The Housewifes Companion, 1674

The Housewifes Companion,
and the Husband-man’s Guide

The New Art of Cookery,
Exactly shewing the best ways for dressing all manner of fish and flesh, and making all manner of pies and pasties.
The several ways of Boyling, Roasting, Bakeing, Frying, of Flesh, Fish, or Fowl, with their proper Sauces.
The Excellent ways of Preserving, and Conserving, and Pickling all that is convenient for Gentlewomen or Ladies Closets.
Together with several Choice and Approved Receipes for Cureing the mest dangerously incident Diseases with afflicts Man, Woman or Child, (without
the help of a Doctor)
Concluding with the Best and Rarest Expriments for Planting, Grafting, Gardening, and curing Diseases in all sorts of useful Cattel.

Published in London, 1674
Transcribed by A.J.P-K, 2015

**note, much of the original spellings have been preserved.
**headers with “**” before them were not in the original publication, these were added where no titles for the individual sections were given.
**this is presently a work in progress

**(Here Begins Cookery)

**(Boiled Meats)

To Boyl a Leg of Veal and Bacon
Take your Leg of Veal, and Lard him well with good Bacon all over; then boyl it with some of the middle of the flitch, when you take it up and cut indifferent slices, scatter some Pepper over it, let your Bacon lye round about the Dish, the Veal in the midst, on the side of the Dish, and over the Veal parsly and Barberries, serve it up with two or three saucers of green sawce, the green sauce is made with sorrel, well beat in a morter, mixing with it a little Vinegar and Sugar.

To boyl a Leg of Pork
After the Leg of Pork hath been 2 weeks powdered, he will be fit to boyl, take Sage, Parsly, and Time, and stuff it, take a handful of boiled sage, minced very small, put it in to broth, with butter and pepper, then boyl your Turnips, and toss your sage and them together, with more butter, dish up the Pork, and lay the Turnips over it.

To Boyl Udders and Tongues.
Take them and boyl them near 3 hours, and then blanch them, let your Turnips be ready boiled, and cut in pieces, and tost about in a good quantity of butter, add to them some Colly flowers and Carrots, put the Turnips in the bottom of the Dish, slice the tongues, and lay them overagainst each other, let the Udders lye sliced betwixt, garnish the Colly-flowers all over them, and the Carrots up and down between the Collyflowers, you may add a little of the fat of the pot, if it be pure unto your drawn butter and Vinegar, and pour it over the Dish and so serve it up.

To boyl Capons, or Pullets, or Pidgeons.
Take as many as you see convenient for your company, truss them up very round & full, take a Gammon of Bacon, English or Westphalia, which you like best, and boyl it very tender, you may add half a Dozen of Mary-bones, with the ends cut off, boyl your Bacon by it self, take a pretty quantity of Spinage, but half boyl’d, adding to it some parsly, stew it up in a little wine and strong broth, with a little Mace and Nutmeg, put one half of the Spinage and parsly in the bottom of the dish, with sippits and drawn butter, let the Gamon of Bacon, being blanched, lye in the middle of the dish, you may cleave the Capons or Pullets in the middle, from the brest to the back, place the marrow bones on each side, put in the rest of the Spinage, with drawn butter, and a little strong broth over your meat, garnish your dish with Lemmons, you may sometimes only sweet Hearbs, stewed in Mutton or Beef gravy, and Claret Wine, with an Anchovy and Shallet, or Oynion, this is sauce for any wild Fowl also.

To boyl a Haunch of Venison.
You may force your Venison, with a small quantity of sweet herbs and parsly, let them be minced, then add a little Beef suet, and the yolks f eggs boyled very hard, let our forceing be seasoned with Pepper, Nutmeg, Ginger, and Salt: Your Haunch of Venison being powdered before, put it a boyling, next to this boyl up three or Colly-flowers in strong broth, and a little milk, they being thus, put them in a Pipkin, with some butter, warm them on the fire, add to them two or three handfuls of Spinage boyled in strong broth, it being thus ordered, strain out part of your broth, and infuse into it a small quantity of Vinegar, a little butter, with a grated Nutmeg; when according to my directions, you have prepared your dish, having laid sippets in the bottom, lay your Spinage round about the dish, then if your Venison be ready, take it up and place it in the middle of the dish, and spread your Colly-flowers all over it, then pour some butter over your Colly-flowers, strow on the brims of the Sids some green parsly minced, and lay thereon some Barberries, you may do it with Cabbage after this manner.

To boyl Rabits.
Take your Rabits, truss them up to be boyled, prick down the head to the shoulders, with their hind legs to the belly, Lard them with bacon, boil them white, boul the Livers, mince them small with some far, Bacon, boiled, cut four square, lay it in a small quantity of wine, broth, and Vinegar, half a pint, boil it with large Mace, add to it a little set parsly, some Barbaeries, or Grapes if you have them, put thereto some butter, dish up your Rabits upon sippets, garnish the Dish with Lemmons and Barberries, and so serve them up.

To boyl a Leg, Chine, or any other piece of Mutton.
You make take Turnips, and cut them in square pieces, or other ways if you please: put a good quantity of them in good strong broth and milk; and so boil them, when they are well boil’d strain them, then add to them a handful of Parsly boil’d green & chopt very small, some boil’d Barberries, a few small bits of Nutmeg, and some pepper beaten small: put those together in a Dish, add pretty store of drawn butter, a little Vinegar and Broth, set them on the Coals, and toss them well together, then Dish up your Mutton, laying over your sauce by spoonfuls.

To boil Meat after the French fashion.
Take some young Chickens, Squob-Pigeons, truss’d up with Veal, Sweet-breads, some Cock-stones, knots of Eggs, Lambstones; put these into a Pipkin with strong broth, with White wine, salt, butter, pepper, mace, and nutmeg; stew them togethervery softly, boil some marrow in a little Pipkin with Barberries, a pretty quantity, and Grapes if in season; pour your Liquor from the marrow, and add to it about half a pint of Gravy, and some drawn butter, dish your foul on sippets, and place all the pipkin ingredients on and between them, and your marrow over them, garnish it about with Lemmon, and set it on coals till you serve it up.

To boyl Brawn.
Lay your meat in water about twenty hours, but it must be shifted every 4 hours, take the pieces you think convenient, scrape them and roul them up hard and bind them with hemp, put a handful of green Willow at the bottom of the pan or pot; then put in your brawn, skim it very clean, and let it boil softly, while its so tender that a straw may pierce it through, let it cool before you take it up, afterward lay it in a tray some hours, then make a sowcing drink with salt water, ale, and vinegar very strong, and let it ly a week in it.

To boyl Quailes and Plover, &c.
Make sweet broth, put them in, set them on the fire in a pipkin, put in Parsley and all sweet herbs that are to be had, chopt also a Carrot cur in slices, put some Cinnamon, Nutmeg, Mace, pepper, and a little butter and verjuice, with sippets, garnish it with flowers, fruit, or Barberries as the season affords.

To boyl wild Ducks, Wigeons, or Teals.
The best way is to helf Rost them first, then put them in your stewing pan, with a pint of Claret, half so much strong broth, and half a dozen of Oynions, pretty store of Sweet Hearbs, some whole pepper, add some slices of Butter or Beef; let them stew together, then dish them up.

To boyl Pidgeons.
Take Spare-mints, Parsly, Time, Savory, &c. a few Oynions, mince them together, put to it some Bacon, some grated bread; and the yolk of an Egg, and some good butter, vinegar, broth, and white wine, boyl these together in the belly of the Pigeon; when they are boil’d put in a Laddle of butter, some Gooseberries, lay your bacon between, and over your Pigeons in small slices, and under them some Coleworts, Sprouts of Colly-flowers, or what the time of the year affords, garnish your dish, then serve it up.


Roast-Meats, and their Sauces.

To roast a fillet of Veal stuffed.
Take a good quantity of Time, and sweet hearbs, as Winter-Savory, Time, Parsly, pretty store of Suet, or Lard, well chopt, and minced together with salt & pepper, mingle with it two eggs, and force of stuff your Veal with it, and serve it up with sauce of sweet hearbs and butter.

To Roast a Jegget of Mutton, or any other Joint.
Some know not what this means, I would inform such that it is the Leg and half the loyn with it, you may draw it with lemmon-peal, and Time, roast it soberly, preserve the gravy; add to it some clarret wine, two or three Shallets, or Onions sliced, and Anchovis or two, with a spoonful or two of Elder vinegar; boyl this together; afterward you may add a few Capers, and a little sampier, and Nutmeg, all sliced, this is sauce for any roast Mutton, your gravy may be of Beef or Oyster Liquor.

To roast a Haunch of Venison.
Stick your Venison with short sprigs of Rosemary, take a handful of grated bread; some Ginger, Sugar, Cinnamon, and a little verjuice, and a pretty quantity of Claret Wine, boil these pretty thick like butter; lay your meat in your dish over your sauce.

To Roast a whole Lamb.
Take your Lamb and prick the head over the shoulders, direct backwards, let it be ryed fast down, lard it with bacon, and draw it with Time, and some Lemmon-peal; also make a pudding with some grated bread, sweet hearbs, and beef suet, some flower to bind it, season it well with Ginger, Cinnamon, Cloves, Mace, Salt, and Nutmeg, some Eggs and Cream, if not milk, make it not to stiff, put the cawl of your Lamb over it, and stuff it in the belly of the Lamb, and when it is ready (being leisurely roasted) serve it up with Venison sauce.

To Roast a shoulder of Mutton with Oysters.
Take half a peck of pretty large Oysters, and open them, and purboyl them in there own liquor, then add to them some Parsly, Winter Savory and Time; be sure mince it small, with the yolks of four or five hard Eggs, and a handful of grated bread, these being mingled together spit your Mutton, lay it on your dresser, make hole, with your Knife, put in your Oysters, half of them will serve your turn, others use thus; put them in a dish with some claret Wine, and Anchovy, and two or three Shallets, adding some gravy and two yolks of eggs, and a little grated Nutmeg, dish up your Mutton, and pour this sauce over it, laying some slices of Lemmon, and slices of Eggs round the dish.

To dish up Ducks, Wigeons, Teal or Plover.
While your Fowl are Roasting, boyls Shallots or Oynions in gravy, and Claret, with Anchovy, Nutmeg, and a little pepper, pour your sauce in a the dish, and the fouls on it, and serve them up.

To dish up Chickens or Pigeons.
Take a handful of Parsly, roul it up with some grated Nutmeg, put this in the belly of the Chickens when you draw them off the spit take it out, mince it small, and add to it some drawn Butter, lay your Chickens over the sauce, and serve it up.

To Roast Rabbits.
Take butter and minced parsley, and roast it in the bellies of the Rabbits; and when they are Roasted add a little drawn butter to it, and so serve it up.

Sauce for Capons, or Turkie.
Take a little sliced Manchet, soak it in broth or gravy, with oynions, boil it up with Nutmeg and Lemmon, add to it some drawn butter, and lay your Capons, or Turkie over it, and serve it up; or for your Capons you may take Claret, and some gravy, water and peper, and Anchovy and a shallet or two boyl it, or let it rather simmer a little over the fire, lay your Capons over it, it’s an excellent sauce.


Order for Pickling

To pickle Cow-cumbers to keep green.
Let your Cow-cumbers be small, and gethered after Bartholomew-tide, after you have rubbed them clean with a dry cloth, or dipt in beer if you please, then lay your dill and some bay leaves if you please at the bottom of your pot, then Cowcumbers then Dill, &c. again, and Cowcumbers till your pot be ful, then take some water & Vinegar, of each a like quantity, and salt to make it so strong that it may bear an Egg, boil it together, when it’s cold put in your Cowcumbers, and you must once a fortnight new boil your liquor and your Cowcumbers will keep green all the year and eat very crisp.

To pickle Clove-Gilly-flowers.
Take half a peck of Clove-Gilly-flowers, mingle with them one quart of white-wine, another of vinegar, one pound of white sugar, a few Cloves, if you find it to curl, boil it up; this is good sauce for any Roast or boil’d meat.

To pickle Barberries.
Take your Barberries about Michaelmas, take water, white-wine, vinegar, of each a quantity sutable to your Barberries, then boyl it, add some sugar that it may not be too sharp, set it up for your use for the whole year.

To pickle Grapes.
Take your Grapes before they be full ripe, pickle them in white-wine, water, and vinegar, of each a like quantity, adding some sugar to them.

To pickle Broom-buds.
Put your broom-buds into little Linnen bags, and afer they are tyed up close, make a pickle with bay-salt and water, boil them together until it will bear an Egg, put it into a pot, when it is cold, to your baggs of broom budds, it must lye while it is black, and be sure to keep it close, shift it two or three times, until it come to look bright green, then taking of it our, boil it as you think fit, pickle it with Vinegar, so you may keep ti a month or two.

To pickle red and white currants.
Take red or white Currants before they are fully rip, then take white-wine and vinegar, and sugar enough to sweeten it indifferently, so give them one walm, and cover them with the above mentioned pickle, always keeping of them under liquor.

To pickle Elder, or any other buds of trees in the Spring that use to serve for Spring Sallets.
Boil them with Vinegar, salt, whole pepper, long mace, and a Lemmon peal cut in peices, strain them, cull your buds and Liquer apart, they being afterwards put into a pot, cover them with your pickle.

To pickle Cabbage-stalks.
Take some Cabbage-stalks from the Cabbage, as far as the pith is good, cur them in quarters, then shave off the out-side, let them be half boiled in water and salt, then from the our-ward peel pare the pith, make a pickle with white-wine, some stale beer, bruised pepper, large mace, a few Fennel seeds and salt, thus slice it out with your pickled sallets.


To Dish up several Baked Meats.

How to season and Bake a Venison Pasty.
Take out the bones the sinews, and the skin which is over the fat, then season it well with pepper and salt, beat it well with a rouling-pin, proportion your meat to a peck of fine flower, take three pound of butter, nine or ten Eggs, add it to your flower, then work it up into stiff paste, with cold water, drive it forth for your Pasty, leaving it as thick as a mans thumb, roul it with a Rouling pin, putting peper under it, well flowered, make up you Sheet with water, proportion it to cover your Venison, wash it round, and put on your Border, season your Venison on the top, and put on the other leaf of paste, so close your pasty, then make another border to garnish the sides to the top of the Pasty; close it with your Rouling-pin, when you have flowered the garnishing, and edg’d your pasty, give it a vent at the top, wash it with butter, let it bake five or six hours according to the bigness, when you draw it put it on a Peal.

To make a Lumb er Pye.
Take half a peck of fine flower, a pound and a half of beef, & as much Veal, and parboil it mince it, take of time, winter-savory, sweet margerum, mince these, add to them some grated breas, some Rose-water, 12 yolks of eggs, a 2 pound of Corrants, some Lemmon-peel, Orange-peel, Ringo-Root,
candid Ginger, Cittern, sliced Orangado, dates, preserved Barberries, candid Ginger, add some sugar to your Lumber meat, and a little butter, close it up, and when its baked let your lear be verjuce and sugar well beaten up with two Yolks of Eggs, put it in with sugar over it and then serve it up.

To make an Egg Pye.
First make your paste prety rich with the Yolks of Eggs, you must melt your butter and mix it well with flower and Eggs, your water must be hot to bring it into paste, drive it out into borders, cur your sets even at the bottom, and jag it in the Eggs, raise it four inches, make about a douzen rounds, take twenty Yolks of Eggs boiled hard minced small with a little Cittern, Orangado, and dates minced, take also six eggs more, with half a pint of cream, heat it hot, and beat it by degrees into the former compound, season it with Rose-water, Cinamon, Nutmeg, and salt, add some marrow, when they are in the Oven fill them, make it as then that it may run like pancake batter, strow over it some biskets and sugar, the Coffins must be a little dryed in the oven before they are filled.

To make a Lamb Pastye.
After your Lamb is boned and skin’d you may cut it four square in the manner of a pasty, season it well with pepper and salt, cloves, mace, nutmeg, and time minced, let your paste be well buttered, lay under your Lamb some beef suet, put a border about it, then close and bake your pasty, when it is baked pour in some white-wine, sugar, vinegar, beaten up with the Yolks of two or three Eggs, add a little claret also.

To make a Mutton-pye.
cur the chine bone from the Line then into peices, season it with pepper, salt, and some time, and close it up and bake it, when it is enough take some Claret-wine, one Onion, one anchovy, a grated Nutmeg, and a little gravy, a yolk of an Egg, and a little drawn butter, infuse this in the pye after its baked, mingle it well together, and so eat it.

To bake Conies in paste.
Take half a peck of fine flower, make your paste stiff, take four Conies & Parboil them, afterward cast them into cold water, then season them with pepper and salt, with an onion sliced, Lard them very well, and then close your pye.

To make Cheese-cakes.
Take either Puff-past or other, mix a little sugar with it, take your Cheese-curd well dried from the whey, beat them together in a morter, putting a quarter of a pound of butter to every pottle of Curds, some Rose-water, three grains of Ambergreece, some crumbs of small grated manchet, ten Yolks of Eggs, grated Nutmeg, salt and sugar, mix these altogether with a little cream, bake them in a quick oven, and they must not stand long in, left they be too dry.

To make Minced Pies.
Your Meat being half boyled, Mince it small, puting half a pound of Beef Suet to a little more then a pound of meat, season it with beaten Cloves and Mace and Nutmeg, some Lemon and Orange Peel Dandid, and good store of Dates, or you may mix the meay also with Orange Juyce, make your Paste with good Butter, and not too thick, have a care you do not overbake them: you make make your Minced Pyes of Calfs-chaldrons, Neat Tongues, Mutton, or Double-Tripe.

To make Custards.
Take a Quart of Cream, then Eggs, half a pound of sugar, half a quarter of an Ounce of mace, half as much Ginger beaten very smal, some salt, strain them through a strainer, the Coffins being very well dryed in the Oven, fill them quite full, be sure bake them fair and white, make your Paste with boyling liquor, the finest Flower, make it stiff.

To make an Unble Pye
Take some beef Suet, and mince it, lay it at the bottom of the pye, cur your Umbles no bigger than small Dice, with some Bacon in the same form, season it with Nutmeg, pepper, and Salt, fill up your pies, puting some slices of Baon and butter, close it up and bake it, liquor it with Claret, put in some Stripped time and a little drawn butter and so serve it up.

To bake a Swan Pye, or any Sea fowl.
Take your fowls and parboyl them, and lard them with store of Lard, season the Lard with Nutmeg and pepper, then take two Ounces of pepper, two of Nutmeg, and four of Salt, season the Fowl, and lay it in the pye, put over it good store of Butter, and strew a few whole Cloves about it, then close it up in ordinary paste, you may put in two or three onions, some Gravy and Claret, especially if you bake them in a pot, or pan, which I take to be the best way, especially to eat cold.

To make a Kid pye.
First take out the bones, preserve the meat in the form it had, those bones you cannot take out,break them, then Lard him with Bacon, beat him down, that he may lye as low as possible, with his back upwards in the pye, season him with salt, cloves, mace, nutmeg, cinamon, and minced time. Let the Coffin be according to the form of the Kid: when he is baked, put in a quarter of a pint of White-wine with a little Sack, boyld up with a little Cinnamon and Nutmeg, and two or three spoonfulls of Verjuice, a little sugar, and a Ladleful or two of drawn Butter, then serve it up.

To bake a Veal-pye
Take your veal and parboil it, then cur it in peices, and put in pepper, salt, time, cloves, mace, Cinamon, dates, Currants, and Raidons on the top, have a care of over baking it be sure.

To bake Quince pye.
Let your quinces be cored and pared very thin, put to them some Ginger sliced, and cinamon broken in bits, some Cloves and the best refined sugar, near the weight of the Quinces, bake it about 4 or 5 hours, your oven being not over hot.

To bake a Warden or Pare pye.
Take 24 Wardens, pare them and quarter them, put to them two pound of Refined sugar, 18 cloves, some Sinamon broken in little bits, ginger pared and sliced thin, your Tart will ask five hours bakeing, you may ice it with a quarter of a pound of double Refined Sugar, with a little Rose-water and butter.

To make a Pippin Tart.
Take forty large Pippins, pare them, make the pye, put in your Pippins, add to them about twenty six cloves, some whole Cinamon, a quarter of a pound of Orangado, as much preserved Lemmon-peel, a pound of refined sugar, close it up, and bake it about three hours, ice it with sugar, butter and Rose-water.

To make a Tart of Green Pease.
Take you Pease and boil them tender, pour them in a Colender, season them with Safforn and salt, put sugar and sweet butter to them, close it up and bake it almost an hour, when its baked put in a little verjuice and shake it well together.

To make cream Tarts.
Take thick cream with muskified bisket bread, and serve it in a dish, stick wafers round about it, and sliced of preserved cittern, and in the midst a preserved Orange, with biskets round it, the dish garnished with puff-paste, or you may boil Pippings, Wardens, or Quinces in slices, strain them into cream, and put those in a dish in the for of a Tart.

To make a codling Tart.
When the Apples are codled peel them, put them again in the same water, cover them close, let the simmer a while on embers till they be very green, then drain them, pick our the end of them, put them in your coffin, put to them fine sugar, cinamon, Ginger sliced, Rose-water, close it up as soon as it boils in the oven, draw it and ice it with sugar, Rosewater and butter.

To make Gooseberry Tarts to look green and clear at the table.
At the bottom of the Tart put powdered sugar all over, take your fairest Goosberries, and fill your Coffin with them, lay one by one, then put sugar over them, then lay another lay and cover them with sugar, and so till its full, close your tart, give it quick baking, in this manner may you bake Codlings, curants, Raspberries, Strawberries, Barberries, but you must cur the top off the Lid to bake those last.

To make Couslip tart.
Take the clossoms of a gallon of Couslips, mince them and beat them in a morter, add to them some naple Biskit grated, and a pint of cream, boil them a little, then beat six Eggs with a little cream till it thicken, let it not curdle, season it with sugar, Rosewater, and a little salt, let your cream be cold before you stir in your Eggs, bake it in a coffin or pan.

To make an Artichoke pye.
Take the bottoms of about nine Artichokes, cleanse them and take away the choke or core, season them with pepper, salt, nutmeg, Cinamon, and save sugar, add to them good store of good Ox bone marrow, lay in your Artichokes in the Coffin first, then your marrow over them, wrap up your marrow
in Yolks of Eggs, and grated bread, if the Artichoke be young put in the pith neer the bottom of the stalk, seasoned as before, add some dates, Lemmon peal, large mace, some butter, when its baked infuse some white wine and sugar, shake it together, garnish it, and serve it up.

To make a Chicken-pye.
Take some Chickens, scald them, draw and trus them, mingle together some cloves, mace, nutmeg, Cinamon, and salt, wrap itup in butter, put part in the bellies, the rest over them, add to them some marrow, quartered dates, Lemmon-peal, Barberries, and some butter, close your Pye, when its baked put in some white-wine and sugar and grated Nutmeg, shake it well together, then serve it up.

To bake a Hen.
Parboil your Hen, cut off the Leggs and Wings, cur off the merry thought, brake the bones, season her with pepper, salt, cloves, and mace, put her in the Coffin with some Lambstones, Sweet-breada and Sassages, Oysters, and hard Eggs, put on butter and close it up, when its baked put in some claret, strong broth, and grated Nutmeg, then serve it up.


The best and Choicest Receipts to dress Fish

To boyl a Carp
After you have knockt him on the head, cut him up, preserve the spawn and Liver after scaleing, wash him, salt him well, put some Vinegar to him, when the Liquor boils and is well seasoned with salt, put in the Carp whole, with the Vinegar and salt it lay in before, dislove in a spoonful or two of Wine, two or three anchovies, and the blood of the Carp, mingling some butter with it, stew it over some coals, lay over it the Liver and Spawn, garnish your dish and serve it up.

To boyl Perch.
Your Liquor boiling up seasoned well with salt, put in your Fish, boyl them up quick, blaunch them on both sides, dish them on sippets, let your sawce be white-wine or claret; gravy, vinegar, grated nutmeg, a handful of Oysters, pour this over your fish with a little butter mixed with it, shake it together, garnish your Dish with Barberries and Lemmons, and so serve it up.

To dress a Cods-head.
Your Cods-head being Cut off about two inches beyond the Gills, boyl it in water well seasoned with salt, take some Cockles, Oysters, and Srimps, oyster-liquor and White-wine, put to it two or three Anchovy, grated Nutmeg, some mace, set it on the fire, afterward put in some drawn butter, lay your Cods-head in the Dish, your Liver in several pieces on it, pour in your sawce, garnish your dish as before, and so serve it up.

To dress small Jacks.
The Head being cur off, put them in Balls of forced meat made of Fish, so that the heads may stand upright, put over them Yolks of Eggs, and put them in an oven a bakeing, take your Jacks and stew them in a dish with White-wine, Water, Salt, and sugar, vinegar, Sweet-Herbs, two or three Anchovy, mace and sliced Ginger, and Nutmeg, when this boyls up, put in your Jacks, turn them often, and let them boyl, with some forced meat, then take the heads and set them round in the dish, put Smelts Fry’d, stuft in the mouth of your jack, add a few oysters round your Fish, Garnish your Dish, and serve it up.

To Stew Trouts.
Your pan being very hot with the best Butter, your fire very great fry them quick and brown, then clap them in your stewing dish ready on Coals before, having in it oyster-liquor, Claret-wine, Vinegar, and a sliced oynion, two or three Anchovy, let it just boyl up, then dish up your Trouts, on Sippets, your Fish must be split before frying, dish up the in-side outmost putting over them some drawn butter, strow them over with parsly, fryed green.

To make an Eele-pye.
Cur your Eeles in pieces as long as your finger, put to them some pepper, salt, cloves, mace, and nutmeg, a sliced Oynion, prepare your Coffin of the finest flower, & good hot butter; put some butter over your Eele, and sliced Lemmon, if you would have it sweet, put in some Currants, and sweet hearbs, yolks of Eggs, and drawn butter, and then serve it up.

To dry a Dish of Maids or other fish.
You may first half boil them, after skinning them, water and salt them, then dry them and flower them well, make a batter with a little flower, and yolks of eggs, nutmeg, ginger and salt, a handful of Parsley boiled Green, and minced small, put to it some clarified butter, put it in your pan, when its hot put in your fish, fry them crisp and brown, dish them, pour over them butter and vinegar, with an Anchovy or two dissolved in it, beated up thick, lay the Livers over them, strow over them parsley green fryed, you may omit boiling any fish to fry, but those as also the batter, but use the sawce directed here for all fryed fish, adding some fryed or stewed Oisters to the butter, Anchovy, and Ginger if you please.

To stew Whiteing and Smelts, and make broth with them.
Take three pints of wine and water, put it on the Coals, a Race of Ginger sliced, a little large mace, a nutmeg sliced, a good store of sweet hearbs and parsley, season it with salt, let it boyl up, then put in your fish orderly, as you intend they shall lye in your dish, let them boil hastily, when they are enough pour away your Liquor into the pipkin, set on the fire with spice and sweet-hearbs, a little Fennel, let it boil, you may put to it the carkass of a Lobster, the yolks of 2 or 3 eggs, a Ladle or 2 of drawn butter, lay sippets under your fish, pour over your sauce or broth, and this will prove good dyet for a weak stomach.

Order for broyling fish in general.
First take care your Grid-iron be very clean; next let it be exceeding hot, it is best to wash the bars with a little butter, strowing salt over them afterward, then put the back of your fish to the fireward, strowing them before with salt, then turn them, let each side be brown, the better the fire is the browner will be your fish, and less apt to break, for fear of breaking turn them over a plate, then dish them up, the sauce being butter and vinegar, and Anchovy, and a few Capers mixt with it.

How to Spitchcock an Eele.
Your Eele must be large, split him from head to tayl in the middle, scoure him with salt, then wash him, dry him, take out the bone while he is boiling, wash him with butter, and strow over him some salt, let the inside be first down-ward, let your sauce be Drawn butter and vinegar with a little grated nutmeg.

To sowce Tench, and other fish, to be served in jelly.
Split your Tench down the back, wash him clean, boil him with white-wine, water, vinegar and salt, large Mace, sliced Ginger, Nutmegs, slices of Lemmon, let the liquor just cover them, laying a plate to keep them down in the liquor, when he is enough take him, take out the bones from the back, stick them on the dish, take of the aforesaid liquor, put it on the fire again, and boul in it a peice of Izen-glass, till it come to a jelly, let if stand till its almost cold, then pour it over your fish, strowing over it some olives & hearbs, so serve it up, this you may use Turbet, Bream, or Pearch, or any fish you please.

To pickle Sturgeon.
Your sturgeon being open take out the entrails and spawn, split him through the back, cut a large joul, and so your first and second rands, the tail smaller, bind it up close with tape, salt it well, when your liquor boils apace put in your Sturgeon, let it boil half an hour softly, take it up with your slice carefully, when its cool put it in your bag or Barrel, let your pickle be half white-wine, half stale beer, with store of salt, you must often scum it while its in the barrel, and now and then supply it with fresh liquor, otherwise if will be rusty.

To pickle a Conger-Eele.
First scald him, scrape off the out-side skin, cur him in pieces, bind him with tape, then boil him in water, salt, and Vinegar, and some Fennel, then put it in your pan with the same liquor strained, some beer, vinegar, some fresh Fennel on top, and so serve it cold to the table.


Excellent Receipts for preserving, conserving, and candying all manner of Fruits.


To preserve Pippins.
Slice your pippins round as big as an half crown, put some sliced Lemmon-peel amongst them, after you have thus cur and boiled them, equalize the sirrup weight for weight, scum it well, clear and clean, put your pippins in, boyl them up speedily, to a pint of water, claret, or white-wine, add a pound of sugar, thus they may be made of several colours.

To preserve Apricocks.
Take two pound of Apricocks and sugar, let the sugar be clarified with one pint of water, when it is made perfect, put that and your Apricocks into a preserving pan, boyl them softly, and then put them into a pot, and when your sirrup is thick, and you think they are enough, thus put them in your closet whilst you use them, the same way you may preserve plumbs or pears.

To preserve Pippins red.
Take the best coloured Pippins you can get, pare them, make a hole in them with a piercer, then provide as much sirup as will cover them, boil them in a broad preserving pan, with a piece of Cinamon, let them boil leisurely, and be close covered, turn them frequently, otherways they will be spoted more on one side than the other, then boil them to a Jelly, and take them and put them in a pot, thus they will keep good a whole year.

To preserve Pears.
Take some Vine leaves dryed, lay them in the bottom of a pot, then take some new gathered Pears that are found and mellow, and put a laying of Pears upon the Vine leaves, after the Pears, some more leaves, then Pears again, and so until your pot be full, and after this infuse into your pot some old wine, lay a weight on the top of the pot to keep the pears from swiming and so preserve them.

To preserve Peaches.
Take a wet linnen cloath, wipe off the white hoar from a pound of the best peaches you can get, let them be parboyled in a pint and a half of running water, and a quarter of a pint of white-wine, this being done peel off their white skin, weigh them, afterwards add three quarters of a pound of the finest sugar, to every pound of peaches, the sugar must be disolved in a quarter of a pint of white-wine, boil it a quarter of an hour, or more if need should require, almost to the height of a syrrup, so put them up, and set them by for your use.

To preserve Grapes.
When they are very green, cur them in small bunches, and take out the stones; then take as much fine loaf sugar well beat, and strow some of it in your preserving pan, put some grapes upon it, lay more sugar upon them afterwards, add to them 4 or five spoonfuls of fair water, and then let them be boiled up as quick as you can.

To preserve Gooseberries.
Get some large Gooseberries, not quite ripe, pull off their stalks, and wash them, set a pound on the fire until they are hot afterwards pull them off and drain the Liquor from them, then take four Ounces of Sugar Candy, and ten ounces of Loaf Sugar, let it be clarified with a pint of water, and the white of an Egg, boil it to a sirrup put in your Goodeberries, let them boil a little, then being lukewarm put them up, and this they will keep a year.

To preserve Currants.
Take some Currants, part them in the top, set ready your preserving pan, lay therein some currants, then some sugar, boil them somewhat hastily, scum them, but thrust not your spoon in, then boil them until the sirrup be pretty thick, so taking of them off, set them by until the sirrup be cold, afterwards set them by for your use.

To Preserve Angellica-Roots.
Wash and slice them very thin, they lay them a steep in water three or four days, change the water daily, then put them into a pot of water, and set them on Embers all night, afterwards (to each pound of Roots) add two pound of Sugar, and two quarts of water, scum it clean, as it boyls put in the Roots, then take them out, but boyl the Syrrup some small time afterwards, and so you may use it.

Here begins your Conserves

To Conserve Cowslips, Marigolds, Violets, sage, and Roses, &c.
Pick the Flowers of either of these clean from the withered ones, and add three Ounces of Sugar to every Ounce of Flowers, but first stamp them small without Sugar by themselves, put Rose-water to them (as they grow dry) or the Juyce of Lemmons, then beat them small, and put your Sugar to them, afterwards beat them together again, until they are well mingled, and so put them up.

To make Conserve of Strawberries.
Boyl them in Water, strain them, then cast away the Water, and boyl them again in White-wine, to a good stiffness, but be sure to keep them stirring, being neer boyled, put to them a convenient quantity of Sugar, then stir them all together, and put in pots for your use.

To preserve Black-cherries.
Take them as soon as they come fresh off from the Tree, not off their stalks, for double the weight of the Cherries, take a pound of sugar, seeth and clarifie them being half boyled, put in your other cherries, then boyl them softly together, until you can draw the Sugar through your
fingers, like threads, the broth being almost cold, let the Cherries bu put in with their stalks upwards.

Eringo-Roots preserved.
Take a pound of Eringo-roots, smooth, not knotty, wash them, set them on the fire, boyl them tender, and peel off their ourermost skin, but be sure to avoid the breaking of them, as you pare them: lay them in steep some time in cold water, afterwards add three quarters of a pound of clarified Sugar, to each pound of Roots, and boyl it night to the height of a Syrrop, then put your Roots in, let them be boyled gently together, for fear of breaking them, stir them as little as you can: when they are cold put them up, and keep them.

Green VValnuts Preserved.
Boil your Walnuts until the Water be bitter, then taking of them off, put them in cold water, and peel off the Rhine, and equalize their weight with sugar, but put a little more water then will wet the sugar, put them on the fire, make them boil up, take them off and let them stand two Days, afterwards boil them once more, and so set them by for your use.

The Countis of Kent’s rare Receipts for a Consumption, and the cough of the Lungs.

Get a pound of the best honey, and disolve it in a pipkin on the fire, then put in two pennyworths of flower of brimstone, and two pennyworth of the powder of Elicompane, and two penniworth of the flower of Liquorish, and two penny-worth of Red Rose-water, then stir them together till they be all compounded together, and put it into a Gally-pot, and when you use it take a Liquorish stick beaten at one end, and take up as much with it as half a walnut, take it at night when you got o bed, and in the morning fasting, or at any time when you are troubled with the Cough in the Night, let it melt in your mouth by degrees, probatum est.

a receipt for the griping in the guts.
Take a pint of Claret-wine, put to it a spoonful of parsly-seed, and as much sweet fennel-seed, half a dozen cloves, & a branch of Rosemary, a wild mallow-Root clean washt and scrapt, and the pith taken out, put in it a good quantity of sugar, then burn the Claret well with all these
things in it, and drink a good draught of it in the morning fasting, and at three a clock in the afternoon, and with Gods blessing you shall find present ease.

For the Stone.
Take the green weed of the Sea, which usually commeth with Oysters, wash it and dry it to powder, drink it with some Nutmeg fasting, you shall find ease imediately.

An ellecllent medicine for the Gout.
Take Tetbury roots, and wash and scrape them clean, and slice them thin, then take the greae of a barrow hog, of each a like quantity, put them in an earthen pot, laying a lain of grease at bottom, then a lain of Roots, then the grease again, then the roots, so lay them in lairs till the pot be full, then stop the pot close, and set it in a dung-hill twenty one days, then beat all together in a bowl, boil it, strain it, put in it a penny-worth of Aquavitae, anoint the place that is pained very warm against the fire.

A Drink for the Plague.
Take Red-sage, Hearb-grace, Elder-leaves, and Red-Bryer-leaves, of each one handful, stamp them, and strain them with a quart of White-wine, put to it Aquavitae and Ginger, drink thereof every morning one spoonful, nine mornings together, and with Gods blessing it will preserve you.

Another Medicine for the Plague.
Take a Pint of Malmsey, and burn it well, then take about six spoonfuls thereof, and put to it a quantity of Nutmeg, of good Traicle, and so much Spice-grains beaten, as you can take up with the tops of your fingers, nip it together, and let the party Sick drink it blood-warm. If he be Infected it will procure him to Cast, which if he do, give him as much more, so still again and again, till the party leaves casting, and so after he will be well: But if the Party Cast not as all, once taking of it is enough, and probably it is not the sicknes: after the party hath done Casting, it is good that he take a cometent portion of burnt Malmsey alone, with Traycle and Grains, it will comfort much.

a Remedy to cure Ague.
Take of Aloes, Succocitrine, 3 ounces of red myrhe, one ounce of English Saphrone, three ounces of our misterium three grains make pills with this and the juyce of water of wormwood, let the patient take three of them before the Ague comes, so let him take every time the fit comes at a time till the Ague has left him.

another for the Ague.
Take a red onion cut small, six and fifty grains of pepper beaten small, bind it to the wrist half an hour before the fit, proved.

A Medicine for the Quartain or Tertian Agues.
Take the hearbs and Roots called Hartshorn, Plantain, and Orpin, and beat them with a little white-wine, & a little bay-salt, so lay it on a cloath upon the wrist, but be sure to lay it on the places on both arms changing it every twenty four hours, be sure also you lay it two hours before the fit cometh, and hang nine Roots of the Hartshorn about your neck in a silk bag, so that it may lye upon the halow of your stomach, and let it hang till your Ague be gone, if you cannot get the herbs you may use only the Root.

For the VVorms. **(worms)
Give powder of Coralina to the weight of 3 pence in silver in the water of Couchgrass, in a morning fasting.

For the Tooth-ach and Rhume.
Put a quantity of gum of Ivy into a little bag of Linnen, then wet the bag in Aquavitae, and let it lye in your mouth till the gum be consumed, hold the bag upon the hollow of the tooth, proved.

To make a Glyster.
Take a Channel-water, two handfuls of ca?mon, a handful of mallows, as much wormwood, the like quantity of mercury, one ounce of Cinamon, two ounces of Fennel, as much anniseeds, beat all the seeds, boil the hearbs, and then strain it.

For the Wild Chollick.
Bruise parsly seeds, and seeth them in sack, and drink it warm when you have your pain.

For the Head-ach.
Seeth Vernine and Birrony, fisses? and Wormwood, wish your parties head with it thrice in the week, and take the Hearbs and make a plaister and lay it upon the upper part of the head in this manner. When the hearbs are well sodden, take them and wring out the juyce of them, and stamp them in a morter, and temper them with the water wherewith they were sodden, and put thereto the bran of wheat to hold thereto the juyce of the hearbs, and make a Garland of Linnen that may go about the head, and bind the plaister under it, as hot as the person can suffer it, do this three times and he shall find ease proved.

An approved medicine for the breasts.
Seeth a handful of Mallows very soft in fair water, and then let the water run from the Mallows chop them small and put in a dish with Bored grease, and heat them very hot, and spread it on a plaister, and lay it on your breast as hot as you can suffer it three or four times a day, heating it still this hath been found very good.

A drink for one that vomitteth.
Drink Coliander-seed fine beaten to powder with mint water.

A medicine for the Itch.
Take sweet butter, unwrought wax, vinegar, brimstone, a little Rose-water, red cloves water, boil them together till they be like a salve, then anoint your body and your arms and leggs and every where three several nights by the fire therewith and no more.

For a bruise.
Beat stone pitch and drink it with white-wine or sack, or malmsie, then melt parmacity, and anoint the place where the bruise is.

To stop bleeding at the Nose.
Take Comfrey and put into the Nostrils, or receive the smoak of it up your nose.

To stanch a bleeding wound.
Lay hog-dung hot from the hog with sugar to your wound.

For the VVorms.
Drink mares milk as hot as you can from the mare, in the morning fasting.

For the Piles.
Take a quantity of Ragwort, and a quantity of ground Ivy, and the marrow of the hinder leg of a bullock, and beat the marrow and the hearbs together, and boil them on a fire softly, and strain them, and keep it till your occasion call for the make use of it.

A water for sore eyes.
Take Rosemary, House-leeke, red fennel, and roast an Egg, and take out the yolk, beat these hearbs together, and strain them and wash your eyes with the juyce.

A Medicine for the Cough.
Put Musterd-seed into figgs, and seeth it in Ale, and drink it.

A Medicine for the bloody flux.
Beat the pills of pumgranats, and drink them with red wine morning and evening blood warm, then heat a brick red hot, and lay it under a close stool, and cast Rosemary and malmsie on it, and let the patient sit over it.

A cure for a burn.
Take of oil of Roses and Womans milk and put it unto the burned plate, and it will heal it.

A medicine to dry up a sore.
Take a pot of smiths water, a quartern of Roch allom, half a pint of oyl of Olives, and put to it a handful of sage, and boyl them together till they be half consumed, then lay it to the sore and it will dry.

Medicines for Agues, or this new Disease.
Take of Venus Traicle one ounce, and half a pint of White-wine, burn it, and let the patient drink it up half an hour before the fit comes, using it four or five fits together, probarum est.

Another for the Ague.
Take of Rue one handful, boil half of it in a quart of milk, giving it the patient to drink hot before the fit comes, beat the other half with two ounces of blew currants and lay it to the wrist hot, using of it three or four fits together, probatum est.

To restore a Man to health that hath long been in Consumption.
Take the oldest Cock you can get, and scald him, and draw him, cur him all in peices in a glass pot, stop him as fast as you can, and put among those pieces, Cloves, mace, and small Raisons, and salt, then put this glass into a great pot, and let all these seeth together till they be a Jelly, then strain it into a clean vessel, and give it the sick blood warm. probatum est.

Got a dangerous Consumtion Cough.
Take Sage, Rue, and Cummin, stamp them with pepper, and seeth them with honey, and with it make an electuary, and take thereof a spoonful evening and morning, and by the help of God it shall do you much good, probatum est.

A plaister for an old sore.
First cleanse the sore, then take of sallet-oyl half a pint, bred a quarter of a pound, boil these till black, and make therewith your plaister.


Certain rare receipts to make Cordial waters, and Conserves for any in Consumptions, or any Lingering Sickness Approved of by Able Physitians and learned Doctors.

To make Angellica water.
Of Cardis take & dry a handful, Angelica roots 3 ounces, of myrrh one dram, nutmegs one ounce, Cinamon, ginger, of each four ounces, Safron onedram and a half, Cardamous, Cabebs, Gallingal, and pepper, of each a quarter of an ounce, mace two drams, grains one dram, Lignumalloes, Spicknard, or each a dram, sage, burage, bugloss, violets and rosemary, of each a handful, boil these and steep them in a pottle of salk twelve hours and then distill it, this is an excellent remedy against the Consumption, taking a spoonful every morning, another at four a clock in the afternoon another at going to bed.

To make Dr. Stevens his waters.
Of Rose leaves take one dram, Burage, bugloss, Violets, and Rosemary, of each a dram and a half, spikenard a dram, Cinamon two ounces, Cloves and Nutmegs of each half an ounce, Anniseeds, Carroway-seeds, and Fennel seeds, of each an ounce, Lignum aloes half an ounce, Coral and Pearl one dram, bruise them and put them in a pottle of Aquavitae, distilling it three days, and then distil it in your Limbecks, having half an ounce of yellow saunders, and twenty grains, and Amber in it. This is exceeding good to bring out small pox, to lay a man in a sweat, drinking half a quarter of it, and a good remedy against Consumptions, and Coughts of the Lungs, and against a violent Feaver.

To make Cinamon VVAters **(waters)
Of the best Cinamon you can get, take one pound, bruise it well, and put it into a Gallon of the best sack, lying a steep three days and three nights, and then distill it as Doctor Stephens his waters.

A Receipt for VVorm-wood water
Take of Wormwood two ounces and a half, sage, bittony, and rue, of each a handful, Cinamon, four ounces, Nutmegs one ounce, Cloves and Mace one dram, Scordmin half a handful, put these in a pot, being bruised with two quarts of sack, and a pint of Aquavitae, steeping them twenty four hours, and then distil it as your other waters.

A most excellent way to make sirrup of Violets, keeping the first taste.
Take the juyce of Violets being clipt, and to three parts of juyce, take one four part of Conduit water, put the same into a morter, mingles with the leaves you stamped, and wring it all through a cloath, put to it a good quantity of the finest sugar, make into fine powder, let it stand twelve hours in an earthen pan, then take away the Claret, and put it into a glass, puting into it a few drops of the juyce of Lemmons, and then it will look clear and bright, and just of a Violet Colour: Then you may take the thick juyce you have left, and press it, putting more sugar to it, then bear the same together on a smal fire, and it will be a good sirrup of violets, though not comparable to the first, yet as good as most Apothecaries sell, and more for for use, his sirrup hath oft proved an excellent good Restorative to a good stomuch, and cheereth the heart when hearty and glad.

A recipe to make Conserves of Barberries
Get Barberries very ripe and red, and pick the stalks from them, then wash them, then put to them a good quantity of fair water, then scald them on the fire in an earthen pan, then strain them through a very fine cloath, and to every pound of your Barberries, put a pound of fine powder sugar, then boil them thick, till they will cut like marmeledge.

How to make conserves of Strawberries.
First seath them in water, then throw away your water, then strain them and boil them in white wine, then put a quantity of sugar to them, stirred all together, then boil them in wine and sugar till they be stiff.

How to make balm water.
Take two gallons of Claret-wine, and put to it two pound of green balm, that which is clearest and whiter sort, which is weakest by itself, distil it in a pewter still, draw this in May, June, when the hearb is in prime.

A good way to distil Rose-water.
Stamp your Rose-leaves, and then distil the juyce, after that distil the leaves that were stamped, by this way you shall distil more with one still, then others shall do with two or three, and this water is every way as good as the other, and more medicineable, though not so good for smell.

How to preserve Quinces.
Take one pound of Quinces, and core them, then parboyl them, and peel off the skin from them, then put to them one pound of clarified sugar, then cover them and boil them gently, putting two or three sticks of cinamon, stiring it on the fire to make them well coloured, and when the sirrup is come to a jielly, take them off the fire, and so keep them.

How to preserve Oranges and Lemmons.
Let your Oranges and Lemmons be large and well coloured, get a Rasp of Peel, and rasp the outward rhine from them, then lay them in water three days and three nights, then boil them tender, and shift them in the boyling to take away their bitterness, then take the weight of them in sugar,
clarified into a pint of water, and when your sirrup is made, and betwixt hot and cold put in your Lemmons and Oranges, and let them lye all night, and the next morning a little while in the sirrup, let them boil not too long in the sugar, because the rhinds will be touch, take your Lemmons out, and boyl your sirrup thicker, and when it is cold put them up, and cover them to keep all the year.

To preserve Damsons.
Let your Damsons be large and of a good colour, but not thorow ripe, and pick them clean, and wipe them one by one, and to every pound of your Damsons you must put a pound of Barberries, sugar very white, clarified in a pint of water, boyl it almost to the height of a sirrup, and then put in your Damsons, keeping them continually scummed and stirred with a silver spoon, and so let them boil as your other sirrups, upon a gentle fire then take them up and keep them all the year.

To Candy all manner of flowers in their Natural Colours.
Take your flowers with stalks, and wash them over with a little Rose-water, where in Cham-a-breck is dissolved, then take fine searched sugar and dust over them, and set them a drying on the bottom of a Sive in an Oven, and they will glister like sugar Candy.


The Countrymans Guide to good Husbandry; containing Excellent Rules to cure all Diseases in Cattel. viz. in Horses, sheep, Cows, and Oxen, which he may perform without the help of a Farrier, himself.


An excellent medicine for the Glaurders.
Take of Auripigmentum two drams, of Tussilaginis made into powder as much, mix them together with Turpentine till they be like paste, make thereof little Cakes, dry them before the fire, then take a Chaffing dish of Coals, and lay one or two of the Cakes thereon, cover them with a tunnel, and
when the smoak riseth, put the tunnel into the horses nostrils, and let the smoak go up into his head, which done ride the horse till he sweat, do thus once every morning before he be watered, till the running of his Nostrils cease, and the Kernels under his Chaps fall away.

A Remedy for the Head-ach, Frenzy, and Staggers.
The sign to know this disease by, is usually the hanging down the head, watery eyes, and reeling of the body, and the cure is to let the horse blood in the neck three mornings together, and every morning to take a great quantity of this drink following. Take a quart of Ale, and boyl in it a big white bread loaf crust, then take it from the fire and dissolve three or four spoonfuls of honey in it, then luke-warm give it the horse to drink, and cover his Temple over with a plaister of pitch, keep his head exceeding warm, let his meat be little, and his stable dark, but to give him two ounces of Diapente either in muskadine or honey after the same manner is the best cure.

A Cure for the Cramp, or the Convulsion of the sinews.
The Cramp is the drawing the sinews together, or any one member, but the convulsion is when the whole body is generally contracted and stiffoned, the way to cure it is first to chase, and rub the member contracted with vinegar, and common oyl, and then to wrap it all over with wet hay, or else with woolen or Linnen cloaths wet, either of which is a present Remedy.

For the cure of the hungry evil.
Give him to drink milk, & wheat-meal mixed together, a quart at a time, and to feed him with provinder by little and little till he forsake it.

To cure the disease of the Yellows.
Let the horse blood in the neck, and in the mouth, and under the yes, then take two penny-worth of Safron, which being dryed and made into fine powder, mix it with sweet butter, and in the manner of a pill, give it in balls to the horse three mornings together, let his drink be warm, and his hay sprinkled with water, a quart of a strong decoction of Seladine, helps it also.

To cure Botts and worms of all sorts.
Get the leaves chopt of the hearb saven, and mix it with hony and butter, and make two or three balls thereof, and make the horse swallow them down, and it will help him. proved.

A cure for the Colt-Evil, mattering of the Yard, falling of the Yard, shedding of the seed.
Take the powder of Bittony, stamp them with White-wine to a moist salve, and anoint the sore therewith, and it will heal all imperfection in the Yard, but if the horse shed his seen, then beat Venice-Turpentine, and sugar together, and give him every morning a round ball thereof until the
flux stay.

A cure for the General Scab, or manginess in Horses.
Take fresh Grease, or yellow Arsnick, and mix them together, and where the manginess or itch is, there rub it in hard, the sore being made raw.

For the foundering of the body.
Be sure to give him wholesome strong meat, bread made of clean beans, and strong drink, and two or three mornings together a quart of ale boyled with pepper, and Cinamon, and an ounce of London treacle.

For the Plague in the Guts, and such like Infections.
Takle of Seladine Roots leaves of all good handful, as much Worm-wood, and the like quantity of Tue, wash them well, and then bruise them in a morter, which done, boyl them in a quart of ale well, then strain them, and add to the liquor half a pound of sweet butter, and being but luke-warm give it the horse to drink.

Remedy for the pain in the Kidney’s, or the Stone.
Take a handful of Maiden-hair and steep it all night in a quart of strong ale, and give it the horse to drink every morning till he be well, this will break any stone in a horse whatsoever.

for the pain in the Withers.
Take the hearb Harts-tongue, and boyl it with the oyl of Roses, and very hot apply it to the sore, and it will assuage it, or else break it and heal it.

To defend a Horse from flyes.
Take the Juyce of the Pellitore of Spain, and mixing it with milk anount the horses belly with it and no flies will trouble him.

For broken bones, or bones out of Joynt.
First place the bones in the right places, take the ferimand and beat in a morter with the oyl of Swallows and anoint the member broken, then splinter it up, and roul it up, and in fifteen days the bones will be strong.


Several choice Remedies for curing Diseases in Sheep.

For the Scab or Itch in Sheep.
A Noint the place with Tarr and Grease mixed together, or steep Puliole-Royal in water, and wash the skin therewith, it will preserve them from runing into the scab.

For killing magots in sheep.
Take Goose-grease, Tar, and Brimstone, and mix them together on the fire, then annoint the place with it, and it will kill all Maggots.

For preserving sheep from the Rot.
Take Adraces, which is a certain salt, gathered from the salt marshes in the heat of summer, with this rub the mouth of all your sheep once a week, and you never need fear the rotton of your sheep.

For the staggers in Sheep or Lambs.
Take Assa Fetida dissolve it in warm Water, and put the quantity of half a spoonful into each ear of the sheep or Lamb, and it will be a present Remedy.

For the Cough or any cold in sheep.
Take Coltsfoot and Lung wort, and stamp them, strain the juyce into a little honey and water, and give the sheep of it to drink.

For the Feaver amongst sheep.
Take Puliol-Royal and stamp it, mix the Juyce of it with water and Vinegar half a pint, and give it the sheep with a Horn luke-warm.

For increasing the milk of Ewes.
Nothing is better for this then change of pasture, or else give them Fitches, Dill, and Anniseeds, this will make milk spring much better.

Of the loss of the Cud.
Take sowre leaven and salt, and beat it in a morter, with mans Urine and Loom, make a ball, and force him to swallow it down, so for Cows and Oxen.

Remedies for several diseases Incident to Cows and Oxen.

For the Pestilence or murrain in beasts.
Take of old Urine a quart, and mix it with a handful of Hens-dung dissolved in it, and let the beast drink it.

For diseases in the Guts, Flux, or Collick.
Take a handful of the seed of Wood-rose dry it and beat it to powder, brew it with a quart of strong ale, and give it the beast to drink.

For the Cough or shortness of breath in Cows or Oxen.
Give the beast to drink divers mornings together a spoonful of Tarr dissolved in a quart of new milk, and one head of Garlick cleaved, peeled and bruised.

For the general Scab or Scurfin in Cattel.
It if be only on one place, you shall anoint that place with black sope and Tarr mixed together, but if the scab be over the whole body, then first let the beast blood and wash the scabs with old Urine and green Coperas together, and after that annoint the body with Boars grease and brimstone mingled together.

For killing of worms in Oxen or Cows.
Take saven, chopt small, beaten with sweet butter, and so given in round balls to the beast, or sweet wort and black sope mixed together.

For eating any poisonous thing.
Take a pint of strong Vinegar, and hald so much oyl, and two spoonfuls of London Treacle, and mixing them together on the fire give it the beast warm to drink, and it will certainly cure him.

For the Gout in Cattel.
Take Gallingal, and boil it in the dregs of ale and sweet butter, and in the manner of the Poultis lay it to the member grieved.

The Gardiners Guide, or Husbandmans practise; Containing Setting and Planting Orchards, Gardens, and VVods, the times to sow Corn, and all other sorts of seed.

Since the use of Orchards and Gardens is so great an ancient, I shall with my poor endeavour lay open to you the hidden mysteries of the art of Gardenings, as far as this short volume will give leave; it is reported to the King Cirus, that great Prince, that he would set trees in his Orchard with his own hands, and plant with his own hands, his garden seem’s a paradice; why them may not our English Hero’s be as good Artists in this earthly soil as forreign Princes.

How to set Rose-trees
In February or the beginning of March, in the Moons encrease, gather off some old Rose-trees some young branches which sprung from the Root of the tree the last year, then where you would set them, dig holes a foot deep, and set them in, treading the earth hard about them, watering them a
while till that they have taken root.

How to set Clove-Gilly-flowers or Carnations
Take some young slips without shanks of Clove-Gilly-Flowers, and when you have set them, leave one shank at the top of the ground, and let the ground come about the middle of your slip.

How to set Cherry-trees.
Take the stone of good cherries, and set them in good white ground, and when they come up, if it be in the summer, water the root often, otherwise take the graft of a Cherry-tree, and put it on another Cherry-tree, and it will grow suddenly.

How to graft Apples to last, on the Tree, till alholon-tide.
Graft your apples upon the Mulberry-tree, or Cherry-tree, in January, it should be the Husbandmans practice to cut off superfluous branches from the trees of fruit, and to uncover the Roots, and at the new Moon to set all kind of fruit trees, to set Beans and Pease, and Parsnips, the Moon decreasing and the weather being not too hard and cold.

In February set quick-sets and Rose-trees, Hops, Gooseberry bushes, Vines and Currant-trees, sow Lettice, and other useful hearbs, take off the moss from fruit Trees, and cut off branches, do these the Moon being in Aries or Libra.

For March the winds being high and piercing, be sure look you cover the Roots of your trees, and cur your Quick-sets, cover them with fat earth, sow Oats, and Barley, and Carrots, and Onions, and Cowcumbers, and all other seeds requisite for Gardens.

In April take up the Bark of your Trees, open the Bee-hives, sow Flax and Hemp, pole your Hops.

May the flourishing month of the Year requires the good Housewife to set her Still to work, Week your hop gardens, Weed your Corn, and Pease, and beans, and other Garden Hearbs.

June is the month wherein you are to gether your green hearbs to keep dry all the year, the Moon being in the full, let Rose-mary and Gilly-flowers, this is the month to shear your sheep at full Moon.

In July you must take care to kill your Fleas, strowing your house with Rue and Worm-wood, and gather your flowers to dry, the Moon being at full, dry your flowers in the shade.

In August with thanks to God reap your desired Harvest, sow your Winter Hearbs in the new Moon.

In September the beginning of the month kill Bees, gather Hops, gather your fruits that are Ripe, cut Quick-sets, sow Wheat and Rye, set Strawberries, and Barberries, and Roses.

In October at new moon remove your young trees and plants; if you would have many Roses cut your Rose-trees, set all kind of Nuts and acorns at the new Moon.

November, in the last quarter of the Moon, set Pease and Beans, set Crab-Tree-stocks to graft on, trench your Gardens and dung them, uncover the Roots of your trees to lye till March, sow Parsnips and Carrots, kill your Hogs.

December, in the last quarter of the Moon, fell you Timber, let not the frost come to your flowers and hearbs, cover them with rotten Horse-dung, let a warm fire be thy Companion, and a cup of good sack thy friend, and good hot meat thy physick, and a good honest, fair, and loving Wife thy
bed-fellow. For the better incouragement of the Industruous Country man, I will add some excellent experienced receipts for Planting and Grafting.

How to graft Plumb-trees, and Cherry trees.
Take your graft and joyn it in the stock, let the incisian be equal all ways, taking heed of cutting it two nigh on the one side of the other, let the end of your graft be thin and flat, and so close it up.

How to have forward Pears.
Take you grat and graft it on a Quince tree, or upon a frank mulbree tree, and you shall have Pears two months before your Neighbours.

To defend from Caterpillars.
When the blossom is dryed off (provided it be not frosty weather) cast salted water every third or fourth morning on the trees, with squirts of Wood or brass, not too furiously lest you hurt the fruit, this keeping them moist will hinder the Cater-pillar from growing thereon.

To cure trees that have worms in the Bark.
When you see a swelling or Riseing in the bark, cleave the said bark to the very Wood, as the Hammer doth distill with a little hook or instrument pluck or draw out the said worms with all the Rottenness about it, them put in the said place a plaister made of Ox-dung, or hogs dung mingled or
beaten with sage, and a little unslaked Lime, let it be well blended together, then spread it on a cloath and bind it fast to the tree, let it remain as long as it will, the Lees of Wine poured upon the Roots of trees is also very good.

The order of Grafting.
First furnish your self with grafts, Moss, Clay, or bark, or fallow get a small Saw and sharp knife to cleave your stock if small, otherwise a wedge of hard Wood or Iron, get a hooked Knife and a small Mallet, let your wild stocks be well Rooted before you graft thereon: for if the stock have not substance in himself he cannot give forth to the graft.