¶To bake a Capon with yolkes of Egges. Cap. i.

WHEN THE CAPON IS made redi, truſſe him in to ye Coffyn: then take .viii. yolks of egges ſodden hard, & pricke into euery of them .v. Cloues, & put the yolks into the Coffyn with the Capon: then take a quantitie of gynger and ſalt, and caſt it on the Capon, and let it bake .iii. houres. Then take .ii. raw yolkes of egges beaten into a Gobblet of Vertuce, with a good quantitie of ſugre ſodden togither, put it into ye Coffyn and ſo ſerue it.

¶To bake a Feſant, or Capon in ſtéede of a Feſant. Ca. ii.

DReſſe your Capon lyke a Pheſant truſſed, perboyled a little & larded wt ſwete lard: put him into the Coffin, caſt theron a little Pepper and Salt: put therto halfe a diſh of ſweete Butter, let it bake for the ſpace of .iii. howres, & when it is colde: ſerue it forth for a Pheſant. And thus bake a Pheſant.

* To bake Chickins. Chapter. iij.

TAke and truſſe your Chickins, the feete cut off, put them in the Coffin: thē for euery chickin put in euery Pye a handfull of Gooſe beries, & a quātity of butter about euery Chickin: then take a good quantitie of Suger and Sinimon with ſufficēt talt, put them into the Pye, let it bake one howre and a halfe, when it is baken take the yolke of an egge & half a Goblet of veriuce wt ſufficent ſuger ſodden together, put in the pye & ſerue it.

¶To bake Woodcoks. Chapter. iiij.

PErboyle them, and being truſſed put them into the Coffyn with ſwete larde about thē, ſeaſon them with Pepper and ſalte, and a good quantytie of butter, let them bake one howre & a half, & ſo ſerue them.

¶To make Peſcods of Marow. Chapter. v.

FYrſt ſlice your Marow in lēgth. driue your paſt as thin as a paper leafe: thē take and lay ſmal Raiſins, Cinimon and a little ginger and Suger aboute the Mary, faſhion them vp lyke Peſcodes, frie them in butter, caſt vpon them Cinimon and iuger, and ſerue them.

¶A Sawce for a roſted Rabbet: to King Henry the eight. Cap. vj.

TAke an hādful of waſhed percelye, mince it ſmall, boyle it with Butter & veriuce vpon a chafing diſh, ſeaſon it wt ſugre and a little Pepper groſe beaten, when it is redi: put in a few fine Crūmes of white bread, put it in amongſte the other, let it boyle agayne till it be ſtanding, thē lay it in a Platter, lyke the breadth of three fingers, lay of each ſide one roſted Conye (or moe) and ſo ſerue them.

¶To bake an Oxe toung. Chapter. vij.

SEeth the toung till it be tender, then ſlyce it on a boorde in fayre peeces: and take a good quantity of Marow ſlceed ſmal, caſt it into the bottome of the pye: & lay the ſlices of the toung vpon it: and betwixte euery one ſome marow, and a little ſalt vpon them. Bake it the ſpace of an howre, then roſt halfe a manchet a little at the fyre, and put the toſtes into halfe a pynte of Reddewine with a little Vineger, ſtraine them out together: thē take cloues, Mace, Sinimon and Suger, ſeeth them in yt liquor tyll it waxe ſomewhat thick: make a hole in ye couer of the Pye, put it in, ſet the Pye agayne into the Ouen for a quarter of an howre, and ſerue it.

¶To make Vineger of Roſes. Chapter. viij.

IN Sommer time when Roſes blowe, gather them ere they be full ſpred or blowne out, and in dry wether: plucke the leaues, let them lye halfe a day vpon a fayre borde. then haue a veſſel with Vineger of one or two gallons (if you wyll make ſo much roſet,) put therin a great quantity of the ſayd leaues, ſtop the veſſell cloſe after that you haue ſtyrred them wel together, let it ſtand a day and a night, then deuide your Vineger & Roſe leaues together in two parts put thē in two great Glaſſes & put in Roſe leaues ynoughe, ſtop the Glaſſes cloſe, ſet them vpon a Shelfe vnder a wall ſyde, on the Southſide wtout your houſe where the Sonne may come to them the moſt parte of the daye, let them ſtande there all the whote Sōmer longe: and then ſtrayne the vineger from the Roſes, and keepe the vinegre. If you ſhall once in .x: dayes, take and ſtrain out the Roſe leaues, and put in newe leaues of halfe a dayes gatheryng, the vyneger wyll haue the more flauor and odour of the Roſe.

You may vſe in ſteede of Vinegre, wyne: that it may wexe eygre, and receiue ye vertue of the Roſes, both at once. Moreouer, you may make your vineger of wine white, red, or claret, but the red doth moſt binde the bellie, & white doth moſt loſe.

Alſo the Damaſke Roſe: is not ſo great a binder as the red Roſe, and the white Roſe looſeth moſt of all: hereof you may make vinegre roſet.

Thus alſo, you may make Vinegre of Violets, or of Elder flowers: but you muſt firſtgather & vſe your flowers of Eldern, as ſhalbe ſhewed hereafter, when we ſpeake of makyng Conſerue of Elderne flowers.

¶To make a Mar • hpane. Cap. ix.

TAke halfe a .ii. of blanched Almons, & of white ſugre: a quarter of a. It: of Roſe water, halfe an ounce: & of Damaſke water, aſmuche. Beate the Almons with a litle of the ſame water, and grinde them til thei be ſmal: ſet them on a few coles of tier, til thei wax chick: then beate them agayne with the Sugre, fine: Then mixt the ſweet waters and then together: and ſo gather thē, & faſhion your Marchpane. Then take wafercakes of the broadeſt makyng, cut them ſquare, paſte them together with a litle licour, and when you haue made thē as brode as wil ſerue your purpoſe, haue redy made a hoope of a greene haſell wand of the thiknes of halfe an inch on the inner ſyde ſmothe, and on ye vtterſyde round & ſmooth without any knags: lay this hoope vpon your Wafer cakes foreſayde, & thē fyl your hoop wt the geare aboue named, the thiknes of ye hoop: the ſame driuen ſmoothe aboue wt the backe of a Siluer Spoon as ye do a Tarte and cut awaye all the partes of the Cakes euen cloſe by the outlyde of the hoope wt a ſharp knife, that it maye be rounde, then haueing white paper vnderneathe it, ſet it vpon a warme hearthe, or vpon an inſtrumēt of Iron or bras made for the ſame purpoſe, or into an Ouen after the breade is taken out, ſo it be not ſtopped, it may not bake but only be hard and through dryed, and ye may while it is moyſt ſtick it full of Comfets of ſundrye coolers, in a comely order ye muſte moyſt it ouer with Roſe water and Suger together, make it ſmoothe: and ſo ſet it in the Ouen or other inſtrumēt, ye clearer it is lyke lanterne horne, ſo much the more commended: if it be through dried, and kept in a dri & warme aire: a march pane will laſte many yeares, it is a comfortable meat, meete for weake folks, ſuch as haue lofte the taſte of meats by reaſon of much and long ſickneſſe. The greateſt ſecret that is in the makynge of this cleare, is with a little fyne flowre of Ryſe, Roſe water and Suger beaten together & layd thin ouer the marchpane ere it go to dryinge: this wyll make it ſhine lyke Ice, as Ladyes reporte.

To gylde a Marchpane or any other kinde of Tarte. Cap. x.

TAke and cut your leafe of Golde as it lyeth vpon the booke, into ſquare peces like diſe: & wt a Conies taylles ende moiſte a litle, take the Gold vp by the one corner, lay it on the place beyng firſt made moiſte, & with another rayle of a Conie dry, preſſe the Golde downe cloſe: And if ye wil haue the forme of an Hert or the name of IESVS, or any other thing, what ſoeuer, cut ye ſame through a peece of Paper, & lay the Paper vpon your Marchpayne, or Carte: then make the void place of the Paper (throw which, ye Marchpayne appeereth) moiſt with Roſewater, laye on your Golde, preſſe it downe, take of your Paper, & there remayneth behinde in Golde the Print cut in the ſaid Paper.

¶To bake Quinces. Cap. xi.

PAre them, take out ye Core, perpoyle thin in water tyll they be tender, let the water run frō thē til they be drie: then put into euery Coffin one Quince, ī it a good quātity of marow. Alſo take ſugre. Cinamon, & a litle Ginger, & fil the Coffin therwith, cloſe it, let it bake an howre, and ſo ſerue it.

* To kepe Quinces vnpared all the yeare long. Cap xii.

TAke ripe Quinces and at yt great end cut out a ſtoppell, then take out the core cleane, and ſtop the hole agayne with the ſame ſtoppel (but pare them not) and perboyle them a little, take them vp and let the water drayne from them, then put all the Cores and ſome of the ſmalleſt Quinces into little peeces all to cut, into the water wherein the Quinces were perboyled, and let them ſethe till the liquor be as thick as molten ſize, that painters occupye, then take it from the fyre and let it keel: in the meane ſeaſon couch your cold Quinces in a barel or an earthē pot ye great end downward (if the ſtoppel be out it makes ſmall mater) & one vpon an other. Then put the liquor in, that it be a handfull ouer and aboue them, couer them cloſe, and after .iiii. or .v. dayes, looke to them and when you ſee the liquor ſuncke downe, put in more of ye ſame which ye purpoſed li kepte to couer them as before, then lay a boorde vpon them and a ſtone that they riſe not, and couer the veſſell cloſe with a thicke cloth folded, that it take no ayre, ſo let them remayne. And when ye intende t • occupy ſome of them, vncouer the veſſell and ye ſhall fynde a Creame coueryng the whole liquor, breake it in ye midſt, turn it ouer with your hand, then take out your fruite in order begīning in ye midſt firſt: then by ye ſides, ſo that you remoue none (it is maye be) but thoſe yt you take away and euery time that ye break the Creme to fetch Quinces, turne the Creame ouer agayne into his place, for you muſte know that the Creame keepeth out ayre, & kepeeth in the ſtrength of the Surrop, therfore it maketh much to the cō ſeruation of the fruite to ſaue it, and alſo to ſe ye veſſel cloſe couered. Alſo when ye wyl bake your Quinces, waſhe them well and cleane in warme water, and bake them as before is written.

¶To make fine Blaunch pouder for roſted Quinces. Chapter. xiij.

TAke fyne Suger halfe a pound beaten in a whote Morter too fyne powder, of whyte Ginger pared halfe an ounce, of choſen Sinimon a quarter of an ounce beaten ready to fyne powder, mixt them well together, and yf you wyl haue it moſte excellent caſt two Spoonful of Roſe or Damaſk water in the beatyng of the Suger.

¶To conſerue Quinces in Syrope condict, alway ready to be ſerued whole: or in quarters. Cap. xiiij.

AFter your Quinces are cored and pared, ſeeth them till they be tender & ſoft: then lay them out tyll they be colde, in the meane time take of ye ſame licor. ii. quarts or more (accordīg to the number of your Quinces which ye wyll kepe) and put therein the cores and ſome other ſmall Quinces, all to cut in ſmall peeces, ſethe them in ye liquor to make the Syrope ſtrong, ſtraine them, & put into the liquor being .ii. or .iii. quartes .i. pynte of Roſewater, & for euery quart alſo of lyquor, one half pound of ſuger, ſeeth them againe together on a ſoft fire of coles tyl ye ſuger be incorporated with the liquor, then put in your Quinces, let them ſeeth ſoftly tyll you perceaue that your Syrope is as thick as liue hony, thē ſet them to keel, and take them out, lai them in a tray or treene platter: tyl they be cold, then take one ounce of bruſed Cinimon, & ſome whole cloues, put them, wt ſome of the Cinimon in the Syrope, and when it is colde lai a larde of quinces in your glaſſe (called a geſtelyn glaſſe) or an erthē pot well glaſed, then ſtraw a little of your Cinimon vpon you Quinces, thē powre ſome Syrope, lay on an other larde of Quinces, and agayne of your ſpice, and Syroppe, and ſo foorthe tyll you haue done: and couer them two fingers ouer with Syrop aboue, couer thē cloſe: and within .iii. or .iiii. dayes, looke to them, and when ye finde the Syrop ſhrunken downe, put in more, and ſo reſerue them. Cheſe are to be ſerued in with Syrop.

See that the Quinces be tenderly ſodden, and the Syrop thick and ſtronge ynough.

¶Plummes condict in Syrrope Chapter. xv.

TAke halfe a pounde of Suger, halfe a pint of Roſe water and a pinte of fayre Rayne water, or of ſome other diſtilled water, ſeeth ye Suger & ye two waters vpō a ſofte fyre of coles, till ye one halfe be conſumed: thē take it frō ye fire & when it leaueth boylīg, put therin halfe a pound of ripe Damazines, or other plummes, & ſet it agayne on the embers, & kepe it in the lyke heate tyll the plummes be ſofte by the ſpace of an howre if neede bee, then put into it ſome cloues bruſed and when it is coulde keepe it in a Glaſſe, or in an earthen or Gallypotte, the ſtronger the Syrrope is with Suger, the better it wyll continew.

Some put into the Syrroup Sinimon, Saunders, Nutmegges. Cloues, and a little Ginger: ſeethe them not haſtely for feare of muche breaking.

¶To kéepe Cheries condict, or Gooſe beries. Cap. xvi.

MAke your ſyrop as for plūmes then take halfe a pound of Cheries and cut off half the length of ye ſtalke of euery Chery, put them into the ſyrop, and vſe them as you did the plummes, put in what ſpice that pleaſeth you, and ſo kepe it as before is written: but make your ſyrop ſtrong inough of ſuger leſt it waxe hore and corrupte, then muſt ye make a new ſyrop ſtronger of the Suger: and put the cheries in it to keepe, as before is ſayde. Thus ye maye doe wt Gooſberies to make of them Tarts, or ſawces al ye wynter longe, ſauing that Gooſberies may be wel ſodden without breakyng, becauſe of their tough ſkin, ſo it be ſoftly and dilligently donne.

To make Conſerue of Roſes, or other Flowers. Cap. xvij.

TAke the Buddes of Red Roſes, ſomwhat before they be ready to ſpred: cut the red part of the leaues from ye white, then take the red leues and beat and grind them in a ſtone morter with a peſtell of wood, aud to euery ounce of Roſes, put .iii. ounces of ſuger in ye grinding (after the leues ar wel beaten) and grinde them together till they be perfectlye incorporated, then put it in a glas made for the nonce: and of purpoſe: or els into an earthē pot: ſtop it cloſe, and ſo kepe it.

Thus ye may make conſerues of all kynde of flowres vſed therunto.

The vertue of the conſerue of Roſes.

COnſerue of Roſes comforteth the ſtomack, the heart and all the bowells, it molyſyeth and ſoftneth the bowells, and is good againſte blacke Coler: melancoīy, conſerues of white roſes doth looſe the bellymore then the red.

To make conſerue of Violets. Chapter. xviii.

TAke the flowres of Violets anpicke them from the ſtalke, beat and grind them with ſuger, as you did your Roſes, to theſe put double the waight of Suger to ye waight of Violet flowres, but to all other flowres put .iii. partes of Suger to i. parte of the flowres.

¶The vertue of the conſerue of Bugloſſe. chapter. xix.

COnſerue of bugloſſe flowres, cō forteth ye hot hert, it is good for the franticke, for the lunatick, and for the melancolicke, it is good for the Sincop and ſowning, it taketh away heart burning, and trembling of the heart, or ſtomack, it profiteth againſt Coler.

¶The vertue of the conſerue of Borage. Chapter. xx.

COnſerue of Borage flowres, is of lyke vertue, it is eſpeciallye good againſte blacke Coler, or melācoli, it alſo maketh one mery.

¶The vertue of the conſerue of Roſmary. Chapter. xxj.

COnſerue of the flowres of Roſe mary, comforteth the cold and moiſte braine, it comforts alſo the Senowes, it is good againſte melancoly and flewme.

¶The vertue of the conſerue of Succary. Cap. xxij.

COnſerue of Succary is good agaīſt yelow & black coler, & in ye burnīg & heat of hot feuers.

¶The vertue of the conſerue of Elder flowres. Cap. xxiij.

COnſerue of the flowres of Elder is good agaynſt the morphewe, it clenſeth the ſtomack, and ye whol body from ſcabbs. Gather the cluſters, or bunches whereon ye flowres grow when they are newe blowne and ſpreade: lay them vpon a fayre ſheete abrode in a Chamber a daye or two tyll ye ſhal perceue ye flowre wyll ſhake off and fall awaye, then pyke them cleane, and make therof conſerue, as ye do of other Flowres.

And whereas it is more holſome then pleaſant, therfore put ſome other conſerue (ſuche as ye luſte) amongſt it, when ye wyl occupy it.

¶The vertue of the conſerue of Sorell. Chapter. xxiiij.

COnſerue of Sorell is good agaīſt al vnkind heats, of the ſtomake and other principall partes of the body, and againſte yellow coller.

Take leaues of Sorell, waſhe them cleane, and ſhake of the water cleane, or els tary tyll the water be dried cleane: beate them, and grind them with Suger as aboue, and then kepe them.

The vertue of the conſerue of Mayden heaire. cap. xxv.

COnſerue of ye leaues of Mayden heire is good againſte the ſickneſſe of the ſyde, called the Pleureſy, and for al diſeaſes of the breaſt, and of the lyghtes, and in all maladies of Malencoly, and agaīſt red coler, make it as you do of ſorel.

To make conſerue of Elecampana Rootes. cap. xxvi.

TAke the roots of Elecampane waſh thē clene, ſlice them in to peeces as big as your thumbe, ſeeth them in faire water, tyll they bee tender, take them vp, & powne them & draw them throw a haireſiue, put therto in the ſecond ſethīg the doble or treble waight of ſugre and when the ſugre is perfectly incorporated, take it off, and kepe it. See it be wel ſtyred in the ſe thing.

To make conſerue of Acorns, or Gladon. With the vertue of the ſame. chapter. xxvii.

TAke the roots of yellow flowre delice which groweth in moiſt grownde, otherwiſe called a Flag roote, waſhe them and ſcrape them, ſeeth them. and order them as ye doo of Elecampana now laſt before rehearſed, and ſo kepe it. This conſerue is good againſte all ſickneſſe of the brain and ſynowes, and againſt all deſeaſes of fleume, vnto women it oppeneth naturall courſe and termes.

And you muſte generally learne, that in makyng conſerues, Frutes and Roots are made with fyre and ſeething: but Flowres are made wt out fyre or ſeething. Moreouer the more Suger or Honey is put into thē, ſo it be not paſt .iii .ii. to .i, the conſerue ſhal continew the better.

¶To make Marmalade of Quinces. Cap. .xxviii.

AFter that your Quinces ar ſodden, ready to be kept condict as before in the chapter is written, then with ſome of the liquor wherī thei were ſodden (but without ani ſpice) beate them and drawe them as ye wolde do a Tarte, then put ſome ouer they fyre to ſeethe ſoftlye, and in the ſeething ſtrew by little & little of pouder of ſuger, ye waight of the Quinces, or more, as your taſt ſhall tel you ſtir it continually, put ther to ſome pure roſe water, or damaſk water, let it ſeeth on height til it be w • l ſtandyng, which thing ye may know, by takyng ſome of it vpon a colde knite and let it keele, if it bee ſtiff, then take it off & boxe it while it is warme, and ſet it in a warme and dry ayre, yf you wyl gylde your Marmalade, do as afore is ſpoken of a Marchpane.

❧The beſte makyng of Marmalade is when the Quinces haue layne long & are through ripe, and very yellow, as in lent ſeaſon.

¶And foraſmuche as Quinces are bynding, and therfore not good for ſome ſickefolkes coſtife, it is neceſſary to put a good māy of ripe apples of good verdure, as Renet, Pyppen, Lording, Ruſſetyng, Pomeriall, Rex pomorū, or any other apple that is pleaſant raw among them, being fyrſt drawne, for a tare and then ſodden amonge the other matter of Quinces. Thus ſhall you make your Marmalade, ſomewhat ſouple, and alſo encreaſe the quantitie and verdure of the ſame, ſpecially if it be well daſhed with ſwete water.

¶To make Marmalade of Damſins or Prunes. Cap. xxix.

TAke Damſins which ar ripe, boyle them on the Fyre with a lyttle fayre water tyll they bee ſofte, then draw them through a courſe Boulter as ye make a tart ſet it on the Fyre agayne ſeethe it on height with ſufficient ſuger, as you do your Quinces, daſh it with ſweete water. &c. and box it.

If you wil make it of Prunes, euen likewiſe doo put ſome Apples alſo to it, as you dyd to your Quinces.

This wiſe you may make Marmylade of Wardens, Peares, apples, & Medlars, Seruits or Checkers, ſtrawberys euery one by him ſelfe, or els mixt it together, as you thīk good.

To make conſerue of Strawberies, With the vertue of the ſame. chapter. xxx.

TAke Strawberies .i. quart clene picked and waſhed, ſet them on the fyre til they be ſoft, ſtrain them put thereto two times as much ſuger in powder, as waight of the ſtrawberies, let them ſeeth tyll the ſuger be incorporated wt ye ſtraberis put it in a Glaſſe or earthen Pot well glaſed.

* To make conſerue of Cheries and Barberies. Cap. xxxi.

LYkewiſe ye muſt make cōſerue of Cheries, and alſo of barberis ſauing that theſe require more Suger then the other do which ar not ſo ſowre as they bee.

¶Here is to be noted, that of conſerues of Fruits mai be made marmalade, for when your conſerue is ſufficiently ſodden, and ready to be takē off thē ſeeth it more on height and it wyll be Marmalade.

¶Moreouer ſame make their conſerue, Marmalade & Syrops with cleane Suger, ſome with cleane Hony clarifyed, ſome with Suger and Hony together. And after the opinion of diuers great Clarkes, Honye is more holſome, though it be not ſo toothſome as ſuger.

* To make Succade of Peels of Oranges and Lemons. Chapter. xxxii.

FYrſte take offe your Peeles by quarters and ſeet hthem in fair water from .iii, quartes to .iii. pynts, then take them out, and put to as much more water, and ſeethe them lyke wyſe, and ſo doe agayne, till the water wherin they are ſodden haue no bitterneſſe at all of the Peeles, then are they ready. Now prepare a Syrop as ye doe for quinces condict in ſyrop in ye. xiiii. chapter before written: ſeeth them in the Syrope a while, a keep them in a Glaſſe or Pot.

¶To make gréene Gynger. chapter. xxxiii.

TAke the Raſes of caſed Ginger of the faireſt, and vſe them as foloweth, lay a broad lane of faire ſand vpon a low flore on ye grownd halfe a foote thicke, then laye your Raſes of Ginger vpon the ſande in order, couer the Ginger with more ſand .iiii. or .v. fingers thick. ſprinkel the ſand ouer faire with water, twice euery day, that it be moyſte, thus dayly do tyll ye ſhall perceaue your Raſes to be ſoft. Then take vp your Raſes: waſh them & ſcrape them cleane, haue a Syrop readye made as aboue is ſayde, ſeeth them in it till they be wel ſeaſoned, take them vp and with ſome of ye Syrop caſt thē, or put thē in a pot of ſtone.

To make all kinde of Syrops. chapter. xxxiiii.

TAke Bugloſſe, Borage, white Endiue, of each .i. handfull, of Roſemary, Tyme, Iſop, winter Sauery, of each halfe a handful ſeeth them (being fyrſte broken betweene your hands) in .iii. quartes of water, vntoiii pints, thē ſtraine it, and put to ȳliquor, whole cloues an ounce, pouder of Cinimon: half an ounce, pouder of Ginger: a quarter of an ounce .i. Nutmeg in powder, of ſuger half a pound, or more: let them ſeethe vpon a ſofte fyre well ſtyrred for burnning too, vntyll it come to the thickneſſe of liue Hony, then keepe it in Gallypots, if you put .i. pynte Malmzey in the ſecond ſeethīg, it wyl be better. When it is perfecte, haue ſixe graynes of fine Muſke in powder, ſtirre it amongſt your Syrop as ye put it in the Gallypot, and couer it,

This Syrop will laſt many yeres and is excellent againſt ſwowning and faintneſſe of hert, it cōforteth the Brayne and Sine wes, if it bee vſed as muche as a Haſell Nut at once, at your pleaſure.

¶To make MANVS CHRISTI. Chapter. xxxv.

TAke halfe a pownde of white Suger, put therto .iiii. ounces of Roſewater, ſeethe them vpon a ſofte fier of Coales, tyll the water be conſumed, and the Suger is become hard, then put therin a quarter of an ounce of the powder of Pearles, ſtirre them well togither, put for euery ſpoonfull, a peece of a leafe of Golde cut of purpoſe: caſte them vpon a leafe of white Paper, annointed fyrſte with the Oyle of ſweete Almonds, or ſweete butter for cleauing too.

¶To make Loſings. Cap. xxxvi.

TAke halfe a pownd of Suger, and as much Roſewater: or other diſtild water, as for Manus Chriſti ſeeth them lykewiſe, and when ye wyll know when it is ſodden inough, take out ſome vpon a kniues poynt, and let it keel, and if it be harde lyke Suger then it is ſodden innough: then put into it of any of the powders hereafter nexte folowing, one ounce: ſtirre thē well together, lay it vpon a paper oyled: driue it as thin as ye thinke meete, lay on your Golde leafe wt a Conys tayle, cut your Loſings Diamonde faſhion, and ſo keepe them.

¶Powder of Hollond againſt Colick, and gnawing of the belly. cap. xxxvii.

TAke Cinamon, Anys ſeede, fenel ſeede, Cummin ſeede, of ech a quarter of an ounce, of ſhauen Lyquerice .iii. quarters of an ounce, of Gallingal one ounce and a half, of Spyknard a quarter of an vnce, of Sene of Alexandrya .ii. ounces: beat them al into fyne powder, and ſerce them, whereof take a quarter of an oūce in a meſſe of Potage.

Powder to make the belly ſoluble, cauſing a gentle laſke: méete for noble perſonages. Chapter. xxxviii.

TAke Sene of Alexandria one ounce, of fyne Gynger halfe a quarter of an ounce, of Anys ſeede a quarter of an ounce, beate them into fyne powder and ſerce them, put of this powder into your ſodde Sugre, and make Loſynges as before: of the whole, ye nūber of xvi. wherof diſolue two of them in a meſſe of Potage, or in a Cup of Myne faſtyng in the morning, and faſt one howre after, if you doe put as much of ſugre in powder, as the waight of the whole powder, yee may keepe it in a Bladder, and the whole pouder wil ſerue .viii. times to receaue, as euen now is ſayd.

A receipt to reſtore ſtrength, in them that arr brought low with long ſickneſſe. chapter. xxxix.

TAke of the brawne of a Feſant or Pattridge, and of a Capon ſodden or roſted, of ech a quarter of an ounce, ſteepe them in roſewater two howres, of the Kernels of Nuttes called Piſtaciorum & of the kirnels of ye pine apple, of ech a quarter of an ounce of Cinimon, in fine powder the waight of twenty Barly cornes, of ye Spices of Dianthos, diamargarition, Letificantes Galent, of each the waight of forty graines, or barly cornes, of the ſeed of Millon, pepon, Go orde, and Cucummer, of each the waight of ten graines, the ſkin taken of, let them be all grownde ſmal, then take .vi. ounces of ſuger, diſſolued in borage water, ſeethe it on haighte as for Lofinges, and when it is ſodden ynough, thē put in al ye other geare, and make Loſings therof. Wherof one is ſufficient at once diſolued in a meſſe of Potage, or a draft of drīk: thus doo, it. or .iii. times euery day.

¶To make Ipocras. Cap. xl.

TAke of choſen Cinimon, two ounces, of fyne Gynger one ounce, of Graynes halfe an ounce, bruſe them all, & ſleepe them in. iii. or. iiii. pyntes of good odiferous wine, with a pound of Sugre by the ſpace of. xxiiii. howres. then put them into an Ipocras Bag of Wollen, and ſo receaue the liquor. The redieſt and beſt waye is to put the Spices with the halfe pownde of ſugre, and the Wine into a ſtone Bottle, or a ſtone pot ſtopped cloſe. and after: xxiiii. howres it wyll bee ready, then caſt a thin linnen cloth, or a peece of a boulter cloth on the mouth, & let ſo much run thorow: as ye wyll occupy at once, and kepe the veſſell cloſe, for it will ſo well keep both the ſprite, odour and vertue of the Wine, and alſo Spices.

¶A violet pouder for wullen clothes and Furres. cap. xli.

TAke of Ireos. ii. ounces, of Calamus aromaticus. iii. quarters of an ounce, of Cipres, or gallingal, of Spiknale, of Roſe leues dried, of ech a quarter of an ounce, of cloues of Spyke: or Lauender Flowres, of each halfe an ounce: of Nigella romana, a quarter of an ounce: of Beniamin, of Storax calimit: of each halfe an ounce. Let them be all finely beaten, and ſerced, then take two or three graynes of Muſk diſloue it in roſe water, and ſprinckell the water vpon the powder, and turne it vp and downe in the ſprincklyng, tyl it haue drunkē vp the water, when it is dry, kepe it in bagges of ſylke.

* A ſwéete powder for Napery and all Lynnen Clothes. chapter. xlii.

TAke of ſweete Mariornm, (that is hore, that is the ſweeter) when it hath in him Seedes ripe, cut the braunches, ſo that the Roote maye ſpringe agayne, when this Mariorum is dried, then rubbe out the ſedes and keepe them to ſowe about Eaſter, and the Huſkes or leues that grow about the Seedes take for your purpoſe, rubbe them ſmall betweene your handes (for if you beat them to powder in a Morter, they wyll looſe the moſt parte of their ſauor) then take of white Saunders, or of grey Sanders, but looke that they be new of right ſweete odour, for if they bee olde, and haue no pleaſaunt and quick odour, they ar nothyng worth, take I ſay of theſe ſweet Saunders beaten into fyne powder one ounce, and put it to an ounce of your ſweet Mariorum rubbed betweene your handes as afore is ſayde, and yf you put one or two Graynes of Muſke therunto (for your wearyng linnen it is the better) ſowe theſe vp in a ſylke bag together, & lay it among your Linnen, of ſuch baggs haue a doſen or two, which wyll continue many yeares, and when you looke to your Linnen: then chafe each of the bagges betweene your handes, that they may yeld our their ſwete odour. Moreouer in the Sommer time, gather red Roſes in faire wether, ſo ſoone as they be blowne, & opened, laye them vpon a Table, a Bed, or a fayre flore of boords, and now and then remoue them leaſt they mould, and waxe foyſty, when they are dry, pick off ye leaues, that you may haue. ii. peckes of them, then ſtrewe them amonge and betweene the boughts and foldynges of your Linnen, with. i. handful of of drye ſpike flowres, to. vi. handful of dry Roſes, and lay your ſweete bags amongſt them. Be ſure that your lynen be euerthrough drier ye lay them vp, for els the Roſes wyll waxe hore, ſet your coffer in a drye ayre, and in the winter tyme, or in wet wether, when ye perceue your Roſes to waxe moyſt, thē put them into a pyllow bere or twayne, that they fall not out, and lay them vpon your bed betwene the Couerlet and the Blancket, all night, or els before the fire, let them drye, and ſtrew them agayne.

Moreouer ye muſt alwayes haue a bag full of dry Roſes in ſtore, kepte in a dri ayre, for if he looſe his readneſſe, thē looſeth the roſe his ſwetneſſe.

Fynally ye muſt euery yeare, put away your olde Roſes, and occupye new, out keepe your ſweet Bagges ſtyll many yeares.

* To make a Pomeamber. cap. xliij.

TAke of Beniamin .i. ounce, of Storax calamit halfe an ounce of Labdanum the eight part of an ounce, beat them to powder, & put them into a braſon Ladle with a little damaſk or Roſe water, ſet thē ouer the fyre of Coles, til they be deſolued: and be ſoft lyke waxe: then take them out and chafe them betweene your hands as you do wax: thē haue theſe powders redy finely ſerced, of Cinimon, of Cloues, of ſweet ſanders grey or white, of ech of theſe. iii. pouders halfe a quarter of an oūce mire ye pouders wt ye other and chafe thē wel together, if they be to dry moyſten them a litle with ſome of the Roſe water left in the Ladle, or other: if they waxe colde, warme then vpon a Kniues poynt ouer a Chafingdiſhe of Coles, then take of Amber greace, of Muſk and Ciuet, of ech, iii. graines, deſolue ye Amber greace in a Siluer Spoone ouer the bot Coles, when it is cold, make it ſmal, put it to your Muſk and Ciuet, then take your Pome, that you haue chafed and gathered together, and by little and little, (with ſome ſwete water if need be) gather vp the amber, muſk & ciuet: and mixe them with your Ball, til they be perfectly incorporated, then make one Ball or two of the lumpe as ye ſhal think good, for ye waight of the whole is aboue two ounces, make a hole in your Ball, & ſo hang it by a Lace.

If you perceaue that ye Ball is not tough ynough, but to brittle, then take a curteſy of ſtorax liquida, and therwith temper your Bal againſt the fire, but take not to much ſtorax liquida, becauſe it is too ſtrong.

Or ye better way is, to haue ſome gūm cald dragagāthi redy diſolued in ſwete water, it will be deſolued in. ii. daies, & wt ye gather your Ball with ye heate of ye fire: this Ball wil be of like goodnes within as wtout and of great price. ¶Some men put in ye makyng hereof. iii. or. iiii. drops of the Oyle of ſpike, beware of to much, becauſe it is veri ſtrōg.

When ye wyll haue your Ball exceede in ſweetnes, breake it & haue ii. or. iii. graines of Muſk. or Ciuet or Amber greace, as you delight in, or al together, deſolue them in roſe or Damaſk water, & with the ſame chafe your Ball ouer the fyre tyl al be drunken in, then pearce a newe hole as before.

* To make a fine Fumigation to caſt on the Coles. cap. xliiij.

TAke of Beniamin .i. ounce, of Storix calamit half an ounce diſolue them as for a pomeam ber, then haue redy theſe woods in powders or one of them, Gyniper, or Cipres, or of white Sanders, & of Cloues, of either halfe a quarter of an ounce, al in fine pouder, mixt them all together: and with ſome Storix liquida gather thē together with the heat of fire, then make thē rownde of the bigneſſe of a blacke ſloe, and with your Seale printe it a Cake while it is warme and ſoft.

Of theſe caſt one or two vpon a Chafingdiſhe of Coles, to purge all peſtifferous infection, and corrupte ayres, out of your houſe: if you put to the other thinges, the powder of Amber beades it wil be the ſweter.

¶Some put alſo Labdanum, as before is ſayd in makyng of the pomeamber, hearein doo as the ſauor therof ſhall pleaſe you.

To make the ſame in Oſeletts. chapter .xlv.

TAke a little of the fyne powder of Sallow, or wyllow Coles, mix it wtſom of your fumigatiō laſt before named, in the makyng work them wel together. then faſhion it with. iii. or. iiii feete lyke a Cloue. and when it is dry kyndle the ende of it at a quick Cole, & it wyll yelde a ſweet ſauour, put not to muche coles for thē it wyl ſauor of thē, put not to little Coles▪ for then it wyll not kepe fyre: put not to much Storax liquida, for then it wyll be too brittle and to moyſte, and wyll not lightly drye: therfore it ſhalbe well to haue ſom Gūme of ye cheritree or Plumtree, which they call Gūme Arabick, diſolue ſome of it in ſwete water tyl it be liquide and toughe, with this gather your Oſelets, or other Fumygations.

¶A moyſte fume vpon a fuming diſh. chapter. xlvi.

TAke a peece of your Pomeamber as bigge as a haſel Nutt, bruſe it, put it into you fumeing diſhe, with ſweete water, put therunto a few bay leues, as much of dried Baſell leaues, a lyttle roſemary, and ſet it ouer the fyre, vpon a Cubbard: or els in the ſtede of the Pomeāber, put .ii. or. iii. of ye cakes before written broken ſmall, &. ix. or. x. whole Cloues, and if you wyll haue it excellēt ſweete, then put. i. or. ii. graynes of Muſk, and let the leaues & them ſtand ouer that fyre together, as before is ſayde.

¶A Fumigation for a Preſſe, and clothes that no Moth ſhall bréed therin. chapter. xlvii.

TAke of the wood of Cipres, or of Ieniper, of Roſemary dried, of Storax Calamit, of Beniamin. of Cloues, a like waight beaten all in to pouder, then take of ye powder of Wormwood leaues dried as muche as all ye others, mixe them well together, caſt therof vpon a Chafyngdiſh of coles and ſet it in your preſſ and ſhut it cloſe, & thus do ofttimes tyll you haue well ſeaſoned your Preſſe or Coffer.

* A Powder wherwith to make ſweete waters. cap. xlviii.

TAke of the wood of Cipers, or the roots of Galingal. i. quarterne. Of Calamus aromaticus. i. quarterne. Of Orace or Iris one quarterne. Of Cloues. i quarterne. Of Storix Calamit, one quarterne. Of Beniamin, one quarterne.

Or ye may take of each of theſe, one ounce for a proportion, let all be beaten into powder: and when ye wyll diſtyll your Roſes, fyll your Styll with Roſe leaues: and a few Spick Flowres, & vpon the top of them, ſtrew ſome of your pouders, & ſo diſtill them. Some put a little of the powder of Nigella romana: to the other powders. Theſe cakes wyll be very ſweete: put the water in a large glaſſe, and to the pottle, put. xii. graynes of Muſke, let it hang in the middes of the water in a thin Linnen cloth with a thred, ſet it in the ſonne. xx. or. xxx daies, then take the Glaſſe in, and ſet it in a drye ayre.

* An other manner of makyng of Damaſke water. cap. xlix.

TAke of Arace or Iris, of Spike flowres dried, of Cloues, of ech i. oūce, make thē in poder, put them together with a pint of new Ale in cornes, and. i. pynte of Roſe water, into an earthen pot: put therto a good manye of grene Roſe leaues, let them ſoke in it, a night tyme, ſtoped cloſe, in the morninge when ye wyll diſtyll, firſt lay other Roſeleues in the bottom of your Stilitory for fere of cleuing to, then take of the Roſe leaues, out of the Pot, and put them with other greene Roſe leaues in your Stilitory ſufficient, and to the water: put Muſke as aboue is ſayd. This water is excellent to ſet foorth a Carte, an Apple moyſe, or Almond butter.

¶To perfume Gloues. cap. l.

TAke the Gloues, & waſh them in Roſe water, or Damaſke water, tyll the ſcurfe of ye Lether be gon, aud then ſtretch them foorth ſoftly, and keepe the water, you waſh them with ſtyll: Then hang them vp to dry, and then laye them in a cleane lynnen cloth that is foulded. iii. or. iiii. doubles: and when they be drye, let them lye in Roſe leues dryed, a day or two: then take Oyle of Ciuet Almons, and Muſk: and grind them together vp on a Marble ſtone. Stretch them foorth ſoftly, and with your hande annoynte your Gloues. iii. or. iiii. tymes: & euer among ſtretch them foorth, then let them drye, and euer ſtretch them forth ſoftly as thei dry Then take Sandifer mixed with a lyttle Ambergreace, and ſtrewe the powder of it thinly vpon them and laye them in a Paper: and in a Box, or els melte the Amber greace with a quantiti of Roſe water, and mixe the Sandifer to it, and ſo annoynt the Gloues with the ſame. Then let them dry, and lay them in fayre white papers.

¶A perfume for Cheſtes and Cubbords: And alſo for Gloues. cap. lj.

TAke Beniamin and Storax, of ech one ounce, Labdanum, and Fuſſes, of ech a quater of an ounce, halfe a Dramme of Ciuet. If you burne it for Cheſtes, or Cubbordes, beate it in a hot Morter. If it be for Gloues, boyle it and put it to Roſe water.

* To collour Gloues. Cap. lii.

YOu muſt haue Hulles of greene Walnuts, that muſt lie in water all the yeare long: roule them well with theſe Hulles, & make them as deepe a couller as you may.

¶To make Muſke Sope. cap. liii

TAke ſtronge lye made of chalk, and ſix pounde of ſtone chalk: iiii, pounde of Deere Suet, and put them in the lye; in an earthen potte, and mingle it well, and kepe it the ſpace of forty daies, and mingle and ſtyr it. iii. or. iiii. times a daye, tyll it be conſumed, and that, that remayneth. vii. or. viii. dayes after, then you muſte put a quarter of an ounce of Muſke, and when you haue don ſo, you muſt al flyrre it, and it wyll ſmell of Muſk.

¶To make red ſealyng wax. cap. liiii.

TAke to one pound of Wax .iii. ounces of cleare Turpentyne in Sommer, in Winter take fowre: melte them together with a ſoft fyre: Then take it from the fire and let it coole: Then put in Vermylion verye fynely grounde, and Salet Oyle, of each an ounce, and mix them well together, and it is perfect good.

¶To make ſwéete Damaſke pouder fowre maner of wayes. cap. lv.

TAke. ii. or. iii. handfulls of dried Roſe leues ii. graines of Muſk halfe an ounce of Cloues and beat theſe all to powder.

2. An other way

¶Take. vi. ounces of Orace. iiii. ounces of Cloues. ii. ounces of florax Calamite. i. ounce of Labdanum ii. ounces of yellow Sanders and a lytle Muſk.

3. An other way.

¶Take. ii. ounces of Cloues. iiii. ounces of Spruce, iiii. ounces of Storax calamit. iiii. ounces of Roſes. iii. ounces of Beniamin.

4. An other way.

¶Take. iii ounces of Sypres. iiii. ounces of Beniamin, ii. ounces of Coleander or Labdanū, iii. ounces of Storax Calamit, ii. ounces of Roſes, beate all theſe to powder.

¶To keepe Barberyes. cap. lvi.

TAke claryfied Suger, & boyle it tyll it be thick, whiche you ſhal perceue yf you take a litle betweene your fingers it wyl rope lyke Birdlyme: Then put in your Barberyes, and let thē boyle with a ſoft fyre, vntyll you perceaue thei be tender, thē put them in a Glaſſe and couer them: and ſo kepe them.

¶To make fine Riſe Porredge. cap. lvii.

TAke halfe a pound of Iordyn Almons, and halfe a. li. of Ryce and a gallon of running water, & a handful of Oke barke, and let the bark be boyled in the running water, & the Almons beten with the hulles and all on, & ſo ſtrayned to make the Rie Porrege withal.

For the Ague in a womans breſt. cap. lviii.

TAke Hemlocke leues & frye them in ſweete Butter, & as hot as ſhe may ſuffer it, lay it to her breſt and lap a warme white cotten, and it wyll driue it away in ſhort time.

¶For the vnnaturall heat of the Liuer. Chapter. lix.

Take borage, bugloſſe, ſicory, violets, fumitori, yong hop buds, fenel buds, of ech a quarter of a handful, yong mallows & mercury of ech halfe a handfull, boyle theſe in a potle of Whey and ſtraine it.

For the Cankar in the mouth. cap. lx.

TAke halfe a pinte of ale, & a ſprig of Roſemary, & ſeethe them together, & ſcum your ale, and then put in a pece of Allū as much as a nut, and a ſpoonfull of Honey, and two ſpoonfull of Honyſuckle water.

* To know what time in the yeare Herbes and Flowres, ſhould be gathered in their full ſtrength. cap. lxi.

MEdicines ar made diuers and ſundry wayes, ſome by leues, ſome by ſedes, ſome by rootes, ſome by Herbes, ſome by flowres, & ſome by fruits: Such leues as are put to medicins ſhuld be gatherd whē thei be at at theyr full wexing, ere that their coullour be chaunged, or that they fade any thing.

¶Sedes when they be ful ripe and the moyſtnes ſomwhat dried away

¶Flowres ſhoulde be taken when they be fully open ere they begin to fade.

¶Herbes ſhould be gathered when they be full of Sappe, and ere they ſhrink.

¶Rootes ſhould be gathered when the leaues fall.

❧Fruites ſhoulde be taken when that they be at their ful growth, or when they fal, & the heauier ye fruite is, the better, & thoſe that be great and light in ponderation chuſe not them, and thoſe that be gathered in fayr, wether be better then thoſe that be gathered in rayne.

And thoſe Hearbes that groweth in the Feldes are better than thoſe that groweth in Cownes, in Gardens, and thoſe that groweth on hills in the field be beſt for Medicines, for cōmonly they be leſſe, & not ſo fat, and haue more vertue. Many Herbes there be that haue ſpecial time to be gathered in: And if they bee gathered in yt time, they haue their whole vertue to their propertie, or els not ſo good. Some helpeth when ſo euer they be gathered, & ſome be nought yf they be gatherd out of time, therfore mark well what I teach thee.

¶Betayne ſhalbe gathered principally in Lāmas Monthe with the ſeede and the roots, and without any Iron toole, and it ſhalbe dryed in the ſhadow, for medicins it may be gathered other tymes, but euermore it is the better yf it be gotten without Iron, and it muſte be gathered afore Son riſyng.

¶Swinſgras ſhalbe gathered whē it pleaſeth in time of neede.

¶Camimamill ſhalbe gathered in Apryll

¶Perytory ſhalbe gathered ī Iune before the Son ryſing.

¶Red docke ſhalbe gathered when they neede dayly.

¶Longedebefe ſhalbe gathered in Iune and Iuly.

¶Penyworte ſhalbe gathered in the beginning of Winter.

¶Germander ſhalbe gathered in Lammas Month.

¶Dragaunce ſhall be gathered in Iune and Iuly.

¶Columbyne in Lāmas month.

¶Addertung ſhould be gathered in Apryll.

¶Pedelyon when thou wilt.

¶Groundſill alway after midday.

¶Wal wort when it pleaſeth you without Iron.

¶Violet ſhould be gathered in the Month of March, & in this month ſhould Violets be put into Sugre and to Syrop. ¶Roſes ſhould be gathered in April and in May, and of them ſhoulde be made Suger roſet in Syropes of Roſes, and in this ſame Month ſhould Oyle be made of Camamyll.

¶Roſemary Flowres ſhould be gathered in May.

Centory whē he begīeth to flowre.

¶Origanum in ye Month of Iune.

¶Solſequie ſhuld be gathered the xvi. day of Auguſte, before the Son riſing without Iron.

¶Hertſtong ſhould be gathered ere day, in Nouember.

¶Ariſtologia ſhoulde be gathered the ſame time.

¶Garlyke may be taken when you neede for Medicines.

¶Wilde Garlyke ſhuld be gathered when it flowreth.

¶Gurdes ſhuld be gathered in the ende of September, when they bee rype, and dried where the Sonne may be all day. Wylde Nep beries ſhould be gathered when they wax yellow.

¶Cucumbers ſhould be gathered when the fruit is rype, and ye fruite ſhould be layd vnder Uines, where the Sonne maye not haue all his ſtrength to him in a moyſte place that it may roote, for than the ſeed ſhalbe good and ful of kernelles.

¶Citrull when ye frute is rype and dried in a dry place in the Son.

¶Calamint water ſhuld be gathered when it flowreth, and drie it in the ſhadow, and it will laſt a yeare.

¶Saffron ſhould be gathered afore that the Son doth ryſe.

Godur that groweth amonge Flax ſhuld be gathered when he begineth to Flowre, and it maye be kepte three yeare.

¶Drauke ſhuld be gathered when it flowreth, and drie him in the ſhadow, and a yeare it wyl laſt.

¶Eleber, muſt be gathered in Harueſt time.

¶Fenell ſeeds ſhuld be gathered in the beginning of harueſt, and two yeare he may be kept.

¶The rootes of Fenel ſhould be gathered in the begining of the yeare and .ii. yeare they are good.

¶Baldemonye that ſome men calleth G • ncian, ſhoulde be gathered in the laſt end of the yere, and .iiii. yeare he is good ynough. The roote of this Herbe is vſed, and how thou ſhalt know him is this, that he be very bitter: the leſſe bitter, ye worſe. Alſo, looke that it be white whole, and not hollow within, but ſad, & not brittle, nor full of powder.

¶Gallyngale, is called in Phiſick, Cipus: it may be taken at al times when thou wylt, but beſt is in the ende of Ver: and three daies it muſt bee layde into the Sonne, and bee dryed: that the moyſlure rotte it not, and then you muſt keepe it in the ſhadowe.

¶Flouredelice, ſhould be gathered in the ende of Ver, and dried in the Sonne, & it wyll laſt. ii. yeare well.

¶Here foloweth, the ſundrie Vertues of Raſes, for dyuers Medicines. Ca. lxii.

ROſes, be colde and moyſte, in two degrees: it hath theſe Uertues. Stampe it, & lay it to a ſore that brenneth & aketh: and it ſhall ceaſe both the brennyng & akyng.

¶Alſo, it is good for the Feuer in the ſtomacke, & againſt all euylles that are gendred in hot humours.

¶Alſo, lette any woman drynke it with Wyne, and it ſhal foorth with reſtrayne bleedyngs, and helpe the Marowes of the wombe.

¶Alſo, make Oyle of Roſes, & that is a principall Receipt for pricking in Sinewes: & the water therof is good for ſore eien, and for hot euils, and the Oyle is good for head ache to anoynte therwith the temples, and ye roote of him is good, & drawynge for Iron: or other thing in a mans foote, & the red Roſe is much better then the white.

* The ſundry vertue of Lyllies. cap. lxiii.

LYllies are colde and dri in three degrees, and ſo ſayeth Galyen, that who ſo ſetheth ye leaues in water, it is a noble Plaſter for Sinowes that are ſhorted, & it is good for al maner burnings & ſcaldings.

¶Alſo when the leues and ye roots are ſodden in olde Wyne, and tempred vp with honi, it is a profitable plaſter for ſickneſſe ye are kortten. Alſo the water & ye Iuce is good for to waſh thy briſsers, and namely to do away ye frekles on mans viſage or Womans, and the roote is good to ripether with botches, and for to help to breake them.

¶Of the ſundrye vertues of Milfoyle. Chapter. lxiiii.

MYlfoyle is not and dry in. ii. degrees, it is good to ſtaunch the blody flyr, & the iuce therof heleth the biting of a red hound, and if it be ſod in red Wine, drinke it, & it ſleeth wormes in ye wombe, and it wyll deſtroye venim, and it ſoftneth hardnes in mans wombe, and it helpeth Iawnes & Dropſye.

¶Alſo take the herbe and ſtamp it, and temper it with Vineger, and it wyl do away blode in wounds, and it will ceaſe the toothache, when it is chewed faſting. Alſo it is good for the ſtinging of an Adder when it is ſodden in wyne, drinke it, and laye the ſubſtaunce thereto, and it wyll drawe oute the Venim of the ſore.

¶Of the ſundry vertues of Roſemary. Chapter. lxv.

ROſemary, is hot & drye: take ye flowers therof, & put them in ....a clene cloth, & boyle them in fayre cleane water, vntyll halfe be waſted: and coole it, & drynke that water, for it is much worth agaīſt all maner of euylles in the body.

¶Alſo, take the Flowers, & make powder therof, and bynde it to thy right arme in a lynnen cloth, and it ſhall make thee light and merye.

¶Alſo, eat the Flowers with hony faſtyng wt ſowre bread, or els with other bread, and there ſhall ryſe in thee none euill ſwellyng.

¶Alſo, take the Flowers, and put thē in thy Cheſt, among thy clothes or among thy Bokes, and Mothes ſhall not deſtroy them.

❧Alſo, boyle the flowers in Gotes mylke, and then let them ſtande all nyght vnder the ayre couered, & after yt geue him to drink therof that hath the tiſike, & he ſhalbe holpen.

¶Alſo, if there be any man that is ramage: take the Flowers and the leaues, a great quātytie, and boyle them together in a good quantytie of cleane water, in that, Paciens bulneat: and it ſhall heale hym.

¶Alſo, boyle ye leues in white wine and waſh thy face therwith, & thy Bearde, and thy browes, and there ſhal no cornes ſpryng out, but thou ſhalt haue a fayre face.

¶Alſo put the leues vnder thy hed, and thou ſhalt be delyuered of all euyll dreames.

¶Alſo, breake ye leues to powdre, & lay thē on the cāker, & it ſhal ſlep it.

¶Alſo, take the leaues, & put them into a wyne veſſel, & it ſhal keep the wyne from all ſowreneſſe and euyl ſauours, and it thou wylt ſell thy wyne, thou ſhalt haue good ſpeede.

¶Alſo, if thou be feeble wt vnkinde ſweat, boyle the leaues in cleane water, and waſh thy hed therwith, and yu ſhalt be deliuered of yt euyll.

¶Alſo yf thou haue loſt appetit of eatynge, boyle well theſe leaues in cleane water, & when the water is colde; put therunto aſmuch of whit Wine, & then make therin Soppes, eate thou therof wel and thou ſhalt reſtore thy appetyte agayne.

¶Alſo if thou haue the Flux, boyle the leaues in ſtrong eyzill, and laye them on a linen clothe, and bynd it to thy Wombe, and a none thi Flux ſhalbe with drawne.

¶Alſo if thy Legs be blowne with the Gowte, boyle the leaues in water, and then take the leaues & bind them in a linnen cloth, and winde it about thy Legs, and it ſhall doo thee much good.

¶Alſo take the leaues and boyle them in ſtronge eyzyll, and binde them to thy ſtomacke in a Clothe, and it ſhal deliuer thee of al euyls.

¶Alſo yf thou haue the coughe by ſtyring or by any other way, drinke the water of the leaues boyled in white Wine, and ye ſhalbe whole.

¶Make pouder of the rynd of Roſemary, and drinke it, and if thou bee in the poſe, thou ſhalt be deliuered.

¶Alſo take the Timber therof and burne it to coles, and make powder therof, and then put it in a linnen cloth, and rub thy teeth therewith, and if there be any wormes therin, it ſhall ſley them, & keepe thy teeth from all euylls.

¶Alſo of the wood make a boyſt to ſmell therto, and it ſhall keepe thee yongly.

¶Alſo make therof a barel, & drink thou of the drink ye ſtandeth therin and thou needeſt not dread of anye euyll being therein, and if thou ſet it in the field or in thi Garden kepe it honeſtly, and it ſhall bring foorth much encreaſing of him ſelfe.

¶Alſo if a man haue loſt his ſmelyng of the ayre, yt he may not draw his breath, make a fyre of the wode and bake his bread there with and eate it, and it ſhall keepe him well.

¶Alſo a man that hath the Gowt, take oyle of Roſes, and the yolke of an egge, & the flowres of Roſemari, and medle them together, and do it to his ſore, & he ſhalbe holpen.

¶A briefe Treatiſe of Vrines aſwell of mennes vrines, as of Womens, to iudge by the colors, which betoken helth, which betoken ſickeneſſe, & which alſo betoken death. chapter. lxvi.

IT is ſhewed that in iiii. parts of the body dwelleth ſycknes, and helth. That is: in the Wombe, in yt head in ye lyuer, & in the blather: in what maner yu maiſt know their properties, and thereof thou mayſt learne.

If a mans Vryne bee white at morow, & red before meate, & white after meat, he is whole, & if it be fatte and thick it is not good, & if ye vrine be meanly thick, it is good to lyke, and if it be thick as Aſſe piſſe, it betokneth head ache.

¶Vryne yt is .ii. dayes red, & at ye .x. day white, it betokneth very helth.

¶Vryne yt is fat, white, & moyſt, betokneth the feuer quartayne.

¶Vrine yt is blody, betokneth yt the bladder is hurt by ſom rottīg that is wein. ¶A lytle Vrine all fleſhye, betokneth of ye raines, who piſſeth blode, wtout ſickenes, he hath ſome vayne broken in the raines.

¶Vrine yt is ponderous, betokneth that the bladder is hurt.

¶Vryne that is ſom what blody of ſicknes betokneth great euyll wtin the body, and namely in ye bladder. Vryne that falleth by drops aboue as it were great bolnes, betokneth great ſicknes and long.

❧Womans bryne yt is cleare & ſhining in the vrynall as ſiluer, if ſhe caſt ofte, and if ſhe haue no tallent to meat, it betokneth ſhe is wt child

¶Womanes Vryne that is ſtronge and whit with ſtinking betokneth ſicknes in the raines, and in her ſecrete receites, in her Chambers ful of euyll humours and of ſicknes of her ſelfe.

☞ Womans vryne that is bloudye and cleare as water vnder, betokeneth head ache.

¶Womans Vryne that is lyke to Golde, cleare and mighty, betokeneth ye ſhe hath luſt to man.

¶Womans vrine that hath collour of ſtable clenſyng, betokneth her to haue the feuer quartayne, and ſhe to dye the thyrd day.

¶Womans vryn yt appereth as collour of Lead, if ſhe be with chylde, betokneth yt it is dead within her.

¶How to make a ſoueraigne Water, that M. Doctor St •• uyns Phiſicion, a man of great knowledge and cunnyng, did practiſe: and vſed of long experience. And therwith did very many Cures, and kept it alwayes ſecret, tyll of late a little before his death, a ſpeciall friend of his, dyd get it in writyng of him. Cap. lxvij.

¶The Receipt.

TAke a Gallon of good Gaſcoyne Wyne: then take Gynger, Gallyngale, Camamyll, Cynamon. Nutmegs, Grains Cloues, Mace, Annys ſeedes, Fenel ſeedes, Carawayes ſeedes: of euery of them a dram. Then take Sage, Myntes, Redroſes, Cime Pellitory of the wall, wylde Margerſt, Roſemarie. Peny moūtayne: otherwiſe called wilde Time, Camamyll, Lauender and Auens, of eueri of them one handful: Then beate ye Spices ſmall, and bruſe the Herbs, & put al into the Wine: and let it ſtand. xii. howres: ſtyrringe it diuers times: Then ſtil it in a Limbeck, and keep the fyrſt pint of the water, for it is the beſt: then wil come a ſecond water, which is not ſo good as ye fyrſt.

¶The ſundry vertues and operatiōs of the ſame, many times approued.

THe Vertues of this Water bee these: it comforteth the ſprits, and preſerueth gretly ye youth of man, and helpeth the inward deceaſes, comming of colde, agaynſte ſhakyng of Palſeye: It cureth the contraction of Synowes, and helpeth the conception of Women that he barren, it kylleth ye wormes in the Bellye: it helpeth the colde Gowt, it helpeth the Tooth ache, it comforteth the ſtomack very much: it cureth the col • Dropſye, it helpeth the ſtone in the bladder and in the vaynes in ye back: it cureth the Canker: it helpeth ſhortly a ſtinkīg Breath, and who ſo vſeth this Water euer amonge, and not to oft, It preſerueth him in good lyking: and ſhall make on ſeme yong very long. You muſt take one ſpoonful of this water fastīg but once in. vii. daies: for it is very hot in operation. It preſerued Doctor Steeuens that he liued. lxxx. and. xviii: yeares. Wherof. x. he liued bedred.