have it savery leave out the suger & put in sum peper and a little earbs as savori and leman time & a little peneyriole To make livirings Tak the hogs liver and boyle it very well then take & stamp it fine in amorter but shred it first & put it in suitt finly shred and the hyolks of 9 eggs and alittle cream boyuled and could again sum suger and cinemon & nuttmeg & salt and curands mix all this to gather then put them in [illegible] hogs [sharmy] and boyle them carfully for fear of breakin & salt To make queene cakes Take apound of flower & apound of butter & apound of suger & dry your suger and beat it small then ruball these to gather then tak a pound or halfe apound of corrands then tak 10 eggs 3 whitts & all & beat very well with a spounfull of sack or orring flower water so butter you pans or papers to putt them in & bak them in a quick oven craping sum suger upon them after you set them in halfe an hour will bak them you may mak leed cakes so onely leave out the corrands & putt in seeds & leave out part of the eggs & putt in a spounfull of good east [illegible] full of cream thay will tak as much bak in To mak cherry wine Take the best and fairest cherryes when they are full ripe & pick of the stalks then bruse them with your hand thorroly let them stand one night so mashed to gether then press them hard but not to break the stones to every galon of lickore you mustard 2 pound of fine suger if you desire to keep it long else apound & halfe may do except that cherry be souer then putt in the full quanty in sherritt well to melt the suger & putt it in a vesal that may be full and it will work over keep it filled up till it has dun workin then stop it up very cloce and let it stand a quarter of a year be if the vesall be large it must stand the longer when you bottle it you must put a lump of lofe suger in every bottle & doe not drink it till it be fine you m ay put into the vesill alittle iesing glass which will [fine itt] you may spread your cherryes upon a clean sheet in the sun to dry them 4 hours & it will mak your drink much richer of a very hott day: you may make goous berry or currand wine so or damson To mak brisket tak apound of loafe suger finly beaten 8 egge yoalks & whitts beat an hour to gather then put to them 4 ounce of allmonds very well beat with ros or orring flower water beat all thos to gather then tak too ounce of fine flower & mingle this with the rest heat your oven as hot as for manshet then set up your oven stock till the heat be [faln] then butter you plat and drop you bater upon it the craep a little suger upon them & set them in till thay be well baked then lousen them from the plats & set them in agane a little to dry To make wiggs take apeck of [flower] one pound of butter & apound of suger dry your suger & beat it and dry your flower and rub your suger & flower to gather 2 ounce of caraways seeds 3 pints of milk a quart of east if it be very good as will serve [illegible] milk too hot your milk & put in you butter as you does for pyes then mix it when your milk is all most could and not to thick halfe & [ou?es] basin is anoufe to make mead to a galan of spring or rain water putt too pints of houney & two galands of water you may ad a pound of sugar boyle your water & huney half an hour 7 when it is at boyleing have the whitts of 6 eggs redey bet and putt in before it boyle skim it very well even putt itt in to [asmall] tub or so & when it is all moast could putt east to it but never beat it in above once for if you [do] it will break all your bottles and when you think it hath [?rout] [illegible] putt it in a barrell and let it stand afortknight then bottle itt of butt do not knock the corks in too for at the first for [illegible] break your bottle you should boyle ginger in it & leman pill & sweet marjoram to mak orring brandy Take a quart of spring water & a quart of brandy halfe apound of lofe suger bett fine mix them to gather & devid 3 orring pills finely pared in to too parts put them in to [two] bottles lett it stand afortknitt then filtre it through cap paper & drink itt when you please Top cuar the gripes take the gisarn of apidgen and open it and crap the gravele out of it then take the inner skin and wip it very clean with a cloth and dry it & beat it to powder & take as much at [atim] [illegible] A sack poset from 18 eggs take the whitts of 7 away then beat them very well and strean them very well into your basen you intend to serve it in and to them put a pint of sack then set them over the fire & keep it stiring one way all the [illegible] till it begin to thicken then must take it where it first begins to thicken & pour your creame in boile in hot or good milk redy boyld & bouling hot hold it high and pour it on the [sack] and eggs you may sweeten either the cream or the sack cover it with a plat and before it be eat then grat in some nut megg upon it sume [puts] a staile maple bisket in to the cream grated before it is put to the sack & egg 12 eggs will do very well & put one [illegible] the whits away but you must not let the sack & eggs be too hot before you power the creame [illegible] A receipt to make gingebread Take a quarter of a peake of wheat flower then take two pound of treackle six peniworth of brandy a [haireworth] of ginger you like of coreander seedes the like of anaseed & of careaway seeds a peniworth of [lickearge] powder two peniworth of sugar candy Brown all these must be beaten to powder and put into the treackle then strew on your flower and stir it to gether while it be as thick as [cors] puding if they have amind to make more you may double the quantity as you see cause then take white paper and butter it and lay it at the bodam of a pasty pan then put it into the pan then take five peniworth of orange pill leman & siteran all [can??] then slice all these & lard in [rows] here & there in the paist and draw some of the paist over to cover it anofe let in the oven & baked putt apeece of melted butter in to [the] batter [illegible] beat it well in beat A reacet of milke water tak six hand full of mint three handfull [illegible] three hand full of cardos shred the hearbs & putt them into sowar quarts of new milk let them stand all night next morning still them in a could still put alump of suger in each bottle it must be [duble] stilled you must let it stand [illegible] it will [illegible] sour let the [illegible] ly spred about a day befor you put them in the [molde] it is best to still your milk & earbs in a limbeck put 2 quarts of water in the botam of your limbeck before you put in your earbs & milk A receat of cordile water scabhus semeterry mutwort wormwood saladin eggremon burnetgrase bettany pimpernell wild time termentall stalks & roots bramblebuds elme buds rosasolas fife leaved grase rosmary rew mint balme dragons angeleyco leafes [root] afins merrygoulds lefe & flowers red sage cardos peneyriole fetherfew single pianat root halfe a ounce greene wallnutts of each of these one hand full picked washed and shred then steeped in agalon of sack and stilled [with] as of [illegible] fire in a limbeck any company halfe ounce cordiomone [illegible] lickoras & ounce juneper halfe & ounce zidery halfe an ounce To pot neats [illegible] When they com in prick them with a pen knife or else make a hole under the fat to let in the salt & salt them with salt peeter 3 weeks then boyl them & pull them & when pilled beat what quantity of [giney] peper ginger & cloves & some mace which you judge may rub them over & when rubed over if you have half a dozen I judge 1 pound of butter put into apott which you may serve and then set them into an oven when they com out take them out & wip them clean from the spice & put them into an other pot to keep what butter is clear of this [you] did then you may take or else melt fresh enough to cover them & thus by one at a time you may be eating [illegible] a pot a quarter of a year [the] [cheef] spice is [g?mey] peper for quantity a little claret wine will doe very well to put to [illegible] [illegible] [illegible] bake [illegible] To mak [savoy] bisketts Take 10 ounce of suger & dry it well by the fire & beat it and serge it take 8 ounce of flower and dry it well before the fire take 8 eggs putt the whitts of six away beat them very well then putt in your suger and beat it with the eggs halfe & hour at least then putt in your flower and beat it as long then lay them upon buttard papers and bak them in a quick oufen serg sum fin sugr upon them you must putt in 3 or 4 spoonfulls of oring flower or roas watter & beat with the eggs How to coller beefe Take the thine end of a brisket of beefe & bone it take red skin of it & the thick whit skin the [illegible] out lay it in [aflen] thing then take beefe [illegible] as much will cover it before you putt that [illegible] take 2 handfull of bay salt & ounce ounce of salt salt peeter rub upon it well then after it has laine a day & ahalfe in the brian take 2 ounces of salt peeter finely beaten & sifted on it so let it stand aday & ahalfe longer turning it ten times then take it out & season it with cloves mace peper nutt meg lemon pill & all sorts of sweet hearbs mix it all togather then take as much as will season it & strow it upon the beat roule it up bind it up in acloth and putt it in a [illegible] pot with a pound butter [illegible] To make [jumoal] [puff] tak halfe apound of lofe sugar and beat it and [scoce] it and tak 2 ounce of almonds and blansh and beat with alittle oring flower water or ros water tak a little lemam pill and boyle it very tender and then beat it in a morter very fuine the whit of one egg beat to afroth and mix the suger & lemon & almonds all in to [apritty] stif past and make them in to what shap you [please] bak them in an oven not to hott scrap sum suger upon the papers you lay them upon to bake To mak lemon cream tak 3 quarters of apint of spring water a quarter of apint of oring flower water grat a lemand pill in to it and let it stand all night then in the orning sques in the juce of a lemmon & halfe then beat 3 whitts of eggs and very well and stirin all to gather then strane it through a pice of muslen in to a skelit & [put] aslow fire and stir it continualely till it begin to thicken then put it in your bason and sweeten it with duble refined suger keep it in the stiring till it be could put in alitle pice of buter when you put in your whits of eggs which will keep it [from] cracking. put in your suger when could you may put in a spoonfull of whit wine or 2 when could How to [coler] [cale] Take the thin end of abriskitt of beefe & lay it in[aflew] thinge then take beefe [brian] much as will cover it before you putt it [illegible] take 2 handfuls of bay salt & one ounce of ounce of salt pater finely beaten & sifted on it so let it stand aday and halfe Eye watter Take of blearmarick common seeds & whitt copporas of each halfe an ounce boyle them in aquart of springe water till it com to apint then poure it into an earthen pott let it stand till its settled then pour it easley so do soo or three times till tis clear then put it in abottle when you use it warme a little in a spoone & bathe your temples to eye lids morning & evining or oftner if you pleas A good thing to prevent the festering of any part that hath bene [torn] by arusty nail or ould iorn take metheridat and brandy and boyle to gather and bath the place with it as hot as you can indure [illegible] [illegible] [illegible] it and [aplaster] of [illegible] [illegible] [illegible] A powder to purge wind take annaseed sweet fennill seeds carraway seeds coriander seeds & of [seare] Each halfe anounce beat and searce these very well and so mix them with suger candy finely beat & seared & take it at any time ad to these halfe an ounce in the stomack of [illegible] & the sam of bay berey [meadeson] for the glane sickness & & pain in the stomach take an ounce of flower brim stone an ounce of [illegible] finely powdred 3 spoon full of egg shels dried and [illegible] powdered mix thes in treacle lick an auelectuary tak the bigness of an nuttmeg in a morning fasting & at 4 aclock in the affter noone drinking after it a quarter of apint of this bitter drink Take of cardus seeds [illegible] flowers centeuary crops roman wormwood scabis agrimoney of each [illegible] [yearige] handfull putt to this 2 quarts of boyleing water let it in fuse [lock] [illegible] when it is could bottle it up you must dran out the hearbs the night before you begin to take it you must [take] a [illegible] vomitt A very good thing to cure a brews or clens an old sore [illegible] as soune as you find you have brused any part of your body take sage and boyle in new milk a quart to a pint with a good [illegible] of sage and [illegible] it too the part [illegible] as hot as you can induer it to bath it several times a day binding up [illegible] on the [illegible] the milk boyled [illegible] with sage is good for women that fear miscarring to drink a good [illegible] on or for [an inward] [illegible] a ham lick westphalia bacon Cutt the hams as large as you can and take apint of comon whitt salt apint of bay salt too ounce salt peter apound of broun suger too ounce of niter salt finly beaten mix all to gather and lay it in an earthen broad pan or tray as small as will just hould it pour apint of well wattar on it turn it for a fortknight or 3 weeks [illegible] every other day as the size may require then dry it you may do tungs in the sam brian after your ham is out [disalye] all your salts & suger in 2 quarts of water & lay your ham in To make mead that will keep 2 year and drink like sherri To every gallon of watter put 3 pound good honey boyle your water & in it melt yor honey skiming as long as any will rise boyle into balm sweet marjoram with sum saffarn som merigoulds flowers alitle [giner] in abagg & when it is could & beat not to [illegible] [illegible] one apint of ale east beat the east in 4 or 5 times aday for afortknit to gather till you find the honey tast [illegible] gon of almost then tun it up keep in the vent hole [open] so longe as you hear it hiss in the vesel & [when] it has dun hissin stop it up close & keep it for ayear in the vesal where you tap it if it be not fine & have not [illegible] honey tast draw out a quart & stop it up agane till it be fine & well tossed it is not in [perfection [illegible] [hath] [illegible] a year in the bottles alump of suger in every bottle when you bottle about the bignes of a hasle nutt A water for the wind Take agaland of brandy and as much sack then take mint balme sweet marjorum angelico of each hand fulls of wormwood & rew of each halfe the quantity pick & cutt them small & [steep] them in the liquor one night with halfe apound of carraway seeds aquart of apound of sweet fenle seeds 2 ounce of cardimums & as much coriander seeds 2 ounce of Jamaca peper 3 ounce ginger 2 ounce of juniper berries lett the seeds & spice brused in the morning putt it in your limbeck & distill it of keep the strongest ly it self let it stand 2 or 3 days afor you mix them to gether then sweeten it with lofe suger To make [alenten] rice puddin Take apound of rick pick it & wash it then put too it 2 quarts of milke & halfe apound of suger a stick of cinnimon so putt it in apan and bake it butter your pan afor youput it in that it may [illegible] oput well it must be baked in agood hot [illegible] oven with meat pyes & stand 3 hours at least To make agreat cake Mrs [Tarmery] way Take 6 pound of corronds pick & wash them very well dry them in a cloth & set them by the fire that thay may warm take 5 pound of flower poutt it in abowle take 16 eggs & putt away halfe the whitts & beat them very well then take afull pint of ale yeast strain it in to your eggs then take apound & halfe of buttar & apint & halfe of cream and let them stand upon the fire till the buttar be mellted and so putt your eggs & east being [illegible] warm wett your flowr with it & when it is well mixed cover it with awarm cloth & set befor the fire an hour turning the boule sum times then take halfe & ounce of mace & 2 large nuttmeggs finely beaten & halfe apound of sugar when your oven is hott enough take your cake & putt in your corronds & with them the suger & spice so mix them all to gather have larg paper buttared well putting the hoope up on it & ty up your paper on the out side then put in your cake an houre will bake it if you ice it may put sitern & oring pill sliced what you please it is best to mix the spice with the flower before you put the eggs east & cream to it [moment] [draw it] [oven] To pickle samphire Take your young samphire picke it very new & rub it clean the take vinigar and salt and mix them well to gather & putt your samphire in when you would youse it you must take faire water & alittle salt and set it ovr the fire till it boyle then putt your samphire in & cover it close up & let it simber till it be greene then take it out to coule & boyle a pickle for it of viniger & genney peper when it is could put your samphire in it so you may green it by a little at atime as you youse it to pickle [purslen] take your purslen cut the leaves from it & lay it in astrong brine of salt & water for 4 dayes then take it out & dry it well with a cloth then take faire water & put alittle salt in it and set it ovr the fire & when it boyles put in your purslen & hange your pot up agreat way from the fire to greene & when it is greend make apickle of vinigar & giney peper let stand so could afor you putt them to gather so keep them for your youse To make orring wine to every gallan of spring watter take 3 pound of the best powder suger set the watter and sugar ovr the fire in a ketle & let it boyle halfe or 3 quarters of anhoure skiming it as at first [illegible] you may clear it with the whitt of egge three to every gallon of watter take adozon of the best civle orrings rub them clean the ripare the rinds from the whitt & when you take your watter & suger of the fire putt the orringis [when] to it the outer rind that is beter whilst hot then goes the juse in to a clean pot out of the orrings & strean it in to your water & suger but blud warm then put 3 or 4 spoonfulls of good east to it and let it work in a tub for one or two days so put it into your barrill the [pils] & all and let it stand 6 weeks or a month afore you bottle itt will keep in bottles 2 years if you pleas you may add surrip of lemons to each galan & [illegible] if your vesill be but alittle one you need not let it stand above a month afore you bottle it to 6 gallon of licquor put a quart of good brandy when you tun it in to the barrill and bottle an ounc of iseinglass at the same time [illegible] egg must be put in when the water is could and being first well [fet] To make [cowslop] wine to every gallon of watter putt 2 & halfe pounds of the best powder suger mix the watter & suger to gather set it over the fire beat som whits of eggs & putt in to clear [of] afore you set on the fire [illegible] so skim it very clean let it lay 3 quarter of an hour to every galland cowslop a gallon a gallon is [illegible] of lichour let lichor be but blod warm upon them when you pour it upon the cowslop then [put] a little east upon it and [worke] it in a [tub] 2 days beating it in once or twice a day then tun it upon a little [illegible] the flowers & all but befor you putt your east upon it put in som lemons [squese] in [the] [illegible] & put the pits & all in & put the sam in to the barrels let it stand afortknit or 3 week in the barrel [illegible] it up putting alump of suge in every bottle sum peeple think it best only to work it in the barril [illegible] it may in stead of juse of lemon make it [illegible] surrip which is much the best & put in when [illegible] A receat of [stonhous] dunge watter Take fife gallons of strong bear or old march bear putt to it a gallon of treakle apound of whitt ginger brused then make it as thick with [ston] hous dunge as a spoon will stand an end in it [illegible] it of in a limbeck with a [illegible] [illegible] is it be made when the horses are at [illegible] it is admirable good for [illegible] or pain A [ceed] cake take halfe apecke of flower & 3 pound of butter rub the flower & butter to gather tilit be all alicke as it wear crumbs of bread then take [10] eggs and [illegible] away six of the whitts beat them well and mix them with apint and a halfe [illegible] strean them strew in one nutt meg with a pound of carraway [comfitt] a quarter of a pound allmonds bleached and [illegible] with a little sack one ounce of carraway seeds east and eggs and when they are all mixt togather then [illegible] of cream blood warm and mix with them then set it before the fire to rise for halfe an hour and when you are sure the oven is hott [take] up the cake and mix three quarters of apound more of carraway comfitt in [illegible] it as little as you can then buttar the pan and putt it in let the [oven] be fallen well for fear of scorchin when it hat stood a quarter of an houre looke at and lay apaper of it if it wast and it is baked [wet] it upon the top of the cake and straw it ovr with carraway comfitts on the top and so dry it alittle in the oven the best way is to mix the cream eggs & east to gather a great cake Mrs [Hutts] way take 6 pound of fine flower 5 pound buttar rub the flower & buttar to gather very well then tak 3 pound of raysons of the sun stoned & shred 6 pound [corrend] washt & dried upon acloth season with halfe an ounce of mace & close halfe an ounce of cinnamon mix all these togther then take aquart of cream a quart of good ale let it be warm so mix with the east & egg yeast & egg work them all to gather very well so bake it in good hott oven but let the [stone] be set up first to let the heat fall it will take 5 hours baking take it out of the oven when it hath bene 4 ours & a halfe in & power sum sack all over the top & set it in too the other halfe our you may [illegible] if you pleas [illegible] the whitts of egg & doble refined suger beat & searced & after beat well with the white of egg To make shrousbery cakes Take apound of flower apound of buttar and 3 quarters of a pound of good powder suger rub the butter into the flower & suger then take one egg and 2 spoon fulls of rose water and beat your egg withal so mix your past and roule it in to thin cakes the bigness of the palm of your hand putt them up on papers & bake them if the rose water & egg will not mix them you may ad a spoonfull [illegible] candied sitern & oring pill sliced after the cake is mixed To pickle wall nutts Take the wallnutts before thay be sheled so that you may run a pin in to them then lay them in spring watter shifting the watter every day for a weeke then lay them to drain wipe them very well put them [up into] [a pot] put dill and sharlot garlick mustard mace [illegible] hole whitt peper ginger alittle of [illegible] of [dill] [illegible] of [illegible] alittle hors radish beat beat good ale vinagar & salt & mustard togather & fill up the pott and stop it close To pickle coucumbers Take the right thorn back coucumbers [then] rub them upon aclean cloth then make a strong brian of salt and watter & lay them in for 3 or 4 dayes then take them out and dry them upon a clean cloth then putt them in an earthen pot with dill whol whitt peper and take sum bay leavs & put in with them then set upon the fire good ale vinager & when it boyle skim it and power it upon them boyling hot to coull them close with a cloth so boyle the pickles every other day powering it upon them & covering them close till thay are grane & crisp which they will be if you do not neglect them [illegible] spice need not be put in to them till the [illegible] [illegible] [illegible] [the pot] then put them in stand by the fire [illegible] [illegible] To make apricock wine Take 12 pound of apricocks after thay are stoned putt the parings in to [3] gallons of watter with 6 pound of the best powder sugar boyle them to gather halfe an houre scum it very well when it is blod warm poor it upon the apricocks which must be sliced thin cover it close let it stand 3 dayes stiring it twice aday stran it through abarr sive adding apound of lofe suger when you putt it in the vesel let it stand put [ounce] of [illegible] in to fire it to settle or till it is clear then bottle it it will be reddy to drink at the months end To make elder wine Take the berrys when full ripe pick them well from the stalke and [strean] the juce from them and to every quart of juce putt 3 quarts of watter if you make 11 or 12 gallons you may alow a quart of juce to the quantity [ovre] and a [illegible] when you have put the wattar & juce to gather boyle it very well & put 2 pound of suger to every gallon ster it well to gather & scum it very well then let it coule & work it as [illegible] [illegible] [ale] with alittle [ale] yeast for [about] 12 hours then put it in a vesil with a paper ovr the bung hole for a weeke then stop it up close for a quarter of a year then you may draw it in to [bottls] put alump of suger in each bottle To make [illegible] Tak aquart of thick [illegible] cream and 18 eggs putt away sume of the whitts beat the eggs very well and stream them in too the cream then take juce of spinage and alittle tansa grass and strean it to the eggs and cream then grat in 3 [naples] bisket and then sweeten it with sugar and grat an nuttmeg in to [illegible] it in a [illegible] ovre the fire and gather it and when it is [stife] then put a little peece of buttar in the frying pan and when it [is] hot then power in the tansa and [illegible] easely on that sid then turn it upon the plat then rub the bottam of the pan agane with butar and slip it in to the frying pan carfuly and when anufe turn it in to the dish and lay [illegible] round about To make a seed cake Take 2 pound of flower well dryed and scarsed 2 pound of leoff sugar beat and scarse 13 eggs with the white 2 pound of butter well mashed beat the butter with your hand in about tell itt be soft as cream and as [illegible] put in a little oring flower water then beat in the flower and eggs and suger the eggs and [illegible] suger must be very well beagen togather befor you put them into the fore menthioned things lett itt stand a quarter of an houre to rise: then put in 2 ounces of carriway seeds then put itt in ahupe or pott fitt for that purpose: the oven must be extream hott 2 hours and halfe will bake itt you may leave out the seed and put in [corrans] & bake them in little pans or papers for it & the [illegible] cakes To make puddings of lights in tharmes par boil the lights shred them small put to them a good quantity of grated bread and of beef siut shredded small currans & nutmeg season them pretty sweet with sugar & some rose water mixe with them what quantity of eggs you think fitt but put but a few whites in them and as much cream as will make them of a stiffness fit to fill and fill them not too full. Rasbery wine Take to every peck of rasbery two quarts of water wel boile the water must be hot when you put it to the fruit mash them wel & then let the licquure runa through a hair sive & then through a jely bag & to every two quyarts of licquure put one a pound of good sugar sifte the sugar well in & then put it into a vessel stop it close & let it stand til the latter end of the year & then bottle it Goosbery wine Take the water and boil it and scum it and let it stand to be could to every qt of water take 3 pound of goosberys when they first begin to turn beat the fruit & let them steep in the water four and twenty hours then strain them & to every gallond licquore alow 3 pound of suger stire them together til the suger is wel melted then put it into a vessel & stop it close & let it stand when it has dun [ferment’g] munths say it shuld stand [illegible] a year in the vesell before it is battled but when the gooseberys are in flower then is the best time to botle it & keep it in How to color pigg the same vesel all the time Take a pigy of three weeks or more old & dress it as for rostin then cut it doune the bak when the heat & the feet is cut of then take all the bones out of it & put it in to a paste of raine water or spring water. let it ly in that to soak all the blud out of it 3 or 4 hours then take it out to draine when it is well drained then drie it well with a cloth then to them [illegible] cloves & a little peper with a good deale of salt & season it then take lemon lime alittle sweet marjoram sage parsaly shred these very well then strew it on the pigg then role it up tite then [illegible] old linin cloth & bind it with tape or pack [illegible] [illegible] the [illegible] [illegible] before you put it in will take two hours [illegible] take it out put vinager in the sugar [illegible] could put in the pigge [illegible] the [cloves] baste [illegible] the pot with sume salt & alitle hole peper To pot beefe red Take sume of the lean part of abuttock of beefe pick from it the skins & season it with alitle comon salt salt peeter let it ly in these salts 2 or 3 dayes turning it some times then take it & some buter & bake it with brown bread then take it out & squese it from the licquor then beat it in a morter till it be very small have ready a good quantyty of fresh butar meled & put anchovice in to it to your tast let the butar boile & scume it & then run it through a hair sive in to the beef there must be as much butar as will make the beefe moist then beat it well to gather & put it close [down] in pots & cover it with butter Surfet water Take 2 pounds of popeys that grow in the wheat the [flakes] cut out of every leave put them into a a great picher or glass then put upon them 2 gallon of white anisseed water or brandy & stop the glass close with a cork & ty it down close with leather & let them infuse to gather 5 or 6 dayes every day shaking the glass once or twise then stream it through a canvice bag as long as any will rune then put it into your glass again & put into it 2 pounds of raisins of the sun stoned 2 ounces of liquorish scraped or sliced nut mig & mace of each 2 ounce grosly beaten 2 ounc of red rose buds the whites cut away & a litle dried one ounc of marygold flowers alitle dried 4 ounc of close gilly flowers fresh gathered & cut from the whites put all these in & ty doun the glass as before & let them steep togather a week or more then strain it from the ingredients & botle it up for use you must put in a quart or 3 pints of cold popey water the first or second day if you can not get gilliflowers time enough you must stran out the other ingredients & put them in after Salop To be bought in powder at the druggist take as much as will ly on a shill in it will make four or five dishis of of tea sweeten it to your pallat and drink it as often as you please it is very good for a consuntion put a a litle wine in to it when you drink it To make a savory pye Take a fillet of veale cut in to thin slices hack them both wayes with the back of a knife then season them with salt alitle peper & nut meg strew on sum sweet herb & beef suit extreamly fine shred then role them up singley & put them in to your pye & cover them well with buter & lay at the tope litle balls of forsed meat & yolkes of eggs when it comes out of the oven have acandel made of a litle whit wine & anchovies & a litle butter thickend with the yolks of egg & open it & power it in to your pye To make the snale water to prevent or cured consumption Take halfe a peck of gardin snales wipe them on e by one & mash them in a morter shells & all & put them into 6 quarts of red cows milk & still it off quick with the 4 hearbes following ahandfull of mint the like of peniroyall & of ground ivy or gill & a handfull isope cut the hearts small before the still & boile the snailes & milk to gather till it be as thick as cream but take care it do n ot burn too the botam put it hot upon the hearts in the still stur it now & then in the still let it drop upon suger candi 3 ounc of candy to a quart of water put halfe apint of water in the still [illegible] before you put in the hearbe & milk this must be taken in a morning & fast, an hour after an an hour before diner & at 4 oclock in the after noon & at bed time three spoonfulls at a time If no snales be too be had then may take the pluck of acalfe flinging away the liver cut the other small & boile it in milk as you doe the snails & still it of with the 4 hearts above mentioned To make friters Take 3 pints of milke & set it over the fire boile it then take it of and put in it apound of butar ster it till it is meted then strow in flower with one hand & ster it with the other till you think you have enough then put in 8 eggs & leave out 2 whits put in sume nutmeg & cinimon & set it by the fire till you’re ready to fry it before you fry them you may put in a litle sack To make a [s?ake] poset baked Take the yolkes of 20 eggs beat them very well & put to them 2 quarts of cream & near a pint of sack grater in halfe a nutmeg & sweeten it to your tast set it in aslow oune let it stand til it be set halfe an hour will bake it the oven should be of the heat it is for baking of tarts nicly send it up in the dish then bake it in with suger scraped ovr it To make chees cake meat Take a quart of cream boile it in cinemon alitle lemon pill & when coole then take 10 egs leve out 6 whits then beat them with a spoonfull of flower & aspoonfull of sck or oring flower water a quarter of apound of butter let them ticken till thay are as thick as custard sweeten it to your tast put in either halfe apounds of corrands plump or halfe a pound of almonds or a quarter [illegible] finly beaten with rose [illegible] [bake] them in aquick oven To make elder flower wine Take 6 gallons of spring watter & [illegible] pound of lofe or fine powder suger 6 pounds of raison in the sun cut your raisens & boile them with the suger & water you may put in to your watter & suger whilst could the whits of 5 or 6 eggs well beat ster them well into clear your watter & suger let it boile an hour then have ready a quarter of apeck of elder flowers gather them when thay are ready to fall from the tree rub them slightly of the stalkes put your flower in when you liquor is all most could a day after put in 6 spoonfulls of surup of lemons 4 spoonfull of east & 2 dayes after put it in your vesell then it will fill let it stand 6 months before you botle it if the veasell be less sooner put a small [illegible] lump of duble refined suger [illegible] put halfe an ounc of isinglas in the [illegible] To make cream cheese Take 1 gallon of new milk one pint of cream one pint of warme watter put in as much [runne] as will make it come sturing it all to gather, when it is come lay a cloth in your chees fatt & take it up with a dish you scume your cream with & lay it in by degrees breaking it as litle as you can & every time you turn it pat it in a wet cloth and lay a pound wight on it when its fit salt it on both sids & on the second day lay it in dock leaves every day fresh grass & in a week or 10 dayes it will be ripe if the weather be warme this quantity will make 2 cheeses To ragoue a bret of veale Take your brest of veale & halfe rost it have ready apint or more of stronge broth made of the bones of veale & beefe & put in to your stew pan halfe apint or alitle more with an onion stuck with cloves alitle hole peper 6 or 8 cornes is enough alitle mace in anchovice then put in your veale with the ribes upward cover it close & let it stew easely till it is pritty tender then put in sume lemon pill finly shred alitle clarit wine & sume pickled mushorumes with the sweet bread cut in small pieces if you have any powder of mushorumes halfe aspounfull mixed in the yolk of an egg & apice of buter to thicken it up with before you send it up slice lemon & la upon it with forced meatballs To make white scotch collops Take your leg of veale & cut it into collops let them not be too thick then beat them with the back of aknife very well then season them with nutmeg & a very litle beat peper & salt them put them in to an earthen dish & put to them a pint of sweet cream & let them ly in it 5 or 6 hoiures before you fry them then take about & ounc of butar & put in to your fryin pan or stew pan & just let it be [melted] then put in your collops over a slow fire you must take care you do not over fry them alitle frying will do then take them out of your pan and put them in to alitle earthen pot & keep them warm buy your fire close covered then take the bones of the veale & make sum white gravey of it then put sume of it in to your pan you fryed your collops in & to the licquor they wer fryed in which you must save for that use then put in 2 anchoves & an onion Let all [boil] well to gather & then stran that grane from the bones & strings & put it in to the pan again with halfe a pint whit wine then thicken it up with a piece of buter worke alitle flower in to it & [illegible] sume more nutmeg in to your licquor & put in your collops & let them just boile to gather strow in alitle lemon pill [finely] [shreded] [illegible] them up [with] [illegible] fryed bacon & sliced lemon you may [illegible] your elder of your veale & lay in the midle of your dish with your collops To make forsed meat for balls or scotch collop or raggue or calfs head hash Take veale & pick it from all the sinues & skins & to halfe apound of veale take the lick quantity of good beefe suit & for want of that you may use the [illegible] of the veale if it be not too skeney cut & shred your meat very fine then have some sweet hearbes as lemon time sweet marjoram afew leaves of sage alitle parsely a leek blad or a few chines [illegible] 7 shred those season your meat with a litle peper nut meg & salt then put your hearbes to it then [illegible] sume grated staile whit bread about 3 spoonfulls mix with the rest then beat one egg & put to the rest milk all well to gather then make it in to balls about the bigness of a wall nut or scarse so big fry them & when fryed take sume of them & shake in the suse & lay them upon your meat Take your oringis hole & steep them [2] dayues & 2 night shifting them in to fresh water morning & night then put your oringis into litle pieces of linin clothes & put them over the fire in a litle pot of water & boile them till thay be so tender take them out of the clothes & beat them with there wight of suger in a marble morter or clean boule takeing away the seeds 7 skines as you beat them let them be very fine then put it up into a pot or glasis for your use it will keep ayear when you make apuding of it you must take 8 eggs put 2 of the whits a waye put to them a quarter of apound powder suger 4 spoonfulls of the above pulp of the oringis & beter then a quarter of apound of fresh buter melted thick beat those well to gather & put it in to your dish with alitle fine puff past a bout the dish halfe & hour will bake it if you would make a large pudin to the quantity of one oring you must put 3 eggs & 2 ounces of [butar] take aone whit from ever 3 egs & suger to your tast so accordin to it bignes you will have your pudin you must add eggs & butar & suger & [wine] To make a great cake Take halfe a peck of flower drie it well before the fire & when it is coole rub in two pounds of butter take halfe & ounce of nutmeg & halfe & ounce of mace a quarter of an ounce of clofes halfe an ounce of cinnimond, if may leve a litle out of everyone of those spicis it being thout two much, the spice is must be beat sepiratly & sifted through a haire sive then put it amongst your flower then take halfe a pound of almonds finely beat you must put 2 or three spoons full of sack to them as you beat them to keep them fro oyling when finly beat rub them in to your flower then take a pint of good cream and boile it then [have] a pint of sack or strong bear then make a light posit to [illegible] if [cake] with, have ready 15 eggs take out three whits beat your eggs well have ready near a pint of good ale east one pound single refined suger beat & sifted then have read six pound of corrands well washed & dried halfe apound raisens finly shred then mix all these in your cake then let it stand before the fire to rise have ready halfe apound of sweet meats orring lomon & sitern pills, cut in slicis mix them in hyour cake just before you put it in to your houp this cake will take five houres baking, for iceing take the whits three eggs one pound of double freinfed suger finly beat & sifted through a hair sive it will take 3 houres beat in as you beat at Drigin your suger out of a drigin box, when your cake comes out of the oven take of the houp and spread on your iceing you must have reddy oring flower water or rose water to beat amongst your iceing els it will be two stife To make elder wine with mallingoe raisons which is the best way of making it Take your berries when full ripe pick them of the stalks either put them in an earthen bole with in a pot of water over a fire to infuse or set your pot into an oven after bread is drawn when they are in fused stran them throug a haire sive in to an earthen pot when could put it in botles till you want it Take to every gallon your water must before to could water pound of malligoe raisons & let them be put to 4 or 5 gather & in large earthen pots & let them stand to gather days stirring them once a day then strain the raison from the licqour through a canvice bagg then put it in & squise them with your hands the put in a hair sive to your vesill to every gallon of licquor put apint of juce of elder if you have 6 or seven gallons you may put apint [illegible] let it not be stoped up till it have don ferment in then stope it close up & let stand 2 munths in the vesill then botle it of you my keep it 2 years it will not be in perfection under 6 months your licquors in to the vesill put when you tun apice of isinglas to help to [fire] it To fry cowcumbers to eat with muton Take large cowcumbers pare them & cutt them in slicis not two thin put them into your saus pan with some salt & a whole onion not two large let them stew in there own liqour alittle then drain all that liqour a way as dry as you can put to them when you have taken out the onion one anchovy or halfe acording to the quantity you give ablad of mace a spounfull or 2 of granery alitle clarit when your anchovy is disolved shake in sume buter burnt to thicken it with it is generaly liked To make right [duch] water Take 4 eggs & beat them very well think take a good spoonfull of fine suger one nut meg grated apint of cream a pound of flower a pound of buter melted 2 or 3 spoonfulls of yeast rose water mix all those well to gather & bake them in your water tongues on aclear fire for your sauce sack & suger & butter melted and powered in to them thay must be eat hot To make litle drie waters drie your flower then mix it with very thick & sweet cream in two abater pritty thick sume put a little sack or orring flower watter in a litle cinomon beat & suger to your tast butter you r irons & let them be hott then put in a teasppon full of the [illegilbe] so bake them with care & role them of the iron with asmall stick Orange cream The juice of six oranges & one lemon put to halfe a pint of white wine beat seven eggs put in but 2 of the whits $ 2 spoonfulls of orange flower water then strain all thro a seive & sweeten it with white sage to your taste suting it over your fire when it is as thick as creame put in a bitt of butter as big as a welnut then put it hot in to glasses put your buter in befor it be hot To [illegible] stronge [mead] to keep [illegible] [illegible] mountan wine To every gallon of water take 3 pounds of [honey] mix the honey & water to gather then have ready [illegible] whits of eggs well beat mix them with the water [illegible] cold then set it over the fire & when it rises [into] a thick scum scum it well of before it boile let it boile 2 houre you may put in a rason or 2 of [illegible] & asprig of oring balme & let them boile [illegible] it then take it of the fire & let it be all most [cold] before you put the east too it to 10 gallons, of [illegible] you may put a pint of east, let it work in your [illegible] [illegible] fortknights beating it in 3 or 4 times aday then tun it in to your vesill putting an ounce or halfe & ounce of issing glass in to the barrill when you tun it to fine itt you must keep your [illegible] hold open till it has dun, [illegible] in then stop it up & keep it in the barrill a whole year when you [illegible] it put alump of soft suger in to every [illegible] as big as a hasle nutt it is not in perfect untill it has beine ayear botled.s To make calfs head pye par boile your calfs head not two much then cutit in thin pieces as you do for hashing season it with peper & salt nutt megg & lay it in your part then may wash an anchovic & cutt in little pieces & lay upon your meat as you lay it in your part & oysters if you have them some yolks of hard eggs put up on it sume slicis of butar alitle clarrit it is to be eate hot when it comes out of the oven put a spounfull of clarrit & sume gravy & alitle bit of butar melt over the fire with alitle flower or ayolk of an egg to thickn it then open your pye at the top & power it in to it just as you send it up To make cheescakes take 3 quarts of fresh milk & put to it 2 or 3 spoonfulls of earning & let it stand by the fire till it is com if the weather be could when it is com break it with a scimin dish or spoon then when you [whea] a pears drain sume of it from it then tye it up in a napkine clean clothe & hang it up on something awhile to drain the whea from it then take halfe a pound of fresh buttar & rub the curd & buttar through a hair sive then have 5 eggs & put [illegible] 3 of the whits bea them well & mix with the curd season it with alitle salt cinnimon & suger halfe pound of corrand picked well washed if you lik a spoonful of good cream you may put it in a sause for an old sore granmother [sallits] Take aquarter of apound of beese wax shaiv thin a quarter of a pound of rosin [illegible] the same of fresh butte with out salt melt them then put to them aspoonfull of huney one ounc of venis turpintin & alitle vardy grease to make it green but not to green set them over agentle fire & not let them byle two long then power it in to potts for your use you must work it your hand before you spread it too your plaster a dreing pomatam take hogs lard fresh & cerens & beat very well to gather put to it alittle rose water it is good to drie up any small sore & for heats & pimples in the face or any other part beat it agood while to make it smouth & white Gran mother Ballats green oyntment good to anoint the piles & any inflamation or red swelling or burn Take rosmary red sage camimile lavender rue charity wormwood of each one hand full shred them small mix them with may butter unsalted let them lie a week then boyle them gentle till thay be green but ad alittle more charity to them a pound of butter will be enoufe & strain them through a canvice bag or thin coars cloth in to a pott & keep it for your use an exelant meadison for a cough Take 4 ounces of conserve of red rosis 2 ounces of raisins of the sun stoned & beat 2 ouncs of suger candie finly powdered beat all to gather add there two 12 dropes of oyle of sulpher & mix them well together with the rest an take any time when your cough is troublesome 16drops of oyle of vitriole mix all well to gather To [cure] the bite of a mad dog Take the leaves of rue pickt from the staks 6 ounc of brused [garlick] picked from the husks London treakle or meatheridate of the scraping of pewtor each fouer ouncis boyle all those to gather over a soft fire in tow quarts of stronge ale till one pint be consumed then straine the liquer from the in greadients & keep it in abotle close stoped give of this nine spoonfulls to a man or woman warm seaven morning to gather warm to a child 4 or according to ther age fasting 6 spoone fulls to [abe??] could to a sheep [illegible] to a dog this by gods blesing will not faill to do good provided it be taken with in nine days after thay be bit apply some of the ingreadiant from which the liquor was [strained] to the biten part Dr Troutbecks receat it must be made in May Tunstalls famous oynt ment or green balson Take rosemary lavender worm wood [lanedoe] [illegible] seggs alcost bay leaves elder leaves brook lime rue camomile southern wood of each a handfull shred the hearbes small, also halfe a handfull tyme as many oarrigolds then take 5 pound of buttar made in May with out salt & as soun as churned boile the hearbes in the butter till the hearbes be crisp but let them boile easely for fraid of burning them strain the oyle from the and put in to the oyle a poringer full of cows dunge as new made as posable & of henes dunge halfe an ounce, of cloves as much, mace and cinamon & two nut megs one pint of black snailes when those are all well boiled, strain the oyle well from them & put it in a pot & keep for your use the virtues of this it is good for all manner of brusis or coulds annointing the brest for paines or stickis proseeding from cold for the rickets in children nothing beter for all maner of lameness in the limbes anointing by the fire good for the cramp taken in wardly good for the [stopage] in the brest going to bed also for coughs or cold to be taken going to bed and [rising] in the morning in litle pills roled up in lofe suger A drink for one that hath a flux in [illegible] tak a quart of milk & three spoun full of rice & a stick of cinnimon boyle this till it be halfe vasted then strain it and stir it till it be quiat could then tak 2 quarts of water & 2 spounful of frensh barley boyle that to a quart & strain it and stir it till it be could then mix the milk & water togather and let the sick person drink as much of it as they will The [bittar] drink Take the tops of sentaury a small handfull cammill flowers and cardus seed each halfe ahandfull: gention roots and [senea] when you pleas each six drames take the ingreadint and infuse them all night in a quart of spring water [whit] wine or renish which you fancy put them in a clos vesal by the fire side to be warm and in the morning give them aboyle or 2 & stran the ingredints out and drink halfe apint in a morning The best way is to put the wine too it when you drink it & not to in [illegible] [with] the of the ingredints A purge [in] pill tak of aloas 3 drams of ruberb 2 drams scamany & gambogia & [?olly] quantity of each halfe a dram in powders and make it in to apast with surrop of wormwood tak half adram or 2 scruples for adose you may tak it in amorning or over night which you pleas An exelent medcen for the gandus; take of rew one hand full of camamileons handfull of saladine one hand full of germanders one hand full of the innear bark of barbarione hand full 2 peney worth of safern & one peney worth of turmerick boyled in a quart of whitt vine or ale & drink it in a morning fasting Dr Deanams bitter drink for abad stomack. tak tops of worm wood & tops of sentwary gention sliced cardus put them & camamiel flowars in whit wine as much of them as will mak it very biter Let them stand all night and drink of it in the morning the seeds of cardus is best & to steep it in spring water 2 or 3 days [illegible] good night putting a little wine to it when you doe drink it is best the bittar drink A powdar for the pane in the stomack tak of pouder of stele halfe an ounce of anycumpany powdar halfe an ounc of madar halfe anounce all finly powdered of lofe suger 3 quarters of an ounce, an halfe a larg nuttmeg grated all these being searced take every morning as much as will ly upon ashillin you must tak it in a clear vine Mouth water Tak white wine vinegar & red sage & boyle together & put in a peece of alam & boul then sweeten it with honey or treackle so wash your mouth 2 or 3 times aday if your throat be soar gargle it in it & it will cure you A mouth salfe Take honey & boyl it & skim it then take [reash] alam and wash itt then heat the tongs red hot & take the [illegible] betwixt them & let it drop into the stiring it in as it drops honey & [illegible] rub your mouth with it twice or thrice daly An infallable cure for the [illegible] in young children is to take a frog and let the mouth of the frog be put within the childs mouth and its breathing in it will certainly [cure] it Apurge tak one ounce of hyrepica to aquart of whit wine the wine must be warmed & so putt the [illegible] in it shak it for 3 or 4 dayes & so youse it take halfe apint at atime or aquarter as you would have it purge you a very good purge take raisons of the sun stoned french barley lickurish foles foott & maiden haire of each the lick make an infeushon in water, in asmall quantigh of which desalve too ounce of manna and a dram of the cream of tartar a quarter of apint is suffisent of the decoction for the stopage and paine in the stomach take honney & treakell of each a quantity of apound aquarter of an ounce of stele a larg nuttmeg grated 2 penney worth of safforn dried & rubed small mix all these well to gather & take & a spoone full in the morning and at fower in the after noone fasting an hour after it & eye water Take of bolearmerick coming seeds & whitt cooproose of each halfe an ounce boyule them in a quart of spring water till it come [trapt] then powr it in to an earthen pot lett it stand till it is could then power it of easely that it may be clear so doe power three times till it is clear then putt it into a botle & when you use it warm a litle in aspoone & bath your [illegible] and eye lids morning an evening or as oft as you pleas not leting it goe in to your eyes A medicen for an ague Take of mastick olibanum & bay salt each a quarter of an ounce & 2 peney worth of safforn let these [illegible] [illegible] [illegible] & scearced & then mix them with salts [an ounce] of [illegible] turpintine to spread upon leather & lay them [to] both the wrists an hour befor the [fit] [comes] [illegible] let them continue on for [9] or [10] dayes the wrists must be very much rubed with a corce cloth till thay look read before you lay the plasters on and after thay com of keep the wrists warm you should take [illegible] vomit a fore the fitt come and drink [illegible] [posit] drink in it or [illegible] [tea] avery good ear cloth to take a pane away take aquart of best oyle and apound of red lead mix them to gather whilst could very well and then set it ovr afire that doth not blasé and is clear but slow and keep it with stiring perpetually and when it begins to turn blakish it is anufe so you may see by drop a drop upon anything and when it is loose it [will] roule betwixt your fingers and whilst it is hot dip cloths in it and put astick betwixt your cloths to keep [illegible] for sticking togather and hang them betwix 2 chares to [coule] at your first diping let them drop on the pan or [illegible] that nothing be lost so keep it for use To make a very good salfe for a burn or any sore called the blak salve Take aquart of the best oyle and aquarter of a pound of beese wax and the wax must be thin shaved into the oyle then it must be set ovr astone fire stiring it all the while till it be melted then take it of the fire then have halfe apound of whit lead finely beaten and put it in to your oyle by degrees keeping it with stiring all the while ovr aslow fire that doth nor blasé for fear of catchin you must when you see it begin to turn black [illegible] drop in a drop up on aboard and try if it will roule betiwxt your fingers and when it will roule with out sticking to your finger it is enufe then take it of the fire and set it to coule and when it is cole a for it be quiet could tak it up powering sum oyle upon the board afor you take your salfe up on it to roule it in to roules [lett] papers the bigness of your roules and oyle them so lap them about your salfe and keep it for your use a medicen for a cough or consunption for a child 12 snaile puled out of the shels alive & put in to a pint of spring water & boiled till halfe the water is boiled aay then put to the water halfe apint of milk & sweeten it with brown suger candie & drink halfe apint in the morning & halfe a pint at four a clock in the after noune an ould person may take alarger quantity continue it for sume time To make lucatelas balsom Take of venus turpintine halfe a pound & wash it 3 several times in rose water then take hallo wax a quarter of a pound & cut it in small peicis & melt it on the fire when its throughly melted put in the turpintine & ster them to gather that thay may mix well; then let them remain a day or 2 in the posnet then cut them in thin slicis & put away the drose & wet at the forarm & let the posnet be made clean & put them in againe & melt them on the a slow fire then take a pint & halfe of the best oyle & 3 spoonfulls of the best [matigo] sack & when wax & turpintin is melted put in the oyle laserly stiring them to gather then take halfe & ounce of naturall balsam halfe & ounce of oyle of St Johns wort of red saunders halfe & ounce finely [illegible] serced & put them in togather in to the posnet with the rest stiring the continualy that thay may mix well to gather, you may steep halfe an ounce of alkanet roots in aspoon full of rose water a day before & strain into the rest through afine cloth & when you put those last thing in, let them be upon the fire till you perceive them boile a little then take them & let them be shred for the space of 2 houres at least with out enter mishon for the least neglect will spoile the balsom then put it in pots to keep A reseat for a could Take 4 ounces of conserve of red rosses 2 ounces of raisins of the sun stoned 2 ounces of white suger candy finly powdered beat altogether & add there to 12 drops of oyle of sulphir & 16 drops of oyle of vitriol & mix them well with the rest A reseat for the jaundus Take a quarter of an ounce of saffarn an ounce of anaseeds, castile sope the bignes of a walnutt, in fuse those things in a quart of whit wine in an earthen mugg set in a kettle of watter they may in fuse till one part of the foure be wasted when could drink at 3 times the aforsaid licqour being strained at morning & night & morning again so repeat while well an exalent meadscon for an [inweard] bruse by a fall or another way First let the person be let blood & as soone as you can after the gruse is goten then take [?erish] slate finely powdered as much as will ly upon ashillin & mix it with white wine vinager on aspoon warmed & let the party drink halfe apint of white wine vinager after it the vinager must be warm but not too hot & the person drink it by litle & litle that it may not take his breath away as it may to drink it all at once this has dun great good A receipt to cure a consumtion a cofe & pain in the stomach Take 3 ouncis of burgendy pittel [2] ouncis of venice turpentine one ounce of oyle of mace, a peniworth of bees wax one ounc of rosin of the whit sort melt all these to gather when it is cold spread it upon sheeps leather prick it full of small roles grat a little nutmeg upon the plaster when spread lay the plaster to the pitt of the stomack & cover it with a linin cloth & be sure to keep it smooth & in a few dayes if it doe good it will make your stomach itch so that you will be forsed to rub it you may take the plaster of & rub it either spread afresh plaster or put some more of the stufe upon that you took of & grat sume nutmeg our it again & lay it upon your stomach againe this plaster hath dun great good To make jelley Take 4 calfes feet wash them clean & scale them so Take the haire of the pair all the blak from them & wash them clean from all the hair then take 6 quarts of spring water with 6 ouncis of harts horn boyle them gentley 3 or 4 houres till it jelley scuming it as it boiles then take up you feet & strain it through abag of flanill in to an earthen pan till it is could then scrap of the top & botam put it in to aclean skelit put to it whit wine the juce of lemons fine suger & 2 spoonfulls of oring flower water ster all well to gather when all is melted & could [just of] have the whits of 8 or 10 eggs well beat & put to the rest before it is hot when it is blud warm put your egg in stiring all well to gather & set it our the fire let it boile & when it has stoud a litle of the fire run it through a thick flanill jelly bag let it run two or 3 times through the bag sume puts the egg shells at the bottan of the jelly bag & runes the jelly through them thinkin it helps to fine it To make lipe salve Take halfe apound of fresh butter Let it lay two dayes in rose water then take it out & put to it almost halfe a quarter of a pound of bees wax & 3 or 4 litle aples one ounce of duble refined suger halfe apint of juce of red grapes you may put in a little beniamin storax & alkenats each halfe & ounce boile all these to gather till it is good red then straine it in +to your bacon & when it is could melt it again leaveing the drops be hind in your bacon ad two drames of the best spermacetis to it make it in litle cakes straining it through a fine thin cloth +bacon for bason To make the red cordiale balls Take dragons tormentall roots & leaves scabius rue cardis pimpernell betteny scordium angellico merigould flowers & leaves of each one hand full wipe them clean & shred & bruse them put to them a quart of whit wine let them stand all night covered very close then strain it out & let it setle Take apound of the best bole almonick poudered & scarced put it into a bacon & put as much of the licquor to it as will make it like patter ster it well & set it in the sun when it is stif put in more so don’t all be in when you put the last in put in a dram & halfe of saffron red curall one ounce powder of elicompaine burnt harts horne each one ounc powder of tormental roots & crabs eyes or clawes & contraria yarva of each halfe an ounce all these must be finely powdered & scearced 3 drames of powder of pearle 3 drames of gum dragon steeped in cordiale water then take methridat & diascordiale each one ounce & mix it very well with alitle of the wine in a mortor before you put it to the other things stir them very well to gather & set them in the sun & stir them 2 or 3 times a day putting the sids into the midle when dry enough to role in to balls oyle your hands which will make them smouth & if you see ocation you must role them over again then lay them to dry so keep them it is good in measels small pox loosnessis fever fludings agues wormes [from] 10 to 40 graines acording to the age & strength To make chees cakes neat Take 3 quarts of new milk one of cream & earn it prity coule when come break & drain it in anapkin when well drain take halfe apound of buter & beat in to your curd then have read the yolks of six eggs & 3 whits well beat & put in season it with suger & cinamon aspoon full of sack or rose or oring flower water you may have read sume almonds finly beat when blanched or a few corands which you please To make pancakes Take a pint of creame 6 eggs halfe a spoune full of ale east about 2 ouncis of buter melted mix all these togather with some flower & let them stand 4 houres to rise fry them with buter To make blake cherry wine Take 24 pounds of blak cherrys bruse them with your hand & have in readeyness take a gallon of water when well boild & [illegible] could put in to your cherries & let it soak in them 3 dayes stering once aday very well then press them out & to every gallon of wine put 2 pound of fine powder suger ster them well to gather & tun it up in to a vesell as it will fill do not stop it close till it has dun working then stop it doun & let it stand 3 months & when you botle it of put a lump of single refined suger in each botle to make friters take apint of milk & 4 eggs a litle beat cinimon alitle suger & salt 2 or 3 spounfulls of east set it to rise pare sume pipings & cut them in thin slicis set your same on the fire & when it boiles dip your apples in your bater & so in to your same thay are soune fryed you must make it about the stifness of apudding with flower To make egg pyes Take 12 eggs boyle them hard twise the weight of beef suit six pipins shred those all very fine 2 pound of raisen stoned & cutt very small 3 pound corrand one large nuttmeg cloves & mace cinnomon of each the same quantities to veigh against the nuttmeg salt & suger to your tast put in agood qty of brandy & alittle clarrit wine the juce of a lemon & the pitt finely shred mix all to gather & put in to an earthen pot it will keep 6 weeks when you make use of it put in a litle sack & canded oring pill cut in thin pieces Oring & lemon brandy Take to a quart of brandy apint of white wine infuse the pills of 7 or 8 lemons in the brandy and wine 3 or 4 dayes then take apint of water and apound of duble refined suger boyle them to gather then mix it warme with your brandy & wine So keep it for your use if you make orring brandy 3 rinds will be enough To make abeefe pye to eat like venison take the part of a back loine of beefe & [illegible] it & rube it over with fouer ouncis of suger let it ly all night in the morning wipit well & wash your beef with a glass of clarrit then season it with peper a litle mace & cloves & put it in to your [illegible] to back laying buter upon it befor you put on your past break your bones & put them in too apot & set them [illegible] the oven to bake with as much water as will cover them & the gravey which comes from them put in to your pye when it comes out of the oven [skemin] the fatt of a good plan baked pudin take 4 eggs 2 spoon fuls of flower beat the egg put in the flower too then have a pint of milk or cream & put in the eggs & flower by degrees alitle at a time and stir it well [illegible] [illegible] nutmeg buter the dish & bake it litle [illegible] To make balme wine Take the smoothist sort of balme which some call lemon balm the best time is to make it the end of May or beginning of June to every gallon of water take 2 pounds of fine pouder suger & beat the whits of eggs & put to the water & suger whilst could & stir well to gather set them over the fire & let it boyle & hour & halfe & skine it very well & when almost could have ready in a vesel the topes of balme & stalke and all if tender brused alitle to four gallons of water have one pound of balme power the liquor upon it and put alitle new east to it as much as will make it work it must be put all to gather before the the liquor is quiat cold keep stiring it every 3 or 4 hours for 24 hours then stop it up & let it stand for a month before you botle it & when you doe put a small lump of suger in each botle To strew carpe or tench Take them whilst alive & scale them & wipe them sane the blood then take a piece of buter & put in to your pan & when hot put in your fish & with it some mace & a ful peper cornes & some clarit wine & an onyon & a bunch of sweet hearbes if your fish be large you must have a litle water & salt & the blood let it strew leasuerly for fraid of break in & not to stand to near the fire keep it close covered when enough have read sum anchovice disalved in water sume oysters if you have them & the liquor the fish was stewed in put all to gather thickened up with alitle buter put sum lemon pill finely shred in to your sause put your fish carfuly in to your dish & let your sause be very hot & power it our it & with sliced lemon upon it send it up The cholick wine by Dr Lower Take of guiacum chips emlacampany roots lickorish sliced coriander seeds prepared an bruised senna of alesanduer of each 2 ounces halfe apound of raisons of the sun stoned infuse these in 3 quarts of small anniseed water 10 or 12 dayes then power the clear of in to bottles for your use, To prepare the coriander seed you nust steep it in white wine vinager 12 houres then take it and drie it either in the sun or by the fire give 3 spounfulls of this wine in a fitt of the cholick it may be taken twise a day if the fitt last this dordiale is also good in surfitt the same quantity as in the cholick it is good for a cough or weakness of the lungs takeing 2 spoonfuls in a morning 3 dayes to gather in fuse the ingredants in a glass close stoped shak it every day you maymake halfe the quantity sume puts in to the hol quantity one ounce of sweet finel seed brused A thin pancake called a quire of peper Take to apint of cream eight eggs leave out 2 whits three spoonfull of fine flower three spoon fulls of sack & one spoon full of orring flower water alitle suger grated nut meg or cinimon a quarter of a pound of butter melted in the [illegible] mix all well togather mix the flower with alitle cream at first that it may be smooth buttar the frying pan for the first pancake & let them run as thin as posable to bewhole when one side is coloured tis enough take them carfully out of the pan & strew sum fine suger betwixt each lay them as even up on each other as you can this quantity will make 20 you must have a ketle of boyle in hot water ready to power in to an earthen pot to set the dish our by the fire to keep them hot as thay are fryed To make a [segoe] puding Take a quarter of apound of sagoe & wash very well in two or 3 hot waters then put to it apint of milk & let it boile together till thick as a hasty puding stir it carfulley for fear it burn which it is apt to do put in a stick of cinmon when you setit on the fire, when it is boiled take it out but before you take it out of the thing you boiled it in stir in a quarter a pound of butter beat 4 eggs with 4 spoonfulls of sack leave out 2 whits of your eggs stir it to gather sweeten it to your tast & put in a quarter of apound of plumped corrands so bake it with puff past about the dish edge it takes not much bakin a calfs foot pudin take halfe apound of calfes foot when boiled & could finely shred a quarter & halfe of beefe suet finely shred sum nutmeg grated salt & sum cinnimon a litle stale bread grated 4 eggs leave out halfe the whits sum corrands flower your bag well & let it boile 2 houres An oyntment [illegible] [illegible] [illegible] [illegible] [top] Take half a pound of lithargy [illegible] [illegible] a pint of [illegible] [oyle] & half a pint of whit wine viniger put them all to geather Stir & beat them well to geather at least two houers till it come to a perfect oyntment when it is well beatin and looks whtish then you may apply it to your place greived put it in a pot & keep it for your use. To cuer ahorsness Take a quarter of an ounce of salt [illegible] take 3 quarters of an ounce of broune suger candy powdered very fine & mixed well to gather, keep it drie & lick it up alittle quantyty at a time an exlent reamidy to prevent the strangury by blistering take a quarter of an ounce of camphire finly powdered & mix with a spoonful of sweet oyle & take as soune as the blister is lade on [Solled] [sollebubs] A pint & half of cream halfe a pt of whitte win a quarter of a pt of sack & almost 3 quarters of a pound of white sugre the juice of a lemon peal fine grated put those all to gather in a large earthen pan beating one way till the white froth will stand upright then fill your glasses tis best to make them three or fouer houers before you want them that they may be clear at the bottom but if you want them soon take of the curd as it rises & lay on a seeve to drain & put wine at the bottom of the [gasses] to pickele wallnuts whight pare your nuts till you come to the whittes as you pare them put them in to cold watter & lett them ly till you have don paring them then have some boiling water with a little salt & put your nuts in to the boiling water & let them boile halfe a quarter of an houer then take them up & lay them one be one upon a cloth till they are cold the pickle must be the best vineger & mace & pepper & a clove of garlick boil it halfe an hour & lett it be cold before then put it to the nuts To green apprecocks Take the apricock & put them in a cloth with salt & give them a scald in water then take them & rube them with a cloth then take the [night] in duble refined suger & make a [illegible] of put to your apricock if you use them soune halfe the wight of suger will do To make french roules Take a quart of flower & apint of milk 3 spoonfulls of good east the milk [illegible] if cold of & a piece of buter oyl bigness of a wallnut put into the milk & east so [illegible] them by degrees & let it stand by the fire to rise a good while so make them in to the size you like they will not take much bake A receit for a bloody flux & [illegible] Take halfe a pint of rose water & as much plantain water & in fuse [illegible] two ounis of red provenc rosis for twelfe [illegible] upon hot embers strain it off and add two ouncis of rubarb cut in small pieces & then in fuse all togather for twelfe houers more after having strained it of put it in to a skelit and add two ouncis of fine powder suger to make a sirrip of it You must take the first day [illegible] spoonfulls of it fastin & one spoonfull every day after & not eat any thing of an houer [illegible] after takein it and so continne takein till the looseness ceases it is reackend [illegible] infallable remedy To rost or bake a calfs head after the head is nicely washed & picked take out the brains & tongue make alarge quantity of forsed meat with veale & suit well seasond fill the whole of the head whear the brains lays skewer it up & tie it to gather upon aspit one hour [illegible] will rost it or bake it beat the brains with [clary] shred alitle salt & nutmige an egg [illegible] when boiled & fryin litle pancakis but you must shake aspoonfull of flower in to the bains as you beat them fry them in butar or good [illegible] [illegible] clarified the tounge parboiled & shred may make your forsed meat with beefe suit the sause good gravy sause [illegible] or oysters & alitle whit wine thicken it abit [illegible] buttar & flower An herb soop Three handfulls of sorril 2 of purslin 2 of beach [leves] parsley & chervile each a handfull 4 letticis 3 onions cut those small then put them into a frying pan & shake them well over fire put to them halfe apound of fresh buttar stir it till its melted then then put to the herbs a quart of green pease which have boiled a bove an h our in 5 pints of water season it with salt & peper then let it stew to gather halfe an hour longer put some [illegible] in the dish & power the soop on them To preserve rasberris for cream to 2 quarts of rasberris take 2 pound of fine pouder suger bruse your ras berris very well & strue your suger over them when well broak then have ready pint of whit corrand juce put to them & stir all to gather set them over the fire & boile them till thay jeley skimin them well then put them in to your pots for use stir them till thay be all most could be for you put them up To stew goulden pipins pare them & nicely scoopeth the cores out throw them in to water to preserve the colour to a pound of pipins thus prepared take halfe apound of the duble refined suger & & one pint of water boile & scume it [illegible] up before you put in your pipins when the pipins is in let them boile apace to make them clear & when thay are so put in abit of lemon pil & the joice of lemon to your tast to make mangos Take your large cowcumber that is ferm & green of the thorn back kind wipe them with a cors cloth then put them in to a deep narrow pot them have ready as much good ale vinager as will cover them set it over the fire pit in in to it handfull of salt when it boiles scume it clean & power it boileing hot upon your cumbers & cover them clos & let them stand by the fire to keep warm which will make them be souner green boile the vinager every other day till thay are green keeping them byh the fireside all the while when green [have] a good quantyty of hors readish scraped [then] beat mace & cloves & strow amongst the hors readish as much as you think will do thay should be prity hot of the [spice] then make a slit in the sid of each comber & stuf them with the hors readish then put them in to your pot & end wayes put in with them hole peper agood quantyty & some cloves of garlick & mustard seed grocely beat then boile your vinager againe & power it boilein hot upon them keeping them close covered till could Tie a leather upon your pot to keep them close & keep them for your use when they have line in the pickle awhile to tast of the spice thay are best not to be used emeadietly there is no need of salt in the vinager they will be greener with out To pickle walnutt Take your wall nutts before sheled or hard & set them over a fier to scald till the skin begine to slip with your thumb then take them off tie fire & straine them shift them in to faire water for 10 dayes till the bitter nes begon then rub of the blak skin with a cors cloth then for your pickle you must have as much ale vinager as will cover them spice must be cloves mace alitle black peper Jemaca paper some ginger sliced mustar ready made boile all those to gather when could put it to your wallnutts with a layer of salt & hors radish with a clove of garlick wipe them with a cors cloth when you use them Mrs [Thorntons] recet to pickle walnuts Take a narrow mouthed pot & fill it with walnuts then mix salt & water stronge enough to bear an egg & fill your pot of walnuts full with it shift them every day for a fortnight then cut a nut to see if the bitterness be gon of if not go on shiftin them in to salt & water till it is then pouer out the water from them with out takein the nuts out take as much ale vinager as you think will cover them & power it boileing hot upon them let them stand 24 houers then take them out & wipe them clean with a cors cloth & put them in your pickle pots in layers [illegible] of nuts you must put a pint of mustard seed betwen the layers with a clove of garlick stuk with cloves ginger sliced nutt megs shred & alitle mace then take the best vinager & bouyle it by its selfe & pouer it boyling hot upon them & stop them up close for use souer bear will do as well at first scalding as vinager To make elder wine of suger To every gallon of water take a pound & half of powder suger if your suger be good 5 d [per] pound will do boile your suger & water an hower skimin it clean as it rises then stream it through a hair sive & when new [milk] warm put to each gallon of lickour a pint of juse of elder sterit well to gather at the same time put some ale yeast [illegible] with the [illegible] to eight galonds 5 or 6 pounfulls is enough & put upon it when it begines to speck over with tye east you may tun it cover it with a warm cloth to make it work you may put a litle isinglass pulled picis in to your barrill when you tun it it will be ready to draw in to botles in 8 weeks time in fuse your elder berris in an earthen pot set in a pan of water our the fire till the water boiles & the juse will come out & then run them through a hair sive take care no hole berris get in to the juse & brews them with aladle to get out all the juse To make cowslip wine by [rs] Kings recipt To every gallon of water put 3 pound of good powder suger beat * whites of eggs & stir them in your water & suger whilst cold set it u[on the fire take the scume of it as it rises & when & when it is well clarifiyd boyle it 3 quarters of an hour have your cowslips fresh & picked 4 pecks to 6 gallons squeese in 6 lemons take the seeds a way pare of the peel very fine put them in to the tub then work it in & when your liquor it blood warm make a large toast of old bread spread it over with good yeast hot butter & put it in whilst blud warme let it stand 2 nights & aday then put it in to your vesel fitt for the quantity peeles & cowslips all to gather stop it close leave in a [spile] hole open for the yeast to work out when it has done workin put in the [spile] & it must stand a month or 6 week in the vessel according to the quaintity when you botle it put in alitle lump of loaf sugar in to every botle To make wallnut catchup Take halfe apeck of wallnuts & slice them stamp them in a morter put them in to an earthen pot with six ounces of salt stir them every day for three weeks then] press of the licquer to every quart of licquer put cloves mace & nutt miges giner whit & black peper of each one strain a quarter of an ounce of shallot boyle it a quarter of an hour then put them in to a pot & cover it close & let it stand ten days then strain it off & put to it halfe apint of red wine a quarter of apound of anchovies & let it boyle one minnit when cold bottle it for use the ingreadeyanc & spice which the catchup is strained from is good to to put in to sause putting alitle wallnut pickle to it & stirin it to gather To make a ham a pound & halfe of bay salt one ounc of salt peeter halfe pound cors suger let them ly in the pick 3 weeks turning them every other day rub your ham well with the salt & suger beat your ham with a rolin pin to make it tender the stomak plaster of oyle of mace halfe an ounc rosen bees wax whit pitche frankinsenc [ve?es] tyrpytin each one ounce melt all to gather keep it in a blader or pot when you spread it it must be upon leather an old glove cut in the shape of an hart the point to go to the pit of the stomok when spread grat nut mig upon it Irish plumb cake Take a pound of butter beaten to cream & a pound of suger well dried & sifted eight eggs if larg if small nine the holkes beaten well the whits whiopt to a light froth apound of corrants washed & well dryed in a cloth a nutmeg grated a quarter of a pint of brandy 2 ouncis of citorn or orring pill sliced 2 doson of almonds sliced thin a pound an a quarter of flower and drid & sifted the almonds citron & corrant must be put in not long before it gose in to the oven a litle more then and hour will bake it in a quick oven To pickle walnuts green wipe them wrap them up one by one in vine leaves tie them with a strong thrid boyle good ale vinager pour it on scaldin hot tie them close for 14 days then take them from the leaves & liquor wipe them & wrap the up as before in fresh vine leaves put them in pots between every row of nuts strew peper mace cloves alitle giner mustard seed & garlick make a fresh pickle of vinager boileing the same with spice with hors readish sliced pour it boiling hot upon them tie them close doune thay will be ready for use in 2 months & will keep 2 years only boile a litle peper in your vinager & strow th other in greadients amongs your wallnuts as you put them into your pot A sermon preached by the Revd Edward Browne Rector of Walesby in 1733 at the trienial visitation of thee right Revd Father in God Richard Lord Bishop of the diocese of Lincoln preached at Castor Acts 10 20 So mightly grew the word of God and prevailed Among the many excelent arguments, which recommend the Christain religion to the belief and practice of mankind, I think I may safely say that the sudden and mighty growth of it is none of the least considerable: other arguments may persuade [illegible] mend to own it, but these if it be duly considered must convince all. Scripture is liable to a various interpretation, and therefore men of corrupt minds have disputed the completion of its [illegible miracles indeed are in themselves a most certain testimony in its behalf; and yet we have known men of [illegible] principles out face the truth of some of them calling them magical [illegible] and delusions: But he must be guilty of the most unreasonable obstinacy and wind very hard indeed who doth not see the truth the divinity of the Christian religion [illegible] this single consideration, its wonderfull success in the world. the exact accomplishment of the predictions of the inspired writers is an unquestionable proof to men of letters and reason; but this is so popular an argument that there is no nation so barbarous no persons is illiterate but they have skill and oportunity to apprehend and acquaint themselves with the force of it.