A Book Of Fruits And Flowers - free ebook by Anonymous

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A Book Of Fruits And Flowers

Anonymous

48 chapters

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48 chapters

SHEWING

SHEWING

To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bagges, all sorts of Sugar-works, turn'd works in Sugar, Hollow, or Frutages; and to Pickell them. And for Meat. To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe, Puddings, Tarts, Syrupes, and Sallets. For Medicines. To make all sorts of Poultisses, and Serecloaths for any member swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salv

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Of Lemmons.

Of Lemmons.

Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire water a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glasse, and boyling some of the best Whi

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Medicines made of Lemmons.

Medicines made of Lemmons.

Take halfe a pint of raine water, and halfe a pint of good Verjuice , seeth it till it be halfe consumed, then whilst it boils fill it up againe with juyce of Lemmon , and so let it seeth a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water annoynt the place often. Make a Posset of a quart of Rhenish wine, a pint of Ale and a pint of Milke , then take away the curd, and put into the drink, two handfulls of So

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Of Quinces.

Of Quinces.

First pare and coare the Quinces , and boyle them in faire water till they be very tender, not covering them, then taking them out of the water, take to every pound of them, two pound of Sugar , and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the Quince kernels, and after that, making it boyle a little, put in your Quinces , boyle them very fast, keeping the holes upward as neer as you can, for fear of breaking, and when they ar

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Of Roses.

Of Roses.

Take Damask Rose budds, pluck them, and dry the leaves in the shadow, the tops of Lavender flowers, sweet Margerom , and Basill , of each a handfull, all dryed and mingled with the Rose leaves, take also of Benjamin, Storax, Gallingall roots, and Ireos or Orris roots, twice as much of the Orris as of any of the other, beaten in fine powder: a peece of cotten wool wetted in Rose -water, and put to it a good quantity of Musk and Ambergreece made into powder, and sprinkle them with some Civet disso

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Of Almonds.

Of Almonds.

Steepe one pound of Almonds so long in cold water, till they will blanch, then put them in Rose -water, and beat them in so much Rose -water as will keep them from growing to an Oyle, and no more; take one pound of Sugar beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the Almonds and Sugar on a soft Charcoal fire, let them boyle together till they be very thick, and so let them st

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Of Straw-Berries.

Of Straw-Berries.

Pick and wash your Straw-Berries clean, and put them in the past one by another, as thick as you can, then take Sugar, Cinamon , and a little Ginger finely beaten, and well mingled together, cast them upon the Straw Berries , and cover them with the lid finely cut into Lozenges, and so let them bake a quarter of an houre, then take it out, stewing it with a little Cinamon , and Sugar , and so serve it....

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Of Hartichoakes.

Of Hartichoakes.

Boyle your Hartichoakes , take off all the leaves, pull out all the strings, leaving only the bottoms, then season them with Cinamon and Sugar , laying between every Hartichoake a good piece of Butter; and when you put your Pye into the Oven, stick the Hartichoakes with slices of Dates , and put a quarter of a pint of White-wine into the Pye, and when you take it out of the Oven, doe the like againe, with some butter, and sugar, and Rose-water, melting the butter upon some coales, before you put

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An Excellent Medicine or Salve for an Ache coming of cold, easie to be made by any Countrey Housewife.

An Excellent Medicine or Salve for an Ache coming of cold, easie to be made by any Countrey Housewife.

Take of good Neats-foot Oyle, Honey, and new Wax, like quantities, boyle them all well together, then put to them a quarter so much of Aqua vitæ as was of each of the other, and then setting it on the fire, boyle it till it be well incorporated together, then spread it upon a piece of thin Leather, or thick linnen cloath, and so apply it to the place pained....

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To cake the Ague out of any place.

To cake the Ague out of any place.

Take Vervine and Black Hemlocke , of each an handfull, boyle them in a pint of fresh Butter till they be soft, and begin to parch againe, then straine the Butter from the hearbs, and put it into a gally pot, and two or three times annoynt the place grieved with a spoonfull or two thereof, probat ....

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For the Ague in Children, or Women with Child.

For the Ague in Children, or Women with Child.

Take Venice Terpentine , spread it on the rough side of a piece of thin Leather , two fingers breadth, and strew thereon the powder of Frankincense finely beaten, and upon it some Nutmeg grated, binde this upon the wrists an hour before the fit comes, and renew it still till the fit be gone....

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To strengthen the Back weak or diseased.

To strengthen the Back weak or diseased.

Take the pith of an Oxes back, wash it in Wine or Ale, and beating it very small straine it through a course cloath, and make a Caudle of it, with Muskadine or strong Ale boyling it therein a few Dates sliced, and the stones taken out, and drink it first and last as warm as you can, walking well, but temperately after it. Toasted dates often eaten are very good for the same....

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For a Paine or Ache in the Back.

For a Paine or Ache in the Back.

Take Nepe, Archangel, Parsley , and Clarie , of each halfe a handfull wash them cleane, and cut them small, and then fry them with a little sweet Butter, then take the yolks of three or four Eggs, beat them well together, and put them to the Hearbs, fry them all together, and eat them fasting every morning, with some Sugar ; to take away the unsavorinesse of the Hearbs, some use to take only Clary leaves, and Parsley washed, not cut, or Clary leaves alone, and powring the yolks of the Eggs upon

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For a suddain Bleeding at the Nose.

For a suddain Bleeding at the Nose.

Burne an Egg shell in the fire till it be as black as a coale, then beat it to a fine powder, and let the party snufle it up into his Nostrills....

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A Medicine for Burning or Scalding.

A Medicine for Burning or Scalding.

Take Madenwort , stamp it, and seeth it in fresh Butter, and therewith anoynt the place grieved presently....

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For the Canker in Womens Breasts.

For the Canker in Womens Breasts.

Take Goose -dung, Celedonie , stamp them well together, and lay it plaister-wise to the soare, it will cleanse the Canker , kill the wormes, and heale the soare....

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For the Canker in the Mouth.

For the Canker in the Mouth.

Take the juice of Plantaine, Vineger and Rose water, of each a like quantity, mingle them together, and wash the mouth often with them....

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To make a Tooth fall out of it selfe.

To make a Tooth fall out of it selfe.

Take wheat flower and mix it with the Milk of an Hearb called Spurge , make thereof a past, and fill the hole of the Tooth therewith, and leave it there, changing it every two houres, and the Tooth will fall out....

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To take away the cause of the paine in the Teeth.

To take away the cause of the paine in the Teeth.

Wash the mouth two or three times together in the morning every moneth, with White-wine wherein the root of Spurge hath been sodden, and you shall never have paine in your Teeth....

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For A Consumption.

For A Consumption.

Take Ash-keyes so soon as they look wither'd, set them into an Oven, the bread being drawne, in a pewter, or rather an earthen dish, and being so dryed pull off the out side, and reserving the inner part, or the seed, or keyes, beat them to fine powder, and either mix it with good English honey, and so eat of it, first and last, morning and evening, a pretty deale of it at once, upon the point of a knife, or else drink of the powder in some posset Ale, or thin broth. Mares milk, or Asses milk, w

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An excellent Medicine for the Cough of the Lungs.

An excellent Medicine for the Cough of the Lungs.

Take Fennell and Angelica of each one handfull, the leaves in Summer, roots in Winter, sliced figgs twelve, but if the body be bound, twenty at least, green Licorice if you can, two or three good sticks scraped and sliced, Anniseed cleaved and bruised, two good spoonfulls, two or three Parsley roots scraped, and the pith taken out, and twenty leaves of Foale-foot, boyle all these in three pints of Hysop water, to a pint and halfe, then straine it out into a glasse, putting to it as much white Su

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Of Violets.

Of Violets.

Oyle of Violets, Cammomile, Lillies, Elder flowers, Cowslips, Rue, Wormwood , and Mint , are made after the same sort; Oyle of Violets , if it be rubbed about the Tempels of the head, doth remove the extream heat, asswageth the head Ache, provoketh sleep, and moistneth the braine; it is good against melancholly, dullnesse, and heavinesse of the spirits, and against swellings, and soares that be over-hot. Take faire water, boyle it, scum it, and to every ounce of it so boyled and scummed, take si

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Of Cowslips.

Of Cowslips.

Oyle of Cowslips , if the Nape of the Neck be annointed with it, is good for the Palsie , it comforteth the sinews, the heart and the head. Oyle of Wormwood is good for straines and bruises, and to comfort the stomach; it is made of the green Hearb, as are the Oyle of Cammomile , Rue , and Mint , are made. Oyle of Mint comforteth the stomack, overlayed or weakned with Casting, it doth drive back, or dry up Weomend breasts, and doth keep them from being soare, being therewith annointed. Instead o

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Of Beanes.

Of Beanes.

Take Beanes , the rinde or the upper skin being pul'd off, bruise them, and mingle them with the white of an Egg, and make it stick to the temples, it keepeth back humours flowing to the Eyes. Take a peck of green Beane cods, well cleaved, and without dew or rain, and two good handfulls of Saxifrage , lay the same into a Still, one row of Bean cods, another of Saxifrage , and so Distill another quart of water after this manner, and then Distill another proportion of Bean codds alone, and use to

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Of Apricocks.

Of Apricocks.

Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as much Sugar as they weigh, finely beaten, and lay them with that Sugar into a silver or earthen dish, laying first a lay of Sugar , and then of Fruit, and let them stand so all night, and in the morning the Sugar will be all melted, then put them into a Skillet, and boyle them apace, scumming them well, and as soon as they grow tender take them off from the fire, and let them stand two dayes in the Sy

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Of Lillies.

Of Lillies.

Oyle of Lillies is good to supple, mollifie, and stretch sinews that be shrunk, it is good to annoynt the sides and veines in the fits of the Stone . Take the Flowers, and cut the stalks somewhat short, then take one pound of the whitest and hardest Sugar you can get, put to it eight spoonfulls of Rose water, and boyle it till it will roule between your fingers and your thumb, then take it from the fire, coole it with a stick, and as it waxeth cold, dip in all your Flowers, and taking them out a

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Of Grapes.

Of Grapes.

Take a good basket full of unripe Grapes , set them three dayes in a vessel after they be gathered, stamp them, and straine out the juice out of them, take thereof six quarts, boyle it with a soft fire till the third part be consumed then four quarts will remaine, let that run through a woollen bagge, and stand till it be clear in it selfe, then take of the clearest of it, seven pints, put thereto five pound of Clarified Sugar , boyle them together to the thicknesse of a Syrupe, and keep it in a

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A Purge to drive out the French Pox, before you use the Oyntment.

A Purge to drive out the French Pox, before you use the Oyntment.

Take halfe a pint of good Aqua vitæ , one ounce of Treacle of Gene , one quarter of an ounce of Spermacæti , boyle all these together on a soft fire halfe a quarter of an hour, and let the Patient drink this as warme as he can, and lye downe in his bed, and sweat, and if any of the Disease be in his body, this will bring it forth, and bring him to an easie loosnesse; this is thought the best and surest of all other Cures for this infirmity....

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The Oyntment for the French Pox.

The Oyntment for the French Pox.

Take Barrowes grease well tryed from the filmes, beat it in a Morter till it be small and fine, put thereto of Lethargy one ounce, of Mastick in fine powder, two ounces, of Olibanum in powder, one ounce, of Oyle of Spike one ounce, Oyle of Paliolum one ounce, of Terpentine one quarter of a pound, beat all these together into a perfect Oyntment, and therewith annoynt these places....

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What place to annoynt for the French Pox.

What place to annoynt for the French Pox.

The principall bone in the Nape of the Neck, without the shoulder places, taking heed it come not neer the channell bone, for then it will make the throat swell, else not, the elbowes on both sides, the hip bones, the share, the knees, the hammes, and the ankles; if the Patient have no Ache, annoynt not these places, but only the sores till they be whole; if there be any knobs lying in the flesh, as many have, annoynt them often, and lay lint upon them, and brown paper upon the lint, and keep th

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For a paine in the ears, or deafnesse.

For a paine in the ears, or deafnesse.

Take a hot loafe, of the bignesse of a Bakers penny loaf, and pull or cut it in two in the middest, and lay the middle of the crummy side to the middest, or to the hole of the ear, or ears pained, as hot as they may be endured, and so bind them fast together on all night, and then if you find any pain in either or both ears, or any noyse, put into the pained ear or ears, a drop of Aqua vitæ , in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed; this

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Of Marigolds.

Of Marigolds.

Take of Marigold leaves, Porret blades or leaves, and Housleke , of all two handfulls, beat them all very small in a Morter, and put to them the whites of two new layd Eggs, and beat them very well till they be throughly incorporated with the Eggs, and apply this till you be well, renew it every day. Conserve of Marigolds taken fasting in the morning, is good for Melancholy, cureth the trembling and shaking of the heart, is good to be used against the Plague, and Corruption of the Aire....

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Of Cherries.

Of Cherries.

Take three quarters of a pound of Sugar , and a pound of Cherries , their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay of Cherries and another of Sugar , till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold,

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Of Goose-Berries.

Of Goose-Berries.

Take a handfull or two of the worser of your Goose-Berries , cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter of sugar , then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairest Goose-Berries , being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them. Purslaine must be used as

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Of Plums.

Of Plums.

Take your Plums when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot water, but not too hot, and so let them stand three or four hours, then to a spoonfull of them, take three quarters of a pound of sugar , beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till the sugar be melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; t

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Of Medlers.

Of Medlers.

Take the fairest Medlers you can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in your Medlers , and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of Medlers , three quarters of a pound of sugar , and a quarter of a pint of Rose water , seeth your Syrupe, scumming it clean, then put in your Medlers one by one, the stalks downward, when your S

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Of Cucumbers.

Of Cucumbers.

Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty Cucumbers , cut in halves, then take the raw Cucumbers , being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the Cucumbers alwayes covered. Take a kettle of water, put salt to it, boyle it well, then take your raw Cucumbers , put them into it, and keep them with turning up and dow

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To make Snow.

To make Snow.

Take a quart of thick Creame , and five or six whites of Eggs , a sauser full of sugar finely beaten, and as much Rose water , beat them all together, and always as it riseth take it out with a spoon, then take a loaf of Bread , cut away the crust, set it in a platter, and a great Rosemary bush in the middest of it, then lay your Snow with a Spoon upon the Rosemary , and so serve it....

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To make Spiced Bread.

To make Spiced Bread.

Take two pound of Manchet paste, sweet Butter halfe a pound, Currants halfe a pound, sugar a quarter, and a little Mace , if you will put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet....

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To make Craknels.

To make Craknels.

Take five or six pints of the finest Wheat flower you can get, to which you must put in a spoonfull (and not above) of good Yest , then mingle it well with Butter, cream, Rose-water , and sugar , finely beaten, and working it well into paste, make it after what forme you will, and bake it....

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To make Veale-tooh's, or Olives.

To make Veale-tooh's, or Olives.

Take the Kidney of a line of Veale roasted, with a good deale of the fat, and a little of the flesh, mingle it very small, and put to it two Eggs , one Nutmeg finely grated, a good quantity of sugar , a few Currants , a little salt , stir them well together, and make them into the form of little Pasties , and fry them in a pan with sweet Butter ....

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To make a Barley Creame to procure sleepe, or Almond Milke.

To make a Barley Creame to procure sleepe, or Almond Milke.

Take a good handfull of French Barley , wash it cleane in warme water, and boyle it in a quart of fayre water to the halfe, then put out the water from the Barley , and put the Barley into a pottell of new clean water, with a Parsley , and a Fennell root, clean washed, and picked with Bourage, Buglos, Violet leaves, and Lettice , of each one handfull, boyle them with the Barley , till more then halfe be consumed; then strayne out the liquor, and take of blanched Almonds a handfull, of the seeds

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To pickle Oysters.

To pickle Oysters.

Take a peck of the greatest Oysters , open them, and put the liquor that comes from them saved by it selfe, to as much White-wine , and boyle it with a pound of Pepper bruised, two or three spoonfulls of large Mace , and a handfull of salt , till the liquor begin to waste away, then put in your Oysters , and plump them, and take them off the fire till they be cold, and so put them up in little barrels very close....

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To make very fine Sausages.

To make very fine Sausages.

Take four pound and a halfe of Porck , chop it small, and put to it three pound of Beefe sewet, and chop them small together, then put to them a handfull of Sage , finely shred, one ounce of Pepper , one ounce of Mace , two ounces of Cloves , a good deale of salt , eight Eggs very well beaten before you put them in, then work them well with your hand, till they be throughly mingled, and then fill them up. Some like not the Eggs in them, it is not amisse therefore to leave them out....

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To cast all kind of Sugar works into Moulds.

To cast all kind of Sugar works into Moulds.

Take one pound of Barabry Sugar , Clarifie it with the white of an Egg, boyle it till it will roule between your finger and your thumb, then cast it into your standing Moulds, being watered two hours before in cold water, take it out and gild them to garnish a Marchpine with them at your pleasure....

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To make all kinde of turned works in fruitage, hollow.

To make all kinde of turned works in fruitage, hollow.

Take the strongest bodyed Sugar you can get, boyle it to the height of Manus Christi , take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces together with Inkle , then poure in your Sugar being highly boyled, turne it round about your head apace, and so your fruitage will be hollow, whether it be Orange , or Lemmon , or whatsoever your Mould doth cast, after they be cast you must colour them after their naturall colours....

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To make a Sallet of all kinds of Hearbs.

To make a Sallet of all kinds of Hearbs.

Take your Hearbs and pick them very fine in faire water, and pick your Flowers by themselves, and wash them clean, then swing them in a strayner, and when you put them into a dish mingle them with Cucumbers or Lemmons pared and sliced, also scrape sugar , and put in Vineger and Oyle , then spread the Flowers on the top of the sallet , and with every sort of the aforesaid things garnish the dish about, then take Eggs boyled hard, and lay about the dish and upon the Sallet....

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To make Fritter-stuffe

To make Fritter-stuffe

Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in a dish or chaffer, and put in sugar, cinamon, ginger , and rose water, and in the boyling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fry it with clarified Butter, but your Butter may not be too hot, nor too cold....

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