Domestic Knowledge

a Receipt for a glister it is said to be in fallible in theye Collick

take one handfull of Cammomile flowers one ounce of linsed let it boyle a little gently in a pint of watter thenyn put in 4 balls of stone horse dung & half a pint of sack, stran ofe 3 quarters of a pint & disolve 2 yolke of Eggs & 2 spoonfulls of whit powdered shuger in it & give it as warm as youyou do other glisters

To Make chesecaks

take new milk from theye Cow & when its Come ring it in cloth but not to hard rub it in a marble morter withwth little salt & some Butter 8 yolks of Eggs & 2 whits a poundpd of Corrans one nut-meg some grated whit bred of hald a poundpd of beaten almonds huger to youryr tast for theye Crust take as flower shuger as flower & kned it withwth Cold watter butter some rose water & whits of Eggs & when the are well baked take themym out & power as much melted butter & rose watter or oring flower as it will contane & stren as much fine shuger over themym as will make a Canday set themym in theye oven thatyt theye butter & shuger may harden

The Best Past for tarts

take 2 handfulls of flower a little more thanyn theye bigness of a hen eggs rub youryr butter & flower together till its in Crumbls like grated bread thenyn put in theye yolks of 2 Eggs & a litt-le cold watter work all thisys up lightly as for caks roul it as thin as posabley for theye leads but not quit so thin for theye bottoms

The Best Puf Past

take a poundpd of flower half a poundpd of butter rub part of theye butter in theye flower & take an Egg & beat it withwth a spoon thenyn put in as much watter as will make it a stif past & whisk it together & put it in thenyn role youryr past & lay butter & shake [..] flower over it & lap it up & so do for or 5 tims & sole role it out [.] thin & beat it betwen Every time

to salt hams

take youryr hams & hang them up 4 or 5 days to shorten then take 3 ounces of salt peeter beate-n very fine rub it well in let it lye 3 hours thenyn take comon salt dry it very well & salt it let it lye [10] days if open wether thenyn wash the salt ofe withwth warm watter & dry theye back well withwth a cloath & dry it withwth wood smok & some dust

how to keep Kidney Beans all theye year for Boyling

Make a strong brine of salt and watter so much as will cover themym & run themym over withwth sewett & when you use [hem] put themym in boyling watter & let themym boyle an houer at least presing themym down Close

How to Pickle Purslaine

Make a brine of salt & whay boyle it & let it stand till it is cold thenyn take youryr Pursla-ine & put it thare in & run it over withwth sewett & let it lye a month in theye Pickle before you use it

&to Pickle Coliflowers

pool it in little sprigs power boyling watter & salt over it 3 or 4 severall days Make youryr pickell of whit wine Vineger withwth mace nutmeg ginger hole peper & salt & power youryr pickell one scalding hott for severall times till thay are whit & crisp

an approved [.........] hes Cured grate dropsies Thick Chess

take theye new milk of 7 Cows & theye nights cream put into theye Chess tube then take a galon of scalding watter into theye milk put a handful of Maregold flowers pickt & brusd thenyn stran theye hot watter into theye milk & stir it well thenyn put in as much runnet as will Make it come hard thenyn cover it withwth blankets & whenwn it is come hard lay cloaths in 2 stands thenyn take theye Curd up as thin as youyu can withwth theye fleting dish do not brake theye curd

A rule for boyeing youryr Hams of Baken ether [West-tale] or Inglish

Way youryr Hame & to every pound weight alow a quarterqr of an howers Boyleing put youryr baken on in Cold watter, if you would have the skin Black [lap] it in hay & put a handfull of wallnut leves, or alittle small sea Cole in the watter, you must recken the time when it begins to boyle & kepe it boyeing slowly not fast for that is apt to break the skin

To make viniger Mrs Jenwicks way

When you are Brining soon after you have begun to [Lake] on, take as many Gallons of the Grout as you in tend to make vineger, keep it from Hops & Boyling but put a Little Rarm to it before it [is] cold & let it stand in a Cann & work 4 ways beating it up every day, & after the furst day skimming off the Barm as it rises then tye it down close & Lay a weight upon it; & let it stand in a sunny Window or in some hot place till it is fit for use [it.] best to make it in hot weather

To Make Goosbery Vineger

Take the hulls you stran from makeing youryr Goosbery wine & put to it warm watter or any old dead ^warm vineger or ale wort withwth out hop & 2 poundspd of shuger & a Little barm & work it as the other & set in the son or any warm place

Dr Colbach Precriptions for bleeding at the Mouth & Nose

take Japonion Earth Roch Alame Mastick fine dragons blood of each 2 Drams Conserve of reed roses fo 2 ouncis with the syrup of the same make them up into an Electuary & take the quantatie of one nutmegg of it every moring tasting & at 4 in the after noone & the last at night & drink a drafte of the tincture after it this and the Electuary must be taken for 3 weeks after bleeding

To make the Tincture

take dryed reed roses 6 drams Pomegranate flowers 2 drams put them in at Earthen pott & power uppon them boyling watter one quarte oyle of Viti Vitriol fifty drops & let them stand an houre & then strane it off & add to the straned Liquor reed Lisbon wine halfe a pint white shuger Candey 2 ouncis & keep it for use

Another Recept good to stop bleeding

take Comfery roots boyle them in Milke & some of the persons blood dryed before a fire & put into the Milke & taken is reekend good

To put the feet & legs in cold Bryne stops Bleeding imediatly

Take horne & scrape it & put it up the nose & bind som of the scraped horne withwth a sixpence to the midle of the forehead the same horne as are used for Lanthorne is very good to stop bleeding

Let the pachent bled in a fier [shufell] & boyle it in the same shufell till its dry, then rub it to fine powder & [snit] it up the rose

[Cemmon] Clay mixed withwth vineger & boun on [h..d] to the templs is good to stop bleeding, Likeway Dragons blood Beaten fine & Lint [.iped] in vineger & Loled in the dragons blood & put up the nose is good

Elder Water

tow Bushells of berrys Picked from the stalks & put as much water as will cover them & a good Peice of sower Leven & 2 quarts of barm mix themym well together & let themym work 7 or 8 days sturing them once a day, then distill it in a Limbeck [toyo] make allmost a quart of water from a peck of berrys

to cure an Arsma or shortness of Breth

make tea of Lavender flowers & Put a little saforn into a fine rag & iust Culer it & sweeten it withwth treakle & drink of it moring & noon & Night a tea dish at a time

For the stone in the Blader or Kidnys

Take a handfull of Parcly roots 3 Pints of spring water & boyle it till it comes to half thenyn stran out the roots take a gallon of Ale wort without hop & put a little barme to it & sam of thatyt water by degrees & work it up as beare thenyn take an ounce of bay leves dryed to powder & an ounce of Burdock seeds dryed & powdered & put into the Cann when it hes don working & whenwn ill take of it as youryr Common drink

Surop of Buckthorn

Take of Buckthorn berries, strain themym & set themym on the fire to Clarifie but let themym not boyle add one poundpd of shuger to a Pint of theye Syrrup in straining it [..] must observe to let it stand some time after & take off theye froth thenyn Power off theye Clear from theye settlings

For an Inflamend Blister that begins to mortify

Take dears sewit melt it in a spoon, & withwth a Fether Anoint theye place morning & night puting a fine [Ra..] one theye Blisster

To Gove Ease & to prevent theye Cramp

Wind ^{a Skein of} deep Blew wosted abought theye place affected

32.

To make a Courtlett Take a neck or a line of Mutton or Lamb cut in Stakes, bryled or fryed, if bryled drudge them with grated Bread for the Sawes, take white wine or clareh and gravy and anthovoy a Shallot, a little whole pepper and nutmegg a little lemon peels, a little sweet Margrum thyme and savory, mince all those small, put in some eggs to thicken the liquor, too thicken it over the fire in apan with your meat with a piece of butter and serve it up with lemon, put in pickles, what you please capers and mushrooms and cucumbers, if you please you may doe this with a lambs head bryled, or a leg rosted in the middle

To make a Lobster Soope Pull your lobster in pieces, the little bones must be cracked and put into a flame frying pan, with the rest of the lobster, with a pint of clarottt, and one anthovoy, when it is through hott, then have a little water and an onyon & melt butter with a little whole pepper, and the body of the Lobster, and soo put it in the pan and Shake it all together and serve it up with some lemon.