The commonplace book of Countess Katherine Seymour Hertford (1567) "A briefe discourse of the m[...] and order of the d[epar]ting of the Ladye Katherine by one hole night wherin she dyet in the morning." University of Pennsylvania Ms. Codex 823 Transcription by Daniel Myers - February 3, 2007 (c) 2007 MedievalCookery.com -=-=- Editor's Notes The University of Pennsylvania catalog describes this manuscript as, "Commonplace book written in England, beginning with copies of selections from the Psalms; with a copy of the deathbed statement of Lady Katherine (presumably Lady Katherine Grey); and with a section of medicinal and culinary recipes at the end." The text is hand written in ink on velum, apparently by more than one person as the handwriting changes notably on several occasions. This transcription includes only the recipes, which start on the back side of leaf 13. Wherever possible, the capitalization of the original is maintained. In some cases, such as the letter "d", the capital and lower case letters can be very similar. The line breaks in the original have been maintained. Titles are left justified instead of the centering used in the original. Blank lines have sometimes been added between paragraphs for clarity. All punctuation is rendered as closely to the original as possible. Filler characters at the end of a recipe - usually a sequence of periods, colons, and dashes - have been omitted. A letter or letters in square brackets are inferred from context. Letters in the manuscript that are unintelligible are indicated as [...]. Superscript characters in the manuscript are presented inline with the rest of the letters. For example, a "w" followed by a superscript "t" is given as "wt" (a common abbreviation for "with"). Common suspension marks in the manuscript are presented in their expanded form inline with the rest of the letters. For example, the text "cov" with a line above the "v" is given as "cover". Marginalia and evidence of editing are given in square brackets. For example if the word "until" is in the manuscript but is crossed out, it is given as [crossed out: until]. Whenever possible, the letters "u" and "v" are interpreted from context. Multiple columns of text are presented with the text from the leftmost column first, then below that is the next column to the right, and so on. Occasional unidentified symbols have their place marked with a [*], with a description of the symbol in brackets after the paragraph. -=-=- [13v] Take a quantitie of barlei well rubbed & clensed wth a faire cloth from all dust & boile the same o[n] the fyar wth a good quantitie of faire water in a new earthen pot lettinge it seath till the barlei Do breke / then cause the husks be taken from it or wth husks & all streyne it into a faire vessell & the y iuyce therof wch wilbe like a mylke cause it to be set on the fiar in a poten ger puttinge a littel sugar & rose water stering it with a spone sufferynge it com to a thicke nes like to a pap. and take therof a sufficyent quantitye warme every mornin[g] before yow ryse and slepe an houer after it usinge besides now and then to eate furmentye of barlei at your meales [faint text: be not undesem] [14r] 2 A medycyn for the Stone Tak the cromes of levyned brede and frye theme wt butter and vyngne then putt them into a bagge and then aplye the same unto the naked belly the sycke lying in his bed one his bake A medycyn for [word scratched out] [right margin: the everlaw] Take the sedes of nygellaromana a notmege and camen, beate them all into powdere, then take a pece of lynnon clothe , cutt yt rownd, the compace of the mowlde of the hede, then take fyne flaxe laye a layre therof, one the cloth, then lye the seds one the same, then laye one other layre of flaxe therone, then take fyne sawlt and drye yt very drye, and laye that one that flaxe, then take one other pece of cloth as be fore and qylt them to gether and laye yt to the hedd the sault [insertion: uppermost] uper mo[...] [14v] [left column] horehonde sampier hawberries or haw flowers beane coddes maidon leeke puleol montaine Aventes Saxifrage Ramsons. [right column] A presyouse water to breake the Stone Distel a pint of the water of everie of these by them selves and put to them a gallon and a pynt of good malmesei / that the malmesei mai be equall in quantitie wth the other waters then put therto two ounces of ginger beaten into fyne powder and Dystill al together in a limbecke and the firste stillinge as longe as it will burne well in a spone kepe it bi it selfe and the Last by it selfe. [15r] 3 [marginal note scratched out] A good medycyn for A ffellon & the best that ever was Take iij. Sponefulls of the ioyste of ffetherfoye & iij Sponefulls of the ioyste of Smallage : and as muche of wheat floure as wyll make hyt thicke : as muche Blacke sope to the quantytye of a wallnutte and the lyke quantytye of honye Worke all these togethere tyll yt be all one lyke a plaster & so laye yt to the ffellon and chaing yt everye Day once at the leste : And this wyll heale yt & take away the payne A medycyn for a woman that hathe a sore or swelling breste Take a Coleworte leafe and cut awaye the vayne of hyt and then anoynte the leafe wth maye Butter boyled wth Rose water and so laye yt to the sore brest and yt wylle swage the swellinge A medycyn for a Scaulde or Burned place Take the whyte of a newe layde Egg or eggs after the quantytye of the sore yse and put yt in a pewter Dyshe and wth a Stone of Roche Allam laboure yt aboute the dyshe tyll yt come to a ffrothe : than take a fyne lynen clothe and wete yt in Oyle & for Lacke of oyle in ffreshe greace or Butter & laye yt nexte the sore : then laye the same ffrothe upon the same clothe a good thicknes : & laye the same upon the sore & the oftener you chaing yt the soner yt wylbe hele [15v] [upper left corner: EB] A medycyne for the Bytyng of a Dogg or anye other venemous Beast Take Redd nettles and garlycke stamped & tempered wt honnye : make therof a plaster and laye yt to the Bytten place & yt wyl[e] heale upp wt in a shorte space A medycyne for the Totheache Take a lyttle long Pepper and Beat hit small a lyttle honnye and a lyttle Ale or Bere and Boyle them to gethere & put a lyttle Allam into yt & when yt is Boyled put yt into a clothe and laye yt to your gommes Ffor Shrincking of Senowes Take marche mallowes one handefull : of rose marye topps & as muche and stampe them to gether And after put therto maye Butter melted & so mingle them to gether and lett yt stand x Dayes and then sethe yt wt a softe fyre untyll suche ty[me] as the strength of the herbes be gonn and when yt is well sodden take yt and wring yt throughe a canvas [crossed out: bagg] clothe & so put yt into an erthen pott to kepe all the yere & anoynt the Synowes therwt and yt shall mollyfye & lewse them [16r] 4 For the Pestelence Take a Red onyon and picke out the core and fyll yt full of treacle and sett yt in the Imbres and rost yt untyll yt be softe and then stampe yt and wring out the ioyce thereof and put therto iij Sponefulls of vyneger and iij spone fulls of the ioyce of Sorrell and Drincke yt warme iij or iiij tymes An other medycyne for a sore Brest that is swollen to breake yt Take a handefull of mallowes & a handfull of woormewoode and sethe them in runing water wt a softe fyre untyll they be tender then take them cleane from the water & chopp them upon a borde mengled wth Bores greace to the quantytye of half the herbes : and the[n] laye as muche therof to the brest as wyll f[...]e the bignes therof : lett yt be warme & chaing yt ones in xxiiij howres and when yt ys [crossed out: D] Broken lay a Drawing plaster to yt A medecyne for the Ague Take Stonecropp and fetherfewe and stamp them withe ij Sponefull of Aqua Vita and Drincke yt when the Ffytt comethe [16v] A medycyne for a Scald hed Take a quantytye of Barrowes greace and a sm... of Pigeones Dung verye cleane and then grynd them in a morter eche by them selfes : If there be halfe a pound of Barrowes greace thene putt therto ij Spone fulle of honnye and putt them all iij to gether in a morter and so temper them and then aniynt the place.:- A Drinke to clense the gall & lykewise the lyver & the Splene Take Docke roote the reddest you can gett washe them & Bruise them and so put them into Ale wth a Sponefull of Annys seede ffennell roote and one Parcelye roote : pycke out the pythe of them and so lett yt woorcke wth new east and when yt is stale Drincke yt evening and morning one draught & sometymes in the daye when you have lyss to drincke Ffor the Bluddy flyxe Take mylke and sett yt on the fyre & when hyt Dothe seethe put into yt a pece of roche Allam and ther wth wyl ryse a curd then take hyt awaye and drincke yt as hote as you can suffer yt and yf your stomacke can beare yt you must eate the curde [17r] 5 A medycyne or Salve for a wound that ys new cutt Take halfe a quarterne of newe wrought wax and one quarterne of Rosen and halfe a quarter of maye Butter and as muche shepe suete and a great handefull of elder leaves one syde of the leafe shorter then the other and stampe them in a morter then sethe them all in a vessell to gether the space of iij quarterun of an howre wth a softe fyre then straine them and yf nede be tent the wound or ells make plasters A medycyne for Aches & for stretching out of Synowes yt br shronke Take x or xij young Swallowes out of the nest and of Rosemarye : Strawberrye leaves string & all & lavender cotten everye of them a handefull and then take the Swallowes ; fethers and all as they be taken out of the nest wth the heds and frye them wth a good quantytye of maye Butter and put hit into an erthen pott & cover yt close and so lett yt stand ix dayes & ix nights and at the ix dayes frye them agayne wth more maye Butter and then strayne yt into some fayre vessell & then anoynte the placs that dothe ake To make a drawing Salve Take ix sponefulls of oyle of Roses or ells of Sallett oyle and a handefull of ffollerein : half a handefull of Chamamell : halfe a sponefull of honnye : ix leaves of groundesell and a sponefull of neats foote oyle : Boyle all these to gether & straine them & put them in a lyttle potte [17v] To make a healing Salve Take a pound of Shepe Suett and vi spone fulls of Sallett oyle or ells oyle of Roses and a handfull of ffolleren & halke handfull of Camamell ix leaves of plantynes & as muche yellow waxe as a wallnott and then shredd your herbes & your shepe suett & boyle them in a dyshe and when they be cold they wyll be lyke a cake Ffor the Swelling about a wounde Tak a pece of Bole Armoniake & beat yt verye fyne then take a sponefull of hyt & the whight of aln egg & halke a spone full of vynegre & Beat hyt all to gether and make yt lyke a plaster & lay yt about the swelling & uppon a clothe Ffor a Swelling Brest or any other place yt is wrenche Take a pynt of whyte wyne : a handefull of Rose leaves dryed : v sponefulls of oyle of Roses . and ij handfull of Camamell fyne stamped & boyle all thes to gether & put in as muche crummes of Levyn Bredd as shall make yt lyke a plaster and lay yt to the brest or other place that is wrenched & yt wyll aswage the swelling [18r] 6 To make Pottage to kepe one sollable Take a chickin and Scalde him & when yt ys redye to put into the pott take Senicod leaves [crossed out: and put int] one unce and the third pte of an ounce of Pokypodins & Brinke yt then put all these in the chickins Bellye & put yt into the pott then take a good handefull of reasons and plucke out the stones and a dosen Pruines & put them into the pott and take a handefull of hartes toung and the lyke quantytye of Langedebefe & Borage : putt all these into the pott before the water be warme and when the pott is scommed put a lyttle otemeall & salte into the pott and when it is sodden into a lyttle more then a pynte take & strayne hitt & all that is in the chickins bellye and so drinck yt at twyse morning & evening Ffor the megring Take Comyne & Pepper & beatt them small and then take the whytt of an egg and beate them together and take a lyttle newe clothe & spred yt uppon the clothe & laye yt to the pacients temples A medycyne for sore Eyes Take Dasye rootes the leaves & all stampe them & strayne them & then take the ioyste of hitt & putt thereunto Rosewater and womans milke and the whole whyte of an egg then mixe all these together and anoynte your eyes therewth & in the same wett a clothe & laye the same to your eyes [written in a different hand: probatum est] Ffor the wormes Take wormewood and Tansey growing in the garden & chopp them small then boyle yt uppon a chafing dishe withe malmeseye and mace & then make therof a plaster and laye yt to the childes navell or Stomacke Ffor the wormes Take the leaves of lavender spyke / lavender cotten / wormewood / Sage / Rosemarye & herbe grace / of everye of them a handefull and iij handefulls of mayden heare & also the gall of a beast chopte into the herbes : then put them in a frying pan wth freshe greace suffycientlye & strayne the herbes throughe a canvas clothe and anoynte the childe whott before the fyre [18v] A medycyne for the Pyn & the webb in the eye Take whyte wyne & washe yt and yf yt loke redd take Singrene and stamp yt and straine yt & take the ioyce there of and putt it in a new egg shell and sett the egg ther uppon [the] embers & as yt boylethe scome of the brothe tyll yt be cler[e] and then washe the sore eye therewt and then take the [...] of a goode wing and put it into an oyster shell and the best whyte Ginger that you can gett as much as wyll cover a pines hed & sturr yt to gether and putt a lyttle of yt to the eye three tymes a daye : for lacke of this take honnye & gingere An other medycyne for the megryne Take Comyne and frankensence and put them in a bagg & Bind yt to the patients hedd Ffor the sorenes or Swelling in the throte Take the wooll of Blacke Shepe that is a lyne that growethe Betwene the hinder leggs :. & the oyle of camamyll being heated verye hott and so depp the wooll into the oyle and then binde yt to the sore as hott as yt may be suffred and imedyately after take milke as hott as yt may be hadd from the cowe & therein sethe collambyne leaves & pennye royall and so done drincke the same as hotte as the pacient maye suffer yt & as often as yt shall seme good Ffor the Perle in the eye Take Broune Ffennell & Dasye rootes wt the leaves and iij leaved grasse & beat them together and straine them wth whyte wyne & lett yt stand an hower Before you take yt Becayse you maye take the cleriste A medycyne for a sore legg Take smallage / falleryen / Broke lyme / Camamell and Plantayne & groundsell and take a handefull of roseleaves and boyle the same in shepe suett & neats oyle & Sallett oyle and make the poultesse liykwise & Boyle yt in dreggs of Ale [19r] 7 Lotion Take Rosemarye / Sage / Plantayne / Knott grasse / Shepperdes purse / Scabias / Sinckfoyle / yarowe / Bramble leaves / water betanye Houndes toung / Elder leaves / Wyllowes / hony suckles / Sanicke Allam / Honye / Rewe / Isope Take Ffenell / Sage / Isope / Rosemarye / Woodbinde / Privette / of everye of them a handefull sethe them in halfe a gallonn of fayre running water tyll yt be halfe consumed then strayne yt & put to the water a [*] of a pound of Allam & halfe a pinte of honye & when the Allam is molten take yt of the fyre & washe your mouthe wth yt [* a mark resembling a ligature of q and yogh with a curl bisecting the descender followed by a superscript u with a line over it] An other medycyne Take an ounce of Camfyer / ij ouncs of Serue / ij ouncs of terra Sigillata / ij ouncs of littarge of gold & then beate the camfyer withe an Almonde or ells it will not come to pouder & when you have done so put a lyttle rose water to yt & stirr yt about - and so lyke wise beate the other iij things before named & put them into the glasse to the camfyer & rosewater A medycyne for the yellowe Iaundes Take Turmericke / Safforne / Iverye / and Ginger & drincke all these withe whyte wyne A medycyne to make one apte to eate & comforte the Stomacke Take a Quince and cutt him small & drye Rose leaves unstylled and the pouder of minte & wormewoode / & a fewe cloves and mace grocelye pounded and the crummes of leven Bred / Rose water & vynegre as muche as maye boyle all these redye to make a plaster of : then take redd lether & spred this uppon yt and lyne yt wth lynen clothe quilted throw and so laye yt to the Stomacke : this is proved to be a specyall remedye A medycyne for one that can nott make water Take running water a pottle / a handefulle of Parcelye / a handefulle of Tyme / a handefulle of Pellitorye that growethe on the wall or ells Camamelle / than boyle all these to gether untyll the water be consumed to a quarter then put therto a pinte of malmeseye and lett yt boyle a pretye whyle / After take an oxe Bladder and fylle hyt halfe full of the herbes & of the same water and bynde the ende of the Bladder fast & allso make the bladder flatt & so laye yt as hott as he maye suffer yt on his bellye & this shall ease him verye [...] and cause him to make water shortelye after [19v] A precious medycyne for the Hemerodes whether they be wthin or without Take Red Sage halfe a handefull & as muche Swynes grec[e] to the quantytye whiche never dyd touche the fyre and beate them in a morter so small that yt wylbe unto a salve and ta[ke] ij [*] worthe of Camfyre & ij Almones blainched and beat them with the camfyre & mingle all to gether & put yt in a boxe and the older that yt ys the better And yf they be broken hyt wyll drye yt & seace the bleding and yf they be not yt wyll cause them to breake and heale and yf they be not come out you must put some of the salve into the sore [* a mark in superscript resembling a ligature of J and 7] Ffor one that hathe a Sawcelen face full of pempilles Ffyrste take a pynte of Redd sharpe vyneger and lett yt boyle over the fyre a good whyle then take ij ounces of the best Brimston that you can gett wch ys not made in [...] and beate yt verye small and serce yt and putt yt your vineger and as muche Dere suett as a wallnut and lett them boyle uppon a softe fyre styrring yt tyll the vineger be consumed and then yt wyll come to a Salve & anoynte your face evening & morning and yf yt be verye full of Redd and whyte pimples Spredd yt uppon a clothe & yf yt drye to fast uppon the face then lay yt twyse or thryce in the night so that yt kepe yt moyst to your face for the space of ix or x dayes and you must kepe you close from the ayre in a chamber and washe not your face in that space Ffor a Face that hathe a Scarse on yt Take Bitter Almondes the oyle of them and everye night anoynt your face and in the morning washe your face withe the water of Lupenes & for lacke of that take water of whyte thorne flowers Dystylled and washe your face wythe yt & by the grace if god he shalle hole Ffor a Consumption Take a Cocke & plucke him quicke and then beate him & cutt him in peces then take a handfull of Rose marye a handfull of nepp / a handefull of Clarye/ a hand- full of knott grasse / put these to gether and styll them & everye morning & evening lett the patient take ij or iij Sponefulls of yt & by the grace of god yt will helpe the patient be yt never so great a consumption [20r] 8 A receipte to make Damaske water Take Arins, Cloves, Sypresse, Calamus, Alamaticus Bengamyne and Storax, all severallye beaten into poudere and mingle them altogether according to the quantytye as you best lyke the sawp and then laye in the bottom of the Styll a leyve of Roses & a handefull of Lavender & then strewe uppon that ij handefull of the aforesayde pouder and then lay another Layve of Rose & lavender & the lyke quantytye of powder on that as you dyd before / And thus use the quantytye of Stuffe as you lyst to have the cake in thicke nesse and all wayes the pouder to be uppermost then take Ambregrese beaten into pouder & putt yt a certeine of muske & Cyuett and at everye Styll take halfe a spone full & strewe uppon the upper pouder and yf you have no Ambergrese take the more [...] the muske & Cyuett & mingle wth some of the other pouder & Bengamyn wtall & kepe your Styll verye close This is the making of whyte leache as folowethe Ffyrst take one pounde of Almondes and blaunche them in rose wat[er] and so let them lye all night, and the nexte daye stamp them & strine them twyse or thrise and the liquor that you straigne them wt the vio[lets] flowers of violets and fayr water & sugar, And when you straigne your Almones putt but ij sponefulls of liquor at once so that you make your Almon milke verye thicke yt is the better and so sethe yt uppon a softe fyar stering yt styll tyll yt be made and wthin a whyle after when yt dothe sethe take a good quantytye to the valewe of a penyworthe or two of Isenglasse wch hathe bene layd in water all night & put into yt & a quarterne of a pound of sugar beten small put inyo yt and ever stering of yt for fear of burning to the vessell & when you thincke yt well and thicke sodden, take a lyttle of it in a spone & coole yt & then yt wilbe like a gellye & then take yt op & lett yt stande tyll it be colde and then straingn it twise a gaine wth a lyttle rose water and then yt is made [20v] Docter Stevens water This is the water imperiall wch is named Doctour Stephans water And it is very soveraigne to comforte the spirites vitall yt is excellent good for all colde Deseazes and namely for cold flea[ms] and other slymye humors in the Stomacke and also for the sodeine palsye & for all abstrucions in the lyver & splene and for all grosse matter in the vaynes, likewyse for the collicke and forment of the Stomacke & for the mother bes[...] manye other notable properties that yt hathe & hereafter folowethe the making of yt Take a gallon & a halfe of gascon wyne and in yt you shal Hepe ginger gallingall, synamon, nuttmeggs, graines, cloves, anysedes, fennelle sedes carrawayes sedes, of eche two drames made into fyne pouder also Se[...]e mints, drye rose leaves, tyme, pellytorye of the wall rosemarye wilde margerom, Peny royall, wild tyme, camomell, lavander, aventes, of eche a handefull & a halfe brused all a lyttle, lett them stepe xij howers and stirr yt often Kepe yt close in a glass covered then put to yt iij graines of fyne muske and styll yt in a limbecke wth a softe fyer and Kepe the fyrst water wch wilbe whyter & better then the seconde water The Siropp of Sentorye is made as followethe Take Sentorye a good quantytye when it is freshest in the growing and cut of the rootes and the rest you shall stampe in a morter but not to small and after stepe yt in as moche malmesye as may suffice to cover yt well and let yt stand so the space of xij howers at the least but yf you warme yt amd the Imbres yt will kepe the lenger then take yt out & straine yt str[ongh] and braye yt a lytle more & kepe yt agayne in as moche fre[she] malmeseye other xij howers also then put the bothe porcons of malmeseye to the Sentorye & set it in an erthen pott on a softe fyar or uppon ymbres & so let yt simper & not boyle tyll yt be as thicke Iulix or thin syrropp then straign yt strongelye & kepe yt in a glasse yf yoy can kepe yt wthout sugar yt is the better for all cold Diseazes . but for keping of yt in [...]dyst yeres yt must be made somewhat greater syrup wth sugar boyled longer as comon serupe be yt is the best sirrupe that maye be made [21r] 9 The faculties of this sirrup of Sentorye is this, yt clenseth clenseth the Stomacke from all corrupte & slymye humors yt pourgethe the Bowells and Kyllethe all wormes and yt is good for them that hathe the rewme yf yt come out of the Stomacke yt curethe them that hathe the scyatica for women yt is good to be Dronken and also to be outwardlye anoynted & also to be put in glisters yt provokethe naturall issues and ys espesiall good for them that lacke theyr naturall course yt ys preservatine agaynst the pestelence & agaynst manye poysons outwardlye yt semethe to cure wounds & yt is verye good to clense putrifyed sores & to cure them also yt [crossed out: heath] healethe fistelas & Dothe supple & molyfye harde knotts & Caks in the bodye yt is a verye comfortable medycyne for the Sinowes especiallye yf they be grened wth colde matter yt cureth all obstrucions of lyver & splene To conserve Orenges Ffyrst you must pare them as fyne as you can & make a round hole in the topp of them & the ingrediene remayne in them stylle and then put your finger in and lett nothing out but the lycor and the cornells and when you have thus done you must laye them in cold water the space of six or eight howers and ever as the water waxethe bytter chainge them and then take some whott Scalding water and putt them in there tyll they be bytter ynoughe then have other hot Scalding water redye to put your orenges in so that ij scalding waters wilbe sufficient for the chainging of them and the third tyme sethe them upp so tendere as you lyst to have them / And make your Sirropp according to the quan tytye of your orenges and when your Sugar and water ys sodden together beat the whytes of iiij eggs & then Rime yt and put yt throughe a newe strainer into a m cleane panne and sett yt uppon the fyer ageyne & when yt is somewhat well sodden then put iij tymes your orenges in & lett your syrrop & your orenges sethe to gether and ever so they wax tender take them out & put them into a fayre vessell eyther of pewter or sylver and let the rest sethe for theye wyll not be all tender to gether at one tyme / when your syropp ys sodden that yt wyll not be running any maner of waye then take yt of from the fyer and putt yt into a depe plate your syropp & orenges to gether & yf you have not syrrop enoughe to cover your orenges then make as muche as wyll cover them and so put them upp [21v] Instructiones to make Cakes Fyrst take a qyarte of fyne flower a pound of Sugar ij [*] of Cloves fyne beaten and thereunto put a pound of swete butter & the[n] worcke yt to gether untyll suche tyme as you shall thincke yt well wrought & so make yt in cakes & put yt in to the oven wher manchets or cakes hathe bene baked imedyatelye after the same ys drawen , And you must note that to the baking of fyne cakes a temperate heate must be in the oven & you must not suffer them to stande in the oven tyll they be broune because they wyll harden and wax broune when they be broune after they hav[e] stand a whyle [* a mark in superscript resembling a ligature of J and 7] To make Vyneger Take olde wyne drawen from the Lyes put yt into [crossed out: the] a vessell & set yt in the sonne then take otemeale and water & temper them together & make yt in cakes & bake them in an oven tyll they be drye then breke them hott in small peces & put them into the wyne wth a bagg of Elder flowers dryed then lett yt stand in the sonne xiiij dayes & yt wyll make pure vyneger, yf your vessell be great you must put [*]in the greater quantitye of these things [* a mark in superscript resembling the top part of an f] To kepe Peares or Wardens all the yere Take Peares or wardens and put them in a Seve & after you have drawen your manchett set them in the oven close stoped serve them thus at iij sundrye bakings & yf they be all war- dens yt is the better to sett them in the oven after howsholde bred To kepe Barberryes Drye all the yere Take Barberryes and pull of the stalks & ley them in a clothe in the sonne untyll they be throughlye drye, Then putt them in a close basket & so you maye kepe them all the yere To make a whyte Pott Take a Quarte of Creame and a penny whyte loafe and cutt the loafe into the creame & sethe yt to gether as you do a messe of mylke & after yt ys sodden take [crossed out: the] a spone and chopp the ond verye small and then put yt out in a platter & putt in the yolks of iij eggs and a halpenye dyshe of butter & a good deale of cloves & mace fyne beaten & suger after the tast of your maiche & then take a tarte pan & butter & lay rounde about the panne for burning to the panne & then put the whyte pott in to the panne and cover yt [22r] 10 and laye coles round about yt & over the cover also and lett yt stand tyll yt be baked and when yt ys baked take a cople of Dyshes & put yt in the dyshes & cover yt & turne yt into the other dyshe & cast suger uppon yt & so serve yt To conserve Damsons Take Damsons and pyke the stalks of them out & put them in an erthen pott almost full then cover the pott wth dooghe & sett yt in the oven wth manchetts & when they be stewed put them in a strayning Seeve & lett the syrrop runne out from them then put to the Syrrop a good handfull of the curnells of quinses & lett them stand the space of xij howers then sethe them to gether tyll they be halfe consommed & then strayne the syrropp from the curnells & put the same in a lyttle Skyllett & put therto a good quantytye of Sugar as muche as you thincke wyll make yt swete & then lett yt boyle uppon [crossed out: a faure] the fyer tyll yt dropp upon a sawcer & remane not & to be taken from yt agayne & sticke not therto & in any wyse you must styrr yt well withe a pewter ladyll To mak whyte gellyes Ffyrst take iij Calves feete fayre blainched and cleane them then take out the mydle bones from them and laye your fete in fayre water put to them a knockle of veale cutt in iij peces & washe them ale verye cleane then laye them in fayr[e] water the space of ij howers Then take your veale & fete and washe them out of the water & drye them in a fayre clothe , & then put them in a fayre erthen pott and put therto a gallon of whyte wyne, then set yt uppon a soft fyer & make yt to sethe and as the scome rysethe take yt awaye wth a fayre ladle & so lett yt sethe tyll your lyquor be almost halfe consumed then take yt from the fyer & pore your gellye brothe throughe a Strainer into a fayre bason then blowe awaye all the fatt from your brothe & lett the brothe settke the space of one howre, then take an erthen pot & put your gellye therin as softlye as you maye and cast awaye the bottom Then put into your gellye viij sponefulls of good whyte vyneg[er] & hafe a sponefull of good whyt salte , & vj nutt meggs & iij uncs of good Synamon brused & sett the same uppon a soft fyer tyll all your Spycs be sonke to the bottome, then putt to the same one pound & a halfe of fyne Sugar & styrr the same wth a Spone tyll the Sugar be molted, then take the whytes of vi eggs & beate them tyll they come to a snowe & put them into your gellye & beate your gellye & them together a good whyle & then sett yt to the fyer & make them sethe tyll your whyttes of your eggs be harde then take yt from the fyer & cover yt close wth a fayre dyshe then take your gellye bagg & washe him in whyre wyene & wring him as hard as you can & putt into the bottome the [...] ij lyttle [br]ainches of Rosemarye & as muche margerom [...] then put your bagg upon a small broche & put your broche uppon a payre of racks & lett your gellye runne throughe your bagg v or vj tymes & when yt ys runne out then caste yt fa[...] [22v] To make Syrropp of Roses Take ij pound of Roses the whyte cutt awaye & wither th[em] a lyttle then put them into an earthen pott auelyd & put uppon them viij pyntes of water warmed & lett them be closed viij howers and then strayne them & put into the pott as manye roses agayne & warme the same water & pore yt uppon them & so lett them stand close viij howers agayne at the least . thus shyfte them v tymes & then to everye pynte of the water put a pound of Sugar or ther abouts & sethe yt to the height of a Syrropp To make Condeniecke Take and pare your Quinces & cut them in iij quarters & sett them one to boyle wth so muche water as wyll cover them & lett them boyle all to peces then put them in a fayre course clothe and lett all the lyquor rune forthe / Then take the lyquor & boyle yt on a chafyng dyshe & coles kepe yt boyling styll & season yt wth sugar as you thinke good not all at once & skome yt verye clene & when you see yt begynne to be somewhat thicke take yt of & lett yt stand tyll yt be almost colde & then put yt into your boxes finis To make a speciall Aqua coposita to Drincke for a Surfett or cold Stomacke Ffyrst take a handfull of Rosemarye & a good roote of elena campana / a handfull of Isope / halfe a handfull of t[...] diver handfull of sage / a handfull of Red fenelle / vi croppes of red mynte & as manye of penye royall / Diver handfull of worme woode . vj croppes of magerome / ij oz of lycoras well bruised & as muche Anesedes then take iij gallons of good & mightye Ale and take all the forsaide herbes and Ale to gether & put them in a brasse pott & sett them on the fyre & let them stand tyll they begin to boyle & then take them from the fyre and sett your lymbecke upon yt and stopp yt mst wth past that no ayre come out & so kepe yt fyrst wth a softe fyre & as of the ayre of Aqua vite [23r] 11 A medycyne for the Burning Ague Ffirst take of ffenytorye water half a pynte and as muche of vinegre . a quarter of a pinte of Rose water . and ij ownces of Sugar . Myxe all these to gether & sett them over the fyer, and as sone as yt hathe boyled one walme take yt of and coole yt, and when yt is mylke warme let the pacient Drincke of yt and wthin iiij or v tymes drincking the heate wilbe gone & the Drought also A medycyne for the Stone Take whyte wyne one pottell Long pepper ij [*] / maces ij [*] / a lyttle Safforne / Sugar candye Diver [**] / Avyne vij or viij rootes and cleve them in peces Powder of holye berrye stones j oz And put all these aforesayde things in to the wyne & sethe them to gether then straybe them throughe a lynen clothe & put the lyquor into a close pott and kepe yt from the ayre & let the pacient drincke hereof morning & Evening as warme as he maye suffer yt by the grace of god he shall be hele . [* a mark in superscript resembling a ligature of a cursive capital D and 7] [** a mark in superscript resembling a letter O with a sideways Y through it] [23v] To make Aqua perfectissima for the Stone Take Saxafrage . Parceleye . Allysander Grommell . Rosemarye . Tyme . Isope . Sag[e] Ffenell . Betonye . Maryegoldes . Avents Organn . Violetts . Longdebeffe . Mayd[en] heare . Sallendyne . Red myntes . Pellemon Peretorye of the Prymerose . Lavendor . Camamell . Ffetherfoye . and wormewood of eche . a handfull bruise them smalle & put them to the Second Distillacion and [let] them Steepe there in all a Daye & a night for the flyxe Take the leaves of Rosemarye and sethe them in vinegere and Laye yt unto the wombe as hote as you maye suffer yt for the Coughe Take a quantytye of Ale and put into yt a ptye handfull of Rosemarye . a quat[...] of Lycoras beaten in powder & a qyantytye of honye sethe all these from a quarte to a pynte & Drincke yt warme mor ning & evening For the Itche Take blacke Sope [superscript, crossed out: ob] and Bores greace & beate them to gether in water & anoynte you there where yt Itchethe [24r] 12 for the pine & the webb in the eye Take a good quantytye of womans mylke and of honye to the qyantytye of a wallnutt & of fyne grated ginger to the quantitye of a pease put these to gether in a sawcer and boyle them on the fyre and afterwarde the same beinge lewke warme Droppe everye morninge ij or iij Droppes in the eye of the pacient and everye evening by the wyse & yt shall amend by the grace of god for the Bloddye flyxe Take powder of roses & powder of plantayne seede . Powder of Synamon & sethe yt in a pynte of Red wyne then Drincke yt on evenings & mornings A nother for the same Take powder of Pomgarnett pylles & powder of leave martelmasse Befe & Drincke yt in stale Ale for watring Eyes Take eche Daye a lyttke Betonye & eate yt & yt wyll cause the eyes to leave wateringe [marginal note erased] [24v] To make p[r]incipall Inke Take a pottle of water that standeth in a newe felled oke or an olde & fo[r] lacke of that take as muche quantytye of Runing water and put to yt halfe a pownd of gawles & pound yt small to the bignese of a pease then take a[s] muche copporas & a quarterne of a l[...] of gome of the smalest stonye gome that ye can gett and put the water & them to gether in a pott & styrr the[m] to gether everye thyrd Daye wth a stir and at ix Dayes end clense halfe a pi[nt] of yt throinghe a pece of old heare and at the monthes ende clense yt all put a quarte more of water ynto the pot to the gaules & the clensed ynke stere yt everye monethe once Ffor the Coughe Take lycoras maydenheare [...] Anysedes . Lambs toung / Rose [...] and n hyt Suhar Candye Aand yf the patient be hott and Drye take hulled Barkye Violet [25r] 13 mallowe leaves Mercurye leaves hollyhoks Camomyll . Endyve Succorye Agrimony Grennsell Borage / Buglasse / the roote of Parseleye & rots of fenell Great Reisons Boyle these in Spring water and when they be Boyled strayne them and clarifye yt wth the whyte of ij Eggs and of this Drincke at all tymes Ffor alle maner of evells in the hed Take Rewe and stamp yt and laye yt on esell and anoynt there wth the hed for round about for the mon[...] ffalling To make Roses growe in wynter Take Brimstone and beat yt to powder and laye yt on the roots of the roses the thicknes of a Strawe and there laye horse Doungs thereover and cast Otes thereon & cover yt wth earth and they [will] grow and Budd wthin eight Dayes [25v] Ffor a Ffellon Take the yolke of an egg and wha[...] flower and Smalladge & honye & bea[t] them to gether and so use yt Ffor the Collick Take Camamell and wheat meale and frye them to gether wth Butter and make a plaster therof & laye yt to the greke as hott as you maye To take awaye wartes Take rype Elder Beryes and rubb your wartes there wth and they will away Ffor the Ague Take iij grey Snayles & a quantitye of hemlocke and Baye salte and bruse them to gether and Bynd [th]em to the middest of the bele & by the grac of god yt shulbe a p`sent remedye Ffor the yellowes Take iij penyworthe of Turmarick and i peniworth of Long Pepper on[e] penyworth of Safforne , and a o[*] worth of Butter wth a quar[...] of Aell [* a mark resembling an upper case B] [26r] 14 Ffor the hed ache Take hemlocks and Sethe them tyll they be softe and papp the[m] laye them to the hedd where the paynes is and lett them lye all night and on the morning laye a nother hott plaster of the same and do so ij or iij tymes & ye shalbe hele Another for the hed ache Take and make lye of vervayne or else of Betayne or of wormwood and therewth washe the hed and thrise in the weeke and yt shall do the good and take awaye the ache To pourge the hed Take the Sede of Staniseacre and Beate yt small to powder that Doun take a fyne lynen clothe and put the powder therein and make thereof a Ball the quantitye of a great hasell nutt and put yt in thy mouthe and chew it to and fro betwixt thy teethe holding Downe thy hed the space of an howre and yt will pourge the hed and the gumes and kepe the Tethe from Akinge [26v] Another to pourge the hed Take the Roote of pellytorye of Spa[..] and chewe yt betwixt thy teethe to and fro agood whyle and yt will pourg[e] well thy hed, faste the toothe and also pourge the gummes Ffro the Tooth ache Take Betanye and wyld Gourds and sethe them in wyne or else in vynage[r] and then put yt in the mouthe as ho[t] as thou mayst suffer yt , and hold yt a good whyle & yt will take aways the paynes Ffor the Ache of a hollow toothe Take Asfa Ffetyda and put yt on the tothe that ys hollow and yt wi[ll] apease and take awaye the ache Another for the tooth ache Take henbane and Bruse yt and h[old] yt betwene the Teethe agood whyle or else laye yt uppon the toothe that aketh and yt will suage the payne anon [27r] 15 Another Take the Roote of henbane and sethe yt w Vynagre till the iijd parte be sodden awaye and wth the same washe the mouthe and hold thy mouthe full agood whyle & yt will sle the toothe ache Ffor the Stenche in the mouthe Take the Iuice of Vervayne and put yt in thy mouthe and hold yt there close a good whyle & yt will take a waye the stenche Ffor a Stinking Breathe Take Oyle Dorett, oyke olyve, Turpentyne, honny, Virgin wax as muche of one as of the other and Boyle them all to gether and make an oynte ment thereof and use yt every Daye in the pationts nosethrills in the morning wth ij tents of lynett scraped [...] fyne clothe & he shalbe hole Ffor Ache and wormes in the eares Take the Ioyce of henbane and put yt in thyne eares and yt will take awaye the ache and sle the wormes [27v] A precious water for poyson and especiallye against the Pestelence Take Turmentill, Scabyas, Golde[...] Detaine and Pimpernell of each lyke [...] muche and Distill thereof a water & Drincke thereof ffasting everye morning next your harte and yt shall Do you muche good Ffor Runig Eyes Take Black Snayles and sethe them in fayre water then take the greace that ys on the water and therewth anoynt the eies that be waterye and runnethe Ffor Red Blered Eies Take the Ioyce of Rue and pouder of Comyne , meddle them to gether , the[n] take Cotton and Dipp well there in and laye yt thereto , and anoynt the Temples and the Browes , and the leds of the eies therewth & theye shalbe hole [28r] 16 Ffor Eyes that be Daseled or Darke Take the roote of Red Ffenell in winter and in Somer the Leaves or else bothe roots & leaves and stamp them and wring out the Ioyce and temper the same and ioyce wth fyne Carifyed honye and make ther of an oyntement & anoynt the eies ther wth yt shall put awaye the Darckeness and clere the sight A precious water for the sight of the eies Take Smalledge , red ffenell , Rue , Belaue Vervayne , Egrymonye , Pimpernell , Sage , Sallendyne , Saxfrag , of eche a lyke quantitye and washe them well and clene , then Stampe them and put them into a fayre Brasen pan and take the powder of xv pepper cornes fayre sarced into a pynte of good whyte wyne and put yt into the herbes wth iij Sponefulls of fyne honye and v sponefulls of the water of a man child that ys an Inocent medle them all to gether & boyle them over the ffyer and when yt is sodden Straine yt through a clene lynen clothe and put yt in a glasse and stopp yt well & closse tyll you wyll occupye yt , then wth a ffether put [...] yt into the sore eyes for yt is verye good for the sight , And yf yt be waxen Drye temper yt wt good whyte wyne [28v] Ffor a pine and webb in the eis Take a courtesye of clene Clarified honye and as muche of womans mylke that norcethe a maide child , yf yt be for a maid , or otherwise the man child and sethe them to gether , and when yt is cokd put it in a glasse and close yt from the Ayre , And anoynt the eye therewth ij or iij tymes in a Daye and yt shalbe hole wthin iij Dayes Ffor all evell in the eies Take clene Clarified honye and per[...] and the gaule of a hare medle them to gether in a vessell over the ffyer , b[...] make yt but Luke warme and kepe yt in a glasse , but beware that you take not to muche thereof in thye eye , for the quantitye of a Small pines hed is ynoughe at once , when they goest to Bed , and that ys suff[i] cient for vij yeres , yf a man have a perle or a pine & webb in his eye , and yt be not Drye . put somewhat more of the gaule then of the ha[re] [29r] 17 Ffor Boyling in the eies Take maye Butter and powder of Comyn and stamp them to gether and laye yt on a lynon clothe to the eies and oftene tymes renewe yt , and when the boyling is Swaged take saffron and womans milke and [crossed out: boyle] grynd them to gether and dropp thereof into the sore eye and yt will be hole Ffor a Stinckinge Brethe Take ij handfulls of powder of Comine and seethe it in good whyte wyne from a quarte to a pynt , Drincke this hott first and last ix Dayes and he shall be hole Ffor the Stomacke that is hoat and swollen Take the Roote of Smalladge & stamp him and put him in swete wyne or in other good wyne , one Daye & a night than lett yt be passed throughe a fayre lynen clothe and put yt in a clene vessell and use to Drinck a curtesy thereof viij or ix Dayes and he shalbe hole [29v] Ffor the Stomack that akethe [...]coming of cold Take a handfull of the herbz called polio, & Drye Beanes, and a handfull of Singrine, and put it in a vessell of fayre water. and let yt sethe on the fyer tyll the third perte of the water be sodden awaye, then put therero Stone Sugar, & a courtesye of honye & Drinck yt vj Dayes fasting, & he shalbe hole Ffor the Rysings under the Stomack Take pepper, Long pepper, Graines, Safforne, Ginger . Annys sede , Lycoras and Suger , Sethe all these in good Ale tyll yt be thick, and geve yt the patient to Drynck & he shall be hole An other for the same Take yarrow otherwise called melfolye, Red fennell, Red mynts , Borage , Rewe, fetherfoye , leaves perytorye , Egrymonye , of eche lyke much , and the greace of a Barro[...] hogg , for a woman [...]of a melk hogg that ys of a sowe kynde and sethe [30r] 18 then all together in good Ale and make a plaster thereof & laye yt to the Stomacke as hote as yt maye be suffered ij or iij tymes & he shalbe hole To Destroye the heat in the Stomack Take fayre clere water and Boyle yt well & scim yt , and put there in shevers of Browne Bred & let them lye therein an howre tyll the water be almost cold , then Drinck thereof ij or iij Dayes by Dyvers tymes & he shall amend in shorte tyme Ffor Burning in the Stomack Take and eat grene percelye and Gallingale wthout any other thing To avoyde Fflewme out of the Stomack & hed Take powder of pellytorye of spyne & powder of Comyn , powder of Long peper powder of Ginger , mustard , vinagre , and medle them together & chafe them on the fyer till they wax thicke and the[n] as hote a[...]ye may suffer yt put perte thereof in your mouthe and gargarh yt up & Downe in your throte , but let none enter into your stomack , Do this divers tim[es] the space of an hower spetting yt out [30v] Ffor the hott Burning Ague Take a gallon of fayre runing water iij roots of percelye the Coure taken out , iij roots of ffennell the [crossed out: roots] coare taken out , one handfull of Suckerye , one handfull of vyoletts Leaves , vj or vij Burrage Leaves , Buglasse Div[er] handfull , Endyve one handfull plantayne one handfull , the Dull nettle that carriethe the whyt Blossomes & redd yf you can gett them , iij or iiij Leaves of haggtaper , ij peniworthe of fflannders Barleye , Sethe all these to gether and put thereunto a pece of a Coast of mutton, all to hackte & cutt , and wth yt sethe some Dates, and reasons of the sonne, the stones taken out , and geve yt [insertion: to] Drinck untyll the heat be gone , or make Almond mylke therewth yf the patient be weak [in margin: nr.pue] Ffor a hoat stomake Take plantane & five leafe & stampe them & strene them wt newe milke & Drynke the same fastinge [insertion: or] at Any othe[r] tyme / [31r] 19 A Recepte to preserve plumes or Damsins Ffirst take good store of Damsins and put them in a Bronde Bottomed pan so manye as will lye one by one and Sp[rin]ckall them over wth old Rose water or newe byt the old is the better And sett them uppon a Softe fyre covered close and when you see the plumes begin to Breake & yeld a moysture shake the pan once or twise for Sticking to the Bottome , and when you se them beginn to yeld some good store of Syrropp then powre them forthe into some fayre clothe or strainor , and let yt runne so softlye as you can wthout crusshing of your Damsins Then take the Sirropp as sone as you can for feare yt tourne purple and put yt in some fayre vessell wt so muche good Sugar as shall make yt swete ynoughe to your taste and sethe yt till yt come to a thick sirropp and then take yt of the ffyre and put in your plumes that you meane to preserve into this Sirropp and lett them Boyle wt a verye softe fyre not covering them for feare of Breaking the plumes tyll they be sufficientlye Boyled and after the boyling when they be cold put them into some gallye pott or glasse [31v] You maye yf you will hange in the Sirropp a little muske by a thred, this sirropp being Boyled tyll it come to a [srossed out: Sirropp] Iellye will kepe all the yere either in Boxes or in potts , but in anye case lett yt not be over Boyled for staining of the Couler / To make Gynger breade Take gome dragonett & laye ytt in water three dayes then stampe ytt in a morter wt sugar so longe till it be so styffe that you maye moulde ytt then take almons & blaunche them and beate them smalle & when they arre very fyne put them into the morter wt gome deagonet & sugar & stampe yt to gether a lytle, then take it & moulde yt, & roole yt wt a roolelynge pyne then ley it upon your mouldes & take a lytle sugar & rose water & styre it together then wt a fether laye it upon the gingerbread & set the gingerbreade a lytle in an oven & so kepe it for your use . To make Cakes Take a good deale of butter & one or two youlkes of egges & sugar & kneade yt wtoute eny kynde of moystines then make it in Cakes & bake yt To bake a grene gose [32r] 20 ffyrst when the gose is scalded, seasen him wt pepper & saulte and a handefull of sorrell laid in the booteme of the pye & an other handefull of the toppe and a good deale of swete butter & a sauser full of vergyce and lett yt be well soked & so bake ytt To bake a lyve of veale make shorte paste & take your lyve of veale & chope the bones smalle, & take margerome parslye tyme of hard egges smale resons & pepper & chope the for said herbes & the harde egges to gether & then mingle the reasons wth the residue and seazon hit wth[crossed out:h] pepper at your pleasure and so stuffe hit full as you woulde roste hit / and leye hit in the paste / and leye in the pie a good Deal of sweete butter and when hit is haulf baken put in a Saucerfull of vergious / To mak good white gellye / [32v] Take quinces & core them & parboile them te[nder] then pare them & slyce the best of them into a skillet [an]d all to bruse them wth a spone then put as muche sugar as you thinke good and boyle it upon the fiar and put to a good quantiti of sugar & rose water and boile it on hegh and if you will have it wth out boxes worke it in fyne sugar searced in what fassion ye will [33r] 21. To concerve Quynces in syrop . Take quinces core them and pare them seathe them till thei be tender and lai them out till thei be [crossed out: softe] cold / In the meane tyme take of the same licquor two parts or more accordynge to the number of your quynces and put therin some of the quores and other small quynces and all to beate them in small peaces seath them in the liquor to make the liquor stronge / then put to the liquor beinge two or thre quarts / one pynte of rose water and for every quart of liquor t put one halfe pounde of suger / sethe them to gether upon a soft fiar of coles till the suger be incorpor rated wth the liquor / then put in your quinces till your siroppe be as thicke as thyn honnye . take them out and lai them upon a plaiter till thei be colde take one ounce of brused synamom some hole clovs and put them both in the syrop and lai one lare of quinces in your galli glasse or pot . and straw a littell synamom upon everi lare of quinces cover them over well wth wth syrop / and cover them close and when you se the sirop shronke Downe put in more / so that the quynces be tenderlie sodden and the syrop thicke and stronge [33v] To make marmelade of Quynces Take your quinces that ar sodden wyth some of ther liquor / but without spices and draw it through a streyner / let them boile softlie / then take suger beaten and strawe it bi litell and littell and stir it contynuallye then put in some rose water and let it boile to it be stiffe then take it up and put it in your boxes and set it in drye or warme aier yow mai gild it presentlie if ye will the best makin ar when your quinces ar through melowed or ripe this marmelade is not good for sicke folkes that be costife it is good to put in appells that eateth plesantlie raw you mai put them through a strener and encrease your marmelade if ye will dashe or spr[...] it wth rose water . and so ye mai make of wardens peares aples medlers cherisse serrises strawberr[ys] To make marmelade of damsins or prunes Take Damsins wch ar rype and boile them on the fiar wth faire water . draw them through a ca[...] boultiar set it on the fiar agayne to boile on [...] straw on your suger as ye did to the quynces and Dasshe it sweate water and then box it and thus ye mai make mixed or unmixed appell Do bynde most. [34r] 22 A Receate for plummes or damsins in syroppe or condict Take halfe a pound of suger halfe a pynt of water and some rose water / boyle the suger and the two waters to gether upon a soft fiar or coles till the halfe be consumed then take it from the fiar and put therin halfe a pounde of ripe Damsins and set it agayne upon the Imbers and kepe it in the like heate till the halfe be consumed and the plumes be soft then put in some cloves brused and so kepe it in your gallye potts or glasses . An other receate for damsins Take damsins cleane piked and claryfie so muche suger as will serve and boile it thicke and put your Damsins in and boile them softli for feare of breakin and take them up and boile your syrop thicke and put it to your Damsins cover them close the stronger of suger the better it will kepe To kepe cherysse or Gooseberres in Syrop Take your sirop as be fore in the plumes and cut the stalkes awai and put the cherisse in the syrop make a new syrop stronger wth suger lest it corrupt & ho[...] and if ye will put in these spices nutmegs cloves synamom ginger boile them softlie for brekin and so you mai kepp goose berries all the yeare for tarts [34v] A receate for grene walnuts Take yong walnuts when thei be grone & have no shells pare them and put them in water viij Daies and change the water take for v[*] of walnuts the pound of suger and a pynt of water halfe a ounce of cloves to sticke in the walnuts top Boile the suger a quarter of an houre and then put in your walnuts and let them boile [crossed out: an] v houres softlie . [* a superscript l with a horizontal line through it] To make sucade of peles of orenges or lemmons Take your pillis [crossed out: an] cut in quarters and sethe them in water from thre quarts to thre pynts then take them out and put as much water and boile them againe to the water have no bitternes at al of the peale then prepare a sirop for them as ye do for quinces and seath them in your syrop and then put them in your potts . take for iiij[*] of peales / iij[*] of suger [* a superscript l with a horizontal line through it] To make concervay strawberrs Take a quart of strawberres pike them cleane and washe them boile them over a soft fiar & streane them and put as much suger as the weght of them and boile them agayne til thei be incorporated then put it in glasses the vertue of this is good against a hote liver or hote burning of the [crossed out: ague] stomake or in the fervent heate of an agueh some make them of cleare suger some of hony clarified some wth hony and suger to gether honye is more holsom wt honyh it be not so tothesom [35r] 23 To make conservay cheresse or barbaries Ye must make them as your strawberres saving that these requier more suger then the other Do wch ar more sweter and note that of concervayes made of fruyte mai be made marmelades for when your concervay is sufficientli sodden and readye to be taken of then seath it more on hegh and it wilbe marmellade . To make concervayes of roses or other flowars Take the buddes of reade roses before thei be redye to spreade and cut the reade parte from the white and grynde the reade leaves in a morter of stone wythe a pestell of wod and to everye ounce of rose leaves put thre ounces of suger in the gryndinge and after thei be incorporated to gether put them in your gallye glasse and so kepe it close covered . and thus ye may make all other conservayes Vyoletts To violets put scarce the suger as to the roses and grynde them til thei be incorporated as you did roses this concervay is good agaynst yelow coller it maketh one soluble it quinceth thristynes . Concervay of Alicampane rootes Make cleane the rootes & slise them in peaces & boile them til thei be tender then take them up & pounde them & draw them through a streaner set them upon a soft fiar and put in Doble or treble weght of suger . stir them in seathinge til thei be [35v] Concervay buglosse This concervaye comfortethe the hart & taketh away heart burnings and the trymbling therof it profiteth the Lunatike or frantike the malancolly the chine cough or sowninge . borage flowars This concervaye is of the vertue to buglosse but this purgeth blacke coller malancolly and maketh one merye . Rose mary flowars This concervaye comforteth the cold brayne the synowes it helpeth against fleame & malancolli To keape Quynces all the yeare Take rype quinces and at the greate ende cut out a stople and take the core cleane out sstop the hole agayne wth the same stople perboile them a litle take them up and let the water run from them put al the coares & some of the small quinces in some vessell wheare you mai beate them and then put them in the water wheare the quinces weare perboiled and let them seath till the liquor be thicke / take it from the fiar & let it keale . In the meane season couche your quinces that you wil kepe in some barrell the greate ends downe put in the liquor that it be a handful over them / 4 daies after loke if the liquor be senke put more in cover the vessell well and when you occupie anye uncover your vessell you shall fynd a [...] creame make a hole in the myddle of the creame & tak[e] them out orderlie and every tyme you breake the cream cast it over agayne wth your hand & cover it close . [36r] 24 To make perfect conserve of orenges [marginal note: If you will use ani sweate rose water n the boilynge of these pills yow mai .] Take the best orenge pylles or rynes cut them in iiij[superscript: or] or vj peces . put them in faire condeit water lettynge them lie therin the space of viij Dayes and change the water oute in every Daie / then seathe these pylles in faire condeit water over a soft fyar until thei be com so tender as a straw mai go through them Afterwards prepaire fyne suger in sufficient quantitie that is to saye to every pounde of pilles ij pounds of suger wch Done ye must make syrop therof & that to be som what thicke . Then boyle your pilles and the same syrop together till thei be in a syrop and so let them stand in a gallye pot by the space of xiij . xij or xvi Dayes . After wch loke into the pot whether thei be canded & when thie ar throwlie canded wch wilbe [crossed out: in] by the space afore said / yow muste take them forthe of the pot and Drye them in the son or in an oven that breade hathe bene newly drawen out of by the space of a Day or two till thei be throwghly Dryed and so kepe them in a boxe till yow have occasyon to use them And if yow will have them doble canded when thei be taken out of the pot and Dryed them as before . then beate more fyne [36v] suger into powder putting the same into the Syroppe wch remained / boiled it on a soft fiar until it be a syrop and when that syrop is throughlye colde then put your pilles therin lettinge them stand as before many dayes & dry them and conserve them as before is sayde . Note that syrop wch remainethe will serve for an other tyme or to conserve any other thynge . To make oile of Exeter Take a pounde of cowslip flowars in the month of mai & steepe them in oile olyve as much as will serve them so let them stand in a pot until the mid month of Iune / then tak[e] calamyne / hearbe Iohn / sage agremoni wormwood , ambr[...] Sothernewod penneryall rede fenel pellitory of the wall salendyne rue reedege , lavander rosemary cama myle . horehound pellytory of the spa[..] Sorell leaves flowars of the lillyes iiij or fyve . of everi of them a handfull stamp them as small as you can take the fle[...] above named wryng them out of the oile & put that iuyce into the morter to the other hearbes . grynd them al together & put them into white wyne that they mai be steped in it all a dai & a night & on the morow set them on the fiar in a faire pan . & let them boile till all the waternes be boiled out . both of the wyne & hearbs wth a soft fiar And thys you mai know when it is anugh. Take a sponeful of the liquor & if ther be no water in the spone it is boiled then take & streane it into a vesse[l] of gla. or pewter for no other wil hold it / it will Last iiij or v years / It id good for gowte for a pals In semer anoynt the in the son In wynter by the fiar [37r] 25 To make a fyne perfume or fumigacyon to burne upon coles . Take beniamen one onze / of storax [crossed out: liquida] ialament the halfe ounce . dissolve them as a fore in a Brasen Ladell with Dammaske water and have Iuniper in pouder or cipresse and of white sanders of cloves of either halfe an ounc in pouders . mix them all to gether in storax Liquida. and gether them to gether wth heate of the fiar and make them in rownd balls and prent them wth your seale when it is warme and so burne it upon a fiar shele or chafing Dishe wth coales To make a moyst fumigacyon Take two cakes above written / a littell rose water a few bay leaves somewhat dried basell leaves rosemarye / and ix or x clovs hole and let all these boile in your dishe perfuming pan . yf you will have it smell excellent put in twoo graynes of muske . or a peace of fyne pomander A Sweate powder for naperye or other lynnen Take sweate marieram the wch is at the swetest when the seades are rype but the huskes and Leaves ar best / rub them betwene your handes for if you beate them in a morter thei will lose their savour / take white sanders or graye [37v] Wch is new thei mai be knowen by theire sweate and quicke odoure / take one ounce of sanders to a uonce of marieram beaten in powders and two graynes of muske and put all these in bagg[s] of silke . An other way for napery Take one handfull of spike flowars and vj hand full of rose leaves but let them be well dried or ells thei wilbe come foystyd or if your lynnen be not drye thei wil lose theire savour color and sweatnes / but when thei ar drye straw them upon your lynnen and if thei be not drye f put them in a pilowbeare / and Lay it betwix your blankets till thei be dryed / then straw them agayne upon your lynnen take away the old rose leavs and put fresshe in every year but use them as before . To make powder for wollen or Lynnen Take an ounce of calamus comaticus of cypres or galingale / spickenell rose leaves dryed of each a quarter of an ounce of cloves of spike flowars halfe an ounce of nygella romana a quarter of an ounce of beniamen and storax calament halfe an ounce two graynes of muske searce all these to gether and put them in bags. [38r] 26 To make muske sope . Take stronge lye made wth chalke and Six pounds of stone chalke thre pounds of Deare Suet and put them in an earthen pot and mengle it well to gether . the space of xl Dayes and stire it thre or fouer tymes a daie to it be consumed and that it remayne vij or viij Daies and then put in a quarter of muske and all to stirre it for to sharpen the eye sight & to kyll Disseases in the eyes Droppe fumetory water into ye eyes . ffumetory water wypt wt gomme Applyed where the hearre is plucked of stayeth ye comynge of it. The Iuce of Colandyne boyled wt hony in copper or brasse put or dropped in to ye eyes helpeth all Diseasses in the eyes . Eyebright pownd & layd upon the eyes or the Iuce there of wt wyne Droped into ye eyes taketh away the Darkenes of the same & clereth the sight , Mouse eare eaten or taken in meales clenseth & clarify eth the sight. & cureth the Rednes of the eyes also Rewe eaten or taken Any maner of way quyckneth the eye sight. or ye Iuce wt hony & fenell water put into the eyes . of ye Iuce mixt wt Barly meale layd to ye eye cureth the payne of the eyes [38v] [marginal note: in colloue] To Restore sight to the blynde Take fayre water browne suger candy the creme of goate mylke & Lyte hony & put it into [crossed out: the eyes] some thinge & let it stand a whyle then strene it & put it into a glasse & kepe it & use it as you have neede for scald . Take ayster shelles [insertion: bruned] a pownd of borles grese soodde of the chemny / make a plaster & ley it to the head a weecke, then take it of & powder the place wt breud Allome & gynger [marginal note: Iandice blacke] The seedes of brome wt ale helpeth the Blacke Iandece [marginal note: toth ache] medou weed wt pepper [insertion: hony] helpeth / the toth Ache [marginal note: eares] peruinse & cole or orrige pur & drop it into the eares , [marginal note: goute] for the goute Seith glovers lether in water to syce & use it [marginal note: termes] Take very sower wheate Levens & breke it in stale Ale, & Drynke it & it Bryngeth downe the flowers of women To heale Any old corrupt sore Take v frogges & one or two todes & drye them very hard let the todes be pricked & hange a live that the venem may drop out then dry them in the oven & make them topowder & there wt strewe the sore & it will drye it up & heale it [39r] 27 for an Ache Take Cou Dongue & ley it whot to the Ache for the gowte Take & strene Cow Dongue & Drinke the Iuce & it will heale the gowte / To kyll an iche Take wallnut tree leaves & seith them in water & kepe them longe in a pott & Rub or wasshe where ye iche . The same water cast into gardens kylleth & Dryveth out the wormes for ever / Agaynst Deafnes & noyse in the headd Put the Iuce of grownd Ivie & put into the eares. the grond Ivie hath a square stalke, a purple flower & somethinge Round Leaves Iudented or pirled . Holy thistle taken in meate & Drynke is very good for the like desseases of the heade & Deafnes The Iuce of Cole wortes & veneger put into the eares is vary good for the like. Musterd seede Pownded wt ffigges & layde to the eares is very good for the like, The decoction of Layes in wyne or the Iuce of baes Dropped in to ye eares is most exelent for ye like. [39v] stop flixe of bloud or tearmes The yellow flowerdeluce or flagge or basterd Iris ; wch we have growinge in Lowe growndes Take the Rote of ye sayd flagge & boyle it in water & drinke it And it stopeth the flixe & other fluxes of the belly ; And stopeth bloud from whence so ever it floweth : And wamens flowers in what sort so ever it be taken . yea yf it be mynistred but owtwardly only other in plaste rs or in bathes.