Domestic Knowledge

12 To Cure a Cough of the Lungs

Too ounces of fox lungs in pouder, 2 ounces of alicompan roots in powder, 4 ounces of white shuger candy in powder, 6 pennyworth of Lyckrish powder, 2 greated nutmegs, mix [all] together & take a spomefull of this in 4 spomefuls of ale or beire, every morning fasting, & fast an our after it,

13 to Cure a Canker in the mouth or throat. to anoynt the crowne of the head 2 or 3 tims with [goose] grees

14 an aproved medcen that hath cured great [d...]

Take Lavender cotten, wormwood, & red dock roots, steepe theese 24 hours in strong stale beare & Let the party drink noe other drink it will cure in 6 weeks time,

15 For Conuoltione fits in Children: Lady [Lo...]

mix penny royall watter, & cammamall watter, in equill proportions & give upon all ocasions, especaly at the full & changes of the moone,

16 Dr Lowrs gargell for the small pox

boyle only perll barly in Watter withwth Lickrish & 3 or 4 figs

17 To Cure a perll in the eys Lady [Lawrs..]

Take perllwort roots & Leus, & dasy roots & Leus, [brused] together with som bole [almaneck], Lay it to the contrary rist, & soe a cloth or a brad reling ouer it to keep it [f..] one pating one fresh as it drys in 3 or 4 days it will [..] ease,

18 For Children that have fits, ant B

put a plaster of consarve of rue, & matradat to thear [s...]

a Watter aganst vapers ant B

Take a pound of rue a pound of figs & a pound of wallnuts when the are green theye must be brused & so of equill quantetys [f..] up theye still & still & still it ofe

20 To make a tansey Ant [B.w.]

to a pint of creame take 12 eggs keepe out [ha..] [...] whits, a pint of the ince of Spenedg with a Littell [tan....] [...] & 2 Spoomefulls of White bread crums or bisket [crum.] [...] [season] it with nutmeg shuger & a Littell salt as you [please]

21 To Make a marrow Pooding sistersistr P: way

Lay [sipets] of white bread in the bottam of the dish, with [dots] [&] marrow, & put som custord ^[st..t] in it, & bake ^it as you doe [custords] when you save itt up stick oring peal in it, & scrape shuger [on.] it if you would have frute in it; wash them & pick them [.ry] clean & Let them be plumped & put in he custord as [you] put it in the dish,

22 To Make a carrat Pooding [.ist.] P: way

Take 2 great carrats or 3 Littell ons; greatt them then take a 2 penny white Lofe great it & have a pound of fine shuger [pounded], take halfe a pound of butter melted 10 eggs but 4 whits & one nutmeg greated 2 egge shels of flower & a pint [of] Littell more of milk, mix all theese together; then put past [round] the dish & bake it; when it is com out of the oven [.owr] shuger & butter over it

23 to make an oring pooding

Take the rins of 4 oringes & pareboyle them as you would for [...ips] then sred them as, small as posable & ad 10 ounces of duble fine shuger; then put them in a stone morter & beat them very [w.ll] together then put to it 3 quartrs of a pound of butter, [then] [beat] them very well agane, then take the yolks of 12 eggs & beat [th.m] by them selvs, then put them into the morter, & bet them [.ll] together & when you have don make the best past you can [.e] [.ept] pufe past & roule it very thin & Lay a sheet in the bottam [of] the dish & another over it bake it with small things an [hour] will bake it

Make a [sist..] Pooding [..an.] [Be..] Way 24

[Take] a pint of flower, & 10 eggs putt in halfe the whits, & [?] good spoomefull of yest, & halfe a pint of g milk as warm as it coms from the cow & melt halfe a pound of butter butter & put them all together; & beat them [...ll] & Let them stand an hour before the fier to rise, then [put] it into a tin pooding pan, in the oven & Let it stand 3 quarters of an hower; & when you take itt outt of the oven, have a pound of butter redy melted, then cut the pooding round the midell with a browne thread & pour the butter upon it & clap it close agane so sarve it up,

25 To make marrow Pooding in skins: P

Take a quarter of a pound of almonds, beat them as small as posable with a Littell oringflower watter to keepe it from oyling, take hole [seniment] mace & a quarter of a nutmeg boyle these one a [s.o.] fier a good while in a quart of new milk keepeing it sturing, then power it through a [colend.r] boyleing hot crushing the almonds & spice with the [back] of a spoone, in to a pan wheare 2 manchets is greated & 3 [quar..] of a pound of marow sred small, mix them well & sweeten them to youryr tast; & when it is coull, take 3 eggs but 4 [whit.] beat them very well by them selvs, & put them in, & a good deall of [.anded] sitorn & oring peall cut small, so sture [them] all well together & fill them into youryr skins being washed very well Cleane boyle them & keep them for youryr use

26 To Make poodings in skins withwth Cream in sted of blud

Take 3 pints of thick Cream & 3 quartrs of a pound of good Grets poyle youryr Cream withwth

To Bring away an After [B.rth] in a [M] [.erected] by Mrs [Stoan] the midwife 27

Take 2 drams of powder of Myrh, at 4 tims in a Sponefull mugwort & drink, after every doce a quarter of a pint of the [de..] made withwth [origs], mugwort, reruin, Sweet mergram, of each a [handf...] the roots of bisterd 3 penny worth, it never [falis] but in 2 or 3 [day.] doe the work, but the decockcion of [verven] is proper to [contin..] 10 days after

28 To preserve Aprcoks

Furst stone themym & pare them & take theye wate in duble refine shuger beaten & serced & strew the shuger one them & Let themym stand all night thenyn take the surop & Let it boyle up thenyn put in youryr aprecuks & boyle themym softly tell the [are] enough

29 A perfume of rose leves

Take damask rose leves, & bay salt beeten put themym into a [galee] pot a Layer of theye leves & a Layer of salt press them downe as cloce as you can into theye pot & tye paper cloce one the pot set themym into a seller to keep cloce themym damp thenyn whenwn you use them set themym in a chimny or under a table withwth theye pot uncoverd

30 For a Giddiness in the head

Take browne sage as much as will yeld a pint of iuce, & a still [tu..] of the Same sage, sprinkell it withwth halfe a pint of sack, & so Let it stand all night then take halfe a handfull of rue & when you gether it [....] it downenards take a good handfull of pennyroyall; & then take all these & still it next morning & keep youryr still cloce stopt

31 To Make Litell Bisskets

Take halfe a poundpd of fine flower dry it well, put to it 3 quarters of a poundpd of fine shuger beaten & sifted of Lemmon peale cut small mix all these together then take 7 eggs leveing out 3 whits put to the eggs the Lemmon peall & a Litell rosewatter so beat the eggs withwth a whisk whitce it coms all to frath & put it to the flower & shuger & beath them together tell the are very Light then drop them one papers

[Take] Couslip Wine Lady Osborn's Way 32

[...e] ninw gallon's of spring water and twenty pound of the best powder [sugere] boyle them togather very well with the white of six eggs well beaten to a frath but let your suger and water have one good boyle before you put in your eggs and be shure it boyle when you put your eggs in and it will clarifie your water and shuger you must power this boyling hot when you have scum'd it well upon a bushell of clip't cowslips ccover it close and let it stand 24 hours then strain out the cowslips and put in half a dosen tosts hard tosted of browne bread syred of both sides with the best Ale east you can get and put in the juce of six good lemond's and the peal of one cut thin from the white then cover it again and when it has worked well put it into a vessell fit for it with two pottles of Rennish wine two of good canary and [let] it work well then stop it up and make a vent with a peg a top of the vessell by the bung hole lest the vessell burst and when you see it has done working cut the peg and knock it downe that it get noe aire beshure your vessell be full before you stop it up let it stand six week's before you bottle it and then bottle it beshure you have good corks and knock the corks downward's in two Mounths it will be fit to be drank after it is bottled if you boyle your water by it selfe before you put the suger in it mak's the wine much better and you [must] [be....] you have that quantity of water after you have boyld that you may have [.ine] gallons to our 24 pound of shuger you had best have some of your licker in a bottle to power it in before you stop it up what the working has wasted

33 To Make Scotch Collops

Take a fillet of Vele & cut it in thin slices beating themym well withwth the back of a knife thenyn trye themym in clarified butter after power youryr buter cut thenyn take 4 yolks of eggs & a bit of butter as big as an egg 2 [anchov..] & a Litell strong brath seasen it to youryr tast withwth peper salt & Litell mace & mushroms & oystrs if you have it & tos them up together in youryr pan & so dish them

34 To stue a sholder of Vele

Cut ofe the knuckell & break the bone withwth a clever to peeces thenyn fry it browne withwth butter thenyn put it in a stue pan & put to it a pint of strong broth & half a pint of claret & halfe a pint of oysters 2 anchoves a [burdle] of sweet erbs Let them stue all together whenwn its stued enough put 2 yolks of eggs & a Littell peece of butter stur themym together & power youryr soce over youryr meat & sarve it up hot

a very Good Risept to Make Hare [Growe] thick in a short time

Take the roots of that sort of fern that hath the [ha..] boyle it in strong wort, & wash youryr head once all over [w] will quickly bring hare

36 A very Good Glister for the Winde [bo]

Take Cammamell & mellolet & elder flowers of each a [handfu..] dill seeds 2 spone fulls boyle these in milk & make it very [swe..] withwth corse shuger & put in 4 ounces of casell sope or the [wee...]of [..] pence in silver;

37 To stue Carps Jane Petys waye

Take them & salt them & scale them & wash them withwth watter & wash thenyn withwth vinegar thenyn gut themym & save the roes, thenyn set themym a stueing withwth 3 parts claret & one water & halfe arace of Ginger & halfe an nutmeg 2 or 3 cloves & som hole peper salt pickeld mushroms put them all together & Let themym stue halfe an hower or more thenyn put in theye blud of theye carpe & som crums of sale white bread & a bough halfe a poundpd of butter & [thenyn] Let the stue tell theye are enough

38 To Make Wiggs

Take 3 quarts of fine flower devide ^it into ^it 2 parts in one part put a pint of Cream & a pint of yest & set it to the fier to rise, in the other part put 3 quarters of a poundpd of butter, when youryr other part is well risen worke it all together & make them in theye shape of wiggs or caks & bake them in an oven not to hot ——————— you must remember to put in som shugerd carryes, or carry seds & som shuger Just befor theye goe into theye oven

39 To Make the Best Paste for Tarts in Batypans

Take 2 handfills of Flower; a Litell more thenyn theye bigness of a hen egge of butter, rub youryr butter & flower tell its all in crumbells Like grated bread, thenyn break in the yolks of 2 eggs, & a Littell colde watter; worke all [thi.] up Lightly & [tole] it as thin as posable for theye Lids but not quite so thin for theye bottams you must remember to strow frower under youryr past when you role it out & rub [youryr] Roling pin withwth flower as for other past

40 To Dry Hartichoks for use all theye yeare

After theye are boyled take theye bottams & put them in an oven after bread, & dry themym, then put them in an earthen pot & keep them for youryr use, soften themym in boyling watter when you use them

To Make Waffers 41

Shuger the ye yolks of 3 eggs & one white & flower & rose water beat them with wth a Litell Salt & so make youryr waffers

To Make Waffers 42

[..] very fine flower; cream & Rose watter & Shuger Temper all [th.] withwth a litell salt then let it stand an hower & so make it into waffers

To Cure an ague by Mr. Whaly 43

a Dram of [Meih] given in aglace of wine 2 howers before the fit [com.] has don great curs for the ague, when the bark hath [foled] you must [go] to bed & Lye twelve hours & Sweat if you can

For The Vapers in Lieing in or any other time [unless] withwth Child 44

Take as much as an Nutmeg of [co.sarve] of stinking orach, in [ag....] of apint of penneryall watter withwth 2 or 3 sponefulls of hysterik [w.te.] at any time when you are ill.

To Cure an Ague by Mrs Grantom 45

Take of the Best Jesewit barke, finely powdered one dram, & a halfe, [Vinice] Treakel one dram, iuce of Sevell oring one spoonefull, mix this in a littel ^wine glace of the best Sack, & take it 3 or 4 hours before you [c.......] afit, & once 15 days after you have quite [mis.d] it;

46 For the coming downe of the mother by Dr. [Bro.]

Take Oake barke & [Buds] of each Two ounces of plantum leaves & Comphery of Each one handfull boil them in five pints of spring water untill one pinte is roasted then strain it & add to theye Liquor half a pinte of Red wine foment theye part morning & Night with flenill stripes pritty warm for a week or more & if she finds benefit repeat it again

A resepit for theye Worms Either in old or young 47

Take of wormseed, [f....greeg], [Allo..], Cittorn, corolira, or Sea [m..] Johns wort, burnt harts horn, of each of thees three drams, [?] them all into fine pouder; put thear to three drams & a [ha...] flower of sulfer; withwth 3 tims the weight of all the other [ingredy....] affor said of the best lose shuger finely beaten & mix them all [to......] very well, & those of ripe years give adram & halfe, to the younger one [dram], it must be taken in muscader or cannary

To Make Chese Puffs 48

Take aquart of Sweat Cheese curd clean from the whay, ^{very dry} then put halfe as much flower^{grated Bread} as curd, put in 2 eggs whits & all, make them into balls with flower & Lay them one apaper & take them, pare ofe the bottoms & cut around hole one the top & [po.er] one sack butter & shuger when you sarve them up, you may frye them in butter if you pleas & have no oven, let the curd be runthring [.fi..] withwth a spoone.

49 How to keepe Kidney Beans, all theye Yeare for Boyling

Make astrong Brine of salt & watter, so much as will cover them & run them over withwth sewett & when you use them put them into boyling watter; & let them boyle an houer at least pasting them downe close

How to Pickele Purslaine 50

Make astrong brine of salt & whay, boyle it & let it stand till it is cold, then take your Purslain & [...] it thearin & run it over with sewett & let it Lye amunth in the pickell befor you use it

To make asavery Brown Bread Pooding 51

Take as much Brown Bread as you can hold at twice in both youryr hands, one spoonfull of flower, halfe a pound of beef suet freed small one nutmeg 5 eggs 3 of the whits withwth as much milk as will temper it; if you will have it sweet put in halfe and of Curance & a spoonfull of shuger tye it up in a cloath & boyle it an hour & halfe

To Rost, or Bake a Calvs Head Coufen Whitmors way -- 53 Take a hansom white Calvs head cut a littell hole in it & take out his brans, after it is pare boyled, then lard it with backen & lemmond peall, & time all over, put in savery forsed meat in stid of the brans stoping the hole with [alese] of backen larded, put it on your [sprit] & rost it; otherways for more security you may bake it in a dish in the oven, when it is halfe baked take it out, put one artifishall ears being made of backen, then wash the hole head all over with the yolk of an egge, then put it in to the oven agane & when it is anough dish it up, your sauce & ingredgance being redy -- The Sauce, claret wine & gravey, a pint or more of oystrs 2 anchoves minced & boyled in it with, a faget of [suet] erbs & a greated nutmeg, som flices of backen, & sasedges, & thicken it up with the yolk or two of an egg & a ladel full of drawne butter, put your oysters over the head, & yr baken, sosedges round abought y=e head so garnesh with lemond, you must take notes the brans & tong must be taken out before the head is boyled, the brans must thicken the sase & the tong likeway being pare boyled before must be cut in peeces & put amongst the other ingredgance., --

54 To salt Baken Mrs Winstanlys way Take an ounce of salt peeter, & a pint of bay salt to every flick, cut it up as fast as you can after it is killed, & salt it as soone as it is cut up with these salts, at twelve hours end salt it with ordnery salt well dryed, let it lye for a month often turning it & salting it with ordnery salt, then hang it up in a chimny & smoke it with saw dust, or wet chips, or wet straw or hay for twelve honers, then hang it in the chimny like other baken -----------

To Salt Hams the Best way 55 Take your hams & hang them up 4 or 5 days to shorten then take 3 ounces of salt peeter beten very fine; rub it well in & let it Lye 3 hours then take common salt dry it well, & and salt it; let it lye 10 days if open wether, then wash the salt off with warm watter, & dry the [Raken well] with cloath, & dry it with wood [smck] or saw dust in a chimney

68 a Raggoo of Mutten Half boyle a brest of Mutten with Sweet erbs & all. sorts of. Spice. then Lay it on a grid iron tell its brown & serve it up with anchove Sace & oystrs & mushroms

To pickell Kidny Beens 69 make your Watter & Salt to bare an egg then put in your beans & let them Lye afortnight; then boyle them in athing as will cover so cloce as no steme may com out whilie they are boyling be Shure you put a handfull of salt in the watter you boyle them in & boyle them over a Sloe fier tell the be tender then [Strain] then into a Sive & let them stand till the are cold, make your pickell of white wine vineger Salt clovss mace whole peper ginger & put them in an erthen Pot & power your pickell one them boyling hot & tye them downe close for your ufe

To make Chesecaks 70 Take a quart of new milk & let it soft boyl Take 3 Sponefulls of flower & mix with your milk & let is just boyle agen the[n] have redy 9 eggs with the whits well beaten but them to the milk & let it boyle Tell its as thick as hasty pudding keeping it Sturing all the while power it out very quick that it may not whaye put in a quarter of a pound of butter & a q^r of a pd of crance well washed & picked when cold cold seasen it with Shuger nutmeg mace & oring flower water.

To make Metheglin 71 To every galon of hony take 3 gallons of watter & when its well mingled set it one the fier & stir it well & let it boyl all most an hower then let it coole 24 howers then put a Small quantity of ale yest & stir of the yest morning & evening for 4 days then put it in a vesell, & let it Stand 6 weeks & then bottell it