Google This is a digital copy of a book that was preserved for generations on library shelves before it was carefully scanned by Google as part of a project to make the world's books discoverable online. It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject to copyright or whose legal copyright term has expired. Whether a book is in the public domain may vary country to country. Public domain books are our gateways to the past, representing a wealth of history, culture and knowledge that's often difficult to discover. Marks, notations and other maiginalia present in the original volume will appear in this file - a reminder of this book's long journey from the publisher to a library and finally to you. Usage guidelines Google is proud to partner with libraries to digitize public domain materials and make them widely accessible. Public domain books belong to the public and we are merely their custodians. Nevertheless, this work is expensive, so in order to keep providing tliis resource, we liave taken steps to prevent abuse by commercial parties, including placing technical restrictions on automated querying. We also ask that you: + Make non-commercial use of the files We designed Google Book Search for use by individuals, and we request that you use these files for personal, non-commercial purposes. + Refrain fivm automated querying Do not send automated queries of any sort to Google's system: If you are conducting research on machine translation, optical character recognition or other areas where access to a large amount of text is helpful, please contact us. We encourage the use of public domain materials for these purposes and may be able to help. + Maintain attributionTht GoogXt "watermark" you see on each file is essential for in forming people about this project and helping them find additional materials through Google Book Search. Please do not remove it. + Keep it legal Whatever your use, remember that you are responsible for ensuring that what you are doing is legal. Do not assume that just because we believe a book is in the public domain for users in the United States, that the work is also in the public domain for users in other countries. Whether a book is still in copyright varies from country to country, and we can't offer guidance on whether any specific use of any specific book is allowed. Please do not assume that a book's appearance in Google Book Search means it can be used in any manner anywhere in the world. Copyright infringement liabili^ can be quite severe. About Google Book Search Google's mission is to organize the world's information and to make it universally accessible and useful. Google Book Search helps readers discover the world's books while helping authors and publishers reach new audiences. You can search through the full text of this book on the web at |http: //books .google .com/I Schlesinger Library Radcliffe College Culinary Collection nniMi- I f in •^ C OI, LECTION Of above Three Hundred RECEIPTS I N Cookery y Phyfici, and Surgery -, For the U S E of all Good Wives, Tender Mothers, and Careful Nurses. By Several Hands^ The FIFTH EDITION. To whi &c. L ND N: Printed^for the Executrix of Mary Kettilby} and ibid bj W. Parx£r, at the Kinfs Head in St. Fm^s Church-yard. M DCC XXXIV. \ m *' * ~, •. ' • I t * » / THE PREFACE- iO THING can be morefelf-evi- denty than that the Ufefulneh^ and confequentfyy the Value of Books of this hJndyde fends upon the Integrity and Care of the pfriters^ the Pains they take 'themfehes^ and the good Help md jljji fiance they can procure fromOthers. ^anyof ihefi Requifites he wanting^ they mufl neceJparUy deceive the Keader^ he deceiv'd 7%em/elveSy or^ at be fly produce nothing hut whafs Mean and 7'rifitngy and unworthy a Publick Reception* 'There is nothing Jo eafy^ as the raifing whole Regiments of Noftrum'j and Recipe' j, if we will hut admit all the Foluntiers of this kindy asfaji as they croud in, to be lijied\ hat theft forward Ones are generally found to fail us in the time of Trial j and the Succefs of the Day mofi commonly to depend uponfuch as with great Trouble and Expence are prefs'd and drag^d into the Service. A a M jv PREFACE. As for tnyfelf^ J have only to affure the Readen that as the Dejire of doing Good was the fole Motive that at jirfi enga^d me in this Work ; fo has that great ^rincifle ever been too f acred in my E/ieem^ tojuffer the leaft Mixture ofUn^ faithfulnefs or Carelejpnefs throughout the whole Management and Comfojure of it : And farther to declare^ That there has been no Spare either of Labour^ or Ttme^ or Money ^ in order to the making this Colleftion the beji and moji truly Profitable in its kind:^ and that the great Know- ledge^ and long Experience of thofe Excellent Perjons who contributed to its ^roduiiion^ have abundantly qualify d them for fetting the laji Hand to fnch a ff^ork. ' T^o thefe therefore are due the greateji Tribute of Praife^ and highejl Acknowledgments of Gratitude^ who with a Jsfoble Charity and tlniverfal Benevolence^ have Exposed to the World fuch invaluable Secrets^ as others^ of a lefs generous Temper^ would have taken • a ^ride in^ and made almoji a Merit ofy Concealing. And here I freely own the great e/i Share of our J'hanks to be juftly owi)7g to the Fair Sex ; whO'i whether it be from the greater Tendernefs of their Natures^ the greater Opportunities of Leijtire^ or Advantages of acquiring Experience^ or from whatever other Caufe^ are always -found mofl ABive and Indufirious in this^ as well as \p,all other kinds of Charity. Oh^ Heavenly Charity / \ PREFACE. V Charity ! how often have If em thee employ the Rich in waiting upon the ^oor^ and Mijireffes in Nurfing^ and becoming Hand^maids to their own Servants ? How often have I feen thee makz Perfbns of the Highefi ^ality kneel down to the DreJJing of a Poor Man's Wound ? J'hofe of the greatefi Nicenejs and DeUc3cy of SenfCj vifit the Chambers offuchy whofe Poverty and Offenjive Difiempers have rendered them Nau-- feous and Loathfbme beyond Exprejjion f? And thofe (f Tender and ffeakly Conjiitutions walk ^ thro* Midnight Frofts to the jyjiflance offome Poor Neighbouring Woman in her Painful and. Perilous Hour^ ? And wonderful is the Succefs with which Almighty God does often bkfs their Labours (even in the Ufe of Plain and Simpte^ Means J whofe Hearts he frft difpofes to fuch Beneficial Undertakings. How earneftly is if to be wifh'dy that fuch Examples did more uni^^ verfally abound^ and that all our j^ne^ Ladies woiild frive to adorn their Character s^ by be-^ coming (to ufe the "judicious Mr. BickerftafF'j PhrafeJ Notable Women ? l^or can I forbear recommending this Generous and Benefcial Practice to the Gentlemen of the Clergy, efpeciaUy to thofe whofe Parties are re^ mote from other Help. How foon would their fuperior Learning and Sagacity render them Mas- ters of this UfefulArt ? How greatly would the Exercife of it endear them to their People ? H^hat Reverence and Efteem^ and confec^uentlyy what A 3 Oppor-' vi PREFACE. Opportunities cf doing, Good in every other fVajj would this procure them ? And with what Vower and Authority would their Divine In^ flru£Hons enter into the Hearts of their Audi^ ence^ when proceeding from the Mouth of fuch a Benefactor y to whom^ under God^ perhaps tnofi of them are beholden for their Healthy their iimhsy or^ it may he^ their very Lives ? 7%is wiU be to imitate their Great Majlery who went about doing Goody aftd healing all thofe who were opprefs*d by the Devily and whoy where^ ever He met a Patient y Jeldomfaitd of making , a Convert. I make no Doubty but the Learned Gentlemen of the Faculty wiU be too Generous to Mifcon^ jlrue this JmaU CoWt&ion of Phyfical Receipts, (dejigndfor the Service of thofe who are neither within the Reach of their VifitSy nor in a Capa^ city of dratijying their Trouble J as an Inva/ion of their Province^ or a Difrefpe£i to their ^er^ Jons. I declare myjelffo far from intendin^ither ofthefcy thaty on tie contrary y lejieem it a great Happinefs andBleJJing to be able to have a ready and conjiiint Recourje td their AjH/iance. And I am proud to owny that fnoji ^ the jolhwing Prefcriptions came from the mofl Eminent Hands in that Profeffton. fhe reji are all Inno-- cent and Safe ; ana both the one and the other Approved (not from fngle Injlances of Succefsy but J from a long and repeated Experience* th e PREFACE. vii ^he Direiiions relating /(> C o o k e k y are Palatabky Ufeful^ and Intdli^ibie^ which is more than can be faid of any now Publick in that kind ; fome great mafters having given us Rules in that Artjb firangely oddandfantaftical^ that *tis hard to fay ^ Whether the Reading has given more Sport and Diver jion^ or the Practice more Vexation and Chagriny in fpoiling us many a good Dijby by following their DireBions. But Jo it isy that a Poor Woman mufl be laugh* d aty for only Sugaring a Mefs of Beans j whilft a Great Name mtifi be had in Admiration^ for Contriving Relijhes a thoufand times moreDif- tafful to the Palate y provided they are hut at tloe fame time mote Expenjhe to the Purfe. / can ajffure yoUy that a Number of very Cu^ rious and DelicateHoufe^wives Clubl/dtojurnifb out this Colle0iony for the Service ofToung and Unexperienced Damesy who may from hence he Inftru^pd in the Polite Management of their Kitchens y and the Art of Adorning their fables with a Splendid Frugality. Nor do I defpair but the life of it may defcend into a Lower Formy and teach Cookrmaids at Country 'Inns toferve us up a very agreeable Mealy from fiich Provijions as are Plainefiy and always at hand j injiead of Spoiling thofe which are moji Rare and Cofllyy and provoking the Company topafs them awiyy in hajiy Curfesy to the Place from whence the A 4 mluch^ / viu PREFACE. Wilucly Proverb fupfofes them to have come ; andfo quit Scores with him thatfent them. ^e Wines which you are here taught to make^ are certainly of the greateji Perfeifion in their Kind \ their Flavour and Tafle are Generoasy and their Ingredients are Wholefome ; and Jo lacky have their Authors Been in their Imita- tion, that ma/ry very good Criticks have not only efteem'd them the genuine Produce, hat of the ttobkr Sorts too, of the Foreign Vintages. TTjus much, I think, may fuffice hy way of Preface ; and lejs I could not pojfibly fay with any tolertihle Regard, either to the Merits of tmfe worthy Perfons to whom I am indebted, or the Intereji of thofe whom I am endeauourtm U oblige, who, thro' Ignorance or Prejudice^ might otherwije have depriv'd them/elves of fb very UJeful and Beneficial an Undertaking. A C O L- A COLLECTION OF RECEIPTS I N COOKER Y,&'c. A Green Peas-Soup, 'without Meat. SAKE your Peas, and i,n fliel- J ling, feparaic ihe young from Sthe old, then boil the. old ones foft enough to ftrain through a Cullender ; then put the Li- quor, and what you ftrain'd through, toge- ther ; With the young Peas whole, add ibmc whole Pepper, two or three Blades of Mace, and fome Cloves. When the Jaft Peas are near enough, take fome Spinage, "■ aJittlc 10 A Colledfon of Receipts a litde Mint, and a little green Onion, not ihrcd too fmall, a little Faggot of Thyme, and Sweet-marjoram ; put thefe into a little Sauce-pan witn nfcar a Pound of Butter j and as they boil up, Ihake in fome Flour, to boil with it to the Quantity of a Dredging*^ box full ; then put a Loaf of Fnncb Bread into the Broth to boil ; mingle the Broth and Herbs together : When you have fea- fon'd it to your Tafte for Salt, add fbmc imall white Toaft neatly cut^ and the young Peas, A very good Soup. TAKE a Shin of Beef, a Crag of Mutton or Veal, and a Bit of very good Bacon^ and half a Pound of Rice ^ fet them on the Fire in as much Water, as you think will boil them to Rags ; keep it coyer'd all the while : When all the Goodneis of the Meat is out, firain it oJB^ and put to it fbihe whole Pepper, fome Cloves, Mace, and Salt to your Tafte. You may put Soup Herbs^ or a qiiarter of a Pound of plump'd Rice or Verma-jelly ; boil a French Loaf, or two or three Pidgeons, for the middle ; put in, with the Spice, a little Faggot of Thyme, Savory, and Marjoram : This makes an in- comparable Peas Soup, if you put in a Quart of Peas with the Meat at firft, inftead of Rice. ^verji i t in Cookery, &c. II ji toery good Peas-Soupi i ■I ■ \ PU T three or four Founds of lean coarfe Beef, with three Pints of Peas, into two Gallons of Water ; let it boil, till the Meat is all to Rags ; and half an Hour before you firain it out, put in two or three Anchovies ; then firain it from the Husks and Meat, and put into the Sauce-pan as much as you want for that M^al, with an Onion iluck with Cloves, a Race of Ginger bruis'd, a little Faggot of Thyme, Savory, and Parfly, and a little Pepper ; let it boil thus near half an Hour : Stir in a Piece of Butter, and fry fome Forc'd-meat Balls, Bacon, and French Bread cut in Dice, with Spinage boiPd green^ to put to it ii the Diih. To make Craw-Fiflh, or Prawn^Soup^ TAKEfixWhitings, one large Eel, with half a Thorn-back, clean them as to boil, and put them into a Pot, with as much Water as will cover them ; fcum them clean, and put in whole Pepper, Mace, Ginger, Thyme, Parfly, and an Onion ftuck With Cloves, with a little Salt, fo let them boil to Mafli ; then take fifty Cr^w-fifh, or, if they cannot be got, take an hundred Prawns, take out the Tails, and pick out the Bag, and 12 A ColkSiion of Receipts and all the Woolly Farts that are about the Body J put all into a Sauce-pan with Water and Vinegar, Lemon, Salt, and a Bunch of fweet Herbs ; let them ftew over a gentle Fire, till ready to boil ; then take out the Tails, and fave them carefully \ but beat all the other Shells in t^e little Liquor they were I ftewM in, which, with a French Roll, you ' muft beat, till the Shells are extremely fine : When you have walh'd all the Goodnefs out with their own Liquor, pour the other Fifli Liquor thro' the Shells, and ilrain all from the Fifti and Grit ; then have a large Carp ready ftcw'd, and lay it in the middle of the Difh ; add the Body of a Lobfter to the Soup, with fome ftrong Gravy, and burnt Butter j heat the Tails of the Craw-fi& in the Soup, and pour all over the Carp. Peas-Soup for Lent, or any Fajilng "Day. "P U T a Quart of good breaking Peas to fix^ * Quarts of Water, and boil them till they are tender ; then take out ibme of the clear Liquor, and ftrain the Seas as clean as you can, from the Husks : Take fome Butter, and boil it ; and when it breaks in the middle, put to it an Onion and fome Mint, cut very fmall J Spinage, and Sorrel, and a little Cel-^ Icry, cut large • ftir it often, and let it boil about a quarter of an Hour j then Ihake in 3 fome in Cookery, &c. ij fome Flour with one Hand, and ibmc of your thin Liquor with the other ; then put in the thick ftrain'd Liquor fome Pepper,. Mace, and Salt, and boil it an Hour longer ; then put into as much as will make a large Dilh, one Pint of fweet thick Cream ; put a French Roll crifp'd, and dipp'd in Milk, in the middle of the Difli. To make a Mca,t-^Soup, 'very good. np A K E a Piece of coarlc Neck Beef, a Crag -* of Mutton, and a Knuckle of Veal ; boil all thefe to Rags, with Salt, and Onion, and whole Pepper ; when there is no more Good- nefs left in the Meat, ftrain the Liquor into a Stew-pan, and fct it over the Fire ; put into it Cloves, and Mace, and a little Lcmoa Peel ; let it boil a little, then put in a, Pint of ftrong Clareti three or four Anchovies, with Gravy fquecz'd^ out of a lean Piece of Beef fry'd for that Purpofe ; put in Ox Pa- lates cut in Dice, let them be firft boird ve- ry tender, Veal Sweetbreads boil'd. Lettuce, Endive, Spinage, or what Herbs you plcale, boird green ; then take French Bread, cut it thin, aiid toaft it ; lay your Palates, Sweetbreads, and Herbs over all theToafts: Have a Fowl boiled, and the Breaft fluffed with Tore* d-meat, and lay in the 'middle of the Difh j pour the Soup over all. ' To [14 -A CoUeSlm of Receipts To Collar Beef; a very good Way, TAKE a Piece of Flank-Beef, cut it Iquare, and take off the inner Skin ; make a Brine of Water and Bay-falt, ftrong enough to bear an Egg, to the Breadth of a Six- pence ; let the Beef lie in it one Week, then rub it all over with Salt-petre, and let it lie three Days longer ; then take one Ounce of white Pepper, one large Nutmeg^ the Weight of it in Mace, and the Weight of both in Cloves ^ beat it all grofly, and firew upon the Beef ; then roll it up hard, bind it with a Tape, and few it up in a Cloth, and put it in a long Earthen Pan ; fill it up with half Claret, and half Water; cover it clofe with a coarfe Pafte, and bake it twelve Hour^ in a very hot Oven ; then take off the Tape, and roll the Cloth very hard about it again, tie it up, and hang it up to drain and cool : If you like Herbs, Thyme, Sweet-marjoram, and Farfly Ihred, are the proper Sort ; but it does not roll fo clofe with as without. It cannot be bak'd too tender. To make French-Cutlets, very good. OKIN a Loin of Mutton, and cut \t into ^ Stakes ; then take feme of the Lean of a . Leg of Veal, the Weight in Becf-fuet, two \ Anchovies, i« Cookery, c3^f. 15 Anchovies, Thyme, Parfly, Sweet-marjoram, and Onion, all finely flired ; Nutmeg, Pep- per, Salt, and grated Bread, with the Yolks of two Eggs ; make Holes in the Lean of the Stakes, and fill them full of this Seafon- ing, and ipread it all oyer the Stakes, then butter as many Pieces of white Paper, as you have Cutlets, and wrap them up every one by themfelves ; turn up the Edges of the Papers with great Care, that none of the Moifture get out j therefore let the Papers be large enough to turn up feveral times at the Edge ; and, if Occafion be, ftick a Pin, to keep it all in ; for this Gravy is all their Sauce : When they are thus tight wrapp'd up, put them upon a Mazarine, and bake them ; when they are enough, take them off the Difli they were bak'd on, and put them on a clean hot Dilh ; do not take off . the Papers, but fcr ve them in as they were bak'd : This is a very delicious favoury Difh, and done with litle Danger of fpoiling, if you wrap them up clofe. Many People like thefe beft wifhout Sauce j but if you chufe it, let it be ftrong Gravy, Spice, Oni- on, flired Capers, Juice of Lemon Ihook up with a Bit of Butter ; but they are favoury and mofi: wholefome alone. To 1 6 A Colk^iion of Receipts To Collar a Breafi e)/' Mutton, to Eat Hot. TA K E a large Breaft of Mutton, bone ft^ and take out all the Griftles, rub it alt over with the Yolk of an Egg, fcafon it with Pepper, Salt, and Nutmeg, Parfly, Thyme, S>ycet-marjoram, all j(hrqd Iniall, Shallot, if you love it ; walh and cut Anchovy in Bits^ Srew all this over the Meat, roll it up hard, tie it with a Tape, and put it into boiling Water ; when 'tis tender, take it out, cut it in round Slices, holTtoo thin j pour over it a Sauce made of Gravy, Spice, Anchovy, Cla- ret, Onion, a few fweet Herbs, ftrain'd and thicken'd with Butter, and flired Pickles. Garnifh with Pickles.- -. . * T lb »Sfc"ay-]Pidgeons. AKE fix Pidgeons .with their Giblets, cut the Pidgeons in (juarters, and put them in the Stiew-pan^ w«t*h two Blades of I^ace, a little Pepper and Salt, and juft Water enough to ftevv theniAvithout burning; when they are tender, thicken the Liquor with the y oUc of one Egg, three Spoonfuls of thick fweet Cream, a Bit of Butter, and a little fhred Thyme and Parfly j Ihake them all up together, and garnifii it with Lemon.. ^ ^^^m^m^^m^-^^^ma^^ in Cookery, &c, \^ » To hroil Pigeons whole. /^ U T off the Wings and Neck dole, leaye ^^ the Skin at the Neck to tie clofc, then have fome grated Bread, two Pigeons Li^- vers, one Anchovy, a quarter^ of a Pound of Butter, half a Nutmeg grated, a little Pepper and Salt, a very little Thyme and Sweet-marjorum flired : Mix all together j put a Piece as big as a Wallnut into each rigeon, few up your Rumps and Necks, ftrew a little Pepper, Salt and Nwtmeg on the Out-fide, broil them on a very flo>y Char- coal-fire on the Hearth J bafte and turn them very often. Sauce is melted Butter j or rich Gravy, if you like it higher tailed- To !Drefs a Turbi^.,j&r any ^ijh of T A Y the Fifh yoii are to tjbil, into a Pint ■*^ of Vinegar, fejitfon'd with Salt, Pepper, Onion, and a Fagot of Thyme, Marjoram and Parfly j when it has - lain an Hour, piit the Fifh with the Pickle carefully . into your B^ifli-kettle of boiling Water j to it put Cloves, Mace and Anchovies, and a Bit of Horfe- iradifh ; when they are enough, take them out to drain, let the Ground of your Sauce be half a Pint of the well feafon'd Liquor in^ which they were boird, and the ftrainM B Liquor 1 8 A €oJk£im of Receipts Liquor of a Q&art of Qyfters, with half « pint of White- wine, and the Body of a large Lobfler ; add to it a little more. Spice, and a littleof Lemon-peel, and one large, or two fmall AnchoYies ; then ftrain it, and put to this Quantity a full Pound and half of But- ter ; into one piece of which ftrew as much Flour aS' will make it of a fit Thicknefi: Your Oyftcrs^ muft be firft ftew^d, and the Tail and Claws of your Lobfter cut in Dice, and both put into the Sauce to heat, when 'tis ready to pour on the Fifh. FryM Smelts, fry'd Parfly, fcrapM Horfe-radifli, and flic'd Lcnion, with the following Patties, is theGar- nilh. Notey That the Liquor of any well- ^tafted Filh, is more agreeable to the Tafte of Fifh than any Sort of rich Grayy made' with Flefti : And I believe . you canoor err, in dreffing Fifli by this Rule for the Sauce. NoUj Neyer boil in too much Liquor, nor too fail. Patties, far a T>i/b of Fijh. T A K E a Carp or fat Eel^ bone and Ihred it very finall ; to half a Pound of this put four Ounces of Butter, which you muft mix in the ftiredding j boil four Eggs in the Shell, not hard, but as for eating, and put in the Yolfcs of thofe Eggs a very fmall Nutmeg grated, about the Weight in Mace^ finely beat, as much Salt as both, and a very little in Cooifery, &c, 19 little Parfly finely ihred ; mix this very well, and put them into Jittlc Square Pafties of hot Cruft, or PufF-cruft, if you like it better : Fatten them very well, and fry them in a large Pan- full of Lard, clarified Butter, Suet or Oil. You may roll this Forc'd-fifh into Balls with grated < Bread ; lay tt^em rounds -and upon your Fifh, To fickle Pork, a gcod Way: T3 ON E it, and cut it into fuch Pieces a$ •■^ will lie moft convenient in your Pow- dering-tub, which muft be large and found to hold the Meat and preferve the Brine ; the narrower arid deeper your Tub is, the better ^twill keep the Meat ; rub every Piece well with Salt-ipetrC) then take one Part Bay-falt, iind two Parts common Salt, and rub every Piece very well, and cover it with Salt, as you do a Flitch of Bacon j then ftrew Salt . in the Bottom of your Tub, and lay the l^ieces in as clofe as poffible, ftrewing Salt round the Sides of the Tub : As your Salt melts on the Top, drew on more. It will Iteep a great while, and is very good. To Collar ^ Pig. SPLIT It tip the Belly and Back, then take out all the Bones, walh it clean from the Blood, and \iy it to foak in a Pap B a of lo . A CdUSiion of Receipts of Water a Day and Night, .fliifting the Witer as it grows red ; then take it out. and wipe it very dry, ftrcw all the Infide of both Pieces very well with Salt, Pepper, Cloves, Mace and Nutmeg beat and grated ; then roll them up ai hard and tight as you poC- fibly dan in two Collars, bind them with a long Tape as clofc as 'twill lie, and after that few them up in Cloths: The Liquor you boil them in muft be a Quart of White- wine, a little good Vinegar, and the reft Water ; there muft be a great deal more than will cover ihem, becaufe they muft boil leifurely above three Hours ; put into the Liquor a Piece of Ginger, a Nutmeg cut in Pieces,' a few Cloves, and two Blades of Mace, a Sprig of Bays, and a few Leaves of Sage, with fome Salt ; when they are ten- der, take them up, and fqueeze them tight in the Cloth, that they may come out in fliape : When the Liquor they were horl'd in is cold, add half a Pint of Vinegar, and keep the Collars in it. To make Veal-Cuclets. f^ U T as many Slices of a Leg of Veal as ^^ will make a handlbme Difh, beat them with your Rolling-pin, lay them fingle in a large Difh, and grate Nutmeg all over them, and ftrew them with Salt, lard fome with Bacon and pour the Yolks of three Eggs, well f« Cookeiry^ c^f/ ¥i^ well beaten, over all ; make them all moift with the Egg/ and fry them of a fine ^oip^r in Clarified Butter ; put frelh Frying to every Difti ; When they are all nicely fry'd, f)ut fome Gravy into the Pan, and the Juice of a Lemon, with Butter and Flour fiiook in*j toft up all 'till 'tis thick, and power it over the Cutlets j garniih with Bits of Bacon fry 'dL and Forc'd-meat Balls. If it be a Cow-Calf, fill the Udder and Fat with the Forc'd-meat, and roaft it finely for the Middle. Make your.Gravy for the Sauce, of the Bones and Skins you do not ufe ; a Bit of Beef, Sweet- herbs, Spice, and White- wine, to make it look p^Cf 3t> make Dutch-Beef, a verj good way, TAKE eight Pound of Buttock-Beef with- out Bone, rub it all over with fix Ounces of coarfe Sugar; let it lie two Days, then wipe it a little ; then take fix Ounces of Salt- petre beaten, a Pint of Petre-falt, and a Pint of White-falt, jrub it well in,, and let it lie three Weeks, rubbing and turning it every Day ; then few it up in a Cloth, and hang it in your Chimiiey to dry ; turn it upfide down every Day, that the Brine do not fettle : Boil it iii Pump-water 'till ^tis yery tender. Vii »• I B 3 To ^ h .«i St A CtlU0ion of Receipts ^ t ^'Fricajfey Chickcns/or Sweet-Breads. 'HP A K E two or three Chickens (if fmall) -* wafh them clean frpm the Blood,, and cut them to Pieces, not too fmall, fet them on in as much W ater as will cover them ; when they boil up, fcum them very clejiti, then take them out and ftrain the Liquor ; take Part of it, to which put fome Pepper whole\nd beaten, a Blade or two of Mace, and Salt to your Tafte, a little Lemon* peel, a very fmall Onion ftuck with three or four Cloves, a quarter of a Pint of White-wine warm'd and put to it : Boil all thefe tpge-. ther 'till the Chickens are enough j xhen take three Spoonfuls of Cream, a little Flour mix*d with it, andput to the Chickens ; ftiakeit well over the Fire 'till it begins to thicken ; thert take the Yolks of two Eggs well beatten, a lit- tle grated Nutmeg and Juice of Lemon beat together with the Eggs;* mix thefe with the Liquor very carefully, by little and little, for fear it curdle ; put in half i Pound of goodBut-- ter, and ftiake it together 'till that be melted. Another for the fame. ^ T A K E three Chickens,: flay them, an^ cut them into pieces, put them into a Stewrpan, with as much Gravy and Water »s will juft coyer them ; put in two An^ ^phovi^s^ in Cookery, i^{. ij chovies, fomc whole Pepper, fome Salt, and a Blade of Mace, a fmall Onion, with a few Cloves ; fet them to ftew, and when they are almoft enough, take them from the Li- quor, and fry them in Vinegar, . but a very little ; ftrain the Liquor, and take as muqh of it as you ihall want for Sauce, and add to it a little Parfley, Thyme, and' Sorrel; boiled green, and ihred finaU, half, a Pint of thick Cream, two Yolks of Eggs well beaten, fomc grated Nutmeg; Ihake all over the Fire •till 'tis thick, throw in half a Pound pf Butter, and iibake ic 'till that is melted^ To Stenso. a Hare*. . PULL your Hare to pieces, and bruife the Bones, and put it into a Stew-pan, with three Pints of ftwng Broth, and at the fame time put in an Onion, and a Faggot of Sweet-herbs ; kt it ftew. leifurely for foyr Hours, then put in a Pint of Qaret ; let it ftew two or three Hours longer, Yill 'tis ten- der ;. take out what Bones you can find, with the Herbs and Onions, if not diffolv'd ; put in an Anchovy or two with the Claret: Stewing, fp long, if will be thicjc enough; you need only fhake it up with half a Pound pf flitter, when ready for the Table, Z' B 4 fo 24 A CoJleStion of Receipts To koafi a CalfVHead- . AFTER the Head is nicely wafhM and ^^ pick'd, take out the Brains and Tongue ; make a large Quantity x>f Forc'd-meat, with Veal and Suet well feafon'd, fill the Hole of the Head ; skewer it^ and tie it together upon the Spit : One Hour and an half roafts it : Beat up the Brains with a little Sage and Parfly finely fiired, a little Salt, and the Yolks of two or three Eggs ; boil and blanch the Tongue, cut it in large Dice, and fry that and the Brains, as alfo fome of the Forced- meat in Balls, and fome Slices of Bacon. The Sauce is ftrong Broth, with Qyfters, Muflirooms, Capers, and a little Wbite-winc thicfcenM, To Force a Leg of Lamb. s LIT the Leg of Lamb down on the Wrong-fide, and take out all the Meat, as near as you can, without cutting or crackmg the Qut-fide Skin; beat it very fmall, with its Weight in good frefix Suet ; add to it twelve large Oyfters, two Ancho- vies, both neatly walh'd, and the Anchovies nicely bon'd ; feafon it with Pepper, Salt, Mace, and Nutmeg, a little Thyme and Parfly nicely flired j beat all very fine toge-? tiicr, and mix it up with the Yolks of three Eggs 5 Eggs ; fill the Skiii again with the Meat, and lew it up very carefully. The Meat that is left out muft be fry'a for Garnifh to the Loin which you muft Fricaffey as you do Chickens, and lay under the Leg of Lamb. You muft tie the Leg on to the Spit, for any Hole will fpoil the Meat ; but *tis cafy to faften the Back to the Spit with Pack-thread. In your Fricaffey for this Lamb, leave : out the Cream, and add a little Oyfter-liquor, and fry'd Oyfters. fTbe heft way to^ot Beef, mohuh is as good as Ventfon. np A K E a Piece of lean Buttock-Hecf, rub * it over with Salt-petre ; let it lie one Night, then take it out and fait it very well with white and Bay-falt, put it into a Pot juft fit for it, cover it with Water, and let it lie four Days ; then wipe it well with a Cloth, and rub it with Pepper finely beaten; put it down clofe into a Pot without any Liquor, cover the Pot dole with Pafte, and let it bake with large Loaves fix Hours at leaft ) then take it out, and, when ^tis cold, pick it clean from the Skins and Strings, and beat it in a Stone-Mortar very fine ; then feafon it with Nutmeg, Cloves, and Mace finely beaten, to your Tafte, and pour in melted Butter, which you may work up with it like 9 Pafte : Put i(; clofe down and even %6 A ColkSiion of Receipts jcvcn in your Pots, and coyer it with clarifyM Butten To make Lobftcr-Loavcs. PI CK out all the Meat of three little Lob* ftets, flired it a little ; take a piece of Butter, and brown it with Flour in a Sauce- pan : then ftir in a very little Onion and Parfly ftired very fine, and put in a little Pep* per, a Spoonful of Anchovy Liquor, three or four Spoonfuls of good Gravy, three Yolks of Eggs well beat ; flir all thefe over the Fire in the brown Butter, then put in the Lobftcr, and ftir it a little together : Take three French Rolls, and cut a round Piece off the top of each, and pick out the Crunib^ but do not break the Holes throughi the Sides of the Bread ; fill up the Roll with the Mix* ture you have prepared ; put on the Piece of Top you cut oJflF, clofe, and tie them round with a Piece of Tape : Make fbme Dripping boiling hot in your Frying-pan ; and when you have juft dipt the Roll in Milk, throw \i into the Pan-full of fcalding Liquor :-When they are crifp, take them out, and take off the Tape : Be lure to put in three times a$ much Parfly as Onion. Thus you may do Shrimp or Oy{ler^Loaves% f» in Cookery, ^c, 27 To Roafi a Breafl of Portt, ~N. OU T of your Quarter cut off only a Knuckle, leaving as much Skin on the Breafl: as you can ; take pflf the Neck, and leave a very large Bread ; bone it, and rub it with Salt pretty well all over ; then take Sage and a little Thyme flired fmall, a whole Nutmeg and a little Gloves and Mace finely beaten; ftrew the Spice and Herbs very thick all over the Meat, and rub it in ; then roll it tight up, with the Flefti inward, ftitch it fafl: together, and roafl: it length wife 'till ^^s full enough done. To Hafh a Calf VHcad, XJOIL your CalfVHead 'till the Meat is v-^-* near enough for eating ; take it up, and put it in thin Slices j then* take, half a Pint of White-wine, and three quarters of a Pint of good Gravy, or ftrong Broth ; put to this Liquor, two Anchovies, half a Nutmeg, and a little Mace, a fmall Onion ftuck with Cloves ; boil this upi in the Liquor a quar-r tcf of an Hour, then ftrain it, and let it boil up again ; when it does fo, throw In the Meat, with a little . Salt to your Tafte, ^nd fome Lemon-peel !fhred fine j let it ftew 9 little, and, if you pleafe, addSiwcet-breads : ^ak? For^M-meat Balls of- Vfi^lj: mix the Brains I a 8 A C6lle£iion of Receipt si Brains with the Yolks of Eggs, and fry them,' to lay for Gamiflu When rhe Head is ready to be fenc in, fliake in a Bic of Butter. To tDrefs HogVFcet ap^ Ears the befi Way. Tf/ HEN they arc nicely cleanM, put them ^ into a Pot, with a Bay-leaf, and a large Onion, and as much Water a3 will cover them ; feafon it with Salt and a little Pepper ; bake them with Houlhold Bread ; keep them in this Pickle 'till you want them, then take them out and cut them in handfome Pieces; fry them, and take for Sauce three Spoon- fuls of the Pickle 9 fhak'e in fbme Flour, 4 Piece of Butter, and a Spqonfiil of Muftard : Lay the Ears in the middle, the Feet round, and pour the Sauce over. To Collar a Brcaft of Veal, to eat Hot. '15 ONE your Veal; take fome Thyme, ^^ S\yeet.marjoram, Pepper, Salt, grated Nutmeg, and beaten Mace, fhred Suet, and Crumbs of Bread, with a few Oyfters j beat all thefe in a Mortar, to mix it together ; ftrew it thick over the Veal ; then roll it up into a Collar; then few it tight in a Cloth, and boil it three Hours. Make your Sauce as for a. white. Fricaffey, thicken'di witl^ in Cookery^ &c. 19 with Cream, and Yolks of Eggs, boiling the Bones firfl: for good Gravy ; fry the Sweet-^ bread in Bits neatly Cut. SaVe fbme of the Stuffing, for ForcM-meat; to which add Juice of Spinage, for Colour, and Yolks of Eggs, to make it roll tight, to fry or boil for Garnifti in the Sauce, with the Sweet-' bread. To make Stove-Veal. nr A K E a Fillet of Veal of a Cow-CalP -*• cut away an Inch of the middle Bone on each Side, that the Meat may lie flat in the Stew-pan ; cut off the Udder, and flicc it in long Pieces, and roll it in Seafoning of Pepper, Salt, Nutmeg, and Sweet-herbs fine- ly ihred ; make Holes through the Fillet, and ftick in thefe feafon'd Pieces of fat Ud- der as thick as you can, 'till the whole is ^ ftufFd in, then lay Butter in the Pan, and put in the Meat ; fet it on a gentle Fire, turning and ifaakingit as you have Occafion ; then fcum off the Fat, and put in one pnion ftuck with Cloves, a Lemon pared, and cut in half, and fqueezed in : Continue to Ihake it. If your Fire be as flow as it ought to be, it will take five Hours to make it ready : One Hour before it is lb, put in a large Pint of ftrong Broth. When the Meat is juft enough fet on a Pint oT Oyfters, and a Pint of Mufli- rooms, with a little of the Broth, and two Spoon-\ 5 o A CoUe^iion of Receipts Spoonfuls of Capers. Let the Meat be agam clean fcum'd from the Fat, before you iifc the Liquor; thicken this with Flour, and pour it into the Dilh to the Meat. 'Tis a grateful, lavory Diih. To make a Potatoc-PyCi npAKE two Pound of Spanifh YoiziotSj ^ boil them 'till tender ; then peel them, and flice them .the long way ; lay them in the Difh ; and taive the Marrow of four large Bones, pick it out of the Bones in large Pieces, and lay it upon the Potatoes ) put id two Ounces of prefer v'd Barberries, as much Citron and Orange-peel, fix Slices of Le-* toon dippM in Sugar, cut off the Rind ; put in a quarter of a Pint of Sack : Cover it witM Puff-pafle ; and when the Crufl is baked, it is enough : Then cut off the Lid, that it may cool a little ; and make a Caudle of half a Pint of Sack, half a Pound of Butter, thef Yolks of four Eggs, and a quarter of an . Ounce of beaten Cinnamon: Take care it does not turn. Make your Caudle very fweet, and pour it into the Pye* To Stew Carp. C C A L E and wafti your Carps cleart befor^ ^ you open them ; then flit them carefully^ and fave the Blood in Vinegar j take out all the 1^ $n Cookety, &c^ it the Infide with Caution, for fear of break- ing any thingi^ becaufe they muft not be walh'd on the Inlide ; put into their Bel- lies fome whole Pepper, Salt, and a Blade of Mace; coyei! them in . the Stew-pan, 6t Diih, with Claret .and half as touch Wafer, Spice, Swcet-h^rbs, and a bit of Horfe-ra- diih ; ftew them gently, arid turn them >vben they, are enough ; lay them on the pifti to drain 9 and boil up the Sauce they were ftew'd in, With two Anchovies bon'd ' ^hd wafh'd, the Vinegar the Blood was fav'd in, and a Pound- of good Butter ; thick it with a little Flour before you put in your Butter. - Good Sauce fir fJBoU'd Rabbets, /«* Jfead of Onions. TD O I L the Xivers, and -fiired them very •*-' fmall, as alfo two Eggs not boii'd toa hard, a large Spoonful of grated white Bread ; have ready fbmc ftrong Broth of Beef and Sweet-herbs; to a little of that add two Spoonfuls of White- wine^ and one of Vi- negar; a little Salt, and fome Butter; ftir all in, and take cara the Butter do not oil : Ihred your Eggs verj^ fmall. ^ frettjf V 32 A CoJleBion of Receipts A pretty Sauce for Woodcock, or any Wild-FowL TA K E a quarter of a Pint of Glarct, and as much Water^ fome grated Bread, two or three Heads of Rocambole, or Shal- lot, a little whole Pepper, Mace, and flic'd Nutmeg and Salt j let this ftew very well over the Fire, then beat it up with Butter, and put it under the Wild-fowl, which be- ing under-roafted, will afford Gravy to mix with this Sauce. To Fry Oyfters, for Garnijh for Fifb or Hajh. WASH them ifl their own Liquor, and dry them very well j then have fome Yolks of Eggs beat up, with Spice and Salt finely beat, and Flour to make it thick enough to hang on the Oyfters : Fry them quick, in clarified Beef-fiiet. A fweet Pye, which may he made of young Lamb or Chickens. ^t^ ^ *w^ Chickens you may take eight ^ Ounces of Marrow, or Butter, if that cannot be had ; but a Loin of Lamb wants very little more than its own Fat : Scafon your in Cookcryj &cl 3 J your Lamb or Chickens with Salt, Sugar^ beaten Gloves and Mace ; lay it into the Difh, and put in five Yolks of hard Eggs^ ivith ibme of the Fbrc'd-meat Balls, made as follows : Shred a Pound of lean Veal, with a Pound and half of Beef-fuct^ a Ytry little i?arfly, Spinage, and Thyme, fhred very linall, mix'd up with grated Bread, the Yolks of two Eggs, and fcalbn it with Clove?, Mace, Salt, and Sugar ; beat all fine, and colour it with a little Juice of Spinage ; make it into large Balls, and put as many in as will lie well i ihred a Lemon Peel fine, and drew in ^ put in alfb fome Sweets-meats, and a Coffee-cup of Water with the Juice of a large Lemon ; cover it with Puff-paftc^ and when it comes out of the Oven, cut off the Lid, to let the Fiercenels of the Heat go out, before you put in your Caudle, which ihuft be half a Pint of White- wine, thicken'd with the Yolks of three Eggs, and fweeten'd as you find Occafion. To Stew Herrings. tpiRST broil them very brown, then have *^ ready fome White- wine^ iliadc hot with an Anchovy y a Blade of Mace, and a Bit of Onion, with a little whole Pepper, all ftew'd in the Wine ; then cut off the Heads of the Filh, and bruife them in the Wine and Spice, and take them out again, before you put in C . your 34 -^ Colkeiion of Receipts your Henings) let them ftew over (joHSf in a Difti that they may He at Length in > let them ftew on both Sides, till they arc enough at the Bone ; take them out, and ihake up the Sauce with Butter and Floun 'Tis a v gether, and to four Pounds of this Meat, you may put a very large Nutmeg, the Weight of the Nutmeg in Cloves and Mace, and al- moft the Weight of all the Spice in Pepper ; beat all fine, and let your Heap of Salt be- as big again as the Spice and Pepper ; ftxred a large Handful of frefh Sage, and a little Thyme, very fine ; grate two Spoonfuls pf White Bread, and take two Yolks of Eggs^ mix all very well together, and fill your Skins : If you love Oifters, half a Pint mrcd to this Quantity, gives it a richTafte; thefe roll and fry without Skins, and keep better in a Pot ; add the Yolks of Eggs, when you ufe them. Norfolk Links are only fat and lean Pork, more grofly cut ; and the Sea- Ibning, Pcppcf, Salt, and a large Quantity of S^ge ftircd fmall, and put jn large Skins. 7» •.»r r*^ < in Cookery, &f. i f t . To mah a Hog-Meat Pie. 'T^ A KE two Buttock-Pieces, or Rearing*^ ^ .Pieces of Pork, 'tis what Lean is cut off the Gammon on the Infide of the Flitch; cut fome pf the Fat off the End of the Chine, and beat Fat and Lean together very fmall ; fcafon it with Pepper, Salt, Mace, and Nqtr meg * tie the Meat, when beat and feafon'd^ in a wet clean Cloth ; lay it, into the Shapt you would have it, in the Cloth, and cut ibme long Slips of the Chine-Fat, to mix and lay between every Layer of the beaten Meat } when 'tis thus laid round, and in Order, tie it up hard, and lay a heavy Weight, to prefs it very hard and clofe, for three or four Hours : Make your Pie, and when y^ju have laid in the Meat, lay half a Pound of Butter over the Meat : Juft as you fet it into the Oven, pour in a quarter of a Pint of Clarets When you draw it, if you find it dry, pout in melted Butter. Scotch Collops, A very good tfay^ rp A K E a Fillet of Veal, cut away the otitic •*• fide Skin, and cut it out ih thin Collops, with the Grain, hack them with the Back of your Knife, lard ibme of them with Bacoh^ and feaibn all of them with Salt, Nutmeg^ and Thyme^ Parily, and i little Savory j C a fiired I \ ^6 A Cofk^ion of Receipts ihred all the Herbs very fmall, then fry theni in a good Quantity of clarify'd Buttet, tilt they look of a fine Yellow j take care they are not burnt bkck ; when they are fb done^ lay them belbfe the Fire to drain ; pour the Sutter they were fry'd in, from the Gravy ; a;id put to the iSravy three Anchovies, a little Urong Beef-broth, a little Oifter-liquor, and Oiftefs, with a quarter of a Pint of Claret ; let your Oifters ftew thus, till they are enough^ then fiiake in five or fix Ounces of Butter ; rub the Pan fifft with Shallot, put in the Yolks of three Egg^, and take care to ftir or fliake it conftantly, for fear of curdling : Juft before you pour it out, iqueeze in the Juice of a Lemon, and poiir it over the Collops : You mufk have Forc'd-meat Balls, and Muflirooms^ and ibme fry'd Oifters, with flic'd Lemon,, for Garnifti. .1 ,. To Stem Oifters, TA K £ a Quart of Oifters, and cle?ir them welb from Bits of Shells and Drois in their own Liquor ; then ftrain that Liquor, and pnt to it a lai^e Blades of Mace, a fmaQ ;^utmeg flic'd, and^'^a little, ^alt j let your Oifters boil in this Liquor, ^ ^d finmi them ^Ican ; when they are neat , enough, put to them ibmp Parily ihred fine, -and a little ghaUot, if you love it > TXioifhxtd, fine the .. ^ . Yolks / in Cookery, &c, '%f Tolks of four Eggs, and near half a Pouad of Bolter : Shafce it conftanitly . To make Lobfter-Hes. WHEN your Lobftcrs are boil'd^ take them clean out of the Shells, flicfe Ihc Tails and Qaws thin j feaifon them with Pepper, and a little Mace and Nutmeg beat fine; take the Bodies with Ibme Oifters flired, tnix it up with a little Onion fine fiired, a lit* tie Farfly fine flired, and a little gtated Brea<}, atid feafon it as the reft ; then take thb Yolks of raw Eggs, to roll it tip in Bklls ; iay all into the Pie, with Butter at Bbttorti and Top of the Filh ; when it comes but of f be Oven, pour in a Sauce of ftrong Gravy, Oifter-liquor, and White- wine, thicken'd with the Yolk of an Egg : 'Tis to eat hot. To Boil a Turkey, or any Fowly nsjith Oifter Sauce. WASH your Oifters very clean in their own Liquor, which Liquor you muft then ftrain out into a clean Sauce^pan ; put in your Oifters, with a Bundle of fwcet Herbs, an Onion, fomeMace, whole Pepper, and a Bit of Lemon Peel : Then take fifteen, if large, of thefe Oifters, with a little grated Bread, twice as much Beef-fuet, fhred fmall, the Yolks of four hard Eggs, two An- C 3 chovieS| / 5 8 A CoJIe{iiqn of Receipts chovies^ a very little Onion fine-lhre^^ Sale^ Pepper,' Nutmeg, Thyme, and Wintcr-favOr ry ; flircd all together very fine, and mix it up with a Yolk of raw Egg ; ftuflF the Turkey, * or F*owIs under the Skin on the BKCa^ii > while they boil, fet your Oifters, for the: Sauce, to flew very gently over the Fire ; when they are alnvofi: enougti, take them out, and put in a quarter of a Pint c£ White* wine, and half a Pint of ftrong Gravy> with an Anchovy, Herbs, and Spice, firft boird in, and firaio'd clean out of the Gravy ; when aU this is boil-d together, put in as much Butter as will make it thick, and well tafted, ^twili take near a Found (o a Quart of Cillers ; If you find it fo thin as to part, mix a litttc Flour in a Bit of the Butter, then throw in your Oifters again, the Juice of a Lemon, and ibme ihred Par%, to look green ; Pour it over the Fowl j and garnilh with Oiftera arid Lemon. ^ T'o make Weftphalia-Hams j ahfohteh the bejt Way to do them. (T^yT your Leg of fat large Pork, as like ^^ a right Ham as you can (black Hogs make the beft) j hang it up two Days, then beat it very well on the flelhy Side ^vlth a •Rolling-pin j rub in an Ounce of Salt-petre (finely beaten) in every Place, fo let it lie a Day and Night j then ta|ce p Qunce of ' 3 ^ beaten in Cookery y\^c^ ;9 fieatcn Salt-prunel, with two large Handfuls of con) mon Salt) and a Handful of Bay-falt, a Found of coarie Sugar ; mix all thefe to- gether, and waim them thorough-hot in a L Stew-pan, but be furc not to melt it, and ; while 'tis hot, rub it all over the Ham very well, with two large Handfuls more of Salt ; thus let it lie, till it melt« to Brine, then eurn it every Day twice, and bafl:c it with that Brine, for three Weeks together : Dry it- as Bacon. Note^ That your Handfuls of common Salt be very large* ^0 fPor'Neats-Tongucs, ^i better Way tifan T>ry$ng them. PICKLE them red, as you do to dry ; and when you think them falc enough to dry, boil them very tender j take them up, and peel them, and rub them with Pep- per, Cloves, and Mace, all over ; then turn, them round into a Pot to bake ; Lay them in fingle Pots on their Sid? j you mufl cut ofiF the Root as well as the Skin, and cover thiem with Butter : Bake them with browa Bread ; when they come out of the Oven, pour out the Gravy, and let the fame Butter ferve, when clcarM j if there is not enough, add more clarify'd* » C 4 4Q A €olb0ion «f p.eeH^pts. To ¥ot Salmon, as yat Newcaftle, TAKE a Side of Salmon^ fcalc and wipp it very well aiid cjean ; but doa't wafti it ; fait it very weUi and 1ft it lie till the Salt be melted, and drainM from it ; then feaCon it with beat Mace^ and Clores, and whole Pepper ; lay in three or four Bay-leaves, and cover it aH over with Butter : When 'tis well bak'd, take it out, and let it drain from the Gravy ; then put it into your Pot to keep^ and, when cold, cover it with clarify'd But- ter. Thus you may do Carp, Tencfr, Trout, or any firm Filh. To fickle Mackarel, eaJPd Cavcach. rf^UT your Mackarel into roiand Pieces, ^^ and divide one in to five or fix pieces: To fix large M^karel you may take one Oimce of beaten Pepper, three large Nutmegs, a little Mace, and a Handful of Salt; mix your Salt and beaten Spice together, and make two! Or three Holes in each Piece, and thruft the Seafoning into thoie Holes with your Finger; mb the Pieces aD over with the Scafoning' ; fry them brown in Oil, and let them ftand, till they are coJd ; then put them into Vinegar, and cover them with Oil. They ^ill keep, well covered, a great while, and are deli- cious. mSi ' -« J in Cobkei:y, ^e. 41 To Step a Rump of Beef. PIRST boi( k mote than half enough, *^ then take it off the Fire, and peel the. Skin oflF the Top j have ready fomc Pepper^ beaten Mace, gwted l^tmeg^ Salt^ ffared Thyme, Savory, Marjoram, and P^rfly ) fluff it in large Holes tlnro' the Fat • lay the left of the Seaifoning aU over the ^Top y and to bind it on> fpread over it the Yolk of one or two Eggs. Be fure to fave the Grayy that runs oiit in ftufiing, to which add a Pipt pf Claret, and Ibme Vinegar ; put it in a deep Pan that will not be too big, but let the Liquor come up to the Top : Bake it two Hours ; and when you put it in a clean Pifti, pour the Gravy and Wine it was bak'd in, all over. Tq make a good Vote d^Meat for am rpAKE a Pound of VeaJ, and full its * Weight in Beef-fuct, a Bit of Bacon ; flired all together, beat it hi a Mortar very , fine J then fcafon it with fweet Herbs, Pep- per, Salt, Cloves, Mace, and Nutmegs ; and ^ when you roll it up to fry, add the Yolks of two or three Eggs, to bind it. You may add pifters* or Marrow, pn extraordinary Occafi- pns. A Colkdion of Receipts To Tot Lamprey^ SEASON your Fifli with Pepper, Salt^ and Nutmeg, a large Onion ftuck with Clores, three Spoonfuls of Claret ) cover it with Butter, and bake it ; when 'tis enough^ take it out, and firain it from the Liquor ^ pour off the clear Butter, and add to it as much more as will coyer the Fiih, in a Fan fit to keep it, and bring to TaBle. Remem-* ber always to clarify all the Butter you pour over potted things. A Wcftphalia-Ham Pie. OOI L your Ham as tender as you ufually -■-^ do to cat when 'tis cold .; bone and skin it ; feafon it with Pepper, Cloves, and Mace beaten ; put it into very good Cruft, or into 9 Difh covered over with Pafty-cruft. Before you lid it, lay in Butter ; and when it comes out of the Oven, put in clarify'd Butten '^Tis good eithdr hot or cold. To Tickle Codlins, like Mangoe. \/f AKE a Brine of Salt and Water, ftrong ^^^ enough to bear an Egg, into which put half an hundred of the faireft and largeft Godiins you can get j they muft b^ full grown, but not full ripe ,j let them lie in . this 1 m Cookery, ^c. 43 this Brine nine or ten Days, Ihiftiog the Pickle every other Day, then dry them, and very carefully fcoop out the Core : Take out the Stalk fo whole, as that it may fit in again ; and you may leave the Eye in, if you don't put your Scoop quite thro' ; fill it, in the room of the Core, with Ginger flic'd thin^ and cut fliort, a Clove of Gariick, and whole Muftard*feed, as much as it will hold : Put in the Piece, and tie it up tight. Make your Pickle of as much White-wine Vinegar as will cover them, . with flic'd Ginger, Cloves of Garlick, and whole Muftard-fecd : Pour this Pickle* boiling-hot upon them every other Day, for a Fortnight or three Weeks. Stone Jars are beft for all Sorts of Pickles. And this is as good a way as any for a mid^ ling large Cucumber ; only don't cut them to put the Garlick and Muftard-feed in ; for they keep miich longer, and eat much crifper, if you let them be whole. But neither CV/- ^umbers^ Peaches^ nor Melons^ are comparable to Codlinsy for imitating the right Maiigoe. To Ficlh Wallnurs. 'T* AKE a hundred of the large French -* Wallnuts, at the Beginning of y///K, be- fore they have a hard Shell ; juft fcald them, that the firft Skin may rub off ; then throw them into Water and Salt for ninp or ten Days, \ 44 ^ ColkSlion of Receipts Days, ihifcing them every other Day, and keep them cloie covered from the Air ; then dry them ; and make your Fickle of two Quarts of White-wine Vinegar, Long Pep- per, Black Pepper, and Ginger, of each one Ounce ; Cloves, Mace, and Nutmegs, of each half an Ounce ; beat the Spice, and vrith it a large Spoonful of Muftard-feed ; ftrew this between every Layer of Wallnuts, and pour your Liquor boiling-hot upon them three or four times, or oftener, if you fee Occafion : Be fure to keep them clofe ftopp^d. A Spoonful of this Pickle is good in Fiih, or any favoury Sauce. Three or four Cloves of Garlick do well, if you do not diflike the Tafte. To Pickle Mufhrooms. GATHER the fmalleft Buttons, cut off the Bottom of the Stalk, and throw them into Water and Salt ; then rub them with a coarfe Qoth or Flannel very clean^ and throw them into another Pan of . clean Water : Boil them in Milk and Water ; take them out upon a clean Cloth : When they are dry, put them into Glaffcs, with white Pepper-corns, and a good Quantity of Mace ; make your Pickle of half White-wine, and half good iharp White- wine Vinegar ; many put it to the Mufhrooms unboird : If you boil it, you mull let it Hand to be cold, be- fore in Cookery, &c. 45^ fbte you pour it to the Mulhrooms. Pour good Oil on the Top of the Pickle : it keeps them beft ^ and put them in as fmall GlafTes as you can, .becaufe they fbon decay, when they haye taken Air. To Tickle Ncats-Tongucs, wry good. LAY your Tongues twelve Days in com- ' mon Salt, and Salt-petre, then boil them very tender, and blanch them ; cut ofij^he Root, and lay them into a Pot, and pour oyer them a Pickle made of good White- wine Vinegar, which you muft boil up with Pep^ per, Cloves, Mace, and a little Ginger j when 'tis ready to take oflf the Fire, throw in a Piece of Lemon Peel, and three or four Bay- leaves ; put it not to the Tongues tiU cool ; tie them clofe from the Air. A little of thcf Pickle, with good Oil, is their Sauce. To Tickle Pidgcons, BONE them neatly, and feafbn them with Salt, Pepper, Cloves, and Mace ; few them up at the Back, and tie the Neck and Rump ; boil them in two Quarts of Wa- ter, a Pint of White-wine, and as much White-wine Vinegar j put into it a fmall Faggot of fweet Herbs, and a Bit of Lemon PeeL When the Pidgcons are enough, take ihem off the Fire : When they are out; boil and 4^ A Colk€tiOtt of Receipts and fcum the Pickle very clean ; pour it dot to the Fidgeons, till 'tis cold/ To fickle Smelts. GUTy and wa(h them clean^ then lay them in Rows, and put Pepper, Nut« meg, Cloves, Mace, and Salt, between every Layer of Fiih, and four or five Bay-leaves^ powder'd Cochineal, and Petre-falt, beat and mix'd with the Spice : Boil (as much as will cover them) good Red- wine Vinegar, and put to them when cold. They exceed jinchovks. To Tickle Oiftcrs. TA K E a Peck of very large Oifters } when carefully open'd without cutting, wafti them three or four times in their own Liquor ; ftrain the Liquor, and put that into a Skillet : When it boils, put in your Oifters, with half an Ounce of White Pepper, and five or fix Blades of Mace : Let them boil, till they begin to Ihrivel up ; then take them out of the Liquor, and cover them clofe, while the Spice and Liquor boil a quarter of an Hour longer j then pour it on the Oifters ; and always keep them as much from the Air as you can, to keep their Co- lour. jfn in Cookery^ &c. 4 jr ^» Apple-Pudding f(7 uBtfJ^, very good. np A KE twelve fair large Pippins, coddle -*• them over the Fire very flowly, that they do not crack ; when they are fofty peel and core them, and pulp them through a Cullender : Add to this three Spoonfuls of Orange-flower Water, ten Eggs well beat and ftrain'd, half a Pound of very good Butter melted ; make it very fweet, the Apples require it : Add candy'd Orange, Lemon, or Citron Peel : Put a Sheet of PuflF-pafte into a Diih, and pour in your Pudding ; bake it with Care : 'Tis done in half an Hour. ftbe heft Orangc-Pudding that ever voas tjfted. O A R E the yellow Rind of two fair SeviJU * Oranges, fo very thin, that no Part of the White comes with it ; flired and beat it extremely fmall in a large Stone Mortar ; add to it, when very fine, half jsl Pound of Butter, half a Pound of Sugar, and the Yolks of fixteen Eggs ; beat all together in the Mor- tar, till 'tis all of a Colour ; then pour it into your Difh in which you have laid a Sheet of Puff-pafte. I think grating the Peel favcs Trouble, and does it finer and thinner, than you 4^ A Colk^ion of Receipts >you can flired, or beat it : But you mud beat up the Butter and Sugar with ity and the £gga With all, to mix them well. A Rice-Pudding. V GRIND, or beat half a Pound of Rice to Flour ; mix it, by Degrees, with three Pints of Milk, an^ thicken it over the Fire with Care, for fear of burning, till "'tis like a Hafty-pudding ; when ^tis fb thick, pour it out, and let it ftand to cool : Put to it nine £ggs, (but half the Whites) three or four Spoonfuls of Orange-flower Water : Melt al- moft a Found of good Butter, and fweeten it to your Tafte. Add Sweet-meats, if you pleafe. It. white Hogs-Puddings. TA K £ a Quart of Cream, and fourteen Eggs, (only half theWhites) beat them but a little ; and when the Cream boils, put in the Eggs ; keep them ftirring on a gentle Fire, till 'tis all a thick Curd : After 'tis al- moft cold, put to it a Pound of grated white Bread, two Pounds of Suet fhred very fine, two Nutmegs grated, fome Citron cut fmall, half a Pound of Almonds beat fmall, with Orange-flower Water, Salt, and Sugar to your Tafte : To this you may put three quarters 4 fV»*v t r^ in todkery, &c: 4^ quarters of a Pint of Crcimj ivhcn you go to filling. A Neats-F6ot Ptldding; TA K E to a Pound of Ncats-foot finely ihred, three quarters of a Pound of Suet ihred as fmall, a whole Nutmeg grated^ can- dy'd Orange minc'd, Ixxne Salt, and fbme Currants, a little grated Bread, and feyen Eggs (leave oijt half the Whites) ; flour the Bag, and let it boil two Hours and a half at leaft. The Sauce is Sack^ Sugar acid Butter melted. B Cuf):atd&, ^ery goad. OIL a Quart of Cream, then fweeteh it with, fine powder'd Sugar.} beat eight Yolks of Eggs, with two Spoonfuls of Orange* flower Water; ftir this in the Cream, and ftrain all thro' a Sieve : Fill your Cups or Cruft, and bake them with Care> B Orange Checfe-Cakes, . wry good. L ANCH hatf a Pound of found Sweet Almonds, beat them v^ery fine, with two Spoonfuls of Orange»flower Water, half a Pound of Su^ar beat and fifted, three quarters of a Pound of melted Butter : Put to the K% when almoft cold, eight Eggs, leave* * D ing \ >* 5 o A Colk^ion of Receipt i ing out half the Whites ; beat and firaia them : Boil the Peel of a Sevllk Orange, till the Bitternefs is out, beat it fine, and mix it with the reft ; put it into very light Cruft : "^Tis an incomparable Cheefe-cake without the Orange. Another Chcefc-cakc, mthout Curdy very good. TAKE a Quart of Cream, and feven Eggs, Yolks and Whites ; beat three of the Eggs, and put as much Rice^flour to them, as will make them thick as a Pafte ; then put in the other four Eggs, being a little beaten, and ftir all well together ; fet on your Cream to boil, and put in your Egg^ and Rice, ftirring it all the time, till 'tis ft pretty thick Curd : When 'tis cold, fealbnonc Part with a Spoonful or two of Sack, Nut- meg, Sugar, and Currants ; and the other with Orange- flower Water, Ambergreefe, and Sugar : Put them in a very good Ctuft : A little Time bakes them/ A good Cheefc-cake, with Curd. TO a Pound and half of Cheefe^curd, put ten Ounces of Butter ; beat both in a Mortar, till all looks like Butter ; then add a quarter of a Pound of Almonds, beat with Orange-flower Water j a Pound of Sugar, eight •7» in Cootccty, ^c. ki bight Eggs, half the Whites, a little beatetl Mace * and a little Cream, beat all together i A quarter of an Hour bakes them in Puffi- cruft, and in a quick Oven. Thin Cream Pan-'cakcs, €aWd a Quir<; of Paper. TAKE to 4 Pint of Cream, eight Eggs^ leaving out two Whites^ three Spoon- fuls of fine F^Iour, three Spoonfuls of Sack^ and one Spoonful of Orange- flower Water^ a little Sugar, a grated Nutmeg, and a ^zt^ ter of a Pound of Butter, melted in the Cr^am ; mingle all well together, mixbg the Floiir with a little Cream at nrft, that it may be fmooth : Butter your Pan for the firft Pan-^ cake, and let them run as thin as you caxi pollibly, to be whole ; when one Side is co-^ lour'd, ^tis enough ; take them carefully out of the Pan, and ftrew fome fine^fifted Su^ gar between each ; lay them as even on each other as you can : This Quantity will make twenty. \ An Almond-Pudding. 15 EAT half a Pound of good fwee( Al-- ^^ monds, with Orange-flower Water, gra- ted Biskcts, three or four, as they are for Size, hllf a Pound of Butti^r, and four large Spoonfuls of Sack, eight Eggs, leaving out Da h?lf 5 1 A Colle^ioH of Receipts half the Whites, and a Quart of Cream, with Sugar to your Taftc ; put a FufF-paft^at the Bottom of the Difii ; and garnifli the Edge with Fafte ; fo pout it in, and bake it : Thofc that love not Orange-flower Water, may put a grated Nutmeg inftead of ^it, and beat the Almonds with fair Water, for fear of oiling. Orange-Pudding. TAKE three fair Oranges, cut them, and fqueeze off the Juice into a clean Fan ; boil the Peels in two or three Waters, till the Bitterniefc is off; then pick out the Pulp and Strings, and beat the Peel very fine in ydur Mortat, ^vith Orange-flower Water, then mix it up with the ftrain'd Juice ; add to it nine Eggs, leaving out four Whites, half a Pound of Butter, and Sugar to your Tafte J put a Puff-paftc at the Bottom of the Dilh, and garnifh the Edge of the Difti with Pafte : Some People only grate in the Peels raw, and leave out the Jiiice j but I think the above- written way is the moft grateful and pleafant. Notey You muft beat all in the Mortar, a full Hour at leaft, till the In- gredients look all alike* A Cuftard Sack-Poflet. • ' npAKE a Quart ofiCream, boil it, and .-*- fcafon it well with Sugar ; then take ten Eggs, with two Whiles, beaten very well. #» Cookery, ^c. 5* well,' flrain them to half a Pint of Sack, ftir the £ggs and Sack with Care over the Fire^ till 'tis very hot ; then pour in the Cream, holding it very high, and ftir all very well together ; cover it clofe, and ftt it over a Kettle of Water, till 'tis come as thick and fmopth as a Cuftard : 'Tis by much the bcft S(^C of Poflet that is made. / Cheefe-Curd Puddiog. * TAKE the Curd of a Gallon of new Milk, drained from the Whey, beat it very well in a Mortar, with half a Found of Butter ; then take fnc Eggs, but three of the Whites, beat them very well, and ftrain them to the Curd ; two grated Naples Biskets, or a Half-penny Loaf, if they cannot be had, with half a Pint of Flour ; mix all thefc to- gether, and fweeten it to your Palate : But- ter your Patty-pans very well, fill, and bake them ; let not the Oven be too hot ; turn them out, and pour over them Sack, Sugar, and Butter melted very thick ; cut Slips of candyV! Orange Peel, or Citron, to fticfc up in them ; and llice blanchM Almonds for thofe that have not Sweet-meats. D 3 Avery ... • A wry goo4 Tanfy^ TA K £ a Fmt of lylilk, and ^ a Fint pf Cream, about a Pint of Juice of Spi- pajge, which muft be well dryM after wafh-- V^Sy ^^^^^^ y^^ ftamb it ; ftrain it, and potir it in ; beat fifteen Eggs, with a little Salt, leave out eight Whites, ilrain them into the other things, put in hear a Pint pf grated Bread or Bisket ; grate in a whole large Nut«^ meg, and as much Sugar as will make it very fweet^ thicken h over the Fire as thick as i Hafty-pudding ; put it into a butter'd Difl)| and a cool Oven : Half an Hour bakes it. , . • ... I .... < « ■ • • . • ' To make Hogs-Pudding$. nPAKE the Hog's Tongue, and fome of -■- the Lights, with a Piece of Liyer ; when all is boil'd tender, grate the Liver, and chop the Tongue and Lights very fmall ; put this to a Gallon of grated Bread, three Pounds of Currants^ Mace, Cinnamon, Nut- meg, Salt, and Sugar ; nine Eggs, leave but four Whites, three Pounds of Suet finely ihred : Wet it with the Top of the Liquor you boird your Meat in ; it muft not be too limber : When 'tis ready, fill your Skins. ' ■ ' • • ■ *■ .■.,'.*,■. * Uver- rf fn Cookery^ i^c, ye Liver-Puddings, very good. np AK E the Crumb of a Two-penny white * Loaf grated, a Pound of Marrow, or frefli Beef-fuet, fo finely flired as to go thro' a Culjender ; take a Pound of Hogs Liver boird, grate and fift that very line ; boil a Quart of Cream with a Blade of Mace, and fweeten it ; grate a Nutmeg, and put it to the reft j beat up fix Eggs with the Whites, a little Salt, and a Spoonful of Orange-flower Water j mix all together, and fill your Skins : If you like Currants, you muft plump them before they go in. ^Sagoe^Pudding. TAKE half a Pound of Sagpe, and walh it well in three or four hot Waters, then put to it a Quart of new Milk, and let it boil cc^ther, till thick as a Hafty-puddlng j ftir it carefiiUy, for 'tis apt to burn ; put in a Stick of Cinnamon, when you fet it on the Fire ; when 'tis boil'd, take it out : Befotc you pour it out, ftir in near half a Pound of Butter, beat nine Eggs, with four Spoonfuls of Sack, leave out four Whites, ftir all to- gether, fweeten it to your Taftc, and put in a quarter of a Pound of plump'd Currants ; D 4 lay k6 a. Colkdiov vill be ihc fame j ftrain ihis Li*- quor, and let it ftand to cQol j the ftrongec you make your Jelly, the more Ingredients you may ufe j to make it palatable, when it is f?ttl?d, as it will be the next Day, ^akc . off% i( in Cookery, &cl j/ off what is clear of the Hartshorn, and of the Cairs'^foot Jelly ; ypu muft.takc off the Fat from the-T6p, as well as leave the Droft at the Bottom ; to thefe two Quarts of ftrong Jelly, ypu may put a Pint of Rhenifli, and a quarter of a Pint of Canary ; beat up the Whites of five Eggs to a Froth ; ftir all to- gether with Sugar, to make it very fweet ; ijiix it well, an^ fct it pn the Fire, and ftir it • till it melts and curdles y then put in the Juice of five large Lemons, and a Bit of the Peel ; let this boil up, then pour it thro' your Jel- ly-bag, and pals the firft Qu. rt or two, over and over again, till 'tis pcrfcftly fine. ^0 make Almoadnct, or White Jelly. BLANCH half a^ Pound of Almonds, and beat them very fine, with | little Orange-flower Water, juft enough to keep them from oiling ; when they are pounded as fmaU as 'tis poffible to do them, mix them up with fbme of your Jelly, that is not fo much weakened with Wine and Lemon j this will colour a Pint and half of the Jelly ; pafs this through a very fine Hair-Sieve very often, and ftir it till it grows thick, that the Colour of the Almond may not fettle to the Bottom^ pour it into pretty fliap'd Glafles, that it may look handfome, when tum'd out v^on C^m Plates. Thrs Jelly 5S A CoJk£iion of Receipts Jelly m^ft be made very good tailed, tho* you may abate a little of the Wine, and Jutcc of Lemon, becaufe the Almonds fupply that Want ; and then being ferv'd out of the GlaiTes, it wants Strength. Lemon^Cream, the hefi Way. npAKE three fmooth fair Lemons, pare -*• them, and Iqueeze out the Juice ; cut the Feel in fmall Pieces, and put it to the Juice J for two or three Hours, cover it clofe j and when it taftes of the Peel, add to it the Whites of four Eggs, and the Yolks of two ; beat this well with two Spoonfuls of Orange- flower Water ; then put all thefe to a Pint of fair Water, ftrain it, and fwecten it with doublc-refin'd Sugar ; fet it over a gentle Fire, and ftir it carefully, till 'tis as thick as Cream : Put it into your Jelly-Glaffes. ^0 make Biack-Caps, the hefi Way. T^ AKE a dozen and half of very large -* French Pippins, or Golden-Reinettes ; cut them in half^ and lay them with the flat Side down to the Mazarine, which muft be large; lay them fingle, as clofe by each other as they can lie ; Iqueeze a large Lemon into two Spoonfuls of Orange-flower Water, and pour over them ; flired Lemon Peel very fine, and fliakc between ; and grate double- refin'd Sugar Tj t^^^t^mu in Cookery, ^cl jf^ Sugar all over them ; put ^hein into a quick Oren, and they are donfe in half an Hour. Almond-Cream* nPAKE hdf a Pound of good Almonds, •*• blanch and beat them very fine, with Orange- flower Water ; take a Quart of Cream boirq, cooPd, and fwecten'd j put the Al- inonds into it, and when they are mix'd, ftrain it thro' a Canvas, then ftir it over the Fire, till it thickens, and pour it into Glaffes j if you love it richly perfiim'd, put in a Grain of Ambergreefe. To make Orange-Cream. TAKE four Oranges, and grate the Feels into a Pint of Water ; then fqueeze the Juice into the Water j beat the Yolks of four Eggs very well, and put into the Water ; fweeten it very well with double-refin'd Su- gar ; prefs all hard thro' a ftrong Strainer ; fet in on the Fire, and ftir it carefully all one way, till 'tis as thick as Cream j then pour it into your Glafles. A very Rich Almond-Cream, to Jelly. Ti^AKE a very ftrong Jelly of Harts- •l-^-"* horn 5 and that it may be fo, put half a Pound of good Harts-horn, to a Quart and . '* half 6o A CoffeSihn of Receipts half a Pint of Water ; let it boil away near half i ftrain it off thro* a JcUy-bag ; then have ready, beaten to a very fine Pafte, fix Ounces of Almonds, which mull be cirefiiUy beat with one Spoonful of good Orange-flower Water, with fix or eight Spoonfuls of very thick fweet Cream ; then take near as much Cream as you have Jelly, and put both into a Skellet, and ftrain in your Almonds ; fwectcn it to your Tafte with double- rcfin'd Sugar J fct it over the Fire, and llir it with Care conftantly, till ^tis ready, to boil ; fo take it off, and keep it fiirring, till 'ti$ near cold ; then pour it into narrow-bottom'd Drinking-glailes, in which let it fiand a whole Day : When you would turn it out, put your Glafles into- warm Water for a. Mi- nute, and 'twill turn out like a Sugar-loaf. This is caird Steeple-Cream. To make Orange-Poffet. CQUEEZE the Juice of two Seville ^ Oranges, and one Lemon, into a Ciif^s Bafbn, that holds about a Quart ; fweetcn this Juice, like a Syrup, with double-refin'd Sugar, put to it two Spoonfuls of Orange- flower Water, and ftrain it thro' a fine Sieve ; boil a large Pint of thick Cream, with Ibmc of the Orange Peel in it cut thin : When 'tis pretty coo], pour it into the Balbn of Juice through a Funnel, which muft be held as high . in Cookety, ^c. 6t high as you can from the Baibn : It muft ftaiid a Day before you ufe it. When it goes to Table, ftick Slips of candyM Orange, Le- mon, and Citron Peel on the Top. Piftachia^Crcani, "oery good. TAKE an Ounce of the Kernels of iP/- pach'ta Nut, beat them fmall with two Spoonfuls of Orange-flower Water, and four Yolks of Eggs ; • boil a Quart of Cream, and mix all together : When the Cream is fo cool it will not curdle the Eggs, thicken it over the Fire with great Care, and put it into your Glaflcs. 5o make FrydQtzzm. TAKE a Qiiart of good new Cream, the Yolks cf feven Eggs, a Bit of Lemon Peel, a grated Nutmeg, two Spoonfuls of Sack, as much Orange-flower Water : Butter your Sauce-pan, and put it over the Fire ; ftir it all the while one way with a little white Whisk, and as you ftir, ftrew in Flour very lightly, till 'tis thick and Imooth ; then 'tis boird enough, and may be pour'd out upon a Cheefe-plate or Mazarine ; fpread it with a Knife exadly even, about half an Inch thick, then cut it in Diamond-fquares, and fry it in a Pan full of boiling fvveet Suet. 6% A ColU^ton of fleceipti To make a very good Barlcy-GrucL OF' three Ounces of Pearl-barley make i Quart of Barley-water ; ftiift it once or twice, if 'tis not white ; put to it four Ounces of Currants clean picfc'd and walhM ; when tljey are plump'd, pour the Gruel out to cool a little, and beat up the Yolks of three Eggs, and put into it, with half a Pint of White- wine, and half a i?int of new thick Cream, the Peel of a Lemon, and as much Sugar as you like j ftir it gently over the Fire, till 'ti? as thick as Cream. 'Tiis a pretty wholefbmc Spoon-meat for Suppers. To make the T^ick Square Cream- Cheefe, as at Newport. YOU muft get a Vat made a quarter and half high j the Bottom (nor Top) mutt not be faften'd in,* it muft be four-iquaire, with Holes all over ; then take two Quarts of good thick Cream, two Quarts bf Stroakings, and a Gallon of new Milk ; fet it with Run- net, as for common Cheefe ; when 'tis come, take out the Curd with a Chifia Saucer, and put it into the Vat ; ftrew a little clean dry Salt in two or three Places, as it is laid in ; and as the Curd finks, fill up the Vat, till all the Cheefe is in ; prefs it as other Cheefe : Let it ftand in the Vat two dr three Days, ' till in Cookcty, <^c. itn CooJcery, &c. 6t .They are grateful ^ and proper to quench l^/Thirft* You may. ftired the Peel very fine, and boil up with one half, if you like it : but -r- add frelh Juiee with that, or /twill be too thick to drop neatly* Orange-^Chips. #^ U T off the Peels of very fine Oranges, V^ not too thin, boil them in a large quan* tity of Water, fhifting them often, that they may not be bitter : When they are tender, dry them, and take their Weight in double- refin'd Sugar ; . boil the Chips and Sugar, when wet, to a Candy, 'till the Sugar be almoft confumed ; Lay theni thin on Plates to dry. . . JcIIy jt)/ CurrantSt nPAKE yoMt Currants, and ftrip them ^ from the Stalks into a Gally-pot, which f ot you muft put into a Kettle of Water over the Fire 'till they be enough j ftrain them through a Flanel Jelly-bag, but don't fqueeze it; add to the Liquor its Weight in double-rcfin'd Sugar, boil both up for a quar- ter of an Hour very gently, then put it into , Glaffes; E 0, Aprl- 69 A Cotle£ihn of Keceipti Apricot-Chips. T^ A K E the Weight of the whole Aprf- cot in doublc-refin'd Sugar, then flice them the long- way, but don't pare them; boil your Sugar to a thin Candy, then put the Fruit in, and let them ftand on the Fire ^dU icalding-^bot ; lay them thin on Plates, and fet them ih the Sun to dry, when thdy hare lain one Night in the Liquor. To Trefirije Apricots in Jelly. T O . a Pound of Apricots, before they are ftoned and pared, take a •Pound and a quarter of double- refin'd Sugar ; ftonc and pare your Apricots, and have your Sugar finely beat j-afc you pare them, lay Ibme Su- gar under and over themi ; when the Sugar is pretty wefl rheited, fet them^ on th6 Fire and boil thefti ; keep Ibme Sugar out to ftrew on them in th^ boiling, to keep their Colour j and as the Scujw rifes, take it oflf very clean, and fortietfmifc'^ turti them with the Ladle, as you fee Occafidn : When they are tender,, put them into Gtalft^. Add to your .Syrup, a quarter of a Pint of Pipin-liquor, and the Weight of it in Sugar, and let it boil a while ; put it to your Apricots : Let your Fire be quick ; for the fooner any White-Swcct- 'meat is done, 'twill look the better. You * may / } \ in Cookery, ^c, 6^ }uiy let the Liquor run through a Jelly- bag, if you would have it delicately clear. Prawlings, or Frfd Almonds, T AKE a Pound of the beft Jordan^ Almonds, rub them vejy clean from the Duft : Take their Weight in Loaf-Sugar, wet it with Orange-flower- Water, and boil it to a Syrup ; then throw the Almonds into it, and boil them to a Candy, confbntly /Hir- ing 'till they are dry ; then put thtm into a Difh, and take away the loofe Bits and Knolls which will be about them : Put the -Almonds again into the Preferving-pan, and fet them on a flow Fire, 'till fome of their Oil comes from them into the Bottom of the Pan. fto ^referv6 Orange-Flowers. piCK the Flowers, and little Oranges and •* Stalks apart> boil the Flowers ' in clear Water 'till they are tender j boil the: little Oranges and Stalks alio in feveral Waters^ 'till th^ Bitternefs be quite gone : To a Pound of Flowers take three PoVmds of doublc- refin'd Sugar, wet . the Sugar with Water, and boil it to a Syrup ; then drain the Flowers from their Water, and. put them into the Syrup, boil them a little^ and put them iiito GlaU?5. 1 t 70 A ColU^ion of Receipts i ' Cakes of Orange-Flowers. TO a Pound of Flowers take five Pounds of ddublc^r efinM Sugar ; dip your Su- , gar in Water, and lay it in the Preferving- pan to melt ; pick the out-fide Leaves off, boil the Flowers in Water 'till they are tender, and drain them well : While they boil, you muft fet your diffolv'd Sug3.r on the Fire, and boil it to thick Syrup, and be fure to jet it ftand to be cold, before you put in your Orange-flowers ; drop them nicely oa Plates, in round Crakes, and dry them in the hot Sun, or a Stove, 9 A wry good Way to make Confcrve of Rofes. AKE a ftrong Infufion of Red Rofes M XT A with Red-rofe Water, as much as you think will boil the Quantity you intend to make ; then take the frefh Buds of Rofes, and clip off all the white and withered Leaves j and boil thcfe Buds in the infuled Liquor, as foft as may be, 'till they are very tender, and as red as they were at firft; then take them out, and weigh them, and put twice the Weight of double-refinM Sugar, an(5 fcoil it again, with' the Sugar, ag faft as m fee, 'till it JcUics j when you tal5;c it out, yp« in Cookery, ^c. 71 you may add either Amber, Pearl, Coral, Gold, or Spirit of Vitriol ; thefe laft Addi- tions, are as . well made, when 'tis ufed ; becaufe 'tis good for many Diftfempers, and they may be fuited to the Occafion. A Powder for Digeftion. * np AK E a very large Nutmegs the fame ■*• Weight in Mace, the Tame Weight iii Annifecds, and the Weight of all the Ingre- dients of Angelica-leeds ; bake all theie in the middle of a fm.all brown Wheaten-Loaf, when 'tis enough take out the Spice and Seeds, and beat them to a very fine Powder, with Powder of Grab's- Eyes, and double- refin'd Sugar, of each a like Quantity, enough to make the Powder palatable ; take as much as will lie on a Shilling, after every Meal. I have known it wonderfully rch'eve a windy, fbure, weakened Stomach; jt muft be conti** nued a Month or two. To Candy any fort of Flowers. np A K E the beft treble refin'd Sugar you ^ can get, break it in Lumps, dip them piece by Piece in Water; put them in a Sil- ver Sauce- pan^ or Bafon, melt them over the Fire ; when it j[utt boils, ftrain it through a Muflin, and fet it on the Fire agak, and let it hoilj, 'lill it draws in Hairs, which you fi 4 majr y.i A CoJle^ion of Receipts^ may fee by holding up your Spoon ; then put in the Flowers, of any Sort, and fet them in Cups or Glafies, and when 'tis of a hard Candy, break it in Lumps, and lay it' as high as you pleafe : Dry it in ^ Stove, pr the 3ulq^ and 'twi^ look like Sugar-eandy^ Thick Ginger-Bread. A Pound and half of Flour, takes up one - Pound of Treacle, almoft as miich Sur gar, an Ounce of beaten Ginger, two Ounces of Caraway-feeds, four Ounces of Citron, and Lemon-peel candy'd, the Yolks of four Eggs; cut your Sweet-meats, mix all, ^nd bake^ it in large Cakes, on Tin-plates. Wafers. l^RY your Flour, and make it into 9, thick Batter with Cream, put in Mace very fine beat, a little Sugar to yoiir Tafte; Buttef your Irons, and let them be hot, then put in a Tea-fpoonful of the Batter ; fo bake them with Care, and roll them off the Iron, on a linall Stick. AgOQ^ Sort 0/ Portugal-Cakes. *TpAKE a Pound of new Butter, and <(x Eggs, leaving out two Whites ; then yror|: it together yi\\^ your pand, 'till the :s in Cookery, c^r. 7 j Eggs are perfeftly mixt in the Butter ; to this put one Pound of Loaf-Sugar fifted, a Pound of fine Flour dry'd, half a Pound of Cur- rants, a little beaten Mace, mix all together^ Butter .the Pans: fill and bake them in an Oven that won^t colour a white Papcn * • ^Caraway-Cake, without Teafi. 'Tp A K E five Pounds of Flour, and four Pounds of fingle-refin'd Sugar beat, and finely fifted, mix this with a Pound and half of Carraway-feeds \ to^ this Quantity, you muft take four Pounds of Butter, which muft be work'jd in eight Spoonfuls of Orange- flower W^er 'till 'tis perfedly mix*df< an4 looks like Cream ; break twenty SJggs, but half of the Whites, be^t them wel| j and v\ beating, add fix Spoonfqls of Sack, ftrew ici the Flour, Sugar, and Seeds, by little ai;4 little, into the Eggs and Butter, wit|i a Poun^ of candy 'd Citron, Lemon and Orange-peel ; JjCt the firft Fiercenefsof your Oven be over, before you put the C^kc in* fpr fear of ' fcorching ; for the Oven muft be hot, and you muft keep beating your Calc;e, 'till it goes into the Hoop, which muft be juft aa $he Oven is ready. Hote^ That half a Pound qf the.Carkway^ ff^d§ m^y be omitted. 4^ \ i 74 -^ CoUe£iwn of Receipts An excellent Plumb-Pudding. npAKE one Pound of Suet, flired very ^ fmall and fifted, one Pound of Raifins fton'd, four Spoonfuls of Flour, and four Spoonfuls of Sugar, five Eggs, but three Whites ; beat the Eggs with a little Salt : Tie it up clofe, and boil it four Hours at To make Stone-Cream. np A K E a Pint and half of thick Cream, «*• boil in it a Blade of Mace, and a Stick of Cinnamon, and fix Spoonfuls cflf Orange- flower Water, fweeten it to your Tafte ; ^ and boil it 'till thick ; then pour it out, and keep it ftirring 'till 'tis almoft cold ; then put in a finall Spoonful of Runnet, and put it into your Cups' or Glafles : Make it three or four Hours before you ufe it j 'tis good. ^0 make Cracknels. I TO a Quart of Flour,^ take a Pound of Butter, half a Nutmeg grated, the Yolks of four Eggs beat, with four Spoonfuls of Rofe- water ; put the Nutmeg and Eggs into the Flour, and wet it into a ftiff Pafle, with cold Water ; then roll in the Butter, and make them into Ihapc j put them into a Kettle in €ookery, ^c. ' 7 5 ♦ 'Keltic of boiling Water ; when they fvvim, take them out with a Skimmer, and put them into cold Watery when they arc hardened, lay them out to dry, and bake them on Tin-places* , A very good Seed- Cake. ^ ' * > 'T^ A K E a quarter of a Peck of line Flour,' ^ and dry it before the Fire, with three' quarters of a Pound of Sugar ; beat a quarter of a Pound of Almonds ; to keep them from Oiling, pour in cwo Spoonfuls of Orange- flower Water, as you beat them, and mix this with the Flour and Sugar j put in the' full Weight of a Pound and half of Butter ; rub in one half dry, and melt the other in a full Pint of Cream j before you begin to mix, put a Pint of good Ale-yeaft, to half a Pint of Sack, and let it rife before the i'lre ; let your Butter and Cream juft melt over a gentle Fire, and when 'tis pretty cool, make a Hole in the middle of your Flour, and povir in the Cream and Butter, the Sack and Yeaft, with nine Eggs, leaving out four Whites; beat and ftrain your Eggs, and mix all well together, and fct it to the Fire to rife : When 'tis ready to put into the Hoop, niix in a Pound and a half of fmooth Carraways, with half a Pound of Citron, Orange and Le- mon peel candy 'd ; cut this in long Bits, and ftiew i( in the Middle of your Cake : You may 7^ A CoUe£iion of Receipts. may put more Sweeumeat^, anj3 Ice it, if you d?fire it very rich. ^he London-' Wigs. ^T*AKE a quarter of a Peck of Flour, ■*■ put to it half a Pound of Siigar, and 9s much Caraways, fmooth or rough, as you like \ mix thefe, and fet them to the Fire to dry, then make a Pound and half of Butter hot over a gentle Fire ; ftir it often, and add to it near a Quart of good Milk or Cream; when the Butter is ndfelted in the Cream, . pour it into the middle of the Flour, and to it pour a little Sack, and full a Pint and Ijaif of very good Ale-yeaft ; let it ftand be- fore the Fire to rife, before you lay them on your Tin-plat?s to bake. • Egg Minc'd-^Pyes. *TpAKE fix Eggs, boil them very hard, ^ and ftired them finall ; flired double the quantity of good Suet very fine j put. Cur- rants, neatly wafh'd and pick'd, one Pound, or more if your Eggs were large j the Peel of one Lemon very fine ihred, half the Juicej^ and five or fix Spoonfuls of Sack, Mace, Kutmeg, Sugar, and a little Salt ; and Can- dy 'd Citron, or Orange-peel, * if you would have them rich. % •■ - ^ in Cooktry, c^c. f/ An extraordinary Plumb-Cake* np A K E feven Pounds of 6ne Flour, and two Pounds and half of Butter ; put the Butter into the Flour ; feven Pounds of Cur- rants, and two large Nutmegs, with half an Ounce of Mace, and a quarter of an Ounce of Cloves, all finely beat and grated j one Pound of Sugar, fixteen Eggs, leaving out four Whites, put in a full Pint and half of Ale-yeaft ; warm as much Cream as you think will wet it, and pour Sack to your Cream, to make it as thicfc_as Batter ; beat alio one Pound of Almonds, with Sack and Orange-flower Water ; but don't let them be fine, but grofly beat ; put in a Pound of can-* dy'd. Orange, Lemon,- and Citron-peel, or more, if you defire it very rich j mix all, and put it into your Hoop, with a Pafte under it, to fave the Bottom. This was given by one of the niceft Houle- wives m England:^ and Is as good as ever was made. Icing for the Cake. T A K E the Whites of five Eggs, whipt up to ' a Froth, and put a Pound of double-refin'd. Sugar fitted^ a Grain of Am- bergreefe, and three Spoonfuls of Orange- flower Water 5 whip it all the while the Cake tt in the Oven J when it comes out of the Oven, Jr8 A ColkElion of Receipt i Oven, Ice it; but fet it in no more : Leave out the Perfume, if it be ofFenfive* ' Lcttioh or Chocolate* PufFs* T^AKE halfa Pound of double-refined ^ Sugar, finely beat and fifted, grate in-* tOHtthe yellow Rind of a very fair large Le- mon ; then whip up ^he Whfte of an Egg to a Froth, and wet it with this Froth ^till 'tis as ftiff as good working Pafte ; lay it on Papers, and bake it in a very flow Oven j lay fome round and fbme long : If you make Chocolate, grate about an Ounce as you did the Peek ' Almond^Puffs. -:i. T5 E AT two Ounces of blanch'd Almonds, ■*-' with a quarter of a Pint of Orangip- flower Water, and fifted Sugar, *till they are fine ; whip up the Whites of three £ggs, and mix them with Almonds, Sugar, and Orange-flower Water ; then add as much fifted Sugar, as will make it into Pafl:e ; lay it in Cakes, and bake it in a cool OVen. « ' • • . 'the right Dutch- Wafer. « np A K E four Eggs, and beat them very •*- well, then take a, good Spoonfiil of fine Sugar, one Nutmeg grated, a Pint of Cream in Cookery, ^c. - 7^ Cream, and a Pound of Flour, a Pound of Butter melted, two or three Spoonfuls of Rofe-water, and two good Spoonfuls of Yeaft ; mix all well together, and bake them in your Wafer-tongs on the Fire. For the Sauce, take grated Cinnamon, Sack, and melted Butter, fweetned to you^ Taftc. To make Ratafia-Cakes. np A K E eight Ounces of Apricot-Kernels, -^ or, if they cannot be had, Bitter-Al-r monds will do as well, blanch thent, and beat them very fine with a little Grange- flower Water, mix them with the Whites of ^three Eggs well beaten, and put to them two Pounds , of fingle refin'd Sugar finely beaten and fifted ; work all together, and 'twill be like a Pafte; then lay it in little round Bits on Tin-plates flour'd, fet them in an Oven that is not too hot, and they will puflf up, and be ibon baked. The Nuni^Bisket. np A K E the Whites of fix Eggs, and beat -*- them to a Froth ; take alfohalf a Pound of Almonds, blanch and beat theni with the Froth of the Whites of your Eggs as it rifes j then take the Yolks, with a Pound of fine Sugar, beat thefe well together, and mix your Almonds with your Eggs and Sugar; then i to A CotteBtott of ReciipU then put iii a quarter of a Pound of Flotlf ^ ^vith the Peel of two Lemons grated, and fome Citron finely fliredj bake ^hem in little Cake-pans in a quick Oven, and when they are coloured, turn them on Tins, to harden the feottOmi ; but before you fet them in the OVcn again, ftrew Ibme double-refin'dl Sugar on them finely fifted. Remember td butter your Pans, and fill them but half* Pancakes, very good. hp A K E a Pint of thick Cream^ thre^ Spoonfuls of Sack, and half a Pint of J5, 'tis fine, then bottle it. Jnotbefj V0ry Wholefome. TO every Gallon of pickM Elder-berries, put a full Gallon of Water, boil them together, till the Berries are tender, then strain it oflF thro' a fine Sieve j let what will run thro*, but don't prefs the Berries ; to every Gallon of the Liquor, put two full F 2 Pounds -\ $4 A Collection of Receipts Pounds of good Lisbon Sugar : This Sort fot prcfcnt Drinking, What you dcfign to fcefep fome Years, muft have two Pounds and a hdf of Sugar ; boil the Liquor and Sug^ar toge- ther, arid Icum it clean in the Boiling as long as any will rife .j when cool, work it with . Ycaft for a Night and a Day ; put it into the Veffel, and when it has done working, ftop it clofe for five or fix Months : Bottle it then, if fine. This ought to be the conftant Drink for all Gouty People : If well boil'd and work'd, it never ferments in the Bottle or Stomach. Quince Wine, /^LEAN the Chinees with a coarfe Cloth^ ^"-^ then grate them on large Graters ; then fqueeze them through a Linen Strainer, to clear it from the grofsThickneis; then fqueeze it through a Flannel Strainer^ to clear it from all the Thick that remains : To every Gal- lon of this Liquor, put two Pounds of fingle Loaf-Sugar j let it dilTolve, and pour it oflF feveral times, as it fettles to the Bottom j do this a Night and a Day : When 'tis fine, put it into your Veffel, but don^t ftop it down for a Week, nor bottle it in fix Months j then you may, if 'tis pcrfedly fine ; if not, draw it into another Veifel, and ftop it up again. Be fure to put aU Englifh Wines into cool Cellars/ Orange- in Cookery, &c, % y Orange-Wine. K^ '*T*0 fix Gallons of Spring- water, put twelve i^ -*■ Pounds of fingle-refin'd Sugar, the Whites of four Eggs well beaten ; put thefe to the Water cold ; then let it boil three quarters of an Hour, taking off the Scum as faft as it riles : When 'tis cold, put in fix Spoonfuls of Yeaft, and fix Ounces of Syrup of Lemon, beaten together ; put in alio the Juice and Rind of fifty large Oranges thin ' par^d, that no white Part, nor any of the Seeds go in with the Juice, which mould be ilrain'd : Let all this Hand two Nights and two Days in an open VeffeJ, or large Pan, ' then put it into your clofe ^flfel, and in three or four Days flop it down : When it has flood three Weeks thu^^ draw it off into another Veffel, and add to it two Quarts of Rhenilh or W hit q- wine j thfen flop ft dole i again, and in a Month or fix Weeks, 'twill be fine enough to bottle, and to drink in a Month after. Ifyoi| defire it fliouldkeep, put in Brandy inftead of Rhenifli. Birch-Wine, as made in Suflfcx. TAK:^ the Sap of Birch frefli drawn ^ boil it as long as any Scum ariles ; to every Gallon of Liquor, put two Pounds of good Sugar j boil it half an Hour, and fcum F 3 it %6 A CoJk^ion of Receipts it very clean ; when 'tis almoft cold, fet it with a little Yeaft fprcad on a Toaft ; let it ftand five or fix Days in an open Veflel^ ftir- ring it often ; then take fuch a Cask as the Liquor will be fare to fill ; and fire a large Match dipp'd in Brimftone, and put it into the Casfc^ and fl:op in the Smoak, till the Match is extinguifti'd, always keeping it Ihook ; then fliakc out the Aflies, and, as quick as poffible, pour in a Pint of Sack, or Rhenilh, which Tafte you like beft, for the .Liquor retains it ; rince the Cask well with this, #nd pour it out : Pour in your Wine, and flop it clofe for fix Months ; then, if 'tis perfedly fine, you may bottle it. Bkck-Cherry Wine. *. TJOIL fix Gallons of Spring* Water one -*-' Hour ; then bruife twenty-four Pounds of Black Cherries, but don't break the Stones J pour the Water boiling hot on- the Cheries, ftir the Cherries well in the Water^ and let it ftand twenty-four Hours ; then ftrain it ofi^, and to every Gallon put near two Pounds of good Sugar ; mix it well with the Liquor, and let it ftand one Day longer ; ^then pour it off" clear into the Veffel, and ftop it clofe : Let it be very fine, before you draw it off intQ Bottles, #» Cookery^ ^cl St / . Sage- Wine, very good. TT O twcnty-eight Pounds of Malaga Rai- -■• fins picked and flircd, have twenty- eight Quarts of Spring-Water well boil'd, but let it be cool as Milk from the Cow, before . you pour it "on the Raifins ; then put in half a Bufliel of Red Sage grofly flied ; ftir all together, and let it ftand fix Days, ftirring it very well every Day, and cover it as clofe as you can J then ftrain it off, and pour it into your Veffel ; it will loon be fine, but you may add two Quarts of Sack or White- wine to fine it : Raifins of the Sun will do r^as w^ll zs Malaga^ if they cannot be had. Cherfy-Wine, as In Kent. WHEN yout Red Cherries are full ripe, ftrip them from the Stiigs, and ftamp them, as Apples, till the Stones are broke ; then put it into a Tub, and cover it up dole for three Days and Nights j then prefe it in a Cyder-prels, and put your Liquor again into a Tub, and Jet it ftand clofe covered two Days moM ; then take off the Scum very carefully, for fear of jogging, and pour it off the Lees into another Tub, and let it ftand to clear two Days more, then fcum and pour ft off, as before. If your Cherries were full ripe and fweet, put only a Pound and a half F 4 of «/ $3 A CoJle^ion cf Receipts of good Sugar to each Gallon of Liquor ;, ftir it well together, and cover it clofc, and ftir it no iViore till the next Day ; then pour it carefully o|F the Lees, a3 before ; let it ftand again, and do the fame the next Day into the Vpffel you keep it in : You may repeat this pftener, if you fee the Lees are grofs and like to make it fret. When \i$ fettled, flop it up till feven or eight Months are paft ; then, if 'tis perfpdly fine, bottle it ; if not, draw it off into another Veffel, and flop it up as jnu6h longer : 'Twill kepp feven Ypars, if bottled fine, and had not beft be drank, till *tis a Year old. Our Englifb Wixics ^f^nt only Age, to equal, if not exceed all foreign Liquors. Rasberry- Wine, verj good. TO every Quart of Fruit, you muft pou|:, boiling-hof , a Quart of Water j cover it very clole, and l^t i^ ftand twenty-four Hours J then ftrain it, and to three-Quirts of Liquor, put two Pounds of good Sugar j ftir it together, and fpread a Toaft with Yeaft t fet it to work, and pour it off the Lees j put it into your Veffel, and \yhen it has quite done working, flop it up : If 'tis fine in fix or leven Months, you may bottle it, and keep it a Year in Bottles* Note^ You muft at firft watch all Wines ; and if you find them fret, continue to fine thtm in Cookery, ^c^ 89 ihjBtn ofif the X-ees every P^y, for fpmc tiinc, a^5 faft as any fettles. ■t « White Mead, fuery good. TO every Gallon of Water, put a Pint of Honey, and half a Pound of Loaf-Sugar; ftir in the Whites of Eggs beat to a Froth, and boil it as long as any Scum arifes ; when ^tis cold, work it with Ycaft, and to every Gallon, put the Juice and Peel of a large Lemon : Stop it up when it has done work- ing, and bottle it ten Days* 3^9 »?w^e Apricot- Wine, Ipcqmparabk. TO two Gallops of Spring- water, take eight Pounds of ripe Apricots, nice them into the Water,* and add to both five Pounds of Loaf-Sugar ; let all boil, and be nicely fcumm'd as fail: as it rifes, but let it boil ibme time before you begin to fcum ; take your Scum off into a clean Sieve, and fct it in a Pot, to favc vrhat Liquor comes from it : When the Wine is clear as you can make it from the Drofs of the Sugar, pour it hot upon the Kernels, which muft be crack'd, and put, with the Shells, into the Pan you delign the Liquor to cool in J ftir \t together, and cover it •till cool, thea worl?: it with a Toaft and Yeaft ; and \ / po A Colh€iion of Receipts ^nd in two or three Days, when 'tis fettled, fine it off into your Vcffel 5 let it work as long> as it will } when it has done working, pour in a Bottle of Rhenifh, or finall White- wine, and flop it up for fix Months j then, if rery fine, iDottle it, and keep it a Twelve- tnontb longer. Damafccn-Winc. 'HP O every Gallon of Water, put two Pounds -*• and a half of Sugar, which you muft boif and fcum three quartets of an Hour ; and to every Galldn, put five Pints of Damafcens fton'd ; let them boil till 'tis of a fine Colour, then ftrain it thro' a fine Sieve ; work it in an Open Veffel three or four Days, then pour . it ofi" the Lees, and let it work in that Veifel as long as it will ; then ftop it up for fix or eight Months, when,, if fine, you may bottle it ; Keep it a Year or two in Bottles. * • Cowflip or Marigold-^ Wine. 'T^ O every Gallon of Water, take two Pounds -^ and a half of Sugar, boil this an Hour, .and fcum it very well, and pour it boiling- hot upon the Yellow Tops of cither Sort of * ' Flgwers : To every Gallon of the Liquor put half a Peck of Flowers nicely cut ; let this ftecp all Night, and to each Gallon iquecze in ' two in Cookery, &cl 91 two or three Lemons, with a Piece of Peel cut thin : When thcfe have fteepM a Night and a Day, work it with a Toaft and Yeaft : When you put it in your Veflel, pour it from the Settlement j and when it has worked as long as it will, pour into every Gallon one Pint of Rhenifli, or White- -^'ne. If 'tis fine in fix Months, you may hot* -:j^^ it,^ but 'tis beft to drink at three \)r feur Years old. Either Sort is cordial, wholefome, and plea-» fant. ito Improve Cyder, and make it per^ HEN 'tis firft made, put into a Hogs- head fix Ounces of Brimftone in the Stone, to colour it ; put a Gallon of good Iprench Brandy highly tinftur'd with Cochi- neal J beat one Pound of AUum, and three ^ Pounds of Sugar-candy fine, and put it in, when you flop it up : Whtfn 'tis fine, bottle . it, which will be in fix Months. This great Seprct is iuccefsfuUy praftis'd by the Hcn^ fordjbire Artifts, To make Milk-Punch. I 9 HP O two Qiiarts of Water, put two Quarts -* of good French Brandy, a dozen and a - half of LcmonSj three (quarters of a Pound of double^ w pi- A CoikStion of Receipts doublc-refin'd Sugar, apd three Pints of new > Milk ; mix all together, and ftrain it thro' a )!elly*bag j put it up often, till it looks per-? fcftly clear and firif . You muft make it a Day or two before you ufe it ; for it will wi keep Ibng bottled. 'To mflkejirong Mead, TO four Gallons of Water, put eighteen Pounds of Honey ; beat the Whites of four Eggs, ftir them in with the Honey till k be all melted ; fcum it v^ell as long as it boils, and be fure it boil an Hour and a half: If you like the TJ'afte, you may put a Sprig of Riofemary in the boiling^: When 'tis cold, work it with a Toaft ipread with Ycaft ; and when you put it into the Veflel, hang tljprp- in one Nutmeg, the Weight of that in Mape, and the fame Qyantity in Gloves, vvith four Races of Ginger, in a Piece of Muflin ; the Spice muft be beaten ; put in the Pepl of two Lemons. When it has done working, flop it up, and let it ftand fix Months, before you bottle it. To fiiah Goofebcrry-Wine. np O four Pounds of Goofeberries full ripe, -■• put a Quart of Water, and to every Gal- lon of Water, put four JPpunds of Sugar ; bruifc I ^ in Cookery, c^r. pf bruife the Goofebcrrics well, and let them ftand in the Water two Days, ftirring it twice or thrice a Day, and then ftrain it through a iitie Hair Bag ; then put in the Sugar, andf ftir it very Well 'till it is melted ; When it is well mix'd, cover it, and let it ftand a while ; then ftrain it through a Flannel Bag into the Veffel : When it has done working, ftop it cloie, and let it ftand fix Weeks, or two Months, and, if fine, bottle it. Nothing of Brafs muft be ui^d about any Wine. 1^0 make Elder-flower Wine* np O twelve Gallons of Water, put thirty •*^ Pounds of lingle Loaf-Sugar, boil it 'till two Gallons be wafted, fcumming it well j let it ftand 'till it be as cool as Wort, then put two or three Spoonfuls of Yeaft ; when it w^orks, put in two Quarts of Bloilbms, pick'd from the Stalks, ftirring it every Day 'till it has done working, which will not be under five or fix Days ; then ftrain it, and put it into the Veffel : After it is ftopt down, let it ftand two Months, and thcn^ if fine, bottle iX. *ie-> ;%.' ip4 -^ Colledton of Receipts To riiake Ratafia. TO every Gallon of Brandy, put a Quart of the beft Orange-flower Water, and a Quart of good French White- wine j you muft alfo take care your Brandy be right and good ; tojeach Gallon of Brandy, you muft likewife put four hundred Apricot-ftones, and a Pound and a quarter of White Sugar-candy ; juft crack the Stones, and put them in, Shells and all, into a large Bottle^ which muft be very clofc ftopp'd, and feaPd down ; let it ftand in the Sun for fix Weeks ; take it in every Night, and in wet Weather ; and ftiake it when you take it in, or let it out : After this is done, you muft let it ftand to fettle, and rack it ojff, till ^tis perfcftly fine.^ Cinnamon- Water, very good, * T N two Gallons of extraordiiftry Brandy, -*• ftcep a Pound of good Cinnamon bruis'd, there let it lie thr^e or four Days ; then put it into your Limbeck, with two Quarts of cold-ftiird Plantain- water ; you may draw as much off as you put in ; and with a Quart of the fmalleft, boil up two Pounds and an half of double^ refin'd Sugar : When 'tis cold, mix all together ft>r your Ufe. 'Tis a noble Cordial. A Cor- \ in Cookeryj &Ci '9J t A Cordial Orange^ Water. TAKE three Quarts of good Brandy, and the Rinds of a dozen and a half of Oranges, pare them very thin, that none of the White go in, let them ftecp in the Brandy three Days and Nights clofe ftopt ; then take five Pints of fair Water, and a Pound and a half of double-refin'd Sugar : Boil this Sy- rup half an Hour, and fcum it as any rifes ^ then ftrain it through a Jelly-bag, and Ut if Hand 'till cold ^ then mix it with the Brandy^ which muft be firft pour'd from the Peels^ and fettled : Keep it for Ule* Thus you may do I^mons^ which is a plea^ fanter Cordial. ^ To make Citron* Water* • ■ ♦ . TAKE Citrons, and pare off the outward Rin^K^^iail^Finger thick, flice them thin ; and take the Citron K^i'nels, flice them in as you think fit ; put as much good Sack as will cover them over the Top j put afl into a Stone jug, and ftop it very clofe ; let it ftand in a Cellar five Days, then diftil it in a Glafs Still ; let it run into a Bottle whereia is fine Sugar Candy in Powder, and Amber- greefe : Draw off in fever al Runnings, and mix it as you like. $4: ji Colk&ion of Retetpts To make Spirk of ClaryJ TAKE a Gallon of good Sack, a Pint 6f^ the Juicy of Clary, a Pound of Clary- fldWcrs, as many Clove- July-flowers, and half as many Archangel-flowers, as many/ Coirifry-flowers, and as many Flowers of Lilies of the Valley. ; let thefe fteep in the Sack all Night, then put it into a Glafs Still ; the fbfter it diftils, the flronger 'twill be : You muft have great Care to keep in the Spirits, by pafting the Still every ^Vhere ; let k drop through a Bag of good Amber-greefe upon as much iifted Whi(e Sugar-candy aS' you think will fwfcetcfl it. Tis a very high Cordial. jTo make Spirit of Cartways. nro aQuart of true Spirit of Sack, pit •*• two Pounds of good lmooth-fugar*d Caraways, bruile them, and put them into a Bottle, with a Grain of the belt Amber-greele ; pour the Spirit on them, and feal the Cork very clofe ; fet it in the Sun for a Month j ftrain it off, and keep it always clofe ftbpt for Ufe. One Spoonful does often giye Ealc' in the Cholick. J C^r- in Cookety^ &c. pf J Cordial Black-Cherry- Water, ^erj ' good. TAKE two Quarts of ftrong Claret, and four Pounds of Black-Chferries full ripe, ilamp them, and put them to the Wine, with oneHaridfulofAngelica^oneHandful of Balmy and as much Carduus, half as much l^int, and as many Rofemary-flowers as you can hold in both your Hands, three Handfuls of Clove- July-flowers, two Ounces of Cinnamon cut fmall, one Ounce of Nutmegs 5 put all thefe into a deep Pot, let them be well ftirred together, then cover it fo clofe that no Air can get in ; let it ftand one Day and a Night ; then put it into your Still, which you muft alio pafle cloie ; and draw as much as runs good ; fwecten it with Sugarrcandy to your Tafte. 'Tis good in any Melancholy, or for the VapourSi A very Rich Cherry-Cordial. TAKE a Stone Pot th^t has a broid Bot- tom, and a narrow Top, and lay a Layer of Black Cherries, and a Layer of very fine J)pWderM Sugar ; do this 'till yoqr Pot is full : Meafure your Pot, and to every Gallon it h6lds^ jJut ^ quarter of a Pint of true Spirit of Wine. You are to pick your Cherries clean G ftom pS A Colk&ion ef Receipts y &c. from Soil and Stalks, but not waOi them. When you, have thus filled your Pot, flop it with a Cork, and tie firft a Bladder, then a I^eather over it ; and if you feat it is not clbfe efiough, pitch it,down clofe, and bury it deep in the Earth fix Months, or longer ; then ftmo ic out, and keep it clofe flopped for your U(e. 'Twill revive, when all other Coidkls fail. A C O L- A COLLECTION O F RECEIPTS IN Phyfick ^w6. Surgery. A Strong Palfey-Wacer. |AKE the Spirits of five Galtbns of the beft Old Sherry-Sack, diftili'd in a Limbeck; take Cowflip- flowers, the Flowers of Borage and Buglofs, and of the Lilies of the Valley, of each one Handful ; take alfo Rolemary- flowers. Sage and Betony-flowers^ of eact) one Handful ; take each Flower in thek Seafon, and Co put into fome of the Spirits aforefaid, in an open-mouth'd Glafs of near a Qiiart, for that will hold them all, with the Spirits, 'till you are ready to dii^il the G a ■ Water; lOO ACelle^ion of Receipts Watery but this, and the reft of the Spirits, muft be tnoft carefully ftopt till you ufe it : Tak? Lavender-flowers in their Seafon, ftrip them clean from their Stalks, and fill a wide- mouth'd Gallon Glafs with them j pour into them the Remainder of your Spirits ; then ftop them clofe with Cork and Bladder (as before) and let them ftand fix Weeks to di- geft in the Sun ; then put all together, thefe and the firft fteep'd Flowers, with all the Spirits in both Glafles ; add alio Balm, Mo- therwort, Spike - flowers. Bay -leaves and Orange-leaves, if to be had, cf each an Ounce, cut fmall, and put to the former Flowers and Spirits : Diftil all thefe toge- ther in a Limbeck ; make three RuYmings of it ; firft a Quart Glafs, which will be ex- ceeding ftrong J then a Pint Glafs, which will be almoft as good j laftly, receive from it a Pint Glals-ftiU, or as much as runs fl:rong ; for when it runs weak, which you may know by ics Tafte and Colour, which will be whiter, let it run no longer : Put your three Runnings all together : ^ Then take Citron- peel, the out-fide Yellow Rind, or Lemon- peels thin pared, alfo Pine-feeds hull'd, of each fix Drams; of Cinnamon one Ounce ; of Nutmegs, Mace, Cardimums, Cucubies, and Yellow Sanders, each half an Ounce ; of Lignum Aloes one Dram ; make all thefe into a grofs Powder, putting among^ them alfo in Phyfick and Snrgery. loi alfo half a Pound of Jujubes new and TOod> being fton'd, and cut fmall : Put all thefc Ingredients into a Vifbjlte Sarfcnet Bag, to be hujig in the Water aforefaid : Take alfo of Prepared Pearls, two Drams ; of Prepar'd Smaragd, a Scruple ; Amber-greefe, Musk, and Saffron, of each one Scruple ; of Red Rofes, well dry*d, and fweet, one Ounce : Thefe may be put in a little Bag by them- felves, and hung in the Spirit as the other ; clofe it well, that no Air gets in, for fix Weeks; then take out the Water, and prefs the Bags dry ; keep the Water in narrow-mouth^d Glafles clofe ftopt. the life of the Water. * *Tis fo ftrong and powerful, that it cannot be taken alone, but muft be dropt on Crumbs of Bread and Sugar by any one, for Preven- tion : Take it firft and laft, and at four in the Afternoon : Faft always before and aft^r it a full Hour at leaft. 'Tis of exceeding Virtue in all Swoonings, Weaknefs of Heart, and decayed Spirits, in allPalfeys, Apoplexies^ both to help in, and prevent a Fit ; /twill alfo keep all cold Dilpofitions off the Livei*, rcftores loft Appetite, and fortifies and ftrength- ' ens the Stomach ; 'twill alone cure a t)ropfy, if taken at firft, and the Patient be kept from fmall and cooling Liquors. G 3 ^7?- w toi A ColkSiiott of Receipts A ficond Palfcy- Water, made upon the Ingredients of the firjl. HEN the firft Water has run what is ftrong, there will be fome fmail Wa- ter' at the Bottom of the Limbeck j pour it put from the Herbs and Flowers, and drain them ^ put them mto a Gfallon of the heft Cherry ; fo let them ftand clofe ftopp'd, five Wcclis ; then diftil them, and let it run aa long as it continues ftrong ; then pour it into the Glafs where the Sarfenet-bags are, and. let them be in this fecond Liquor clofe ftopp'd fix Weeks ; then you may ufe it, Jvs the former,- with Bread and Sugar ; for tho\ this is tK)t fq powerful as the former, 'tis too' ft:rong to take alone. Both thefe are good to JDathe outwardly the Part affefted with Weaknefs by Pally, and generally help any violent Pains or Aches that any Part is vex'd with ; but becaufe Bathing waftcs moft, and this Sort is lefs coftly, they commoftly ufe this fecond Sort for that. J. very gqod Snail- Water, for a Con'r fumption. 'T^ A KE half a Peck of Shell-Snails, wipe ^ them, and bruile them. Shells and all, in a Mortar ; put to them a Gallon of new Milk J as alfo Balm, Mint, Carduus, unfet • fly flop, in Phyfick and Surgery. 105 Hyffop, and Barrage, of each one Handful ; Raifins of the Sun fton'd, Figs, and Dates, of each a quarter of a Pound ; two large Nut- megs : Slice all thefe, and put them to the Milk, and diftil it with a quick Fire, in a cold Still ; this will yield near four Wine- quarts of Water very good : You muft put two Ounces of White Sugar^candy into each Bottle, and let the Water drop on it j ftir the Herbs Ibmetimes, while it diftils, and keep it covered on the Head with wet Cloths. Take five Spoonfuls at a time, firft and laft, and at four in the Afternoon. » A good Water for the Spleen j a Cordial. npAKE four Ounces of Harts-horn, one -*- Ounce of Cardimums, one Ounce of Cinnamon, one Ounce of Saffron, two Hand- fuls of Red Sage, as much Balm ; fteep thefe twenty-four Hours in two Quarts of Sack, or as much good Brandy, which you pleafe ; diftil it in a cold Still as quick as you can, and let it drop on four Ounces of Sugar-can- dy. Drink of this, when low-fpirited. A good W^ter for . the Stone. • * TAKE four Quarts of White Thorn- flowers, infufe them .in two Quarts of ftrong White- wine, with two Ounces of Nut- G 4 meg I ©4 A CoUeifion of Receipts meg flic'd j let thefe ftand two Days, then diftil it in a cold Still. Drink it with Sugar, or without, as you like beft, j4 Drink for any Inward Bruifc or Wound. np A K E one Handful of each of tbe Herbs •* following, viz. Wormwood, Comfrey, Throatwort, Wpod-Betony, Plantain^ Mug- wort, Bonewort, Scabious, Avens, Wild Honey-Hick Ic, Agrimony, Bramble-buds, Cinquefoil, Spearmint, Sanicle, White-bot^ tie. Ribwort, Daify-roots, Dandelion, Bu- glols, Hauthorn-buds ; Put to thefe Herbsi two Quarts of White-wine, and a Gallon of funning Water, and boil it till it be half wafted J then ftrain it, and add to it a Quart of Honey ; let that boil in the Liquor fome .time : When 'tis cold, bottle it very clofe, ^nd keep it for Ufe. 'Twill keep many Years, and is neceJFary for ^11 Families ; two or three Spoonfuls of it taken Moaning and IS^ight. 'Tis really good for Sores, Wounds, and Hurts new or old, in Men, Women, ?ind Children : Its Virtues of that kind are too long to mention : It has broken and brought away inward Impofthumes, in Phyfick and Surgery. lof Jn eiCceJUnt Balfam, caUcl^ The Fryers Balfam. nPAKEa^art of Spiritvof Sack, infufe -■^ in it four Ounces of Sarlaparilla cut fliort, two Ounces of China flic'd thin, one Ounce of Firginia Snake- weed cut finall ; put all thefe in a two-quart Bottle, and fet it in the Sun, jttiaking it twice or thrice a Day, till the Spirit be tindur'd as Yellow as Gold ; then clear off the Spirit into another Bottle, and put to it eight Ounces of Gum Guaice ; fet it in the Sun, as before, fhaking it very often, till all the Gum be diffolv'd, except Dregs, which will be in ten or twelve Days; then clear it a fecond time from the Dregs, find put to It one Ounce of Natural Balfam pf P^ru ; fliake it well together, and let it in the Sun for two Days ; then put in one Ounce of Balm of Gtkad ; Ihake all well to- gether once more, and fet it in the Sun for a Fortnight ; 'tis then fit for Ufe, and will keep . many Years. Its Virtues are too long to in- fcrt : 'Tis good to take inwardly in moft Diftempers, and proper for all Sores or Wounds, by pouring in fome Drops, and binding Lint thereon. The Dofe, taken iur wardiy, is from half a Spoonful to a whole one, in Sugar, or any liquid Vehicle, for Confumptions, or any inward Ulcer : "^Ufe moderate Exercife with it. lo^ A CoJkiiion cf Receipts Jn Oil for any Bruifc or Wound. * nPAKE of the tender Yom of the Bay* -*• Tree, Red Sage, Lavoider, Worm- wood, Plantain, Rue, Tormcntil, Scabious, Comfrey, Broom, Rape, Ofmond-royal, Southernwood, Camomile, Charity, St. John's- wort, Solomon-feal, Amber, Rofcmary, Adders-fpear, Golden-Rod, Herb- Robert, Ground-pine, Sanicle, and Bugle, of each one Handful j ftired all thefe very fmall, and infule them in one Quart of Oil-Olive, and three Pints of Neat-Oil j ftop them clofe in a Gtals Veffel, and let them ftand ten or twelve Days in the Heat of the Sun ; ftir them every Night, when you take them in : After this, boil it over a gentle Fire, till the Oil is green ; then ftrain it clear from the Herbs, and add to the Oil again half a Hand- ful of the Herbs, as before, ftired, with one Ounce of Oil of Turpentine, one Ounce of Natural Balfani, and one Ounce of Oil of Worms : Dlgeft all in the ^ Sun. as before; boil and ftrain it, and keep it dole ftopp'd for tJfe. It muft be made in May. ' ji Salve for the KingVEviU np A K E one Pint of the beft Sallad-Oil, •■- four Ounces of Red Lead finely ,^ovv- derM, as much White Lead, one Ounce of Bees- ^/ in Phyfick and Surgery. 107 Bees- wax thinly flic'd, of Frankincenfe and the bett Mafticfc each one Ounce, of Bur-^ ^nndy Pitch two Ounces ; let all be beaten \ boil the Oil and Leads jfome little time to- gether over a gentle Fixe ; keep the Oil ftir-i ring, while you add the Wax ; then boil theie together for half an Hour, ftirring it conftant^ ly : Take it off the Fire, and ftir it till the Heat i3 abated ; then add your Maftick, and keep it from the Fire, till it has done work-* ing : Boil it gently again, and put in your Frrankincenfe, ftirring it off the Fire, as you did before; let it on again, and then add the Burgundy Pitch, as before, with Care ; then * boil all together, till it looks like Pitch ; ftir it till cold : Leave your Sti^k in the Middle, and the next Day fet it on the Fire^..to melt the Edges ; then take it out, and keep it ia an oird.Pap^ for Ufe. Let the Partjr^aifliaed fpread a Plaffter as * big as the Swelling is, and apply it : If it gather to a Head, and break, after you have wafti'd the Wound with warm Vinegar, apply fome Lint roU'd in an equal Quantity of the Salve warm'd, and Honey ; fpread a Plaifter of the Salve, and when the Corruption is out, that will heal it. 'Tis incomparable, and fafely may be ijs'd for any Swelling. \ ^ Drink io8 A CoJkClion of Receipts A Drink for the EviL IP A K E of White Arch-angcl, turo Hand- ^ fuls J of outlandifh iWect Fennel-feed tf ms^dy one Oiince ; of Liquorice, one Ounce: Boil thefe together in two Wine-quarts of Spring- Water ; ftop it clofe, till half be con- fom^d y when cold, ftrain it from the Ingre- dients ; add to the Liquor two Ounces of Da- mask Rofes : Let the Party drink of this Uiqaofy Spring and Fall, five, feven, ornine Days together, as you beft find it agrfe, ffrrce times in the Day, a quarter of a Pint, fiift an4 \d&y atid at four in the Afternoon^ A Drink for the King's- Evil, and Gancer» TAKE.Guaiacum, one Ounce; Saffafras, Sarfaparilla, iharprpointed Dock, and Daify-RQOts, of each half an Ounce ; Arch- angel Flowers, and Millepedes, of each two large Spoonfuls ; Ground-Ivy, and Herb- Robert, of each one Handful : Bruifc and fiured ait thefe Ingredients, and put them to ftcep one Night in three Pints of good clear new Ate ; ftrain it, and drink no other Drink for fix Weeks, Spring and Fall. . You may do a larger Quantity at a time, for Man or Womaa ; but you muft not infufe too inach at a time, becaufe the Herbs are apt to in Phyfick and Surgery* i o^ lo change it. At the fame time, if the Swel- lings arc painful, anoint with ^uke vfRm^ prepared as follows. An Omtment for the Swellings In ib* KingVEvil. nPAKE two Spoonfuls of Juke of Rue, •*- as much Sallad-Oil, beat them well to- gether ; then fct it over the Fire, and let k boil flowly half an Hour j add two Ounces of Bees- wax, let it boila little, with this : Pour it out, and keep it clofe covered 'Tis an incomparable Ointment to ufc all the Time you take the Diet-drink. A Milk* Water for Cancer or KingV Evil, for thofe that cannot drink am Infujion.. np A K E Roots of Daifics, Burdock, -^ Guaiacum,Saflafras,Sarlaparil!a, China, Torrnentil, and Hounds- toqgu^, each two Ounces ; Celendinc, Yarrow, Plantain, H^rb ' Robert, Agrimony, Speedwcl, Ground-Ivy^' and Cinqucfoil, of each a large Handful j Arch-angel-flowers^ one Pint ; Sweet-fcnncl and Coriandcr-leeds, of each one Ounce ; Shred and bruife all, and put them to a Gallon of Milk : Draw off as much as runs good, and drink daily a quarter of a Pint every 110 A ColkSiion of Receipts every four Hours : Into each Draught fqucezc the Juice of afmall Spoonful of Millepedes. An Ointment for the Evil, ov Rickets* np A K E Leaves of Ofmond^royal, St. -*- John*s-wort,' Woormwood, Centaury, White Hore-hound, Germander, Ground Pine, Golden-rod, Carduus, Southernwood, Camo- mile, Tanfy, Penny- royal, Sage, Mint, Rue, Lilies of the Valley, Angelica, Meadow-Saxi- frage, of each an Ounce \ fhred it fmall, and add, of Oil, one Quart j Deer-fuet, and Cla- ret, of each one Pint j Mace, one Ounce : Boil thefe till all the watry Part is confum'd : Strain it, and anoint the Belly dnd Joints with it all the Spring and Fall. This has done great Cures on Weakly Children. For a Strain. TJ U T the Arm or Leg into a Pail of cold ^ Spring-water, and keep it there till the Water be warm j then take it out, and re- • peat it 'till it be well, which it will be with- out applyiqg any other Reaiedy. A Good in Phy fick and Surgery* 1 1 1 A Good Powder fir Worms* npAKE an Ounce of Worm-feed, and half -^ an Ounce of Rhubarb, beat both to a fine Powder, and take a quartet of an Ounce of Powder of prepared Coral ; mix all three together,, and let the Child t^ke as much of this as will lie on a Shilling, for three Morn- ings together, drinking a Glafs of fmall warm Ale aft^r each Dole. . » Another Powder /or the Worms. np AKE an Ounce of Sena, a qtiarter of an -*- Ouhcc of whole Worm-feed, a quarter of an Ounce of Tanfy-ftcd, a quarter of an Ounce of Anifced, a few Leaves of Wood- Betony ; dry all theft, and beat them to- gether very fine ; mix it into a Bolus with Syrup of Turnips. A Child of nine Years old aiay take a quarter of an Ounce of tlus Mixture ; fo, Icfs or more, for any other Age. Drink Water-gruel or PofTet-drink in the Working. 'Tis good for Men or Wo- men, as well as Children. For Worms. BRUISE a Pound of Wdrm-fced, and put it into a large Still full of Spear-mint, draw it off as long as it runs good : Let the Child 112 A Colle6iim of Receipts Child drink three Spoonfuls of this nih^ Morii ings together. For the fam&. ONE Drop of Oil of Brimftone in a little warm Ale, for three Mornings together. Do not exceed one Drop for a Child j three are enough for a Man or Woman. For the fame. TO four Pounds of the Husks of Wall- nuts, put half a Pound of Worm-feed , and as much Flour of Brimftone : Draw it off in a cold Still, and let a Tea«-cup be taken every Morning for a Month. 'Tis an excellent Medicine for Wormsj or Jaundice^ and has done great Cures. For the fame. TKYi% one Handful of Spear-mirit, as much Plantain, as much Goats Rue, a Spoonful of Plantain-feeds : Stamp all toge- ther, and fquce^se out the Juice, and take' two Spoonfuls of it in a Glafs of Sack, threef Mornings together ^ II QT fit Phyiick atid Siatgctyl tij iu)r the Jatm 5 we^l jecommended^ IjrUSK, and dry ah Ounce of Sevitk ^^ Orange-feeds, beat them to a fide PoW-^ ' der, iand give as much as will lie on a Six<« pence, in a Spoonful of Sjrfiip of Peacti- , bloflbms \ at the lame time bihd the Leaves •of the Peach- tree to the Navel of the Child. If you ha vie hd Syrup of Peach-bloffoms, life SyrUp of Black Cherries* .^ ne Red Pbwder, /t?r fivers, Smalt Pox, or Surfeits. TAKE of Carduus, Rue, Red Sag^, Li*^ lies of thi Valley, Tormentil, Pimper- nel, Dragon, Betony, Angelica, Scabious, jSpeedwel, of each one Handful ; Virginia;- Snakc-weed, one Handful j Wormwood, half a Handful ; Agrimony, and Verum, of each a quarter of a Handful : Shred the Herbs very fmaill, and iftfufe them in two Quarts of White-wihe, in a Jug, which you muft 9iop very clofe, and fet nine Days in the Sun : Then ftrain the Wine -from the Herbs, and inhrie the iamc Quantity of frefh Herbs in tbe£mie Wine; letit ftahd, as before, nine •Days more : Then take a Pound of Bole-Ar-t 'moniack finely powdtr'd j then put as moch of the Wine (after it is a fecond time prefs'd out) as the Powder will take up, and fct it H in I* « f 14 A O^tteSiott of Rectij^i in the Sun to dry ; and as it dries up, put in more of the Wine, ftffriiig it two or t^»e times a Day^ 'till all the Wine fee dryM up in the Powder, fo as to be fit la worl^ like Pafte :. Then put to it (me Ouatse of X>iiAordiiim, and one Ounce W* . > jlvery .» in Phyfick and Sucgeiy. 1 1 5* A wry good Powyi and Simple Black-cherry ]V!/atcr 5 l^nd'vfor ajvlan put .thirty, for a if^omzn twjenty, for a Child five Drops ^ of Spirit of Har.^s-harn ; Prink this in or before a Fit. • ./ . j ' , ^ ' . Another ik#» * »» Phyfick tf»tf Surgery. viy Another for the fam TNFUSE Turnips in a Pot clbfe ftppp'4, "*• and fet thepa in a Kettle of Water, 'till they are tender Plough to fquteze ; then take the Liquor clear from them ; and take three Spoonfuls of it, in one Spoonful of rich Old Malaga ; It has cur'd the Falling-Sick- nefi in grown-up People, but is almoft inr fallible for Children. . ji Syrup for Convulnqn-Fjts. I^AKE one Pint of fmall Black-cherry ; Water, two Pounds of Black Cherries ^ bruife them, Stones and all, in a Mortar j pUjt thefe with the Water into, a Jug, with two Blades of Mace, and fcur Tops of Spear- mint ; ftop the Jug clofe,' and fet it into a Kettle of Water ; let it fimmer three Hours over the Fire j then ilrain ft oij, aiid let it be boird to a Syrup, with a full Pound and half of IJjbm Sugar, to each Pint of tfcidt iLiquor. For ConyuliionSy or Vertigo. . - '• TAKE one Ounce of Juniper- Berries • two Ounces of frclh Seville Orange-peel ; Male-Piony Roots, three Ounces j Peacocks Dung, fix Ounces J Sugar-candy, half a Pound : Infuie thcfe in two Quarts of Rhcnifh, for - V^ H 3 twenty •» ■•l^ twenty*four HourSi in hot Afhcs ; then lee it fettle ; aod^tl^^ twp Sppod&ib of this in a Glais of Aqgelica- water/ It has done gieac Cures. V J Strong Milk- Water. TAKE Mint/ Sage, and Balm, of each two good Handfuls ; Rue, CarduuSp "Wormwood, and Meadow-fweet, of each one Handful ; chop thefe Herbs together ; and put ihem, with four Quarts of New Milk, and a whole Nutmeg flic'd, into a Copper Lii^beck ; from this Quantity you may draw iwo Quarts, if you fcpep an even ^w Fire, 'till that Quantity is drawn off : Wbeq you have drawn off what you defigo, mix it all together, for the Ufe of any Fever- iih or Confumptive Perfon. f% Baricy Cinnamon^ Waters .pUT two Pounds pf Pearl Barley, into '*' four Quarts of Spring- Water ; dra^y it off in a cold Still, as lojng as it runs fweet.; infufe in it half a Pound of Cinnamon, and a Quart of Canary : Sweeteq it, and drink a Draught at any time, in a Fever and Loolenefi. Wall- ^ m jPbyfick and Suigery; *"^*p-r « /^ ATHER a hrgc f^antity of Green ^^ Wallnute^ ia the Segoin^ ^f J/zw j l^eak them ia a Mc^r,, «i»d dtiHltkiaxi inr^a ^old Sail ; l^eep thk WaCi^* by ttfel^ a»d at MidTviyaaimef do the liJkse, keeping tbk WnixSi tiy itielf a)& ; about a Fort«igl^ aflec Mid>^ fummer do tbe: liXe ; and^^agpamaFoitiit^l: after that; then put all the f9mS6nBidS Water together, and diftiL it off ; Icecp ifi dole for U& : jjt3 Jf^rS^iffS^ ^iX6: many ; 'tis good in Gonfumptions and Surfeiti j drank with Wine in a Morning;^ 'tis good for a Palfcy ; a Beetle or two in a Veffel of decay 14 Wine, revive it ; it's good to wafli the Eyc$ and Temples, I have not met with any Simple Water £o well recommended, oi by a Pcrlbh of more Experience. * j4 very good Snail- Water. TAKE ^Pcck of Snails elean wip'd,* crack them, and put them into a Gallon of Milk, with a Handful of Balm, as much Mint, and unfet HyfTop, half a Pound of Dates, as many Figs, and one Pound of Raifins of the Sun j diflil all together, and let it be the conftant Drink in a Confumpti6n* H 4 . Agoo^ i2«o ACoilU^'t(m cf Receipts A good Milk-Water for a Surfeit, or Worms. npAKE of Rue^ Wormwood, Garduus, >* " and Mint j each three Handfuls j cut Che iHerbsy and fteep them all Night iii two Quarts of Milk ; diftil it off next Morning ifi 'a cold Still; from this Quantity draw three Pintb j thign diftil this Water over again^ with the fame Quantity of Milk and Herbs ; fweet^i it to your Tafte, if for Children j but for grown People, 'tis heft alone. . • ■' • » ' •• • •J^rowf Ewer-berry Water. TAKE i l^ufhel of Eldcr-bcrrics, and put to them a Quart of Ale-yeaft ; let them ftand nine or ten Days, ftirving it two or three times a Day, and then diftil it |q a Limbeck : 'Tis a very good Cordial in any lllnefi. - ' 4 A Cordial Mint- Water. TAKE one Pound of Mint, ftripp'd froni the Stalks, and gathcrM the Day be- fore you weigh it ; a quarter of a Pound of Liquorice, thin flic'd j one Ounce of Ani- fecds ; one Ounce of Carra way-feeds j oqe Pound of Raifins of the Sun fton'd : Steep ihcfe together, in a Gallon of good ftrong ' Claret; ' r I. in Phyfick and SMxgtty. 1 1 r Claret; diftil it ofFin a Limbeck i or cold St ill; if you don't like it fo hot and ftrong, let it drop on a little fine Sugar, chro' a Bag o( ^ 3afl&on. A good Milk- Water. TAKE one Pound of Carduus, half a Found erf Wormwood, Spear-mint, Balm flired a little ; put them into an ordi- nary Still, with a Gallon of Milk ; and diftil it off leifurely : 'Tis good in any Thirft. Another Milk- Water. /^ A RDU US, and Wormwood, of each ^^ one Handful ; Spear-mint, two Hand- fuls : Pick and cut the Herbs, and pour upon them a Pint of Sack ; let them Hand all Night, and next Day put them into a cold Still, with a Gallon of New Milk, or New Whey cla- rify'd : Draw off while it runs good. A ntoft excellent Drink for the King'5- Evil in the Eyes. . nr A K E Sage, Celendine, Yarrow, Beto- ^ ny, three-leav'd Grafs, Cinquefoile, Daify*joots and Leaves, of each a Handful ; Honey^fuckles, and Ground-Ivy, the fame Quantity: Pick, walh, dry, and bruife them, 9nd put to them a Quart of good White- wint, or ^ iz2 A CoiU^hm (f Retitpu m Bccf ; ftecp them two }%ht3 and Days ; prcis the Herbs out^ ami drink four Spootv ^ • fills, MomiDg and Night ; juft as you drink ^^ it, fqueeze in the Juice of fifty Millepedes, £reih bruised. A good^ Ccrc-CIoth. nn AKE one Pint of Oil of Olives ; eight ^ Ounces of Red Lead ; Virgins-wax, Ibar Ounces ; of Ointment of Populton, Oil of Rofes, a^d Oil of Camomile, of eaqh one Ounce J fct the Pint -of Oil on the Fire, and melt the Wax in it ; then put in the Popu- lion, and other' Oils ; when all is melted, put in the Red Lead, ftir alt well together, and let them boil 'till they are black j then dip in your Cloth. An Incamparahk Salve far th Eyes. nPAKE two Ounces of j)l:/^j^ Butter, one •*" Ounce of Virgins-wax, half an Ounce of Carophire, one Ounce of Powder of Tutty ; you muft firft put your Wax and Camphire, into a Silver Porringer, and let both melt on a gentle flow Fire together, conftantly ftir- ring Yili they be diffolv'd j fome little time after, put in your May Butter, and di^blve it with a. large Spoonful of Red Roie Water ; keep it on the Fire, 'till all be incorporated ; then add the Powdet of Tutty^ and mix all very C0 Phyiick and Sargery« i %^ very well ; take k from the Air ; and when you lie to flecp, gently anoint your Eye-lid with it. The Stnallage-Ointment. » TAKE a Handful of Smallage^ as ipuch Mallows, and as much Elder ; pick and flired all imaU ; put them into a Skillet, ^ with a Pound of Mutton-iiict ihred fmall ; let all boil together : Strain it, and keep it to anoint any Swelling* \4 very good Plaifter for a Stomach fir^ with Coughing. TAKE of Burgundy>-Pitcb, Rofin, and Bee8*wax, of each one Ounce ; melt theie tc^ether : Then take three quarters of^ . an Ounce of coarfe Turpentine, and half aa Ounce of Oil of Mace ; melt thefe with the other, and keep it for Ufc : When you have Occafion, fpread it oh Sheeps-leather, prickM full of Holes ^ and when you lay it on, grate fottie Nutmeg oyer it. To give certain Eafe in the Tooth-ach. • nPAKE French Flies, Mithridate, and a -■• few Drops of Vinegar j beat this to ai Pafte, and lay a Plaifter on the Cheek-^ne, ot f ?4 ^ CoKedion of Receipts or behind the Ear : 'Twill blifter, but rarely iaxXs to cure* , Plaifters for a F jin Ointment fcr a Burn. TAKE Houfc-lcefc, finooth plantain- leaves, and Green El^ler, of each one Pound ; ftamp them together fmall ; put to them a quarter of a Pint of Wine- Vinegar^ three Spoonfuls of Urine, and four Ounces of old Tallow Candle, with three Pints of Oil-Olive ; boil thcfe two or three Hours, ftirring thqm conftantly with a Stick : Then ftrain it thro' a new Canvas Strainer, and put it on the Fire again, with four Ouricci of Yellow Bees- wax flic'd thin j let it boil half an Hour this time, and pour it intb Pots. 'Twill keep many Years, if ty'd down with Bladders. When you ufe it, rub white Paper 'till 'tis foft j then fpread it over with the Ointment, and anoint the JBurn with the Ointment : Do it with a Fea- ther, and lay the Paper over it ^ Do this' Morning and Night, 'till 'tis quite well. 'Twill skin the Wound, as well as take out the Fire ; therefore ^e lure to ufe nothing elfc : It will give Eafo in a quar- ter of an Hour. 'Tis a certain as well as a quick Cure, if the Vitals are not burn'd ; and is recommended oft the Exi pericnce*of a Perfbn of gpcat Worth and Chanty. A third Part of this Quantity will ti6 A Cdkdiott diftil it ofi* in a cold Still a$ long as it runs good ^ mix the finally and drink a Wine^-Glais full after every Dofe of the EleSiuary. ^ This has been taken with great Succeis^ by People who have been much afiiided with Scurvy^PainSy and Spots. It has, by conftant taking, cur'd a BJbeumatifm. Far the fame. f\ N E Handfiil of Garden Tanfcy, as much ^^ Sage, and twice as much Scurvy-grafe, fleep'd in tWo Quarts of White-wine, or ftroog Ale. Drink half a Pint of this, Morning and Night. For the fame. TNTO five Gallons of well-brcw'd fmall ^ Ale, put in a Bag one large Handful of Fir-tree Tops cut imall^ two Handfuls of Scurvy-grais^ as much Water-crefles, one Pound of Burdock-root fcrapM and ilic'd, the 144 -^ CoJIe{iion of Receipts the Juice and Rinds of twelve Seville Oranges; let thefe be put in while the Xle is work- ing ; when it has done, flop it down 'till *tis fine ; then drink of it for a Month, or fix Weeksi Ufe the fame for a Dropjy ; adding only a quarter of a Pound of Muftard-feed, and half a Pound of Horfe-radifli Root, J4n Excellent Purging Ale for a Dropfy. OENA, four Ounces ; SaflTafras, and Tar-^ •^ tar, of each two Ounces ; J|lop, and Liquorice, of each one Ounce j Rhubarb, Coriander, and Ariifeed, of each one Ounce ; Polypodium eight Ounces; Brocrm-afiies one Quart ; and one Ounce of Cloves ; put all in a Bag, with Ibmc little Weight to fink it : Take Scabious, and Agrimony, of each three Handfuls ; of the Roots of Danes- wort, one Handful ; Raifins of the Sun fl:onM, one Pound, with a. little Ginger : Put thefc Ingredients into fweet Ale-wort, wh^n you put in your Hops, and let all* boil together half an Hour ; then pour it Icalding hot on your Bag of Drugs : When 'tis cold enough, fct it to work with Yeaft : When it has done working, flop it up for twelve Days, or a Fortnight : Hang the Bag of Drugs in the Vcflcl. itt Phyfick^»^Sinrgery^ 14 j VefleL Drink a large Glais of this in the MSrning^ and at Four in the Afternoon, un- lefs you find it works toa much at firft ; if fb, leflen your Dole ; but take it daily^ 'till- you have taken all. ^. <(% V* 1 , . . ...... For a Dropfy. • TAKE Broom, and burn it by itfelf,, jii^ a clean Oven ; Ihift the Aflies from jAi^ Stalks and Coals that are not quite confum*<|^ a|nd put two full Pounds of thele Alhes ihtb ^a t\v;o Quart Bottle; pour on Old Hock,^ 'till the Bottle is up to the Neck ; take care, 'tis not too full ; if it has riot Room to ^fer- ment, 'twill be apt to fplit the' Bottle : Di- geft it in hot Afties by the Fire, or in the Sun, and (hake it often ; when it has flood three or four Days, pour ofiF a Quart of the dicar f^ye : If k. is not perfcftly fine, decant agaAQ and again^ 'till it is fb ; fill up your* Bqttle again with Hock, and do as before^ 'till all the Strength of the Alhes be out, Drink this firft, and at Four or Five in the. Af&ernoon ; continue it for ibme time, and '(will carry off* the Dropfical Humours :. "While you take it, let the Meat you eat be dry roafted ^ and your Drink, ftrong Ale 01 Wine. K For; Hj$ a Colh^mcf RBceipti > For the Dropfy. MIX four Ounces of Syrup of Elder- berries^ with two Ounces of Oil of Turpentine ; incoiporate them^ well together ; 9jiA tak;e one large Spoonful of this Mixture^ 4ri}r and laft, for a Fortnight. ^otey That Sea-bisket, and New RaifinSs (^ the Suo (if they can be had) eaten con- J^antly^ inftead of Suppers^ have cur'd thac |>iftempQr without Pbyfick ; efpecially if the. Par(y cajpi refrain from ihkall Liquors. Fat the Jaundice. CUT off the Top of a Sevii^ Orange^ aa^ take out^ as well as you can^ the mid- dle Core and Seeds, without the Juice ; fill the Vacancy with Saffion, and lay the Top oa again ; then roaft it carefully without' burnings and throw it into a Pint of White* viae : Drink a quarter of a Pint failing, tbt nine Days : It greatly fweetens and clears tllcJUood. ^0 in Phyfick anS Sufgery« iji^f^ To' Sweeten the Blood, in Scutvy; Jaundice, or any Vahi in the Limbs. t TAKE Scurvy.gnriS, Maidcta-bair, Wild Germander, Wood-lbrrclj Fumitorjr, of each half a Handful ; Wild Mercury ond Handful; Dattask-Rofes two Kandfuls ; put thcfe into two Quarts of clarify'd Whey j let all ftatld 'till 'tis f&s^lding hot, then ftraiii it off; and dririk half a Pint at a Draughty £>ur or five times in a Day, for a Mondi or five Weeks in the Spring. This is highly recommended in the Gout. A good Bitter Wi^^e. np AKE two Quarts of ftrong White- wine^ •* infufe in it one Drani of Rhubarb, a i)ram and half of Gentian Root, Roman Wormwood, Tops of Carduus, Centaury, Camomile-flowefs, of each three Drams^ Yellow Peel of Oranges, half an Ounce, Nutmegs, Mace, and Cloves, of each one Dram ; infuie all chefe two Days and Nights; ftrain it, and drink a Glais fafUng, and an Hour bcfbreDinner and Supper : Add Filings of Steel (if 'tis propcf) two Ounces. 14$ A Colk^m of Receipts A ^leafant and Safe Medicine, for the Yellow Jaundice. ROAST a large Lemon, 'till, 'tis foft ; cake care it do ' not break ; cut it and Iqueeze it (while 'tis very hot) upon a Dtim of Turmerick flicM or grated, and half a Dram of Saffron ; pour upon thcfe In- gredients a Pint of good White- wine j let all infufe one Night ; atod in the Morning fafting, take a quarter of a Pint of this Liquor ; fweeten it to your Tafte with Sugar-candy ;• or if your Stomach can bear . it, the Sugars- candy may be omitted ; repeat this for four Mornings, or l9nger» if you have Occalion. ^ 'Tis for the moil part a certain Cure. "For the Stone. WASH,' dry, and very finely powder, the inner Skin of Pidgeons Gizzards : Take as much as will lie on a Shilling, of this* Powder, in a Glaft of White-wine. This docs very often give Eafe in racking Pain. Another for the Stone. T^RY and powder the Haw-thorh Ber- '*-^ ries, and take as much as will lie on a Shilling, in a Glals ofAVhite-wine: This has done great Cures, by conftant taking; it may in Phyfick and Surgef y. i 4cji may be taken in Ale, if you cannot havic Wine : The Virtue is i^ the Berry, and has been experienced, to the great Eaie of many poor People, in Ale as well as Wine ; but the laft is beft ; and a Poffet-Drinfc turn'd with White- wine, is a proper Vehicle for it j taking it. failing, or when in Pain. Jn excellent Drink in the Gout or Rheumatifm. 4 TA K E fix Ounces of Saflafras. ; Sarfa- pariUa, and China, of each four Ounces; Liquorice and Anifteds, of each two Ounces ; Sage of Virtue, half a Handful ; Candy'd Eringo-root, two Ounces ; Raifins and Figs, of each half a Pound : Put all thefe into four Quarts of Water; let it infufe oyer a flow Fire, ^till ope third is wafted. §train and drink it coqftahtly, to iWeefen the Blood. A good Mouth- Water, to he uid 2)a$ly in the Scurvy, TAKE half a Handful of Red-Rofe- Leaves, three Ounces of Black^thom^ Bark flic'd, a Bit of AUom ; boil thefe in a Pint of Claret,, and as much Water, 'till « third is wafted .; then pyt in the Peel of one &v/7^ Orange, a Handful of Scuryy-grais, anij as much Powder'd Myrrh as will lie on a Shilling i ftir all together^ and let it boil up ; K 3 then / \ ^50 A CoiU&ion of Rece^ts then firaia it, and hold a Mouthful as long 9» you can, once or twice a Day : It fattens Ipofe Teeth, and mafces the Gums grow 1^ to f he Teeth. A Gargle for a Sore Throat. TAKE Plantain, and Red Rofc Water, of each half a Pint ; the Whites of Eggs beat into Water, four Spoonfuls ; Juice ofHoufe-leek, frefiibeat^ four Spoonfuls ; as much of the Water in which Jews-Ears have l>een boil'd j twenty Drops of Spirit of Vi- trioj, and an Ounce of Honey of Roies. Vor a Canker in the Mou(h or Gums. Ik^IX forty Drops of Spirit of Vitriol, in ^^ an Ounce of Honey of Rof^s ; keep the fore Place always moift with this Mix- ture * and 'tis a certain Cure. A Gargle in the Palfey. PU T a large Spoonful of Muftard-ieed, t)ruis'd, into a Pint of White- wine; drop in Spirit of Vitripl, to make it Iharp 5 and wafli your Mouth often in a Day ; hold it as long at the Root of your Tongue, as you can endure it at a time. jinother in Pfayfick and Sut^tryl 1 1 V Another Gargle in the Palfey. !pOUR a Quart of boiling W^tcr upon )i * very large Handful of Lavender-floweis^ let it infufe in the Afhes, 'till 'tis very firong^ ftrain it, and add a Spoonful of Vinegar, a Spoonful of Hungary-Water, and a Spoobfiil of Honey. Warn your Mouth often with this : It is a very good Gargle» A conftant Daily Wafli for your Teeth. TO one Quart of Claret put an Ounce of Bole- Armoniack,half an Ounce of Myrrh^ one Dram of Allom, Salt of Vitriol, tea Grains, an Ounce of Hungary- Water, and two Ounces of Honey of Rofes ; when tht& have flood in a warm Sun, or near the Fire for three Days, iet it by to fettle ; and pour a Spoonful of it into a Tea^cup pf Water, with which waih your Teeth : It prefervcs them found, and makes them white. flo clean ^erf jfw*/ Spotted Teeth. |i)f AK£ a Skewer very fharp at one ^^ End, over which wihd a Bit of fine Rag, tie It on very hard, and cut it very fharp, that it may be like a fine Pencil for Painting; dip this in Spirit of Salt^ take it out immediately, and dip it then into a Cup j K4 6f J 1 f ^ ^ A CoJl0ioH cf Receipts of fair Water, in which hold it for a Mo- ment J • with this Rag, fb carefully wet, rub your Teeth, and take care you do not touch your Lips or Gums ; have a Cup of cold Water ready to wafti your Mouth, that the Rag has not been dipp'd in : With this you may make any furr'd Teeth as white as Snow ; but you muft not ufe it often or carelefsly. When they are once thus clean, the Claret- wafh will prefcrvc them fo. J Mucilage in a Sore Throat. TAKE four Drams of Quince-leed, de- cod it in a quarter of a Pint of Rofe or Plantain- water, 'till 'tis a ftrong Jelly ; add a Spoonful of the White of an Egg beat to Water ; and fwccten it with Syrup of Mulr berries or Rasberrics* To Cure a Cough and Shortnefs of Breach. TAKE Elecampane-roots, and boil them very lender, and pulp^them fine thro' a Sieve ; take their Weight in the Pulp of coddled Pippins j^ if you have a Pound Weight of both togethfer,' boil it in a Pint and half of clarift'd ' HorieV, for half an Hour : then tak6 one Odnce (if Powder of Liquorice, and as much P6*^d^' of Aaifeeds j mix all well together, and tike a Dram Morning and ^ ' Night, in Phy fick and Surgery.' i j j Night, and in the Afternoon : 'Tis an ex- cellent Medicine in an Afthma. Another for a Cough. ROAST a large Lemon rery carefully without burning ; when 'tis thorough hot, cut and fqucezc it into a Cup, upon thyec Ounces of Sugar-candy finely powdered j take a Spoonful whenever your Cough trou- bles you : 'Tis as good as 'tis pleafant. For the fame. TAKE two Ounces of Syrup of Poppies, as much Conferve of Red Rofes j mix and take one Spoonful for three Nights, when going to Reft, § For the fame, mth a Hoarfcncfs. SYRUP .of Jujubes and Althea, of each two Ounces, Lohoch Sanans one Ounce; Saffron and Water-flag powder'd, of each a Scruple : Lick it off a Liquorice-ftich^ when you cough. For I ff4 JCcltte^m cf Receipts For a Hoaifcncfs. TAKE every Night, gobgCoReflr, half a Pint of Mum, as warm as you can idrink it at a X>raught, for three Nights to- gether. For a Hooping-Goi^, very good. TAKE a Quart of Spring-water, put to it a large Handful of Chin-cup that grow upon Mofi, a large Handful of unlet Hyflbp ; boil it to a Pint ; ftrain it off, and fweetcn it with Sugar-candy. Let the Child, w oft as it coughs, take two Spoonfuls at a time. For a Cough. MAKE a ftrong Tea of Ale-hoof, fwccten it with Sugar-candy, pour, this upon a white Toaft, well rubb'd with Nutmeg, and drink it firft and laft. For a Cohfumptivc Cough. TAKE half a Pound of double-refin'd Sugar finely beat and fifted, wet this with Orange-flower Water, and boil it up to a Candy-height ; then ftir in an Ounce of CafHa-Earth finely powder'd. If you love 3 Per- in Phyfick and Surgery. 15 j Perfume, a Grain of Amber-greafe docs well ; ® fdrop it in little Cakes on a Maxarinc that lias been buttered and wip'd. This has cur'd^^hofc that have Ipit Blood* A very good Peroral Drink for the fame. TpAKE Quitch-grafs-roots, two Ounces, ^ Eringo-roots one Ounce, Loris two Drams, Harts-horn one Ounce, R aifins fton'd two Ounces, fix Figs, one Spoonful of Pearl- Bailey, Colts-foot and Sage ofjerufalem, of each one Handful ; boil thefe in three Pints of Water, 'till a third Part is wafted ; ftrain it, and diflblve therein two Drams of Sal-pru- nclla, and one Ounce of Syrup of Vioiet|j Drink a quarter of a Pint often, when you cough, or are dry. Pills for Shortnefs of Breach. TAKE a Quarter of an Ounce of Powder of Elecampane-root, half an Ounce of Powder of Liquorice, as much Flower of Brimftone, and Powder of Anifeed, and two Ounce* of Sugar-candy powder'd ; make afl into Pills with a fufficient Quantity, of Tar : Take four large Pills when going to Reft. This is an incomparable Medicine for ah * Jnother \f6 A Collect on of Receipts Another for the fame. HALF a Pint of the Jiijcc of Stinging Nettles ; boil, and fcum it, ^nd mix it up with a^ much clarify'd Honey : Take a Spoonful firft and laft. It has done mighty Cures* For an Afthma. TAKE Hyffop- water, and Poppy- water, of each fire Ounces : Oxymel of Squils three Ounces, Syrup of Maiden-hair one » Ounce : Take one Spoonful, when you find any DiflSiculty of Breathing. A good Drink in a Confumption. TAKE of St. John V wort, the Great Daify-flowers (caird Oxreyes) and Scabious, of each two Handfuls ; boil thefe in a Gallon of Spring- water, 'till half be wafted ; then ftrain it, and fwcetcn it with clarify'd Honey to your Tafte : Take a quar- ter of a Pint of this in half a Pint of New Milk; make your Liquor juft fo warm ; and take it in a Morning, and at Four in the Afternoon. This Drhik is highly recommended, and that too upon Ipng Experience. ^Pow-- • ^ >• 1*". in Phyfick and Surgery. 1 57] A Powder for a Confamption. nTAKE twelve Dozen pf the fmaflcffi •* ;Gfigs you can get, wipe them very clean ; bake them in a well-glaz'd Pan aU Night 9 fet it into the Oven again.^ 'till theyt are dry enough to powder ; .then make theni into ,a very fine Ppwdcr, and take as much ^ will He on a Half-Crown,; th^reeitimcs a Day/ drinking with it a Glafs of Old Malaga, or Canary.^ . , \, 'Tis reftorative, and well approved by many who have try*d it with Succefi. For Sweating in the Night, in a ^ Confamption. DR 1 N K a Glafs of Tent, or Old Malaga,' with a Toaft, every Morning early, and fleep an Hour after it« This is good for Confumptive Perlbns, or fuch as are weak, in recovering a long Sick- tiels. For a Shortnefs of Breath. TAKE Flower of Brimftbne, and EIc- campanc-r.oot finely powdered, of each an equal Quantity ; mix this into an Elcftuary with clarify'd Honey, and take it whenever you cough, or find it difficult to breathe. For i}% A CotteBkn cf RficeipH Fat an Aflbma, IncowparM^ TAKE Juice of Hy flop, Juice of Ek- campane-root^ of each one Pound ; boil thcfe Co a Syrupy with double their Weight in Money or Sug^^candy : Take one Spoon- fiil of thtt Syrup, in two Spoonfuls of Hy ffop- water^ and one Spoon&l of compound Briony- Vittor : Take this three times a Day» For^ a Cough and Shortncfs of Brcjith. TAKE Elecampane-rootS) one Ounce; SafiQron, a quarter of an Ounce ^ Ground- Ivy and Hyflbp, of ea^h one Handful ; b^l this in two Quarta of Water, 'till 'tis above half confum'd ; ffarain it out, and fweeten it with Sugar-candy, and take three Spoonfuls often* y jhtother for the fame. CYRUP of Garlick two Spobnfuls, or. the ^ Cloves of Garlick preferv'd ; either of them very good j but if the Breath be very bad, 'tis beft to lofe nine or ten Ounces of Blood, if the Patient can bear it, before you begin to take fo hot a Medicine. \Anofher I m Pkyiick and Sufgcr^. tf 9 Another fot the fame. TAKE one Spoonful of L}nic«d-Oil new drawn, Firft iand Laft : This is goo4 in a Pleurify, or any other Cough ^ aad may. be us'd fafely at any Age. Fwf a Chin-Cough. DR Y the Leaves of Box-Tree very, well^ and powder them finall ; and give the Child of this fine Powder, in all its Meat; sind Drink, that it can be difguisM in : *Tis excellent in that Diftcmpen An admrabk ElcAuairy for a Cough; TAKE Syrup of Hore-hound; Ground- Ivy, and White Poppies, of each one Ounce, Crabs-eyes, one Dram, and Sperma- ceti, half a Dram ; mix and beat thefe very fine, and take a little Spoonful, when your Cough. is troubleibme, and at going to Reft. For the Pleurify. TAKE Bfoom-tops, Dandelion, Red Fop- pies, and Hy (Top, ofeach twoHandfuls ihred; Flax-feed bruis'd, two Ounces; fom Ounces of frcfli Orange-peel^ ami nine large BaUs / t^o A CcikSiion of Receipts Balls of freih Stone-horfe-Dung; to thefe In*- grcdicnts, put a Gallon of Milk, and diftil it in a cold ^ill : *Tis an incomparable Water, and may be drank freely of. If you think it too cold, add a Spoonful of Sack or White- vine, in every Glafi. Another. T^AKE a Poffct-Drink pretty clear, ■^^-^ ' with fmafl Ale and White- wipe ; an|' to a Quart of that, put three Balls of Horfc- dting, and one Ounce of Angclica-feeds j let it infufe three Hours ; ftrain and drink of- ten, half a Pint at a time: This has the fame Virtue, and is fooner prepared ; but 'tis fo v?ry naiifeous, that many Stomachs can* not bear it.. .. ^^ Jin exceJknt Water for the Stone- . , Choliek. pUT four Pounds 9f Haw- berries bruis'd, * into four Quarts of ftrong White- wine ; let it fteep twenty-four Hours ; then draw off, in a cold Still, two Quarts of very ftrong ; and what runs after, keep by itfelf : A quat-^ tcr of a Pint of the Strongeft has given Eafe in very bad Fits at ohce taking ; but if it comes up, you muft repeat it, /till it doeai^ ftay* t JPor / #» Phyfick an J Surgery. i6i For the Cholick. SLICE one Ounce of the very beft Rhu« barb you can get, into a Qjiart of Sack ; iet it infufe twelve Hours at leaft ; then drink four large Spoonfuls, and fill your Bottle up again : Drink this Quantity once a Day, for fix Weeks, or two Months, at leaft : When your Rhubarb has loft its Virtue, you muft put frefii. This has cur'd fome People, who could not find Eafe in Opiats, nor the Bath : It muft be conftantly continued, 'till the Bowels and Blood are ftrengthen'd : It has done fuch miraculous Cures, where ev^ Laudanum could not, that 'tis impojfible to praife it €o much as it deferves. I do therefore advife every Ferfon fo af« Aided, for their own fakes, to make the harmlefs Experiment. For the Cholick. TAKE a Quart of double-diftiird Am- feed-water ; infufe in it one Ounce of Hiera-picra j flop it very clofc, and keep ic near a Fire, where it muft ftand fbme Days ; fliake the Glafs twice every Day : Take three or four Spoonfuls of this in a Fit, when 'tis new ; leis will ferve after it has ftood a Year or two. For a Convulfive Cholick* TAKE Yellow tranfparent Amber, grofly powder'd } Ginger minc'd j mix, L and 1^1 A Colk^lon (f keceipts and fill a Pipe ; fmoke three or four^ while in Pain, "and always going t6 Reft. Another for the Clrolick. BOl L four Spoonfuls of right good Irijh Uiquebaugh, in half a Pint of Ale, flice in a litilc Ginger, and fweeten Avith Syrup of Khubarb : This is a pretty certain Cure, and feldom faifs to give prefent Eale. For the Chdiick. TAKE the thin Peel that ccfmes oflF the ICernels of a ripe Wallnut, dry'd, and ' beat to Powder ; the thin Yellow Peel of Ofange poSvder'd j bf each a like Quantity : Mix it in a Cup of hot Ale, and drink it up^ A fmall Spoonful of the Powders, mix'd, is a Dole. For a Stitch in the Side. TAKE Powder of Angelica-feed, and a large Acorn dry'd and J)owder^d, of each a like Quantity ; drink after it a Glafs of ^lack Cherry Water. A "Poffet-Drink for a Cough. TPAKE one Handful of Hyffop, four Sprigs of Minth, as much Savoury and Angelica, one Handful of ftonM Rajfins, and twelve Figs j infufe all theft in three Pints of clear Poffet-driiik ; add, when flrain'd, one Ounce of Syrupof Maidch-hair, as much Syrup of Violets : jDrlnfc often. 1 • in PhyficK and Surgery. v6} To Cure Deafiiefs. TAKE clean fine Black Wool, and dip it in Civet, put it into the Ear j as it dries, which in a Day or two it will, dip jt again ^ and keep it moiftenM in the Ear for three Weeks or a Month. Another^ TA K E an equal Quantity of good Hun^ gary Water, and Oil of bitter Almonds j beat them together, and drop three Drops in the Ears, going to Bed ; flop them with Black Wool, and repeat this nine Nights at leaft. . Another for a Pain in the Ear. THE Juice of Mountain Sage, Oil of F^nel,-Oil 6f bitter Alm6nds, Oil of Olives ; take an equal Qu?mtity of each, and. mix thenf well together { drop into the pain'd Ear three Drops, for three Nights, 'Twill eaie and draw out any Impoftbume, if that be the Caufc. For a Pain in the Ear. ^T^AKE half a Pint of Claret, a quarter/ "^ of a Pint of Wine- Vinegar ; put in Sage, Rue, and Rofemary ; let it boil up \ put it into a new Mug, and hold your Ear clofc, fi> that the Steam may be fure to go in : As it cools, heat it again and again ; and when La the 1 64 A CoJkdion of Receipts the Strength is pretty well wafted, wrap your Head very wann, and go intp. Bedi. For a violent Cbolick Pain in the Side. MIX an equal Quantity of Spirit of La/- ycnder^ Spirit of Sal-Armoniack, and Hungary- water j rub it in with a very hot Hand, and lay a Flannel on as hot as yoii can bear it. Repeat this often. For a Blow, or Hurt in the Eye. TJEAT the Leaves of Eye-bright with a ^ rotten Apple j lay it on the Eye as a Foultis : Repeat it as it grows dry. I think the Juice of the Eye-bright is beft. A ctrtain Remedy to take Fire out of a Burn. BE AT an Apple with SaDad Oil, 'till ^tis a Foultis pretty foft ; bind it on the Part ; and as it dries, lay on frefh. You muft be fure to pare, core, and beat your Apple well, ibr fear of breaking the Skin of the Burn : But if the Skin be off, there is not any thing in Nature fo fure to take out the Fire. Jn excellent Ointment for a Pain in the Side. EAT two Ounces of Cummin-feed very fine ; fift it, and put to it two Spoonfuls of Capon-greafc, and two Spoonfuls of Lin- feed Oil J make it hot over the Fire, and anoint B in Phyfick and Surgery. 16^ anoint the Side with it : Dip a Flannel in the Ointment, and lay it on as hot as you can endure it. For a Pkurify and Fever. AFTER Bleeding once or twice, as there - is Occafion, let the Patient take an Ounce of Linfeed Oil new drawn ; fweeten it with Syrup of Lemons $ fhake them together ^till they mix ; and let this Quantity be taken every four Hours : At going to Reft, let them take thirty Grains of Gafcoign Powder, with a compofing Draught. They muft for- bear Malt Drink, and take care they do not catch Cold. This has done great Cures, when taken in time, and wiQ prevent the Diilemper ^fiing upon the Lungs. /^(TT a Loofenefs/ TAK£^ two Drams of Ipecacuana ; dci- cod it in an equal Quantity of Claret and Water ; let it boil ipore than half in half away ; ftrain it, and add one Spoonful of Oil i give it in aClyftcr to the Party aflBiiaed. If the Patient is weak, or a Child, you muft infufe lefs of the Root ; two Drams being a full Qiiantity for a firong Man. • It has cur'd the moft violent Illneis of that Sort, and was recommended on the £x^ perience of a worthy and ingenious Phyllf* cian. L 3 ^^ t^^ A CoJMion of Receipti T'be heft Way of huruing Claret fir a Loofenefs. TAKE a large Quart Bottle, tbat will hold mojpe than a C^art of Wine i put to that Quantity half an Ounce of Cinnamon, font large Blades of M^e^ and a large Nut- meg flic'd ; put a Cork into the Bottle, to keep in the Steam ; but don't ftop it clofe or hard, for fear c^ breaking ; fet this Bottle of Wine and Spice into a Skellet of cold Wa« ter, and let it (immer 'till the Wine is a little wafted ; ^fweeten $t with Loaf-Sugar, and drink often, if the Patient have a cold decayed Stomach, and no Fever. For a Loofencis. TA K E an Ounce of Cinnamon, and as much Ginger ; llice both fmall, and Urcw it oii a Chafing-difh of Coals, over which let the Patient fit as long as the Fume lafts, For a Loofcncfs. ^TPAKE three large Nutmegs, and the •*• Weight of them in Cinnamon ; grate and beat the Spice extremely fine ; make it into a moift Pafte with new-laid Eggs, dry them in little Cakes, in a Shovel, over a gentle Fire : Eat the Bignefs of a Half Crown, jirft and laft, and at four m the Afternoon. Jnother in Phyfick ^4 Surgoryr }6j Af^ber for a Lopfei^cls. TAKE ^tOsart of ncwMilWand ^t i^ on the Fire 'till j( boil ; then fcum it^ and let it boil ; and icun^ it again, as lon^ as any Scum rifes ;. when 'tis alnio^ cold, to the <:lear Milk, put two^penny-worth of Aqua-VitaB, and let it ft^nd : 'Twill jelly, and keep (in a cool VeJTpl aqd piacf ) t^yQ or three Day«. I^ l^as done gjf at Cures. Cionamon-Water, for a Loofenefs and Fcy?r. BO I L a Poqnd of Pearl-Barley, and fir Ounces of Plantain-feed, in G^ Quarts of Water J when both are tender, popr it upon eight Ounces of Cinnamon ; }et it infuse all Night, and nm Day dr^w it off in 9 cold ^ Still ; le& the Patients drink of this a$ p/tea as they pleafe : If they like it fwect, put in double-refin'd Sugar. For a Loofcnels and Gripes. MIX up twenty Grains of Rhubarb, three Drops of Oil of Cipnanjon, and three Drop$ of Qil of Juniper, in near a Draqi of good Fenice Treacle ; make it into a Bolus, and take it all over Night. Next Morning, in the working, drink warm PofTet-drink, in which Mallows have been infus'd. This has done gteat Cures, when the Di& temper has been very dangerous. L 4 jinother t ^ I p i6Z A ColkSiion of Receipts Another for a Loofcncfs and Gripes. , NFUSE a Pound of Poppies, in half a Pint of Spirit of Wine ; take a large Spoon- ful of this Liquor, with fix Drops of Oil of Juniper, in a Glals of Black Cherry Water, fwecten'd with double-refin'd Sugar. 'Twill give Eafe in esttreme Pain and Torture. Nbfe^ You muft mix your Oil with the pow- dered Sugar, before you put it into the Liquor, or 'twill fwim on the Top, and not mix. For the fame. U T a large Spoonful of good Plantain-Iced into half a Pint of Spring- water ; boil it half away, and firain it out ; fweeten it with double-refin'd Sugar, and drink it all. It often cures at once ; but muft be re- peated, if there be Occafion. To help a Hot and Cofti ve Habit .-^; ^ > ADDITIONS w Part I, ■*■ ■ ■ ■ I I I Wi I |i ■ ■■ I , ' Jo make Catchup, that will keep good Twenty Tears. A K E a Gallon of ftrong ftalc Beer ; one Pound of Anchovies, walh'd, and clean'd from the Guts ; half an Ounce of Mace j half an Ounce of Cloves ; a quwter of an Ounce of Pepper ; three large Races of Ginger ; one Pound of Shallots J one Quart of flap Mulhrooms, well TubbM and pick'd : Boil all thefe over a flow Fire, 'till'tis half wafted ; then ftrain it thrq' a Flannel Ba|^, let it ftand 'till 'tis quite cold ; then bottle and ftop it very clofe. This is thought to exceed what is brought fro;n /«- 4iia ; and muft be allowed the moft agreeable Rclifti, that can be given to Fife Sauce: One Spoonful to a Pint of melted Butter, gives Tafte and Colour, above all other Ingredients. Notty That the ftronger and ftaley the Beer is, the better the Catchup will be. To make Catchup of Muflirooms, TAKE a Stew-pan full of the large flap Muflirooms, and the Tips of |hofe you wipe jiddhionfto the Receipt Sy Sec. 1 7 1 wipe for Pickling ; fet it on a flow Fire, with a Handful of Salt ; they will make a great deal of Liquor, which you muft ilrain^ and put to it a quarter of a Found of Shallots^ two Cloves of Garlick, fome Pepper, Ginger, Cloves, Mace, and a Bay-leaf j boil, and fcum it very well ; when 'tis quite cold, bottle, and flop it very clofe. Paris Pies. nPAKE a Capon, and parboil it a little ; ■■" bone, and skin it; then fhred it extreme-' ly fine j ihred alfo as fmall, one Pound of Beef-fuet ; beat a Pound of blanch'd Almonds, with^ So much Sack, and Orange- flower Wa- ter, as will keep them from oiling j fealbn all with Nutmeg, Cloves, and Mace, a little Salt, and twice as much fine Sugar, as there is Spice and Salt j mix all very weH together, and make them into little puff-pafte Patties, to bake or fry : Before you clofe them, you muft lay candy'd Orange, Lemon, and Citron Peel, in thin Slices, with Bits of Marrow, and the Kernels of Piftachia Nuts. NotCy That large Chicken does as well as Capon, and is an cxad Qijantity for half the Suet and Almond. • A Stcake Florendinc. CUT a Neck of Mutton into Steakes, take off the Skin, and fome of the Fat at the thick End j fcafon it with Pepper and Salt ; put ( / / 17 i Additions to the Receipts pat into the Difli one Anchovy flircd fmaU^ a little Nutmeg ilic'd thin, and a little Thyme £bred fine ; lay in the Steakes, and a Pint of Oifters, fifty Balls of Forc'd-meat, half a Pint of Claret, and as much Water ; cover the Difii with a Puff-cruft, and bake It. Beef A'la-mode, to eat hat. ^ AKE the Round of a Buttock of Beef -■• from the Undcr-fide, let it be about three Inches thick ; if you like it red, let it lie a Day and Night rubb'd over with Salt- petre ; when that is dope, t^ke off the Fat^ and chop it with P^rfly,. Thyme, Sweet- marjoram, and a little Onion, (if you like it) add to this Pepper,' Salt, Cloves, and Mace ; work it up in Form of Saufages ; then cut jfbme fat Bacon into Slips of the fame Thick- nefs, and cover it over with the Salt and Spice, without the Herbs ; cut the Beef into Holes, about two Inches diftant from each other, and quite thro' thd Beef j fluff into one the fpic'd Slips of Bacon, and into the other the ForcM-meat, 'till all are full 5 ftrew Salt all over it ; put it into your Stew-pan^ with half a Pound of Butter; fet it on a quick Fire, that it may be brown, and harden on the Outfide ; turn and flower it, that both Sifles may be alike ; then put half a Pint of Water to it, and cover it clofe ; put it over a jllow Fire, that it i^ay ftew Icifurely fcyen or eight Hours ; in Cookery, &c. 175 Hours ; when it grows dry, add a Cup of Water or Gravy. The Liquor 'tis ftew'd in, if clear'd from Fat, and jihook up with Claret, is the Sauce to it ; to which you may add Mulhrooms, Sweetbreads, Artichoke-bottoms, or what you pleafe for Ornaments ; but the Gtavy and Claret are fufficient to make it as fayoury a Difli as can be eat, and 'tis ais good to flice cold as eat hot. ^ Pan-Puddings, to fry. TO a full Pint of Milk, yoii may put near three quarters of a Pound of Flburj fix Ounces of Beef-fuct, flircd very fine, and lifted thro^ a Cullande'r ; fix Ounces of Cur- rants, pick'd, wafli'd, and plump'd ; a little Salt, a little Nutmeg, and a little Sugar, if you like it, but they are lighteft without ; three or four Eggs, beat and ftrain'd : Mix all well together, fry them in a large Quan- tity of Lard or Dripping, and make them little bigger than Fritters. A Spanifli Potatoc or Parfnip Fritter. np A K E two large Spanljh or Portugal Po- -*• tatoes ; boil, j^el, and fcrape them ; beat them with four Eggs, leave out two of the Whites, a large Spoonful of Cream, and as much Sack as Cream, a little grated Nut- meg : Beat all for one Hour, till they arc very light, and fry them in a large Quan- tity of Lard, The Sauce that is ordered I for 174 Additions to the Receipts for them, is melted Butter, Sack, and Sugar $ but Lemon and Sugar give more Quickneis to the Fritter^ and are leis apt to diiagree with the Stbmach. Note^ That Parfnips are as good as Potatoes. ' To hoil Garden^Things green. "Y^OU muft be fure the Water boils, when ^ you put in your Peas, Greens, French- beans, or Afparagus ; when they are in, make it boil very faft again ; you need not cover them, but watch them, and may be aflur^d they arc enough, when they begin to fink to the Bottom, provided they have boil'd all the time : Take th^n out as foon as they fink, or they immediately change Colour. To fickle Lemons. npAKE large Lemons, and grate off a -■ little of the yellow Rind j make eight Scores in the Peel long- ways ; then lay them in the Sun, and take care no Rain comes to them for fix Weeks, when they will be dry; put them into a Jar, when you have fiird them with Muftard-feed ; pour Muftard-feed, and White-wine Vinegar over them, with fome flic'd Ginger in it ; put as much of this Pickle as will cover them. To Tickle Artichoke-Bottoms. TTAKE Art^ichokts, before they are at * their full Growth ; boil them fit to eat, then V \ f» Cookery, t^c. t/y then pull off the Leaves qidck, and put the "Bottoms into cold Water ; fliift them twice, let them lie twelve Hours in the third Wa- ter ; then wipe dry, and put them into Jars, and cover them with a Pickle made of White-wine, and White-wine Vinegar, one I^rt Wine, two Parts Vinegar ; half an Ounce of Mace ; as much Cloves and Pep- per, all whole : Boil it up, and let it ftand 'till 'tis cold, before you pat it to the Bot- toms. To ke^ Wallmlts good all the Tear. pUTthem into ajar, on a Lay er ^f Sea f^ Sand ; ftrew Sand again, and & another Layer of Nuts, 'till 'tis full, and be fere they do not touch each other in any of the Layers j when you would ufe them, lay them in warm Water, Ihifting it as it cobls, for an Hour ; then rub them dry, and they will peel well, and eat fwcet. Lemons will keep thus co- vcr'd with Sand, longer than any other way. you can try* ^ iTo keep Goofebcrries for Tarts all the Tear. rjATHER them at their fullGrowth, ^^ before they turn from the green Look ; top and tail them; then put them into large- mbuth'd Bottles j. put Corks in the Bottles, and fet them into a Kettle of Water up to the Neck j but take care the Cork be not V 5 vvet^ / 1/6 Additions to the Receipts wet ; let the Water heat over a flo^y Fire, 'till the Goofeberries begm to look white or break ; fet the Bottle on a Cloth, wlien they come hot out of the Kettle, becaufe 'tis apt to break : Whei) they are cold, drive the Corks hard in, and pitch. them down* To keep Whkc-Bullice or Pear-Plumbs. GATHER them when foil grown, and before they turn ; pick out the largeft^, and to the fmall ones, put as much cold Wa- ter as will make Liquor to cover the fine ones ; let thefe boil gently 'till they are ibft, then ftrain the Liquor from them, and let it ftand 'till 'tis cool enough to bear your Fin- ger \ then put your large ones into this Fickle, 'till they are quite cold ; thett you muft put them into large-neck'd Bottles, or fmall Jars, and lay Paper, cut fit, upon them, oyei; which pour melted Butter, or rather fweec Oil : If you are carefol in taking it off, this Method feldom fails. To keep Damafcensy^r Tarts. \r O U muft make a Syrup of a Pound and -*• half of Sugar, to a Quart of Water j boil and fcum it, very clear; when cold, put theoi into the Syrup, fet them down on a loft Fire, and keep them down in the Syrup, an4 gently ftirring 'till they are fcalding hot; then fet them off 'till cold ; put them into little Pots or Jars, fuch as you can ufe at once ; for in Miyfick -and Surgery. i ^>^ for when any of thefe Fruits are expofed to the Air, they fpoil in a Day , or two, unlefs fuch Sweet-ineats as ybu prefer ve' with full Weight of Sugar : Cover thefe over as the other, with melted Butter or Oil ; Beef-fuet is hard, ahd apter to cr^ck at thie Edge in Winter. medicine/. Dn Wadenfiel4'^ Remedy for ]yunacy^ imtl^ which a P erf on of^ality cured Hhreefcore: ' nPAKE of -Ground-Ivy three lafge Handful s ^ fhred fmall, boil it in tyvo Quarts of ,White-wihCj 'till 'two Parts in three be con- fumed. • Strain, and add to it fix .Ounces of the beft SalladOilj bbil it up to ^rt Ointment 5 let the Patient's Hftad be fhaved, rub and chafe it with the Ointment* made warm. Then tak« freftl Herb3, bniifed and applied plaifterWife, tying it on the/JTop of the Head very hard. Repcit this eyery other Day, ten or twelv^ times ; give thfe Patient three Spoonfuls of the Juice of Grcfaild-Ivy every Morning fafting, in a Glafs of Beer for the firft ten Days.' The^ Infallible' Po^er for Shortnefs of' Breathy efpeciully in Thung Ladies. TAKfi of ,Carraway and Anifeeil, each one Ounce, Liquorice half an Ounce,' one 'krgc Nutnicg, one Ounce of prepared M Steel, 1 7^ Additions to tht Receipts Steel, and two Ounces of double-refin'd Su- gar ; reduce all to a very fine Powder, and take as much as^will lie on a Shilling, in the Morning falling, and at five in the After* noon, uiing £xercife« ji Confumptive Syrup. TAKE a Score of Shell-Snails, walh them clean, and crack the Shells, put them into a large Jdly-bag, with half a Pound of White Sugar-candy beat and ftrew'd among them ; let this hang twelve Hours at leaft, 'till all the Sugar-candy be melted and drop out, of which you muft take a large Tea* QK)onfiil firft and laft, and whenever your Cough is troubleibme. This is a quicker and more effedual Medicine than Snail-water* fthe Famous French Method for the Bite of a Mad Dog. TAKE the Leaves of Rue, Vervain, the lefler Sage, Plantain, Polypody, Com- mon Wormwood, Mint, Motherwort, Balm, Betony, St. John's-wort, and the leffer Cen- taury, of each an equal Quantity ; gather thefe in June^ tie them up in little Bundles,, which are to be wrappM up in Papers, and hung in the Air where 'tis ihady ; when wanted, you are to pound them fo fine as to fift through a Silk or La\^rn Sieve. The Ddfe is from two, to three Drams of this Powder, with balf a Dram of the Powder of Vipei in Phyfick and Sutgcry* ifp yijJcrs-fleflij in a Glaft of good White- wine, in a Morning fafting^ for Bfcy-two Days to-* gether j if the Bite is near the Head or Face^ you muft double the Dofc. In this you arc cautioned agaihft wafliing the Wound with Waterj which coritradifts bur BngUp) Prafticc- of going to the Sea for that Purpofe. How- ever^ fince ^tis neceffary to cleanfe 6i^ the Foam or Blood, Camphirated Spirit, ot Spi- rit of Myrrh is better to wafli with : I let down this becaufe highly recdflimended ; but am, from late Experience, convinced, that ho Remedy is fo fure, as the Liver. of the Dog ; dry and powder it immediately, ancf give from three to fix Ounces of it, in Wine^ Syrupy or any way you can bcft get the Pa- tient to fwallow it. And depend upon it, ^tis the beft Medicine yet difcovered for that fad' Malady. Take the Quantity within twcnty- fpiir Hours, if poffible. jiff otti^ard Application fir d Chin^ Coughs MIX an equd Qpantity of Spirit of Hart'i '■ Horn, and Oil of Amber j not exceed- ing half ah Oiince at a Time, becaufe in often Openings it decays. With this anoint thef Palms of the Hands, Pit of the Stomach, aind Soles of the Feet, for a Month together ; and let no Water cdme iiigh any of the Parts anointed : The Fingers and Backs of the Haiidd may be wip'd with a ^et Cloth. ^- I 180 Additions to the Receipts For St. Anthony'5 Fire. TAKE one Part fine Spirit or Oil of Turpentine, and one Part finely redify 'd Spirit' of Wine J mix and ftiake the Glafs^ when you ufe it, anointing the Face gently with a Feather, or your Finger, not covering it. Do it often, and it cures in a Day or two; but take care not to come near your Eyes. It Iqftbns and heals, tho' at firft you thiak it inflames,. You may put more or lels Spirit, of Wine, gs you like. • * - . A mop excellent Bitter, not inferior to \Sy-- ScQughton'j 2)r^5. ^ A.KE t^o^Ounces of Gentian-root, the ^inds of nine Oranges, they muft be of tfeelwgeft right Seville^ and par'd very thin, two Brams of Saffron, and two Drams of Co- chineal ; infufe all in. one Quart of Brandy, for forty eight Hours, in, the hotteft Sun ; then philter it thro' whited-brown Paper : After this you .may take from, twenty Drops torkTea-fpoonful, in Wine, Beer, Tea, or any" Liquor y6u. like. The hejl Way Xo' prepare Gum Ammo- - • • .' iilacum. T,Q m\{ 2L 3?ipt^' tin within three Days of pduruig it off; then let it ftand to ftttle, an<3 decanf ic as clear as you can, without, t^king.apy. of the Pawdei' : A Tea-fpoonful of this 'Spijiiti' with twenty Drops of Tindure, of Caftpr,';io what Sottof Liquor you like, gives , immediate Relief rn an Afthma ; four Spoonfuls of Spring-water, and two of Sack, are as proper as any. Jn Infufion for the Cure of Melancholy. TAKE two Drams of u^nifeed, two Drams pf Myrrh, one Pram of Cochi- neal, two Drams of Hiera-pj^ra j infufe all in a Quart of White- wine ; let it ftand three Days, then philter it, and give the Patient five Spoonful^ in a Morning' fafting, and at four in the Afternoon, till they have taken two Quarts. ^ ' ^ ^n Jnfufionfor ^ Dropfy. pUT fix Spoonfuls of the Juice of Garlick, •• ^a Pint of the beft Arrack, with one Dram of Cochineal ; let it ftand twenty four Hours, then philter it, and give four Spoonfuls twige a Day, till the whole be taken. 'Tis a moft naiifeous Medicine, but has done mighty Cures ; efpecially when, the Throat or Breath is much afFe6led by the Diftemper. M*3 ji^re^ 1 8 1 Aflditioni to the Receipts > ^A 'Prefervathe againfi the Peftilence. TAKE of Rue, Sage, Mint, Rofcmary, Wormwood and Lavender, of each one Handful : inftiie them in a Gallon of the bcft White- wine Vinegar, pi^t all into a Stone Bottle clofely covered and pafted ; fet the Bottle^ thus clos'd, upon warm. Aflics for eight bays together. After ^hich, ftrain it through a Flannel, and put the Liquor into •Bottles, and to every Quart put an Ounce of Camphire; then cork the Bottles very clofe, and it will keep fome Years. With this l^reparation, wafti your Moutb, rub your Temples, and ^our Loins every Day ; Ibutf a little up your Noftrils when you go into the Air, and carry about you a Sponge dipt in the fame, when you defire to refrefli the Smell upon any Occafion, efpecially when near to any Place or Perfon that is infedcd. From a Phyfician in the Duke of Berwick's Army, in the Year 1721, we were told. That four Malefaftors, who ufed to rob the Jnfe£ted Houfes, &c. had pwn'd at their Ex- ecution, That they prefer vcd themfelvcs from the Contagion by ufing this Medicine only. And the Truth having been fince confirmed by a Gentleman then prefent, I thought it defer v*d 9 Place here ; |fpecially fince the Ingredients are fb well chofen for that Pur- polei as to need no Recommendation but I heir pwn Vjr^ue, - ^ y^ in Pbyfick and Surgery. 1 8 j To cure a Quinfey. WHEN Bleeding has fkil'd, take a Swal- low's Neft^ as whole as you can get \t down, boil it in Milk /till 'tis foft, thea wrap it in a Cloth, and apply it to the Throat as hot as the Patient can bear it. This exy cellent Poultis has very often cured, when other Remedies have been ufed to no EfFcd. Andther prefent Remedy t nPAKE frelh CowVdung, mix it well with * Hog's Lard over the Fire, apply it by way of Poultis as hot as it carl be borne ; ihift it as it cools, a^d continue it 'till the Perfon is eafed. It draws the Humour out- ward, and opens the Pailage of the Gullet* An admtrahle SnufF/or the Head. TAKE of Sage, Rofemary, Lilies of the Valley, the Tops of Sweet-marjoram, of each half an Ounce, of Nutmeg, and of Afarabacca-roots, each one Dr^m ; dry them, and reduce them to a very fine Powder. fhe ETSlDofth First Part. M4 INDEX IN D E X FIRST PART. ijOJJ av Afthma A jimaus French Method fir I Paf^ci^S m&ofaMa4Doi 178 ? ATiather for an An exeeUent Bitcerj notirifr- I Afthina 158 riar to StoughtonV Dropt \ Additions to ,180 Parti. 170 C ror 5*'. AnthonyV ifrf 180 7i Collar Be?/ 14 B n» make French Cutlets ibid. To T?roa Vigaons whole ly To Collar a Breafi of Mutton Tu'^dii aTurkey^oT anyFovil, to eat hot \6 i^iihOilier Sauce 37 Tit Collar * P;^ itj To wflite Black-Caps, the heji To make VealCfxAzts 20 lu^/ 5 8 To Collar a Breaft of Veal to To make very good Barley cat hat 28 duel 62 Cuftards, "very good ^9 7"^f N"»r Eisket 79 Or«K^fCheefc Cakes ibid. v4re excelient BalfatB 105 A Chedc Cake -without Curd French Kin/fBalfam 127 ^o For the Biting of a Mad Dog Another •with Curd ibid. 128 AOi^zzASackFo^et 52, A ceriain Remedy to take Fire Almi/nd Cream 59 ost'tfaBurn 1^4, Cr«K^e Cream ibid. BccfA!a7iJoc'e,toeathot 172 A very rich AlmondCiXe3,m to 5ff'Boii Garden Things green yelly ibid. 174 Pijlachia Cream 61 T9f:tfiv:hiteEiiiiice,6-r.i76 To mate Fry'd Creum ibid. T9 Jo I 1^ D E X To make thick fquare Cream- For a Cough dndShortnefs rf Cheefe, as at Newport 6^ Breath i^g Orange Chvps 67 Another for the Jame ibid." Apricot Chi^ 08 Another for the fame lyj Cakes of Orange Vlo'wers 70 For a Chin-Cough ibid. Conferve *of R(?/^^ ibid. For the Cholick 161 To Candy any Sort ofFlowrs For the fame ' ibid.' 71 For Convulfive Cholick ibid. A goodSortofPortugalCzkcs Another for the ChoMck i6z 72 For the fame ibid. A Carraway - Cake ^without For a violent Cholick Pain Teafi 73 in the Side 164, To make Stone Cte^m 74 Out^ward Application for a Tfo I N D E X. pnnamm Water fw a Lcwfe- P nds and Fever ibid. Voxdesfor aJDiJbefTi/b 1% far a Loofene6 and Gripes To Pickle Tork ^9 ibid. The beft v)ay to Pot Beef 7,% ^notber for a Loofencfs and To make a Potatoe Pie 30 GriMs 16Z A Sweet Pie^ totnch may ie For the fame ibid. made cf young Lami or Pr, Wadenfield'f Remedy for Chickens 1% Lunacy, ^f. 177 TomakeaHog-meatVy^ 35 To make Lobfier Pies 37 M To TfotNeatS'Tong^eSy a bet- To make Orange Marmalade ter way than drying them 66 39' fVhite Mead 89 To Pot Salmon as at New- Strong Mead 92 caftle . 40 Infupon to cure Melancholy Xo Pickle Mackarel^ caVtd I Si Caveach ibid. O ToVoil^amprey 42 An, Oa for any Bruife or AV/e^hsSiiHam'Pit ibid. Wound io5 To Pickle Codlins like Mango AnO'mtmexit for Swellings in ibid. the Kini^s Evil 109 T^^ Pickle ^^/%i«/^ 4) .^» Gintpient for the Evil or To Pickle Mufbrooms 44 Tickets no ToViddtNeatS'Tongues « The SmallageOmmtDX. 123 T0 Pickle Fi^e^xr ibid. An Ointment good for any To Pickle Smelts 46 Ach or Swelling in Man or To Pickle Oilers ibui. Beaft 124 An Affle Pudding to Bake An Ointment^r a. Burn 132 47 An Ointment which is a cer^ The befi Orange Pudding that tain Cure for any Scabsy ever was tafted ibid« Timflesy or old inveterate A Bice Pudding 4S Itch • i2(J White Ho^sVuMmi^ ibid An incomparable Ointment -^ Netf/'/Fw/Puddmg A9 foraStrainy Weaknejsy or ThinCreamVincaksSycdlPda ShrinkingintheNerves 127 §uire of Paper 5 \ AnOintmentfor a Child that An Almond fudiing ibid. has the Bidets 128 Or^w^e Pudding 52 AnO'mtmciit fir the Back of Cheefe-curd Vuddim^ 53 anbeakyBicketty Child ix^ TomakeHo^sV\xdAva!p 54 grf» excellent Ointment for a Liver Puddings very good ' fainin the Side 164 5? A Sagoe :/*! I N D E X. 'A ^4fgoe-Pudding 55 An admirable Poflet-drink in An Orange-^oS&x. 60 a P/euriJ}y or Shortmfs of TniMtdz for a fck or *weai StO' Breath 15^ maeh (J5 A vfrjf good 'Purge In a Fever Ta Preferve Afrlcots in 156 Jellj 68 Pills for Shortnefs (f Breath PtawlJns 6r Ftfd Almonds 155 69 Another for the fame 1561 Ta Preferve Orange-flowers Powder for Confumftion 157 ibid. ForthePlexiriVy ' 159 A Vowder for Digefiion 71. Another 160 An.excellent Plumb-Pudding A Poflet-drink for a Cough 74. 162 Hgg JMinc^d'Vyes . 76 For aVkurKy and Feiy£r ^6$ laemon or Chocolate-VwSs jZ Paris Pies 171 Almond PuSs ibid. Pan Puddings /^/r/ 173 Pancakes, 'very good 80 To Pickle 'Lemons 174 To Preferve Golden-Tiffins To Fickle Artichoak Bottoms the beft vjay 82 . , , ibkl. Tomake Mlk-Vxmchi 91 Infallible Powder for Shorts The Red Powder for Fevers^ nefs of Breathy efpecially in Small-pox^ or Surfeits 115 young Ladies 177 CSifcoign Powder, tf^^^yZr/, A Prcfervative agamfi the for the fame Ups 114 Peftilence i'82 A very good Powder for a r\ Dizzinefs in the Headland ^ /(? prevent AtopleBick Fits ^^ ^^\^ ^ Quinfy ' 182 J J Another prefent Remedy ibid.« A Powder to" (lop a Hie tup _ in Many IVoman^ or Child ^ ibid. To Roaft a Calfs-Head 24 An excellent Po^xderfor Con- To Roaft a Breafi of Pork ,27 vnlfion Fits ibid. To make Ratafia ^ 92 A Powder for Digeflion 116 A prefent Remedy for Cax^ A, very good Plaifter /or a vufftonFits jkJ Stomach J ore ^ith Coughing Another for the fame jij 123 . Plaifters j^r ^jf Ff^/iy^r 124 S A very good "Pouliis for afore A Green Peas Soup, vjhhaut Breafl ^ jzd J^icat ^ A Poflet-drink to he taken be* A very good Soup i o' fore the Fit of an Ague 133 A very good Pi as Soup 1 1 Cravi's \ / \A» I N D E X. Crttvy-fifb'y or Fra^wn Soup For the fame - ♦ ibidi* ibid. To Sweeten ^the Bhod im Teas So\xp fir Lent or any Scurvy -, yaundice^ or any Fapingt>ay 12 Fains in the Limbs' 14.7 A Meat SoM^ 13 For the StQhe 14^ To Stew Fi^ons 16 ' Amther fir the Stone ibid. To Stew ft Hare 23 Fcr Sweating in the Nighty To make Siovt Veal 29 in a Confumption 157 To Stew C^rj& 30 ForShonr\z(sofBreath ibitf- Good Sauce //>/»x 56 Te? gk'? f^r^/j:/;? E^y^ ;» ^jbe ^ Whipt Syllabub txtraordi" Tooth-ach 122 Tutry 54 A con f ant daily Waflo fir the, To make 5agoe • -65 Teeth 151 Tp make Salep ibid. r<^ clean very foul fpottei To improve Syder^ artd make Teeth ibid- . it ferfe(rly fne ^x A Mucilage for a fore Throat Spirit andGraveli±o ^nce-Wme 84 For Stoppage of Water inM Orange-Wma • 85 Stone 141 B/y^/?-Wine> e crifp, it muft be finely grated j Ihred Parlley, and V, in Cookery, &c. 197 and melted Butter, is a good and a ready Sauce : But I am ordered to fet down what follows as extraordinary j Take a large Hand- ful of Sorrel, dip it in fcalding Water, then drain it, and have ready half a Pint of ftrong Broth or Gravy, a Shallot Ibred fball, a little Thyme, a Utile Parfley, a Bit of burnt Butter to thicJcen it, lay the Sorrel in Heaps, and pour the Sauce over it : Garnifti with fliced Lemon. * To Stew Wild-Fowl. TLT A L F roaft them, and cut them in •* ^ Pieces, fet them over a Chafing-dilh of Coals, with half a Pint of Claret, as much good Gravy, which muft be firft boil'd and feafbn'd with Shallot and Spice j let it ftew in this Liquor, 'till 'tis high coloured and well mix'd, and they eat better than off thcSpit, ji good Gravy, to keep ready for any Ufi- "DURN an Ounce of Butter in your Fry- ing-pan, but always take care to do it at fuch a Diftance from the Fire, that as you ftrew in the Flour to the Butter, it may be brown, but not black ; put to it two Pounds of coarfe lean Beef, a Quart of Wa- , ;' , and half a Pint of Wine, Red or White, N 3 ^ as \ 1 9 8 A ColUSiion of Receipts as you like the Colour ; put three Anchovies, two Shallots, fbme whole Pepper, Cloves and Mace, three or four Mufhrooms, or as many pickled Wallnuts, let it ftew gently near an Hour, then ftrain it j 'twill keep fome Time, and is proper for any favoury Difh. To Roafl Pike or Mackarcl. TAKE one large Pike, or four large Mackarel, draw and wafii them clean, make the Seafoning of four Anchovies, a Pint of Oyfters, or Shrimps, Nutmegs, Cloves and Mace, a little Parfley, an Onion, or Shallot, if you like it ; ftired and grate all thele very fmall, and mix it up with full half a Pound of good Butter ; fill the Bellies of the Fifti with this Seafoning, and flrcw fbme on the Outfide of them ; with flat large Skewers and a broad Tape, tie them on to the Spit, baile it as it roafls with Claret or Butter (I prefer the laft) ; let your Sauce be Wine, Oifler- Liquor, Anchovy, Spice, Butter, and Vinegar, which is always to be the laft Ingredient j when you flir in your Butter, take €are you ftir in no more Flour than will make it mix well, bccaufe the Seafoning thickens it. To _ .__: — s_j in Cookery, &c. ipp To Roafi a Haunch of Vcnifon. ]i^ A K E up a lubftantial Fire before you ^^ lay it down, then baftc and flour it, and with very fine Skewers faften a Piece of Veal-Gawl over the fat Part; if that cannot be had, the White of an Egg, or Paper well butter'd will fer\re. A Haunch of i a Pounds weight will take ' up three full Hours to be well foak'd : Your Sauce niuft be Gravy, with a great deal of Claret in it ; the fafhion** able fweet Sauce, is Jelly of Currants made hot. What was formerly ufed, was a Pap- Sauce made of white Bread boil'd in Claret, with a large Stick of Cinnamon, and when boiPd 'till fmooth, take out the Cinnamon, and add Sugar. It is difficult to give general Rules about Roafting and Boiling, becaufe Cooks are apt to negleQ: a Fire, and not mind the Diftance, that it may neither (corch nor pawl J but as to Time, I will venture to lay, that, allowing a quarter of an Hour to every Pound of Meat, at a fteady Fire, your Ex- pedations fliall hardly ever fail, from a Fowl to a Sirloin of the largeft Ox. And the fame Method may be followed in Boiling. V. N4 < $pQ A QJleftion cf ReceipU fTq Roajt Eels, SKIN and >yalh the fineft large Eels you can get, cut them in three, four, or five Pieces, according as they are for Size ; make a Scafoning of grated Nutmegs beaten Pepper and Salt, a little Thyme and Sage, a little Lemon-peel, the Crumb of white Bi^ead j let all thefe be finely grated and jhred^ and ftrewM on the Eels, ftiek them crofs each other on Skewers, and \it the Skewers to your Spit, and let them roaft 'til} they begin to crack, and arp white at the Bone :. be fure to bafte them wpll, as they roaft ; melted Butter and Tuice of Lemon i$ the beft Sauce, becaufe the Seafqning gives them as good a Relilh as they can have : they fry or broil, as wfll as ifbaft, fo feafon'd, A Smet Saufe for Boir^ Mutton, jvery good. TAKE a quarter of a Pint of the Broth your Mutton was boird in, put to it four SpoQiifuls of the Pickle of Capers or Sam- phire, fet it on the Fire to boil j then ftired a Carrot, which has been firft boil'd tender, ^ and four Spoonfuls of Capers or Samphire ihred : put this into the Liquor ; when it boils, ftir in four Ounces of Butter, and Ihake a yery' in Cookery^ c^^. 201 a very little Flour, fwecteh it, and pour it pver ;he Meat : 'Tis a grateful, tho' old- ' falhion'd Sauce. Tq make a Tafiy of Beef or Mutton, at good as Vcnifon. BO N E a fmall Rump, or a Piece of a Sirloin of Beef ; or, if you like Mutton better, let it be a Loin or a Shoulder of Mut- ton,, but Beef is beft ; when . your Meat is boned, beat it very well with your Rolling- Pin, then rub ten Pounds of this Meat with *^ four Ounces of Sugar, and let it lie twenty- four Hours, then wipe it very clean, or wafii it off v^ith a Glafs of Claret, and fealbn it l^igh with Pepper, Nutmeg, and Salt 5 lay it in your Gruft, and cover fo much Meat with full two Pounds of Butter j put on the Cruft, and bake it as much as Venifon ; fet the Bones into the Oven, with no more Wa- ter than will cover them, that you may have a little good Gravy, to put into the Pafty, if it wants it when drawn. Let no one diflike the laying it in Sugar, 'till they have try'd it, for how prepofterous an In- gredient foever it may feem in a favoury Pie, I muft beg Leave to affure the Reader, that nothing gives fo certain a Shortnefs and Tendernels to the Meat, as Sugar ; and, if carefully waflied or' wiped off, it leaves a Delicacy that is equal to Venifon j and iincc I have 201 A CaJieiiion of Receipts I have Occafion to mention Sugar, 'tis my ' Opinion, that in our common Englijh Bacon, 'tis as efiedual in the Cure of it as Salt ; and vrhereas abundance of Salt makes it hard and dry, the Addition of Sugar gives a Ten- derneis almoft equal to right freftphatia^ and preferves it good all the Year, with half the * Quantity of Salt we formerly ufed. A Shrimp Pic. TAKE a Quart of Shrimps, clean pick'd from the Shells ; if they are very fait in the boiling, feafen them only with a little Cloves and Mace, but if they want Salt, ihred two or three Anchovies very fine, and mix them with the Spice, and feafon the Shrimps ; you may make a good Cruft, be- caufe they don't want much baking ; put a pretty deal of Butter over and under them, one Glafs of White- wine, and fct it in the ' Oven : Where Shrimps are to be had, this is not ian expenfive, but a very delicious Dilh. « A Hare Pie. BONE the Hare, and fhred the Meat fmall, take almoft the Weight in frefti Beef-fuet, ftircd that fmall then too, beat both in a Marble Mortar,'till 'tis fo finely mix'dyou cannot difcover the Meat from the Suet ; if the in Cookery, &c. 203 the Hare was large/twill take up two Ounces of Salt, two finall Nutmegs, their Weight in Cloves and Mace, and add alio a litte fine Pepper j mix the Spice well with the Meat,and put it into a good Cruft and bake it ; 'tis good hot or cold. f ji very pretty Cruft for Tarts. TAKE three Eggs and beat them well together, put to them three SpolSnfuls of cold Water, then break in a Pound of Butter J while you are working it all together,* let ibme Flour be ftiak'd in, and work it together, ftill ftrewing in more Flour, 'till 'tis a pretty ftiff Pafte, then roul it out for Tarts ; it keeps crilper and longer than Puff- Cruft for moft Ufcs. A iGrecn-Goofc Pie. 1"^ A K E two fat Grecn-Geefe, bone them, ' and feafon them pretty high, with Nut- megs, Cloves, Mace, Pepper ana Salt, and, if you like it, two whole Onions ; lay them upon each other, and ffll the Sides, arid cover them with Butter : Let them be well bak*d, *^nd they eat delicately hot or cold. To X04 A CoUeSihtt of Receipts To Tot Chcfliire-Chccfc. nr AKE three Pounds of Chelhire-Cheefe, -^ and put it into, a Mortar, with half a ]found of the beft frefh Butter you can get j pound them together, and in the beating, add a Glafs or two of rich Canary, and half an Ounce of Mace, fo finely beat and fifted that it may not be difcern'd j when all is ex- tremely well mix'd, prefs it hard down intp Z Gallipot, cover it with melted Butter, and keep it cool ; a Slice of this exceeds all the Cream Cheefes that can poffibly be made, and i$ generally more acceptable. fTo make a Cold Hajb^ or Sallad- Magundy. > ■ np AKE a cold Turkey, two cold Chickens, -*• or, if you have neither, a Piece of fine white Veal will do j cut the Breafts of thefe Fowls into fair Slices, and mince all the reft; to the Quantity of two Chickens, you muft take eight or ten large Anchovies, wa(h and bone them, eight large pickled Oifter^, ten or twelve fine green pickled Cucumbers, fhred the Oifters, the Anchovies, the Cu- cumbers, and one whole Lemon, fmall ; mix them with the fhred Meat, lay it in the middle of the Pifli, lay the Slices of the white in Cookery, &cl 205 white Part round the Difli, with halvM An-. chovies, ^ok pitklcd Oifters, quartered Cucumbers, flic'd Lemon, whole pickled Mulhroom§, Capers, or any Pickle you like ; cut alfb fome fine Lettice, and lay round among the Garnifli ; but put not Oil and Vinegar to the minc'd Meat, till it comes to Table. To Soufe a Turkey, in Imitation of "■■ Sturgeon. ft nr A K E a fine large Turkey, drefi it -*• very clean, dry^ and bone it, then tie it up, as you do Sturgeon j put into the Pot you boil it in, one Quart of White- wine, one Quart of Water, and one Quart of good Vi* negar, and a very large Handful of Salt 5 let it boil, and fcum it well, and then put in the Turkey ; when 'tis enough, take it out^ and tie it tighter ; let the Liquor boil a little longer ; and if it wants more Vinegar or Salt, add it when 'tis cold ; pour it upon the Tur- key, 'twill keep fbme Months ; you eat it with Oil and Vinegar, or Sugar and Vinegar ; 'tis more delicate thin Sturgeon, and makes a pretty Variety, if that is not to be had ; co- ver it with Fennel, when it is brought to the Table, Awry io6 A ColleSt'ton of Receipts A very pretty Way to eat cold hoiVd Beef. SLICE it as thin as 'tis poffiblc, flice alfo an Onion, or a Shallot, and fqueczc on it the Juice of a Lemon or twoj then beat it between two Plates, as you do Cucum- bers J when 'tis very well beaten, and taftes fharp of the Lemon, put it inco a deep Cfjina Bifli, pick out the Onion, and pour on Oil, ihake in alfb ibme flired Parfly, and garnifh with ificed Lemon ; 'tis very favoury and delicious. To make excellent Meat of a Hog's Head. • np A K E the Head and fplit it, take out ^ the Brains, cut off the Ears, apd lay It in Water one Day, then boil it 'till all the Bones come OHt, then take off the Skin as whole ais you can, for that is to be laid over and under it : chop it fmall, as fail as you can, while it is hot ; fealbn it with Pepper, Salt, Mace, Nutmeg, or Jamaica Pepper, if you like it, inftead of Mace ; prefs it down into a Pudding or V^ifon-pan, lay the Skin over and under it, cover and prefs it down very clofe, and when /tis quite cold 'twill tuyi out, and cut as clofe as a Cheefe ; you may add Salt and Vinegar to fome of M the f *1 » in Cookery, &cl loy the Liquor 'twas boil'd in, and keep it in that Pickle : 'Tis eat with M incgar or Mii- ftard, and is .better than Brawn, if the Head )Ou make it of be large and fat. ^ very good Way to hep Tongues in fickle for Boilings to eat Hot or CoU. » I CLEAN them well, and rub them very dry, then lay them flat in a Tray, and fait them well with common Salt ^ lee them lie two Days, then beat an Ounce of Salt-pctre for every Tongue, and ftrew it on che Top of the Tongue ; let it lie two or three Days, and then fait it again with com- mon Salt, afcer this turn them often, and put frefli Salt when wanted ; thefe need never be dried, but kept always in the Pickle^ and ^ boird, when you have Occafion, out of the pickle. r An admirable Pickle, in Imitation of India Bamboo, exaCily as that, is done. np A K E the largeft and youngcft Shoots ^ of Elder, which put out the middle of May^ the middle Stalks are moft tender and biggeft, the fmall are not worth doing ; pwl idt A CoJk^ion of Receipts peel off the outward Peel or Skin, and lay them in a ftrong Brine of Salt and Water fot one Nightj and then dry them iri a Cloth^ Piece by Piece ; in the mean time, m^e your Pickle of hilf White-wine^ and half Beer-Vinegar ; to each Quart of Pickle you hiuft put an Ounce of White or Red Pepptr^ an Ounce of Ginger fliced, a little Mace, and a few Corns of Jamaica Pepper : wheii the Spice has boil'd in the Pickle, pour it hot upon the Shoots^ ftqp them clofe imme- diately, and fet the Jar two Hours before the Fire, turning it often ^ 'tis as good a way to green this or any other Pickle as often boiling, though either way is certain, if you keep it fcalding hot j always ufe Stone Jars^ for any Sort of Pickle, if they can be got ; the firft Charge is inconfiderable, and they do not only laft longer than Earth, but keep the Pickle better, becaufe Vinegar will pe* netrate through all Earthen Veffels, and Glaft will not bear the Fire : This is a very crifp pretty-tafted Pickle. To fickle Small Onions* T^AKE fmall Onions^ peel off the out-^ * ward Skin, and put them in Salt and Water all Night,, pour that away, and put a frelh Pickle of Salt and Water, made ftronger than the firft ; fet them on the Fire in this, and let themjuft boil, fcum them in Cookery, ^c. 2 op them well, and take them off the Fire, let them by to cool, and make a Pickle of \Vhite- wine Vinegar, Pepper, Mace, and a little* Ginger ; let all ftand to be coldj then dry the Onions from the Brine, and put them into the Pickle ; if you add Muftard-feed^ they will keep foiac Time : They tafte and look very pretty among green Pickles. 7*0 fickle Cucumbers in Slices, np A K E thirty large Cucumbers, cut ■*- them in Slices, but not too thin ; put them in a broad Pan, and lay with them fome fmall Onions pepl'd j let them ftand twenty-four Hours ; then put them into a Cullender to drain j boil two Quarts of Vinegar, with whole Pepper, large Mace^ and Ginger ; put the Cucumbers into a Jar, and pour the Pickle boiling hot upon tfiem, ftop them very clofe that Moment j fet them by for two Days, and then boil the Pickle again^ as before, till they are green'd. NotCy That they keep beft uiipar'd, and the whole fmall Onion may be kept in the Pickle with them* O Ai a I o A Colle^hn of Receipts Jn Incomparable Way to make Muftard^ TA K E a Quart of the beft Muftard- fecd you can get, let it be well dried, finely beat and fifted, then put to mix it, two Parts White- wine Vinegar, and one Sack, alfo one Spoonful of "double-refined Sugar ^ Hop it clofe, and 'twill keep a Year : If you are curious in your Seed, this Way of making it, gives a very agreeable Quick- nefs and Flavour, that is not fo dilgufting in the Breath, as when Garlick is kept in the To Ste^ Cucumbers to eat Hot. TAKE fix large Cucumbers, pare them, and cut them in Slices, not too thin, put them into your Sauce^pan, with fome Salt, and a whole Onion, not too large ; let them ftew in their own Liquor a little, then drain all that Liquor away, as dry as you can ; and put to them, when you have taken out the Onion, one Anchovy, two or three Blades of Mace, a Spoonful oif Gravy, and a quarter of a Pint of Claret ; when the Anchovy is diflblved, ftiake in a Bit of burnt Butter to thicken it ; 'tis a Sauce generally liked with Venilbn or Mutton, and is indeed very favoury ; fome People add Ale, in Cookery^ ^c. 1 1 1 Ale, rather than Wine, arid 'tis very go6d, where Wine cannot be had* Ti) keep Artichoak Mottoms for Sduct, • 'TP AKE your Artichdafcs ab&ut MichaeU ^ masy they may b^ the fmaU Plant Sort ; boil them fo much, as to take off all the Leaves, and the Choafc ; then put them oil Tin Plates, and fet them into your Oveuf after your other things are out, when 'tis fo cool ias not to difcolour them in the leaft ; do this till they are very dry ; then put them into an Earthen Pot to keep ; tie them down clofc, and keep them in a dry Place ; when yoti, would life them, put them into Ibme fcald- ing Water, till they are tender, cut them iti large Dice ; they look white^ and eat very fweet all Winter* yb hep Muflirooms mthoUt ^ickUy for Sauc€i AKE large Muflirooms, peel them, and take ou( all the Infide, la,y them in Water fome Hours ; then ftew them in their own Liquor, and lay them on Tin ]^lates, as you dq the Artichoak-Bottoms, in t cool Oven ; repeat it till they are perfeftly dry^ tie them down, and keep thcih dry as the other. I cannot find they will look O % white^ Ill A CoUeiiion cf Receipts ^^hitCy take what care we can j therefore in the ftewing, I put ibme Mace and Pepper, fo they eat delicately, and look as well as Truffles. To Collar Veal. TAKE the Fillet of a fat Leg of Veal, bone it, and cut the Fat in Slices, to mix welU and roll up in the Collars j -make your Seafoaing of Pepper, Cloves, Mace, and Salt ; ftired alfo Lemon-Thyme extremely fmall, place the Pieces of Fat, knd ftrew the Seaibning, that it may be in all Places alike ; then roll it very tight, and boil it tender in half White- wine, and half Water, f^afon'd with Salt and Spice ; when 'tis enough, new jroll it, and keep it in that Pickle. A Ncat'5-Tongue Pudding. TO OIL a fmall NeatVTongue, before 'ti$ ^ faked ; when 'tis enough, blanch it ; and when 'tis cold, flired or grate it extremeFy fine ; put to it a Penny Loaf grated, near a Quart of Cream, eight Eggs, but half the Whites, beat and ftrain the Eggs, then add a Spoonful or two of Sack, a little Salt, bea- ten Cloves, and Mace, and Sugar to yoijr Tafte ; a few Currants, and fome Citron Peel candy 'd j when you have laid a PufF-pafte in the Dilh, put in the Pudding j and then ftick all over with large Pieces of Marrow. frf)e in Cookery, &c. 1 1 j The hfi voay to make the Old Englifli Bread Pudding. /^ R A T E a Penny Loaf, all but the ^^ Cruft, and pour upon it a full Pint of boiling Milfc j if you can get Cream 'tis better ; cover it, and let it ftand to icald ; for this Quantity beat up five Eggs, leave out two Whites, with a little Salt, and a little Sugar, ftrain this to the Bread and Milk ; when thatis pretty cool, grate in a little Nut-, meg, and mix all well j pour it into little wooden Difhes that have been butter'd^Khd are of a Size, tie them up in Cloths, very tight ; they require near an Hour to boil, when in Dilhes ; be fure to flour the Cloth you tie over the Difli, becaufe if you would have your Pudding very good, you mull make it almoft as thin as Cuftard ; and in the Spring, the Addition of Juice of Spi- nage, makes it as good as Tanly. French Bread. np A K E a Quart of Flour, and put to it -■* three Spoonfuls of Ale-yeaft, an equal Quantity of Milfc and Water warm'd j about the Bignefs of a Wallnut of good Butter, and a little Salt ; make them pretty light, and drop them on Tin Plates, fet the«D before the Fire to rife, and bake them in a quick Oven J rafp them : Some People put three O 3 Eggs, 1 1 4 A ColkStion of Receipts Eggs, only one White, to this Quantity ; but I think Eggs make it tough, and not fq fliort 5 but that as you plcafe. An excellent Oatmeal Pudding. p U T into a Quart of Milk, juft warm, ^ one Pint of whole Oatmeal, ypry care- fully pickM, let it foak at leaft two Hours ; then add to it a quarter of a Pound of ftone4 Raifins, half a Pound of Currants, a little Salt, four Ounces of Sugar, and fujl half z, Pound of good Butter j if you bake i?, Mar^ loy^ on the Top is a good Addition j 'tis very good eitheF bak'd or boil'd. '' A Rice or Millet Pudding. npAKE fix Ounces of whole Rice, or * Millet-feed, tp this put full three Pints pf new Milk, rather more than a quarter of a yound of S^gar, a little Salt, and fix Ounces, or near half a Pound of Butter ; for, unlcfs you have Marrow, Butter is better in all thefe than Suet : I fpt down all thefe without Eggs, becjiufe they arc generally as well, if ' pot better liked without ; but if you would have theni of the Cuftard fort, you may add from four to nine Eggs ; beat them well, and leave a little of your Milk to mix and ftraiu with them, A in Cookery, &c. 2 1 j ji Pancake Pudding, TP AKE a Quart df Milk, four Eggs, two -*• large Spoonfuls of Flour, a little Salt, and a very little grated Ginger ; Butter your Difli, and bake it ; pour melted Butter over it when it comes out of the Oven : 'Tis a cheap and very acceptable Pudding, being left ofFenfive to the Stomach than fry'd Pancakes. Puffs to Fry tnjiead 0/ Fritters. TPAKE a Pint of Milk, and mix as much ^ Flour as will make it a Hafty-Pud- ding } take care to mix it with a little of the Milk at firft, and fo more and more, that when you fet it oh the Fire to thicken, it may not grow lumpy ; pour it out to cool, and then add to it three Eggs, a little Salt and Sugar, beat all in a Mortar ; fry them in good Lard over a quick Fire : They arc to be droppM fmafl, and will be round. Herb Dumplins. HP A K E the Crumb of a Two-penny -*■ Loaf grated, fift it through a Cullen- der,, take almoft as much frefli Beef-fuet, flired and fifted, put in Thyme, Sweet Mar- ^ joram. Savory, and as much Penny-royal as all the other Herbs together ; let all be %ed extremely fmall j put in a few Cur- O 4 rants B %i6 A CoUeSiion of Receipts rants neatly pick'd and walh'd, a little Salt, grated Nutmeg, and a Spoonful of Sugar, beat two Eggs, with two Spoonfuls of Sack, mingle all thefc ; rub a little Flour on your Hands, and roll thpm up as big as Tennis- Bails ; boil them half an Hour j melt your Butter with a Glals of Sack, and ftrew Sugar over them ; 'lis beft to let your Water boil before you put them in. An Almond Pudding. OIL a Quart of Cream, and when 'tis cold, j)ut to it the Whites of feven Eggs new laid, that they may be beat to a Froth, blanch five Ounces of fine Jordan Almonds, andf beat them fmall, with a little Orange- flower Water, then mix them with your Cream, and Whites of Eggs j make it pretty fweet with fine Powder Sugar, then lay on the Top fome thin Slices of Orange, Len^, and Citron-peel neatly cut ; take Care to bake it in a cool Oven, for when the Cruft is bak'd, 'tis enough ; you are to lay a thin Cruft in the Dilh, before you pour it in, and garnilh the Brim with the fame : This is a very delicate Pudding as can be made, and iiot very expenfive. » * To make Mackeroons. 13 L A N C H and beat your Almonds, ^ with Rofe or Orange-flower Water ; to f y^ry Pound of Almonds, put a Pound of fine in Cookery, ^c. 117 fine Sugar, and the Whites of three large Eggs, beat to a Froth, put all to the Almonds, and beat it together v«ry well in your Mor- tar ; when 'tis fmall enough, make it fcald- ing'hot in your Pjfeferving-pan, then drop it on Wafer Paper, and bake it on Sheets of Tin ; be fure the Oven be not fcorching. u^ Lemon Pudding, ft nPAKE a quarter of a Pound of Almonds, -■^ blanch them, and beat them very fine, with Orange-flower Water, or fair Water will do, to keep them from Oiling as th ey beat ; when they are fine, put in half a Pound of Butter, three Quarters of a Pound of fine Sugar; then beat it again, and grate in the ' Rinds of two large Lemonl^ and fqueezc in the Juice of one, and beat it again ; put in the Yolks of twelve Eggs, well beaten, mix it again extremely well ; put a PuflF-Pafte at the Bottom of the Difti ; put the Pudding in, and cover it with a Puff-Pafte ; three quar- ters of an Hour will bake it ; take Care your Oven be not fo hot to fcorch it : 'Tis a moft delicate Pudding, and a very exad and cer- tain way for either Orange or Lemon. '^/i 2 1 S A CoJlefiion cf Receipts An Orange Pudding for Skins. TAKE the Rinds of twelve Seville Oranges^ boil them in Water, 'till they are very tender, and the Bitternefs almoft gone, the yizttt muft be Ihifted feveral Times ; then dry them from the Water, and put them into a Marble Mortar, and beat them pretty fmall, with half aPoiind of y(?ri^»Almonds blanch'd, putting in often Sack, and three or four Spoopfiils of Orange-flower Water j grate a Found of Naples Bisfcet, and a Penny white iiOaf, which you muft fteep in warm Milk, breaking it fometimes, for fear it fhould ga- ther into Lumps, when cold j put in twenty Eggs well beaten, leave out five Whites, take two full Pounds of Hog's- Lard, which you muft fcrape very fine with your Spoon ; put in a little Salt, and as much fine Sugar as will make it very fweet ; put all together when the Bread and Milk is cold, and mix it extremely well with your Hands, that the Fat be not in Lumps : This Fat eats as well as Marrow ; fill your Skins, and boil them with great Care. White Lemon Cream. TAKE almoft a Pint of Water, and the Whites of nine Eggs very well beaten, and the Juice of four large Lemons, or five if they are not large ; then ftrain it through a Jelly Bag, and put to it half a Pound of double- T <» Cookery^ &c. 219 jdouble-refin'd Sygaiy, Ibeat and fifted ; fct it on a foft Fircj^and keep it cpnftantjy^ftirring all one Way, 'till ^tis as thick as Jelly 4 pour ,t out quick. 1 A Rice White-Pot, very goody indeed. A K E one Pound of Rice, boil it in two Quarts of Milk, 'till 'tis thick and tender, then beat it very well in your Mor- tar, with three or four Ounces of blanch'd Almonds, boil two Quarts of Cream, with Crumbs of white Bread, and Blades of Mace 5 put all together, with the, Yolks of eight Eggs, Ibme Rofe-water, and Sugar to yoiir Tafte ; when Vis in the Oven, lay in fome candy'd Orange and Citron-peels, cut thin in hand- fome Pieces : This is very good, and half the Quantity, or a quarter, makes a very pretty China Balbn full : Be very careful in the Baking J 'tis fbon fpoil'd, if too hot. Cream Flummery. AKE a Pint of Cream, three Spoonfuls of Rice Flour, very fine ground or beat, and fifted 'till it is fiiialL three Dunces of Sugar, and two Ounces of Almonds, beat fmall, beat with Ibme Spoonfuls of Milk, for fear of oiling, the Whites of three Eggs, beat ; ftrain the Cream and Eggs to the Almonds^ and i^^t it on the Fire, and ftir it all one Way, 'till 'tis thick and fmooth as a Cuftard : T 220 A ColleBim cf Receipts Cuftard ; then pour ft into deep Glaflcs, that when 'tis cold, it may turn out in picked Shapes^ blanch and cut fome Almonds in Slips to ftick upon it. Currant clear Cakes. TNFUSE your Currants in a Stone Pot or •* Jug, that you may keep it clofe covered in a Kettle of Water, to boil till they are fender, then pafs them while they are hot through your Jelly-bag ; to a Pound of this Liquor, put a Pound of double-refinM Sugar, boiPd to a thick Candy, 'till 'tis almoft Sugar again ; then put in your Liquor, and make it fcalding hot, but it muft not boil • then put it into Glafles, the Thicknefs you would haye your Cakes of, and put them into your Stove, with a moderate Heat, 'till they are a ftrong Jelly J then turn them. out upon Glafs Plates,- fift a little Sugar on the Top of them ; keep them turned and ftoved 'till they are candy'd. White Currants and Pear Plumbs are done the fame way. Rasbcrry Cakes. NFUSE your Rasberries as you do the Currants, and let the Liquor run out; then put to the Pulp of the Rasberries as much or more of the Currant Liquor as run out of the Rasberries \ put the Weight in Sugar, and boil it to a Candy, exaftly as you did the other. Notej I Y in Prcferving, &c. iii Notty That the Seeds of the Rasberry ate not to be mix'd, therefore 'tis beft to Arain them thro' a thin flrong Cloth, that you may get all the Pulp, and leave only the dry Seeds hard prefs'd. Quinces and A pricot clea r Cakes, are made the fame way, only they are fcaldcd in fair Water, till tender, and not by Infu- iion, as this Imall liquid Fruit is. Rasbcrry-Jam. O U are to infufc your Rasberries as before, but muft be very careful to pick your Fruit from the dead and maggotty ones ; when they a/e tender, take out fome of their Li- quor, and put the fame Quantity of Currant Liquor to what is left ; put the Weight in Sugar, and boil it up together ; put it into your Glaffes, to eat with Cream all the Year. I believe this general Rule will never fail you, becaufe the Perlbn who lent it, excels in Sweet-Meats ; the Rasberry-Liquor that you take out, may be boil'd up for Syrup, which no Family fliould be without ; but fome Currant Liquor, put to the Rasberries, makes it Jelly ; fo that it looks better, and taftes quicker. To make Red Quince Marmalade in Jelly. CC A LD as many fair large Quinces as you ^ would ufe ; then grate as many of the fmall ones, as will make a Pint or a Quart of Juice, 121 A Colkdion of Receipts Juice, according to the Quantity you fliali want ; let this Juice fettle, after you have prefs'd it thro' a coarfe Cloth ; then ftrain it thro' a Jelly-bag, that what you ufe, may- be perfeftly clear j to every Pint of this Li- quor, put a Found and half of Sugar, and a Pound and half of the fcalded Quinces, which muft be par'd and cor'd, before they are weighed ; fet it all at firft on a pretty brisk Fire ; when it begins to boil, make it flower J and when you fee it begins to turn. Red, coyer it with a Pie^plate tied up in a Cloth J when 'tis a fine bright Red, take it off, and fill your Glaffes : You muft carefully watch the Colour, becaufe it turns muddy and black in a Moment, and the Colour is as de- licate as the Taftc, in this and all Sweets Meats. To ^referve Cherried. npO a Pound of Cherries, after they ire ^ pick'd and fton'd, put a quarter of ^ Pint of the Juice of White Currants, (firft infus'd and pafs^d thro' a Jelly-bag) and the Weight of both Liquor and Cherries in dou-* ble refined Sugar ; fift your Stigar, and ftrew it as you put them into your Preferving-Pan ; boil and fcum it, till the Cherries look clear from the Scum ; then put them into your Glaffes : Some put in Gooftberry-Liquor lb ftrain'd ; but Currants are better, if they are White, and lull ripe* ] in Prcfetving, ^c. 113 A mofi admirable Way to Dry Cherries. TO every five Pounds! of Cherries fton'd, put one Pound of doiible-refiri'd Sugar ; put the Cherries into the Prefer ving- Pan, with z, very little Water ; make both juft fcalding hot, take them imrticdiately out of this Li- quor, and dry them ; then put them into the Pan again, ftrewing the Sugai* between every Layer of Cherries j let it ftarid to melt, and then fet it on the Fire, and make it fcalding hot, as before, which muft be done twice or thrice with the Sugar ; then drain them from this Syrup, and lay them fingly to dry in the Sun, or in your Stove ; when they arc dry, throw them into a Bafon of cold Water, and take them out again the fame Moment, and dry them with a Cloth ; fct them once more into the hot Sun, and keep them all the Year in a dry Place : This is not only the beft way to give them a good Tafte, but alio for Colour and Plumpnefs j I never ^ found any way lb certain. To Treferve Green Apricots. AKE your Apricots before the Stones are hard, put them into a coarle Cloth, with a large Handful of Salt, rub them well in it ; then put them into fcalding hot Wa- ter ; let them on the Fire, and keep them fcalding on a gentle Fire, till they are green ; then T / 124 ^ Colledion of Receipts then let them boil 'till they are tender ; put 10 a Pound of Apricots^ a Pound of Sugar double-refin'd j boil your Sugar to a thick i Syrup J and when the Apricots are drain'd and cold, and the Syrup is cold, you may put them together ^ what you defign for Tarts ivill keep fome Time with half their Weight in finglc-refinM Sugar : When you are to boil your Sugar to Syrup, you may wet it more than when ''tis to Candy « To make Marmalade of ripe Apricots.. PARE, ftone, and cut your Apricots into thin Slices ; then to a Pound of. Fruit, put a Pound of double-refin'd Sugar, and a quarter of a Pint of ftrong Codlin Liquor j boil it as fall as you can, and when the Fruit it tender, and clear from the Scum, which you are carefully to take off, then fet it ofif the Fire, and break what pieces you think too big J then fill your Glaifes, and paper them when cold. To make a Marmalade of Orange-' Flowers. O I C K your Orange-Flowers,, Leaf hf -T Leaf, and then boil them tender, in as much Water as will quite cover them ; then take twice their Weight in double-refin'd I Sugar ; take a quarter of the Sugar, and beat with the Leaves in a Mortar : wet the reft ' or I f« Prclerving, ^c. 215 of the Sugar, and boil it up aUnoft to a Candy fleight ; put the Flowers into it, and ftir it in the Syrup, till 'tis well mix'd ; boil it juft up after 'tis mix'd, and fill your GlafTes ; it k may be tum'd out, and fiftcd with Sugar, and dry'd in Cakes, or kept in deeper Glafles^ to eat wet : A Spoonful of this gives a feic Flavour in Almond Cream, or Cream Flum*- mery, or any made Difh that waats Perfume. * To make Apricbt Cakes. HP A K El a Pound of your ripeft Apricots, -■ fcald them, peel them, and take out the Stones : then mafli them to Pieces with the Back of your Spoon ; then take half a pQUnd of dpuble-refin'd Sugar, aiid a Spoonful of Water, iboil it to a Candy jf then put in the Pulp of your Apricots^ let it ftand a quarter of an Hour on the Fire, and boil a little, ' ftirring it well ; then pour.it into fliallow flat Glafles, that it may calily turn out ; let it ftand two Days in the Glafles; then lay them on Glals Plates, ^ovc them, and turn them daily. Vou may do Quince Cakes thus, only al- low more Sug^r ; but if your Apricots are full ripe, this, by that time they are skinn'd and fton'd, is a fit Quantity, and will keep them all the Year. T^ 2 16 A ColU&m of Receipts To Treferve Currants, Red and White; PIC K out aU the little Seeds with a QuiU ^ to half a Pound of thefe fton'd Currants, put a Pound of the Currant Liquor^ infus'd^ and pafs'd thro' a Jelly-bag ; and put the Weight of both in double-refui'd Sugar ; put all together into your Freierring Pan, boil them all together on a quick Fire, till they look clear, and the Scum has done rifing ; then put them intp your Glafles, and paper them dole. To ^refirve Grapes. SKIN and ftone your Grapes; and to every Pound, put a Pound of double- refinM Sugar, beat and lifted ; ftrew fbme between and over the Grapes, as you put. them carefully into your Preferving Pan, and keep out one quarter of the Sugar, to ftrew on them in boiling ; Cet them on a quick Fire ; cover them with a Silver or Earthen Plate ; flrew on the remaining Sugar, as they boil up J when t|iey look clear, take them off the Fire ; let it ftand off the Fire, cover'd, a little while ; then fcum them clean, and put them into Glaffes. To ZV^ Plumbs. TT AKE half the Weight of the Plumbs in -*- Sugar; boil it to a Syrup, not too thick; flit your Plumbs down the Seam, and put them In Prefer ving, ^c. 2x7 tbcih into this Syrup ; ftt them on the Fire, and keep them fcaldin| hot, tiU they are - tender, and be fure to let the Syrup cover them, that they may keep their Colour ; let them lie 9 Day in this Syrup ; then make a thick Syrup of near the Weight in Sugar, tK)il'd almoft to a Candy ; when 'tis cold, drain your Plumbs out of the firft Symp, and put them into this ; they mul| alfo be cover'd with this Syrup, and fet on the Fire to fcald, till they look clear ; fet them by three Days in this laft Syrup ; then lay them on Glafs Plates, and dry them in the Sun, or your Stove, turning them often 5 if green, they muft be firft rubbM in Salt, and fcalded green, as green Apricots. jin excellent Way to Prefer te or Candy Orange or Lemon Peels. I^OIL the Peels very tender, fhifting the '^ Water four or five times in the boilings more or leis^ as you chule the bitterilh Fla«- vour; then put^ t^etn in Water two or three Days ; but if they arc well boilM, this laft Wa- tering is beft let alone, tho' 'tis the Diredion of a very nice Confedioner ; but I leave it to the Judgment of the Expwienc'd : Then take half their Weight in Sugar j and to each Pound of Sugar, put a Quart of Water ; boil and firum it Very clean ; then put in your Feels ; let them lie a Fortnight j heat them P a once x»8 ACoHefiion of Receipts once a Day ; then take a little more than half their Weight in Sugar again ; and to each Pound of this Sugar, put a Pint of Wa- ter ; boil this Syrup as before ; put in your Peels, and heat them, till they look clear, but never let them boil j you may keep them all the Year for Ufe in this laft Syrup, if you ibmetimes heat it ; 'tis beft fb formoft Ufes, as Apple-Picfi, Cakes, &c. but if you want it candy 'd, boil a little double-refin'd Loaf-Sugar to a Candy Height, and throw them in to boil up ; lay them, out to dry in the Sun, or in your Stove : Thus you may do Orange Chips. To make a pretty Sort (>f Lemon^puffs. TO a Pound of double-refin'd Sugar, fine- ly beat and lifted ; take. the Juice of two Lemons, beat them together in a Bowl ; and as you beat them, put in White of Egg, firft beat to a very high Froth, till 'tis white as Snow ; when you have , beat all together fome time, and put in the Quantity of Egg you defign, which muft be three at Icaft to every Pound of Sugar ; then add the Rind of two. fair Lemons, finely grated ; beat it till all is well mlx'd ; fift your Papers with Sugar, and drop on the Puffs in fmall Drops; you may add any Perfume you like^ but they are very good without. I in Paftry, &c, ijo To make Savoy Biskets. np A K E twelve Eggs, and leave out half * the Whites ; beat them up with a Imall Whisk ; put in two or three Spoonfuls of Rofe or Orange-flower Water ; and as you beat it up, ftrew in a Pound of double refin'd Sugar, that is firft beat and lifted very fine ; when thefe Eggs and Sugar are as thick and white as Cream, take a Pouod and two Ounces of the fineft Flour, that is dry'd, and mix it in ; then lay them in long Cakes^ and bake them in a cool Oven. Tofeafin a Venifon-Pafty, TF your Venilbn be the Side of a large ^ Buck, you may take off a fine Neck to roaft ; then bone and skin what remains^ which will make as large a Pafty, as the whole Side of a Doc ; but if you would bake all the Side of the Buck, your Seafon- ing muft be an Ounce and quarter of beaten Pepper, and full as much Salt as twice the Bignefs of the Heap of Pepper ; rub all over the Meat, and then lay your Meat, of an equal Thicknefs, into a very large Soup- difh, without any Crufl at Bottom ; (for thus iiewing in its own Gravy, is a great Improvement upon the old-fafhion'd Way of a Bottom Cruft, and ftred Suet upon that, to Jseep it moift) : This full Quantity of Meat P 3 will 2 3.0 A ColU&ion of Receipts will require near three Founds and a half of Butter to lay over it, ynlefs your Vcnifon be exceeding fat ; put a Roll of Fade quite round the Meat, tha( it may feive for Pud- ding-craft, and to faften the Lid to, which make l^iy the Rule in the next Receipt ; let the Lid be thick, and wet the infide Roll,, that you may clofe it fafi ; put what Orna- ments you plcafc on the Top j but the fewer there are, the better your Cruft will rife ; make a Hole on the Top, and pm in a quar-^ ter of a Pint of Water, jufl as it goes into the. Oven ; this will take fix Hours to be well foak'xl. The Bones and Skins muft be lea- fon'd, and put into a Pan juft cover'd with Wat;cr, and bak'd at the fame Timcj^ left the Fafty ffiould want Liquor. Nctey You muli, at Difcrction, abate of this Quantity of Sealbning and Butter, as the Venifbn is in Quantity ^ this is in full for the largeft Side. Pafte for the Pafty. npO feven Pounds of Flour, put three ^ Founds and a half of Butter, and fix Eggs, leaving out half the Whites, which are apt to make the Cruft tough ; put in one Pound of the Butter,with the Eggs and Water, into the Middle of the Flour, (which Ihould be always of the fineft Sort) ; wet it pretty ftiff, then roll it out, and work in the Re- mainder of the Butter, by flicking it on in Bus, wPaftry, &e. i;i Bits, and fliaking on Flour ; fo double and roll) and ftick on more, till the whole is taken up. This for all Meat-Pailies is fat enough ; but if you make it for Fruit**Tarts, where the Cruft is to be very thin, you muft allow full three quarters of a Pound of Butter, and one Egg, to every Pound of Floun Icing for Tarts. np A K E a quarter of a Pound of fine Loa& * Sugar, beat it very fihe, and fift it ; put it into your very clean Mortar, with the White of one Egg, and two Spoonfuls of Rofe or Orange-flower Water ; ftir it all one Way, till your Tarts are bak'd, and almoft eold ; then llrifce them all over the Top, with a fmall Bunch of Feathers dippM m this Icing, and fet them into your cool Oven again, till they are hardened ; take care (hey do not grow dilcolour'd by Handing too long. To make Orange-Tarts. A K E twelve of the faireft Seville Oran- ges ; pare off the Rinds as thin as ^cis poflible, that ibme of the Yellow may remain on the Orange ; put them into fair Water as you pare them ; then cut them in halves, and fquee^e the Juice into a clean Bafbn ; flrill throw your Oranges into clean Water j when all your Juice is out, put to it half a Pint of fair Water ; cover it, and fet it by till you have boil'd your Oranges tender, in P 4 ^^ T 13 1 -^ CoJkSim (f Receipt Sy &c. io many Waters a$ are requifite to take ofF the Bitternefs ; when this is done, take out the Skin, and ftringy Fart that is in the In«- fide, ftill throw them into Water ; then cut them into Slices, and dry them in a cleaa Cloth ; ftraih out the Juice and Water from the Seeds, which will be pretty chick, like Jelly ; put four or five Spoonfals into every Tart ; one Orange will fill a Tart j your Sugar muft be fine Loaf powdcr'd, and ^bout a Pound and a quarter will feafon the twelve Tarts ; when the Cruft is bak'd, they arc enough, and will look very clear; if. you like Apple, you may mix the Apple and Orange; and if your Oranges are not very juicy, you may add the Juice of a Lemon j thefe are a vety proper Tart for Winter. , ?o nuake a gopd Ginger-bread without Butter. TAKE two Pounds of Treacle ; candy'd Orange, Lemon and Citron Peel, of each a quarter of a Pound ; as much candyM Ginger, all flic'd thin ; one Ounce of Carra- \vay-fced, and one Ounce of Coriander-Iced, with one Ounce of beaten Ginger ; mix in as much Flour as will make it a foft Pafte ; lay it in Cakes on Tin Plateis, and bake it in a quick Oven ; keep it dry, and it will be good Ibmc MonthSi ' A COL- A COLLECTION F RECEIPT S 1 N Phyjick and Surgery. PART II. ihe true Way of making Barbados Water. HOU miift pare your Citrons ex- i tremely thin, and dry theft Yel- i low Peels in the Sun, if poffible ; i then grate the white Part of the Citron, till you come to the Palp or Juice ; take this that is grated, and put it into a cold Still, and diftil as much of that fimple Water as you can draw off good with. i ; 4 ^ Colk^ion of Receiptt with a pretty quick Fire ; in the mean timev you are to put one Pound of thofe dry^d Feels into one Quart of Brandy, let it be the very beft you can get ^ when tbefe Peels are foakM enough^ put to each Qiiart of that Brandy, one Quart of Madeira Wine ; then diftil that Brandy, and Wine, and Peels, in a cold Still ; and put one Pint of the fimple Water to a Quart of the other ftrong Water ; make a Syrup of double-refined Sugar \ put to each found of Sugar, almoft three Pints of Water, and the Whites of three Eggs j let it boil, and then pafi it thro' your Jelly- bag, till, 'tis extremely fine ; put half a Pint of this Syrup to each Quart of the mix'd Water, more or lefe, as you love it for Sweetnefs ; and to each Quart, put a Bit of Alliim, as big as a Pea j when you fee it perfeckly clear and fine, rack it oflF into other Bottles ; and put into each Bottle Ibme of the Citron Flowers. I did with great Difficulty procure this Receipt fo exaft, becaufe either Lemons or Oranges do as well, and are very often what we want to difpofe of, when we have had Occafion to ufe large Quantities of the Juice ; and having try'd it, you may be convinced , that of frefh thick-rind I^emons, you may at anytime make a Liquor as good as they do in Barbados y efpecially where the Green-houfe affords you Orange or Lemon Flowers. 3 J92 i\ itt Phyfick and Surgery, i j 5 Jn excellent Poppy- Watcr/(?r an Afthma. FILL a large Glafs full of frcfti Poppies ; pour to it one Quart of Hyflbp Water, one Pint of Damask Rofc Water, one Pint ' of Penny-royal Water, and two Quarts of Compound BricMiy Water ; put in alfo eight Ounces of ftcm'd Raifins, four Ounces of flic'd Figs, two Ounces of Sugar-candy, two Ounces of Syrup of Maiden-hair, two Ounces of Syrup of Ground-Ivy, two Ounces of ilic'd Liquorice, Carraway- feeds, and Ani- feed, of each three Ounces brui^'d ; let thefe fiand fix Weeks in the Sun ; thcA ilrain it ofFj and when the Breath is very bad, drink four Spoonfuls ^ In Extremity you may mix half an Ounce of Oxymel of Squils with every Dofe. • _ J TIeafant Medicine for a Cough. pUT two large Lemons over a gentle -*• Fire, to coddle, as you do an Apple ; when they are loft, take them out before they burft, (which they will be very apt to do, if your Fire be fierce) ; cut them, and take out the Juice and foft Pulp from the Seeds, Strings, and Rtnd ; put to this Pulp four Ounces of Sugar-candy finely beat ; four Ounces of Oil of fweet Almonds, and two Ounces of Syrup of Poppies j mix all well together, and take a large Spoonful whenever your Cough is troublefome. 'il6 A CoNeSiion of Receipts jtn eajy Medicine for a dry Husking Cough. T^RINK near a Pint of Spring Water, j3 •*^ as hot as you can, the laft thing you ' do, going to Reft. This is recommended by" one whofe IntCr- grity may be depended on ; and tho' 'tis feemingly a trifling Prefcription, it has done very wonderful Cures. An admirable Medicine for the Piles. TAKE a Handful of the Leaves of Mul- lein, and boil it in a Pint of Milk ; fWeeten this with an Ounce of Syrup of Vi- olets, and drink it every Night, going to Reft, for five or fix Weeks, and it will certainly take away the Caufe. Lozenges for the Piles, as md in the Weft-Indies. • - TWO Ounces of Flour of Sulphur 9 of fine Sugar pounded, with Mucilage of Gum- Tacamahaca, and Red Rofe Water, four Ounces : Make it into Lozenges, and dry thfem before the Fire, or in an Oven, after the Things are drawn ; take about the Quan- tity of one Dram daily. This is a moft vfc luablc Medicine. Jn in Phy fick and Surgery^ 137 ' r Aft ExceJknt Remedy for the Stobc Cholick. TAKE, tlircc Mornings together, fix Spoonfuls of Milk-Water cold diftxH'd, and as much good White- wine j and before you drink it, flice a Spoonful of Ginger very thin J wet . it with fome of this Mixture, fwallow it, and drink the reft * after it j do this for three Mornings ; and the three fol- lowing Mornings, take two Spoonfuls of the beft 5allad Oil you can get ; ftrcw a little Sugar upon it, and fwallow it down, drink- ing after it a Draught of warm Ale, fweetcn'd with Honey ; take thele two Medicines interchangeably for nine Morn- ings together : This has been very often approved with admhrable Succeis in violent Fits. For a Cholick attended with painful Vomitings. T^ AKE a large Chicken, and fill it with ^ Manna as full as^it will hold ; put it in- to two Gallons of Water, with a quarter of an Ounce of Mace ; let it boil as quick as pof- fible, till two or three Quarts be wafted, the Manna confum'd, and the Fowl boird to Rags J then ftrain it, and let the Patient drink at leaft one Gallon of it ^ and as faft 2 ~ as 138 A ColteSi'ton of ReceipH as one Porringer comes up, let him drink anc^ther, til^ it works downwards ; when he has drank all, and the Operation is oyer, let him take the following Julep. Hhe Compopng Draught for the Cholick. TAKE two large Spoonfuls of Mint- Water, two of Hyfterick-Watcr, one of Oil of fweet Almonds^ and one Ounce of Syrup of Diacodium ; if 'tis for a Man, add ten Drops of liquid Laudanum, and twenty Drops of Spirit of Harts-horh ; if for a Wo- man, only twenty Drops of Tindure of Caftor ; add alfb for either, two or three Drops of Oil of Juniper ; drink this Draught; and, under God, you may abiblutely depend on Ref^ and Eafe, and a fafe Cure ; for the Mannadoes fb gently make itsPaiTage, as, by Repetition, is fure to carry off that fliarp Humour that was the Caufe of this Tumult in the Bowels ; and then an ©piat may be fafely givtn, when this Operation is over ; but before, 'tis dangerous : I would very carneftly recommend this Method, becauie 'twas thirty Years the fuccefsful PraAice of an excellent Apothecary, and given me as a very valuable Specifick on this OccaJSon, For : * * I' §H Phyfick and Surgery; 1 5 p For the Stone. TAKE Milkpcdesi and white Amber^ of each a like Quantity, finely pow- dcr'd ; half as much Nutmeg, finely grated j as much Chio Turpentine as will beat : Mix them in, a warm Mortar into a Mafs for Pills ; let your Millepedes die in White or Rhenifli Wine ; a little more Turpentine than all the reft weigh,^ is fufficient } take fafting the Quantity of five large Peas, in Tea, or any fuch Thing. Far the Cnvcl. TAKE half a Pint of Ale, boil it, and fcum it very clean j then fet it off the Fire, till you beat up the Yolks of two new- laid Eggs with "^one Spoonful of Honey j mix it with the Ale, when *tis cold enough to mix without curdling ; Drink this Draught nine Mornings. Tojtop a violent Bleeding mmediauly. r T% I P a Piece of black Bays in the fliarpeft ^^ Vinegar you can get, and lay it to the Groin of the Patient ; as it grows warm, dip it again : It gives a fudden Check, and is the Praftice in the Wefi Indies^ among the Blacks, who are fubjetV to this Diftemper, and %^o AColkSilon of Receipts and often loft by the Violence of it : And this does feldom fail in Extremity. For a Loofenefs and Bloody Flux. TAKE the Yolks of two new-laid Eggs, and put them into a Glafs of ftrong Cinnamon Water, and sdrink it all ; Brandy9 Rum, Rofa-lblis, or indeed any ftrong ipiri- tuous Liquor, will do as well as Cinnamon Water, and does very feldom fail : But I think fuch hot Things^ how well foevci* re- commended, Ihould never be us'd, but in the greatcft Extremity j becaufe chewing of Rhubarb is as certain, and carries off the Caufe ; and of all the fudden Cures, I pre- fer Fensce Treacle. An excellent Ah for the fecurv^y^ ^i^ A K £ one Peck of Garden Scur vy-grafs ; ' -** of Water-creffes, and Brooklime, each four Handfuls j dry'd Fumitory, Ground- Ivy, Liverwort, Tops of Fir, and Tamarisk, of each two Handfuls ; Roots of fliarp-pointed Dock flic'd, four Ounces ; Horfe-^radiih Roots, Saffafras, and Daucus Seed, each one Ounce ; two large Seville Oranges flic'd : Put all, being gently bruis'd, into a Can^vas Bag, and hang it into fix Gallons of Ale ; when it is fine, drink a Draught in a Morn- ing, or at any Time in the Day : This was ordered T in Phyfick «»i Surgery ^ 241 ordcr'd by Sergeant Barnard^ and is an in- comparable Ale for that Purpofe ; but where the Scurvy and Dropfy meet, and the Legs fwdl, if the Stomach can bear it, the Juices of the Herbs, with Sevtlle Orange Juice, arc a more fpeedy and .e£fedual Method. A very good Purging Diet-Drink for the fame. AKE new Wort, nine Gallons ; boil in it one good Handful of Fir, with a few Hops ; then ftrain it, and work it in thib Barrel, as for other Ale j then take Scurvy- grafs, Water-crcffes, and Brooklime, of each four Handfuls ; Harts-tongue, Liver-wort, of each two Handfuls ; Dock-root, and Po- lypody of the Oak flic'cl, of each two Hand- fuls ; Rhubarb, Gentian, Saffafras, and Sen- na, of each two Ounces : Cut your Herbs very fmall, and mix them all^ together ; flice in four Seville Oranges, and bruifc two Ounces of Carraway and Cardimum-feeds ;. put all into a Bag ; let it work together ; when it has been ftopp'd down a Week, 'tis fit to drink. For a Dropfy. AKE the Leaves of Afti-trees, as fboa a^ they begin to come out, and double diftil them ; give nine Spoonfdis of this Wa- ter, with one Spoonful of Muftard-ieed, in (i. the T 24 ^ 4^ !QoJleiH(m of ^ceipts the Silonvi^ ; and at feur or five in the AlU t^moon^ give a SjpooDfol of Muftard-i^^ in th^e likq Quandty. of White^wine : This is recommended as never faili<3g. When the ] Bfftemper is. taJcen at firfti reft fiom taking i it for ten Dayi^i and theo b»in agaiiu h I ^ mcjt meomparabk Spring Water to ^1 fmeeten the Bbody and eafe all noan^ dring Tmns. TAKE the Leaves both of the Garden and Sea. Scurvy-grals, walh and pick all clean, of each fix Pounds ; prels out the jfuice of the Sea Scurvy-crafs j put alfo the Jai(;e of ^rook-lime, and Water-crcffes, of each one Qy art i of the beft Whiterwirle, one Gallon J twelve &z;//Z? Oranges J of Iriih and \ Briony-rpots flic'd, one Pound; Horfe-radifli 1 Roots, two Pounds; Winter Bark flic'd, half a' Pound .; Nutmegs bruis'd, a quarter of a ifound ; let all thefc fteep four Days, and then diftil them in a Limbeck : Take fix Spoonfuls every Morning, and at four in the Afternoon* m An excellent Purging Elixir. 7 A K E an Ounce of good Rhubarb j two Ounces of Senna ; half an Ounce of Li^ qijorice ; Junijier, Anifced, and Carraway- . ' feed, NT'"*' 1 in Phy/iej^ and Surgery* 24^ feed, of each half an Ounce j CocWncal, Myrrh, and ^afFron^ of each a quarter of an Ounce ; Raifins fton'd, two Ounces : Braife the Seeds, flice the Rlmbarb and Liquorice, and put all the Ingredients into a Quart of good Brandy, and half a Pint of Compound Briony-Watcr j I alfo add long Pepper, and Cinnamon, of each half an Ounce : When it has flood a Montl^ to infule, ftrain it out, and add half a Pint of the purging Syrup of Roies. Take fix Spoonfuls of this, when- ever you &ar a Fit of the Cholick, or find a Sicknefs and Loathing in your Stomach. A Syrup for an old Cough, and td eleanfi the Bread. ^AKE Liquorice, and Maiden-hair, of each two Ounces j dfy'd Hyflbp, one Ounce ; Anrfecds, two Drams : Infufe all one Day and Night, in two Quarts of Spring Water,- Jet thcni boU <3in a foft Fire, 'till half be confum'd j ftrain it hard^ and put to it a Pound and half of clarify 'd Honey, and good. White-wine Vinegar, as much as will make it pretty Iharp ; then boil it again, 'till 'tis a thick Syrup ; keep it for Ufe ; and if you would add a grate&l Taftc, drop in three or four Drops of Oil of Cinnamon : This is not only fafe, but very highly recommended to be taken firft and laft. 0^2 A mofi /• 244 -^ ColU^'ton of Receipti A mofi excellent Proccfe in a Confamp-^ cion. Sibe Confervt, \\ Conserve of Hips, fix Ounces. fhe Milk'fFater. Take dry 'd Mint, one Handful ; Ground- , Ivy, three Handfuls j fix Nutmegs fli^'d ; i one Quart of Snails, clean'd and bruised ^ | diftil thefe in a Gallon of Milk, and a Quart of Wfaitc-wine. Tjbe Syrup. Take Balfam of Tolu, half an Ounce ; boil it in two Pints of Barley-Water, 'till half be boird away ; ftrain, and add to it as much Sugar, as will make it a weak Syrup* ftJbe Peroral Pills. Take Pill of Storax, and of Hounds- tongue, each half a Dram ; mix them, and make it into twelve Pills. TTt^e Purging Pills. • Take PHI Rufus, two Drams ; Salt of Tartar, half a Scruple ; Chymical Oil of Marjoram, three Drops ; as much Syrup of Rhubarb as will make it into Pills. m Phyfick and Surgery, 14 r Th Powder^ , - » Take Powder of Crabs^Eycs, one Ounce; prepar'd Pearl, a quarter of an Ounce ; white Sugar-candy, one Ounce ; mix thcfc afl into a fine Powder. ^e X)ireSiions how to take AIL Take as much of the Powder as will lie on a Sixpence, in half a Pint of Afs's, or Cow'i Milk, and Barley- Water, every Mor- ning \ take as much of the Conierve, as a Chefnut, thrice every Day, and drink after it fome of the Milk- Water, fweeten'd with the Balfamick Syrup ; take three of the Pec- toral Pills^ going to Reft ; and repeat the Dofe, if your Cough difturbs your Reft ; and once a Week take four of the Purging Pills at Night j make ah Iffue in the Arm ; and once in a Month, or fix Weeks, take three or four Ounces of Blood away. This is fo fafe and valuable a Method, that I fliall only fay, that every good Judg- ment muft approve it \ and it was as highly recommended to me, as, on Experience, I find it deferv'd to be. 0^3 An ' 1^6 AColUSiion of Receipts An Excellent and Jpprtmd Procefs for the Eyes, if the Rheum he violent^ l and they bane Specks. |^ TAKE Hemlock^ two Ounces ; ppun4 it in a Wooden Bow], and add one Thim- ble full of BaV'falt, and aa much Bole^Armo- niack, as wiU ferve to fpread it on a thick Glothj lay it to the Wrift, and renew it cycry twelve Hours, as long as you have Occafion : If but one Eye is affeded, lay it to the con- trary Wrift. Red-Rofe Water, one Ounce j Tutty, and white Sugar, finely powder'd, of each one Ounce i &ake them well, and let it fettle, and waih your Eye with a fine Rag, three or four times a Day,. A mofi excelknt Salve for the fame ^urpofe 5 nvhich will do without the other ^ when the Rheum is not fa violent. nr A K E of the beft Sallad-Oil, one Pbund ; ^ Yellow Wax, twelve Ounces ; put^them on the Fire in a new Pipkin, ftirring the Wax 'till 'tis melted; then add white Lead, half a Pound ; and let it boil half an Hour. ; then put in Myrrhjj finely powder'd, Olibanum, Maftick, \ in Phylick andSatgctyl. ^47 Maftick, of each two Ounces ; Camphire, one Ounce ; each«of them by tl^eenlelves, ia the Order herd liimM, ftirhrig and mixing them well, before you put in the other : let all boil foftly, 'tin 'tis blackiih j ydu mbft j&r it all the time 'tis on the Ftr&, and alfo afteib 'tis taken o£^ 'till it be cold eH6u|h to i^alte into Rolls, working it like Dbil^h : T4l% great Care in the well mixing, and that it be not over or under boil'd j 'tis to be apply'a to the T^niples, and behind tlie Ears, for the Eyes, to li^ there 'till it grows moift, and falls off It wlU keep a long tim.t, tnd il a f\yeet and clean PiaiOrer ; a moft^ ad(iiiral>le PliTolvent, and therefore good for SwelliDgl, as alfo for Cuts, and cures almoit ady Soils that does not need much draWiiig.. , i ^. Th?fe Receipts coft a Geft tinman fifeein hundred Pounds^ who hid them of a Jefult, Avho came from Roiney to cure his Daughter^ Eyes ; and they have been often try'd with great Succcfs : Value thefe as choice Re- ceipts* The Sum is fa confiderable, that I ihould not have mentioned it, if I had not receiv'd it thus, Word for Word, from a moft generous Contributor, whofc Veracity and Goodnefs make it perfedly unqueftionable. CL4 ^Oi jj^i AQJk&ion (f Receipts To draw out a Thorn. TAKE a little black Soaf), and chew fome Nut-kernelSy to mix with the Soap ; and lay it on to the Place grieved ^ repeat it ^tiU the Thorn comes out. For the Canken TAKE a quarter of a Pound of Honey ; the Quantity of a Wallnut, of Allum beat fine ; take Woodbine Leaves, Colum- bine Leaves, Briar Leaves, and Red Sage, Sorrel and. Violet Leaves, of each one Hand- ful ; two or three Sprigs of Rue ; ftamp all the Leaves ; ftrain the Juice, and boil it with the Honey and Allum ; icum it clean^ and wa£h the Mouth often with it» To draw an Impofthume out of the Ear. r npAKE Camomile, and burn it between -* two Tiles, and put it in a Cloth ; apply it as hot to the Ear, as it can be fuffer'd ; repeat it 'till you find Eafe. ji Medicine in Phyfick and Surgery^ 249 jt Medicine for the Jaundice. TAKE Two-pcnny-worth of SaflGron, finely powder'd ; twice the Weight ia Turmericfc, finely powder'd ; a Nutmeg grated ; as much powdered Egg-lhell as will lip on half a Crown ; an Ounce and half x>f Sugar finely powderM and fifted ; mix all thefe Powders together^ and divide them intp three Parts ; and take one Part in nine Spoonfuls of White-wine, in the Morning^ falling 4 faft two Hours after it j do this for three Mornings. Another for the fame^ that is recom^ mended as never^failing. • • np AKE Cellandine, and Yarrow, of each -*• one Handful^ twenty Earth-worms, fcour'd in Aflies ; pound all together in a Stone Mortar ; put to them a Pint of Ale or Whitcf-wine ; ftir all together well ; then ftrain it, and let it boil ibftly, and put to it two Spoonfuls of the Powder of Harts-horn ; as much Saffron, frelh dry'd and powder'd, as will lie on half a Crown ; the Patient mufl drink nine Spoonfuls of it Morning and Evcping, being firft warm'd } do this for three Days. This Medicine is not pleafant, nor do I find one that is, except Steel Wine^ or Water, which, I think, is allow'd infal- lible. ' Avery 1)6 A CotU^hm (fRefeipts A very good Drink for a Confumptive Cough* TAKE Ctomfrcy, and Msdh-mallow* roots, of each three Ounces ; let them be firft well dry'd J Scor2one»l'» and Orange- root candy'd, of each two Ounces ; cut all thefc very (ball ; mix them well together ; then divide them into feyeral Fans *) that iiy an Ounce in each Paper ; take a Quart of Spring Water, and put in one Ounce of thcle Ingredients ; let it boil gently ; then add a Pint of Milk, and let all boil sently, 'till it comes to a Quart j when 'tis cool, drink half j do this twice a Day for fome Time. For a Plcuritick Cough, or Tain i» the Side. TAKE two Ounces of Oil of Turnip-feed, new drawn ; the Syrups of Leiftons and Maiden-hair, each half an Ounce ; of Syrup of Violets, one Ounce ; beat all thefe with one Ounce of Sogar-candy ; take a Spoonful as often as you can, and be fure you mix it well when you take it, being apt to feparate. Note^ That Oil of Turnips, in any malig- nant Cafe, exceeds all other Oils that can be drawn \ and can always be had. / in Phyfick and Surgery, iyf In a flrong Fit of th Afthma. n^AKE three Ounces of linfeed Oil^ : ^ cold drawn j one Ounce of the Syrup of Balfam of Tolu, fliook well together ; drink all) or ai) much of this as you can, fafting ; ^twtU cau& a little Voniit, and perhaps a Stool ; but has often relieved, when Squils and Bleeding have fail'd } tho' Squils in Extremity are almoft a Specifick for that Piftemper. Lozenges for the Heart-burn. TAKE calcin'd Oyfter-fliells, as found on the Sea-coaft j let them be fo well wafii'd by Time, as to be as white within and without, as Mother of Pearl ; dry them well by the Fire, and let them be beat, and lifted as fine as 'tis pbffible ; with half a Pound of this Powder, mix half a Pound of Sugar well beat and fifted ; wet this with a Spoonful or two of Milk and Water, to make it a very ftiffPafte ; then mould them | into Lozenges neatly, and bake them very dry, in an Oven that is. not too hot, for fear of difcolouring them ; they do beft when every thing is drawn : This does fb effcftu- ally fweeten that four Humour in the Sto- mach, that caufes this Diftemper, that it not only prevents it, but helps Digeftion, and zii ACoUeSlion of Receipts I and iecures you from alt the ill Effeds that arc the Gonfequences of it ; and it was re- commended on the Experience of a very wcHTtby Gentleman, who had fuffer'd ex- tremdy, 'till this Specifick was difcover'd : And indeed this Medicine may be reafbn- ably fuppos'd to work the Cure *tis pre- jcrib^d for ; if we will be at the Fains to try its immediate Power over the fliarpcft Vine^» A Powder for the Worm-Fcvcr in Children. nPAKE Crabs-Eyes, and Corraline, of ^ each two Drams j Cream of Tartar^ one Dram ; make all into a very fine Pow- der, and give as much as will lie on a Six- pence, three times a Day, in a Spoonful of Milk* Water, and drink two or three Spoon- fuls after it j if this does not keep it from being coftive, give Ibmetimes a Glider of Milk and Sugar j and if the Weaknefs con- tinues. Rhubarb fleep'd in fmall Beer, drank conftantly for three Weeks or a Month, will certainly effeft a perfed Cure, and ftrcngthen as well as fweeten the Blood : This Powder muft he taken at the Full and Change of the Moon. fhi 1 in Phyiick and Surgery, 25 3 *tbe Milk-Water^ proper to' take mtb the Powder, TAKE ShcU-Snails bruis'd, one Quart ; Earth-worms, one Pint ; Ale-hoof, Bctony, Penny-royal, Sage, Mint, Scabious, of each one Handful ; Comfrcy Leaves and Roots, two Handfuls j Foxfem-roots, two Handfuls ; fix Whites of Eggs ; a Gallon of New Milk ; a Quart of Canary : Bruife the Herbs, ilice the Roots, and diftil all in a cold Still i fweeten it with Sugar-candy^ A good Drink in the Rickets. np A K E Currants, and Raifins of the Sun ^ fton'd, of each one Handful ; Maiden- hair, Yarrow, and Speedwell, of each one Handful ; a large Handful of Liver-wort ; z Handful of Dragons Leaves ; nine Leaves of Harts- tongue ; a Spoonful of Anifeeds, and an Ounce of Liquorice flic'd ; boil all thefe in three Quarts of fmall Ale, 'till half be confum'd ; then ftrain it, and put it in little Bottles^ and drink a Draught of it every Morning, and at four in the Afternoon. j^ihtr ' 254 A CoUeBkn cf Receipts Another for the Rickets. TAKE of French Barley, ooe Ounce ; Buds of Fern, two Ounces j of the Leaves of Agrimony, Liver-wort, Harts- tongue,' Berony, Maiden-hair, of each of thefe half a Handful ; Raidns of the Sun fton'd, ooe Han$|lful j eight Figs ; Liquorice flic'd, half an Oance ; Anifeeds bruis'd, one Ounce : Boil thefe in three Pints of Spring Water, 'till a third be wafted ; ftrain it, and mix with it an Ounce and half of Sugars candy, and ten Drops of Spirit of Sulphur : This Medicine feldom fails, if you give four Spoonfuls twice a Day, An admirM Method for Convulfion. Fits. • npAKE Onions, and black Pepper, of -^ each a like Quantity ; ftamp both pret- . ty finall, and lay it to the Soles of the Feet ; keep it on fcven Hours j while the Party is in the Fit, force them not to take any thing, but anoint the Wrifts, the Palms of the Hands, and the Temples wich Mithridate, if ^tis a. Child ; and Spirit of Amber, if a Man or Woman : Between the Fits, give Black Cherry- Water, fwccten'd with Syrup of Male-Piony, and Syrup of Clove July- flowers J and for a Week after the Fit, give this i i mPkylkk 4«i Surgery, ifj: ttii conftancly twice a Day ; let it wear a Neckkce of Male Piony-root about the Neck. JmtheY for Convulfions* GI V E the Child five or fix Drops of King's Drops, or Spirit of Harts-horn^ in two Spoonfuls of Black-*Cherry Water, fweeten'd with Syrup of Malc-Pioay j re- peat this whenever you fee it coming, and twice in a Day, before and a&er every Chan^ of the Moon ; purge the Child once in ten Days, or a Fortnight^ with a Spoon- ful or two of Syrup of Rhubarb, or with Manna, after this Method ; take an Ounce of Manna, diffolve it in ' four Ounces of Barley- Water ; ftrain It, and give the Child two Spoonfuls at a time, every t^iird Hour, 'till it begins to work ; then defift, and give thin Chicken-Broth, or Water-Gruel, in the working ; the Child may purge thus, before the Drops are given ; if the Child fiart, or grow pale, that jou apprehend a Fit, lay a Bliftcr behind and below the Ear, and give it a Glifter of Milk and Sugar, with a very few Camomile Leaves, and Ani- feeds, and put as big as a fmall Nutoieg of Diafcordium, into the Glifter ; then ftrain and give it ; when you purge with the Man-- na, add to it one Ounce of Oil of fweet Al- monds, newly drawn, which be fure to mix well 3- 25^ ^ ColkSiiott of Receipts well with the Barley^Watcr and Manna, that it may work off finoothly^ and take off all Gripmgs. An admirable Powder for any Sore Mouth, Thrufli, or Canker. TAKE of Red Sage, Red Fennel, Plan- tain, Woodbine, and Rue, of each one Handful ; and of Allum, four Ounces ; ihred the Herbs, and beat the Allum \ then heat all in a clean Shovel ; keep them continually fiirring j and when they are very well mix'd, and ieem quite dry from all Juice^ fpread them to cool ; and when they arc cold, beat them to a very fine Powder, which you muft lift j you may ufe it dry, or mix it with Honey. 'Tis recommended as infallible, to cure any Sort of Sore Mottctu A mofi Incomparalle Salve, to hreak \ ii»y Swelling, and heal it -^ and good \ for a Bum. TAKE a quarter of a Piiit of Sallad Oil, or, for Want of it, as much unfalted Butter ; five Ounces of the beft Turpentine, fix Ounces of Honey, three Ounces of Bees-wax, two Ounces of Rofin ; put the Turpentine, Rofin, and Bees-wax, and Honey, 5 T in Phyficic and Surgery, i^y Honey, into a new Ptpkin^ dhd let them fitn-^ liier together^ ^cil] all be melted; then puc in your Oily and let all bdil togetbei' a little ^hile foftly ; then p\it it into Jots fbr Ufe. This was fent as a very choice rie'ceflary Salve for all Families, and almoft for att Ufes : And indeed I have feen almoft a mi-^ raculous Cure on a very bad Breaft b^ thii alone ; and therefore am obliged to do it this JufticCi For Sore i^ipplcs, dr kibe Wecfls. A K E a Pint of the beft SaDad Oil^ half a Pound of Red Lead, one Ounfce of Red Sealing-wax, and an Ounce of Rofin, fix Ounces of Bees- wax 5 put all thefV toge-^ ther, and let them boil to a Salve \ as fbon as ever it turns bladk, ^tis enough ; theh put it out prcfently, or 'twill be too hard : When you ufe it, you muft melt it, and anoint thei Place grieVd, with your Finger, ipread it oft a Cloth^ and keep a Flaifter on it : This may be very good ; biit t thiiik nothing io effect tually cures Kibe Heeb, as doinjg them with Camphirii^'d Spirits, before they break. Ho Camphirize Spirit of Wine- PtJT four Ounces of Camphire into ^ Quart of highly-reaify M Spirit of Wifte j itx, it in the Suii, and always keep it clofe ftopp'd \ as foon as 'tis 4flbly'd, 'tis fit R aliQoil i^Z J Collision of RectipH ^mofi for all Ufes, as Kibes^ GhilbLains^ for HeacUacbes, many Sorts of Sores, that wane 4rying ; therefore i% Ibmetimes diffi:>ly'd \a good Huogary-Water : It ought always to be io a Family. * A good Sdwzfor Sdre t^ips or Nipples. TAKE twb Ounces of Bees-wax, a» much, gdod Salkd Oil ; iet it over the Fire, colour it with Alcany-roots ; when 'tis boil'd, and of a fine Red^ ftrain it, and drop xaSix-penny-worth of Balfam of Peru ; then pour jtioto the Bottoih of Tea Cups^ that it may come out in little Cakes, Another for the fime. TAKE four Ounces of freih Beef-m^- row^.or flaked Butter, threie Ounces of Virgins*wax^ Akany-rqots half an Ounce,, a^ much Stoiraxy and^ as much Gumben, 90^ £yiced pippin, b^lf ai) Opnce ofl^af- fugar, fix Spoonfuls of ^Claret, and four of Sack) let aU Ijoil 'tjjl it is of a good Colour ^ i^Vk poutjt iA);oCu|)s to cool; and when yon take them out, dry the BcHtoitns of theCalkea from the Liquid Part. I I < » K , ^/)re«j; Medicine /)r Sore Nipples. I' N FJ US E Quince-feeds in White Rofe^. Water, *tin it is a Jelly ; ftrain it thro* a Mufli^, and wUh the Sor* J?«ct oft«n with it. it tn Piiyficic andS^i^ttj. 1^ Ah Ointmeftt for ih Piles, fWbeii ' Simir^ and Tainful. ' \C INFUSE Eldfcr-flowers in Linfted 6|j | '' •* let them ftand in the Sun 4. Mombj- t^f^i firaiii it, and take two Spoonfuls of this Oil, , an Ounce of Bces-Wax, half an Ounce of p^„ Turpentine, the Yolk of an Egg ; beat all •^ together iii a Mortar ;, Ipre^d it. 6n,a Ciidtbi and apply it to the tiles. ' Andthef fit ih^fhm ^AKE an Ounce oif \lTans-Miiitv^^ ^ Ounces of Linfeed pil, half ih Mm of Cathphire,, ind as touch Spetifi^-d^fti atid one Dram of Oil of Ariibc^^; itiAt tUhU together^ and fpread it on f laifters,; , wh^i you arc in Pain, both thefe are very good' ^ but the moft effe€hial way to prevent comiiig to Extremity, is, to keep.t&e' always open with Lenitiie EkQxactyj Mower of Brtmftone, Syit^p 9F Ilo^^ itij gentle cooling Medicines $« amongr wMdi Number, ftew'd Prunes, tho' out gf FatHhidni muft riot be defpis'd. .... For an Apopledtick Paid in the Hcaaw BE AT Ground-Ivy, and ftram oitt \h^ Juice J put to this a Spoonf^ of ^owaec of Marum, but not enough to thicken the Juice ; then- take a Leaf of Tobacco,; auj| R A- vr«S T 16 o A Colkiiion of Receipts wet it very wet in this Juice, roll it up in Pellets, and put it up your Noftrils ; as faft as it hardens, put up a frelh one ; 'twill give l^efent Relief, and is much better than a-" ther liquid or dry SnufF. ' An Incomparable Medicine for the Scutvy in the Teeth. Ik AKE a Quart of good White- wine Vine- gar, beat a Piece of Steel red hot, and quench . it eight of ten times in the Vinegar, as &ft as you can heat it ^ then add to this Liquor an Ounce of powderM Myrrh, aiKl half an Ounce of Maftick powder'd j wafli yourTeqth twice or thrice a Day. A certain and immediate C)urc for a ,, . Bmife. ' - • » • jtyfAKiE a.Poultis of Bran and Urine, ^^ apply it as hot as you can bear it j if 'tis very bad, repeat it as It cools, and do it as^Ibon* as you can, to prevent its fwcUing, which tlie Air is apt to occafion. To Cure Dcafnefs and Noife in the Head. ipUTf your own Urine into a Pewter- * Difli, and cover it with another ; then put fpme Coals under ^ and when 'tis hot, bnilh off the clear Water that hangs on the upper tn Phyfick . and Safety. ^6 1 upper Diih with a Feather, zhd drop it into the Ear ; This has done great Cures. ^Mouch-Water to Cure 4 Cankcn np AKE of Juiee of Sage and Honey- ^ Suckle, of each fix Spoonfuls ; of White- wine Vinegar, two Spoonfuls j Roch AUurti, one Ounce ; take doable the Weight, of jthp whole in Honey j boil it to a thick Syrup j Ipum it very clean, and when 'tis coid, put it tip for your Ufe : This, with Syrup of JVIul- berries, is good for any fore Mouth. - (. » ■« t T A good Cere-Cloth. AKE a Pint and half of Sallad^pil, half a Pound of Red Lead,.a^quarter of a Pound of White Lead, a quarter -of *st Pound ofCaftleSoap, i wo Ounces pfBccs4 wax, two Ounces of Oil of Bays, two Ounces of Barrows-greale j bqil the I^ca'ds in •the pils, 'till they look brown ; then put in the reft, keeping it ftirring 'till it works j then make it into Rolls, firit oiling your Hands: This Ihould boil five Hoursl r A mofi admif^hfe Balfam, for outward or innsoard Sores, FiftuU's, Ulcers, TAKE an equal Quantity of Linfced and Sjillad Oil } to three Fints of this put It 3 pn^ ^4t ^CoikilUhn of Rgcitpti one Found of GhtQ Turpeotiae, well wafli'd in Red Rofe*Wa(cr» half a Pound of Red Sanders, half an Ounce of Maftick^ half an Ounce of Cochineal, tialf a Pound of good Yellow Bees- wax, one Pint of Spirit of Sack ; thcfe muft fimmer over a flow Fire, 'till all ^Tt incorporated ; then keep it clofe ftopp'd for your tJft : Half this Quantity j vill laft m2^i>y Yegirs* \ . I could notj in Gratitude to the Gcnerouei Communicator, and jufticc to the World, omit inferting this \ becauie it promifes Mir racles in all inward Ulcers, as it does out-? wjurd, if anointed ; but as (q my own parti- cular, I believe^ no Balfam that was evex made, exceeds that called ^he JRry^r's Balfam^ in the firft Part of this Book,: You may tai^c ^hc Bignefs of a Nutmeg of this, a.lway5 failing ap Hour before and after. A Tincture of the Bark. np A K E an Ounce of the fineft Bark you . ^ can procure, put it in large Pieces^ tq four Ounces of Spirit of Sal- Armoniack j let it be clofe ftopp'd, and fet it in the Sun, or warm Embers, a4 Hours; then pour itoflf clear, and keep it for Ufe. It is to be given in Agues, or Fevers, from ten to forty Drops, accord- ing to the Age and Strength of Man, Wpman, or Child, in \yine and Wat^r ; it uiuft be Repeated every four Hours, as other Dofes of the Bark. Here I api oblig -d tp make a moft s m Pkynck and Surgery, t^i moft grateful Acknowledgment for this Re- ceipt, which I tikfi to be the fafcft and m&& efl^ual Medicine that was ever .publiih'd to the World, * A Draught of the Salts in a Fever. TAKE Black Cherry Water, two Ounccil ; Compound Piony Water, one Ounce i Salt of Harts-horn, one Scruple ; Salt of Wormwood, half a Dram j Salt of Ambeif, three Grains ; Spirit of Sulphur, fifteen Drops ; take this Draught every fix Hours, 'till you have taken eight or ten Draughts : This has ^donc very great Cures without the Bark^ where the Fever is occafion'd by a great Cold ; itfweetens and cools the Blood, and revfves the Spirits and Head to Admiration. p AverypUafmt Poflfet #» a Feyen U T two Ounces of Pre(^rv^d Barberriej^ into one Quart of Milk j l^t it boii, m^T ilrainit^ drink when you are thi^ily, A Milk- Water, for a Hooping-Cough, TA K E of Ground-Ivy, Rofemary, and Hyffop, yhen with young j ftick them with a Knifp jn the Throat, 'till they are dead ; then open them, and take out all the Iptrails ; pu|: them in an Earthen Pan, and by Degrees dry them in an Oven, 'till they are fit to pow- der ; then powder and fift them thro' a fine jsieye ; give the Child as much ^s will lie on ^ Half Crown, ii/ Black-Cherry Water, once in three Hours, for three times j then every Night going to Reft, for three Times. If you fear a Return, give it three Nights be- fore the Full and New of the Moon. • I dare fay this is an approved Receipt, be- paufe I had it from a very choice Hand ; but I ihould fear 'twould be impoifible to make a •young Child take fo much of lb loathfpme z, Thjfig |§ \^vi Powder muft iiecds be. ' V f »• > in VhyCick and Sat getyl i^j Another for the fame. ^'T'AKE half a Pound of the Roots of * fingle Piony, flicc them thin, four Dunces of Gentian- Root flicM thin, a Peck of Juniper Berries bruis'd, Cummin-feeds, Coriander-feeds, Carraway-feed, Pine-feed, iSrommile-feed, of each two Ounces bruis'd. Sage, Pimpernel Roots, Rue, Rofcmary, Balm, ofeach twoHandfuls, d good Quantity ef Clove July-flowers, Lily of the Valley, Sage-flowers, if they can be got, Rofcmary- ilowers you may always keep dry ; add a Hapdful of each of thefej Cloves, Ginger, Nutmegs, Gallingal, Cardimums, Cubeb^ of e^ch two Drams, bruife them ; then take -a Handful of dry'd Betony-rflowers, . half a ^ JIahdful of Egrimoriy, chop all thefe Herbs^ . and pgj: them in to ftcep in three Gallons of Ate/ not too new ; let it li^ one Night or better in Steep ^ then diflil it, and draw it . 4own pretty low, fo mingle fmall and ftrong together ; if it be too ftrong for a little Child, put to a Spoonful of this Water one Spoonful of Biack-Chcri'y Water- J Salvp fof a lyuptprc. ME L T a Pound of Dcer-fuet, gnd put to it a Handful of Solomqti'feal, as much Comfrey-roots, and as njuch Moufc- _«. .* %66 J Colh^nm ifRectipU ear, ftamp all the Herbs and Roots ; ftrain and boil ihem vrith th'e Suet } when 'tis well wux*d, andconfum'd to half of the Quantity, then add four Ounces of Adders-fpcar, and* an Ounce of fine Bole- Armoniack, well pow^ d«'d and fifted 5 mix all, and keep it for Ufe : Whctt you lay it on the Part, bind it hard. For a Rupture in the Throat, lie air- ways in a Neckdoth tied hard. An excellent Way to make the Purging Syrup q/ Roles. TAKE Damask-Rofes, before they arc foil blown, cut off the White, then pour upon them two Quarts of Succory Water boiling.; let this infofe in the Embers an Hour ; then ftrain it very dry^ and pour that Liquor upon as many more Rofes, fo ctit, as it will cover ; let this infofe as be. fore ; then ftrain it, and to every Pint of this Liquor, put near two Pounds of Sugar ; 'tis the beft Purging Syrup, for ahnofl all yfcs, that is made. ' 4 very good Elcduary/of an Afthma; TAKE four Cloves of Garlick, roaft them 'till they are foft ; then bruift out the Pulp, and put it into fix Spoonfuls of Honey, two Spoonfuls of the Powder of Elecampane; of Liquorice, Anifccds, arfd » h Phylkk and Surgery. %6^ Coriander-feeds, all finely powder'd and fiftedy oi^e $poqn&l ^nd a half* mix al] well together, and take the Bi^a^fl of a Nutmeg; Morning and Night. ji m&ft Jneomparabh Steel Elcduary^ TAKE two Ounces of Confcrve of BroQk*lioie, Confer vc of Water- creffcs, ^nd Scurvy-grals/ each twp Ounces ; tho • yellow Rind of a Sevilk Orange grated, two large Nutroeg? grated, and an Ounce of Prepared Ste?l ; mix up all with Syrup of . Poppies, and take the Bignefi of a Wal- nut in the Morning, and zt five in th; Afternoon* A titttr TloAure for a Pain in tbt Stomich. T^AKE a Handful of Roman Worm- wood, as much Ground-Ivy, two Drams of Gentian, one Dram of Gallingal-p toot, four Ounces of the thin Yellow Rind of Orapges, one Dram of Cardimums the lelS| Saffron one Dram, Cochii^eal one pram j • infufc all thefe in one Quart of Brandy, fe| them in the Sun, or in warm 'Embers, 'till ^tis well tindur^d ; ^xvn it, and take , one Spoonful in a, Glafs of any Wine : 'Tis an in* cofnparable Bitter. X i6Z A ColhSihn of Receipts ji Medicine for any we that has heen lit by a Mad ^og, TAKE a Handful of the Herb call'd Ladies Bed-ftraw, bruifc it in a Mprtar j then roll up the Leaf and Juice, with a Lump of Butter, and make the Party fwallow it. *Tis fcnt me as ah immediate Cure for Man or Beaft. A wry good Way to prevent /^^ Nail growing into the Toe. , IF the Nail of your Toe be hard, and apt to grow round, and into the Corners of your Toe, take a Piece of broken Glals and fcrapc the Top very thin, do this when- ever you cut your Nails, and by conftant Ufe, it makes the Corners fly up, and grow flat ; fd that 'tis impoflible they IJioijld give you any Pain, To make the . Hair grow thich Tp A KE Rofemary, Maiden-hair, Sou- * thiern-wood, Myrtle-Berries, Hazel- Bark, of each two Ounces ; burn thefc to Aflies on a clean Hearth, or in an Gyen j put thefc Aflies in White-wine, to mak^ a ilrong Juj^^ and w^flx the Hair daily a^ 1 in Phy ficjc and Snrgcty. i6p the Root ; keep it cut pretty fliort : It kifl^ the Worha which is at the Root, and is more effedual than Bears Greafe, or any Sort of Pomatum, which rather feeds than deftroys that Enemy to the Hair. r ji Salve for a Burn or Scald, which will effedually take out the Fire. TAKE a * Pint of Sallad Oil, half a Pound of Whito-Lead, and a quarter of a Pound of Virgins Wax ; boil all to- gether ibftly, 'till it looks of a dark brown Colour, then roll it into Rolls. jin excellent Way to make the Salve • Gratia Dciy which is to be made about Midfummer. t nPAKE Vervain, Betony, and Pimper- ^ nel, of each one. Handful ; ftamp them and boil them in three Q^iarts of White- wine, 'till half be confum'd j then ftrain it thro' a Linen Cloth, and fct it over the Fire again ; put to it one Pound of the beft Ro- fin, well beaten, four Ounces of Virgins Wax, or Yellow Wax, diflblv'd in Worban's Milk, and one Ounce of Mailick well povv- der'd ; boil all in the Wine, 'till it be melt-^ cd, ftirring well and feft j then take It * from l7o A Colk^im Ointment ; jufl before you take it off the Fire, fliir in an Ounce of Cerufc j wbea in Pkyfick and Stifgciry. ly^t when you ufe it^ make it Warm, and suiotnt the Place ; dip foft Paper in the Ointnvonty and cover it when you drcfs it, which mvift be twice a Pay j wafih it with Spirit of* Wine, in which a little ^mrr treacle hast been mix'd. To make Extra^ of Ambdr. T AKE two Drams of good Amber-* greafe, as much Sugar-candy, twelve Grains of Musk, and fix Grains of Civet ; beat all fmall together, and put this Mixture into a Bottle that has a Gla& Stopper ; pmf upon thefe Ingredients four Ounces of high- ly RcftifyM Spirit of Wine ; fet it in warm Embers for twenty-four Hours j while 'tis warm, feparate the Clear from the Drols i This Extract is much better for all Sorts of Ufe, than Ambergfeafe ; five or fix Drops in any Thing ^ve a moft noMe f cffume 5 half this Quantity will laft a gtekt many Years ; but '^ p^fct ht all Famtlfei di- ftant front Z(?^^% becaufe olrtft pj^elprib'd in Cordials. ' . • - \-t . f ■« '• To make a Sweet Water, 1 nr A K E half a Bu&el of Damask-Rofcs^ -■' not over-blown, pick them into a bfPtd Pan, and put in two good Handfiils of if! ACoRe^ion ifAeceipis, &c. of Lavender Tops, when it has jufl fhot thtf Ear -J put in alio four Ounces of Cloves, and ftir all together, putting in three Fints of Rofc-Water, and cover therii with a Pcwtci' DUh and a Napkin cloie ; let them ftand a Day and a Night, ftir them twice of thrice in a Day, and then dtftil them in a cold Still ; put into the Bottle four Grains cf Musk, and a Pebble Stone tied in a Rag. ^ Mnd of the SECOiRt) Pakt^ INDEX. '1 INDEX T O TH E SECOND PART. A C llOiejf Artichoke Calf s-Foot Bro/A 194. Bottoms frr G^s-V^i, od£!tifuary fir an CJaxa Flummery 219 Aflhma i66 Currant f/rar Cakes ibid. A» Ointment for St. Antho- Raiberrf Cakes ibid- aft Fire - #70 A mofi aJmirabh Way ta ify To make ExtraS ef Amber Cherries. 225 371 Th mate Apricot Cakea 225 B A plea/ant Medicine for a 'A fntty Way to tat cold Cough 335 Klii'd Beef 206 An eafy KeJicine for a dry ITbm^fo Savoy Biskets 239 HutiingCati0i- 2ttf jn» Jtop a violent Bleeding n»- >*« extellent Remedy for tit tnediately. 239 Stone-Cholick 237 A lertah andirHmediate Cure For • Cholick attended imth for a BruiJe 21I0 faixful Fomitingt ibid. 'AnKfiadnttrabWSa^amjfor Tie compofo^ Draught fir t/)e Sores, Fiftulas, Ulcers, ^f. Cholick ^ 238 361 A Syruf fir an eI4 Coi^h 'ATH^artiftht^k 2(2 243 S . Amofi An INDEX, \4 mop excellent Procefi in 'a " Confumpdon !P?f the Canker A very good Drink for fumptive-Cpi^h afo nrnthout Butter 23 a Tor a, Fiemreiick Cough, or FortbeGtzvtl ^39 . PainintbeSuk^ ibid. „ Jin admirahli . Method ffr " CpnvulfiogFitS 254. IbmakeacoUHzOiyOrSaiad Another for Conviilfions 255 Magundy ^04 To Camphirize Sfirit of Wine An exeellent Meat of Hog's 257 Head 2o(J A Motnb^nffatet to cure a Lozonges for the Heart*l|ura Caket ■, \ 2 . . hA.tinJe^ . 221 jj. To make Marmalade of )^ Afticots 224 French Bread. 215 TomakeiAx^vciaizis^ofOring^ A Draught of the Salts in ^ fonaen ftia. Fever 2<{3 AViiididmt for any one that veryfleafant Pojfet in a iashenlHtijamd^iiqg y fev^^* ibi(^. ' iJSK f' »"7T ■ jfff I N D E X. N To Preferve red and nuhite rarSore Nipples, cr ^e ^^- ^ "''^' ""^^ 21, rfry Plumbs ibid,, Jlgotd Salve for Sort Lips .or " 2,':^ rmraDs luiu. Nipples ^ ,%^% ToVtc&rvcorCandyOr^ge 1 A T ^L r ■ n^ij or L,e7tton Peels 227 Another for the fame ibid. ' fretty MeHicijte for Sore Nipples ibi4. Tofeafifra"Vi„ifonV^^i9 uinolUrfor the fame ' ibid. _ '""^^"^ ^"I\^ Jrl ^ pretty MedicL for Sore ^^ rnako^^otty Sm rfl^ 1 ^ , V2i&efor the Pafty 2jo Tb puiie Plumb-porridge 193 ^n admirable MeMdm pr Jbffljj?Piketff Mackerel 198 theYAts 23d Tb malfe a Pafty rf Beef or l»ozenges for the Piles, as [/^ Mutton as good 0S Femfen ufedin theW. Indies ibid. 201 ^» admirable Powder for ^ Shrimp Pjre ^02 any Sore Mouthy Thrujty A Hare Pye ibid. or Canker 25C( A GreenrGoofe Pye 203 An Ointment for the Piles To Pot 0efiire Cheefe 204 2J9 A ifery good Way to keep Another for the fame \h^. Tongues in Pickle,/<»r BoiU ^ ingy to eat hot or cold 207 ^ Anadmirable'Pick\ey inlmi' Rasberry Jam 221 ta^oniflndi^ Bamboo, ex-^ A good Drink in the Rickety actly as that is dom ibid.* 2<2 To Pickle/»^// Onions 208 Another for the Rickets 254 ToViddQ Cucumbers in SUces ^^tf/w^r^ Rupture 265 ^xT ^ »r, ^ ,,. *°^ -^^ excellent Way to make d /'a'Z^''^^^^^^^?, f^^ pf^r&ngSyrup ofKoks The befiWaytomake the old r^ ^ ^ J 266 ' EnglifliBrfi«rfPudding2i3 q An excellent OatrmealFiidr ^ ding 21^ A Sweet Sauce for boiPd AlRiceof MUletViiMmg ib. Mutton 200 A Pancake Puddings 2iy To Soufe a Turkey in Imita^ Pufis ^tf ^j' infiead of Fritters Mon of Sturgeon 2oy ibid. To Stew Cucumbers to eat An Almond Pudding ^ 216 Hot 210 A Lemon Pudding " .217 For the Stone 239 An Orange VwdAvog for Skins An excellent Ale for the 218 Scurvy 240 To Preferve Cherries 222 A purging Ifiet Drink for the fq. Prefery^ green Apricots fame 24J # ^23 A mofi incomparable JSdlvc H ^ I N D EX. tt^fiok «»rSwcllin3, &f- *be Nail grtviins «>t» *^ 2^6 Too aoS 'A» iiutKtparalle JHetBeme V ftrthtScarvymtbeTeetb i, jia„fi , Hsuneb tfVeni- *** fon 199 Jl titttr Tm^ure for a Fein - W »*iwScomach 2JS7 ' ■ :^ Salve Ar m Scald W Bi»r» I* Ste-a Wild-Fowl 197 ■' aw^*.j'A(S«lveGratiaD« 7>«wfeBarbadosWater «? ibid. .FofpjWaxafirM Afthtna T *V ASfrit^axatofvjtttentbe Ttmeie Orange Turn 131 BM. &C. 14a r« «*■<«« oKf * Thorn 24* -^ Pm«<&'' ^ '*< Worm jS» txcelfent Jlemedy fir a Fcvar in Childrt* 252 AirfThroat, attdtdprevtnt A Mik Water frifffr to takt * ^'"'JV ^^4 ""^'^ '*" F»w*Ar 2