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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bowyer-Hubard family papers
Date
A point or period of time associated with an event in the lifecycle of the resource
1767-1816
Description
An account of the resource
Correspondence and family papers of Michael Bowyer, captain (Continental Line) of Augusta County, VA, including various state and continental commissions; leave certificates; certification of his marriage to Frances Carpenter in 1766; letters from John Page and James Wood containing military orders for Bowyer; and a letter (traditionally written to Bowyer) from Lafayette, introducing the French engineer Bernard. Also, correspondence and mementos of the Hubard family of Williamsburg, VA, united with the Bowyers when Elizabeth, daughter of the Loyalist lawyer James Hubard, married Michael Bowyer’s son. Included are letters from James Murray and Matthew Hubard to Mrs. Frances Hubard, Williamsburg; the engraved plate for James Hubard’s bookplate; and a framed silhouette of James Hubard.
Identifier
An unambiguous reference to the resource within a given context
MS1929.1
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
James Hubard's armorial bookplate
Identifier
An unambiguous reference to the resource within a given context
MS1929.1.11
Subject
The topic of the resource
Armorial bookplates--Virginia--Williamsburg
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
Description
An account of the resource
Armorial bookplate of James Hubard, loyalist of Williamsburg, Virginia, with the Latin motto "Fortis et fidelis", "Brave and faithful."
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23360423c7c42ff729e690e569de292b
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Manuscripts and Documents
Description
An account of the resource
This collection consists of manuscripts and documents which were acquired as individual items not forming part of a large collection of personal papers or corporate records.
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
Text
Any textual data included in the document
<p>As it is said in the 17 chapter of St. Mathew at the [1 word illegible] by<br />faith you may Remove mountains if there be any manner of<br />Wichcraft or Evle spirit inhabits or disturbe the wearer of<br />this precept I do heer by Charge thee in the name of the<br />living God & powr & virtue of this world to Leave this<br />place without any trouble, molistation or Disturbance<br />In the name of the father & of the son and of the holy<br />Ghost, amen, amen, amen so be it O Lord Jesus<br />Christ Deliver this woman from this Evel that is<br />upon her for the sacke of Christ Jesus amen</p>
<p>fiat, fiat, fiat</p>
Original Format
The type of object, such as painting, sculpture, paper, photo, and additional data
Ink on paper
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Amulet against witchcraft
Description
An account of the resource
Manuscript amulet, or precept, containing a prayer for deliverance from witchcraft for the wearer.
Subject
The topic of the resource
Amulets
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
Identifier
An unambiguous reference to the resource within a given context
MS2004.14
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0b8caeb3a44c73069a0dd31727b88c81
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<h3><strong>Volume 1</strong></h3>
<br /><h4><strong>Page 1</strong></h4>
<br /><p style="text-align:left;">A Cure for the Gout</p>
<p>Published by Thomas Sandford & Edward Ge<br />of Kilkenny in Irland</p>
<br /><p>Half an ounce of the species of Hiera-Pic[ra]<br />& eight grains of Cochineal, both in fine<br />Powder; put both into a pint of the best<br />Red Port. Let it stand at least 24 Hours.<br />Shake the Bottle well & often during that time<br />but shake not the Bottle for three or four<br />Hours before you dram of any of the Tinc<br />-ture for use; Take of this half a quartern<br />to near a quartern according as you find<br />yr self strong or weak, you must Continue<br />taking this every second third or fourth<br />Day, till you take the whole Pint; & if yo[u]<br />find the Gout returns take another Pint</p>
<h4><strong>Page 2</strong></h4>
<p><br />as before, & so do to every fit.<br />This Tincture if taken in a fit of the<br />Gout, in a few Hours disolves all the<br />Particles in the Blood w<sup>ch</sup> causes the<br />Pain, & if pursu'd as before directed<br />will in Time Work all out of the Blood<br />it likewise Caries of all new swellings<br />Soon & all old swellings in Time;<br />you may use Posset Drink with this as<br />with other Phisick yet if you take nothing<br />after it, it will work very well. the proper-<br />-est time of taking it is in the morning<br />fasting, or at night if you do not eat or<br />drink for four or five Hours before;<br />Continue in Bed till it Purges you down-<br />wards by stool wch will be in about</p>
<h4><strong>Page 3</strong></h4>
<p><br />Twelve Hours time; but if you have not<br />a stool in that time, take a large spoonful<br />more. if you have a the Rheumatism, or<br />Siatica take the Tincture as before, but in<br />a larger quantity. all people that take<br />this medicine are to have Speical Care<br />of not taking Cold, for it will cause many<br />to sweat greatly for a time; & if they<br />take Cold will be apt to be Griped, w<sup>ch</sup><br />if they are, a little mull'd Port wine or<br />a spoonfull of the Tincture, immediatly<br />eases them.</p>
<br /><p>N.B. the Hierapicra must be made<br />according to Quincey's Dispensatory.</p>
<h4><strong>Page 4</strong></h4>
<br /><p>Histerick Water</p>
<br /><p>Take of the juice of Briony Roots two<br />Quarts, rue, & mugworth, of each two<br />Pints; Savin three handfulls, Penny vial<br />Leaves, Feverfew & Catmint two handfulls<br />Basil & dittany of Creke one handfull<br />& a half; Orange Peel four ounces;<br />Myrrh two ounces, Castor one ounce; &<br />spirits of wine eight Pints; the orange<br />Peel myrth & Castor must be 24 hours<br />infus'd in the spirits, then put them all into<br />an Alembick, & distill of 6 or 7 quarts;<br />N.B. you must put a sufficient quantity<br />of water with the ingredients, otherways<br />they would suck up all the spirits</p>
<h4><strong>Page 5</strong></h4>
<br /><p>To Cure the bite of a Mad Dog<br />For a Man</p>
<p>Give him a vomit of six seven or eight<br />Grains of Turpeth Mineral made into<br />Bolus with Conserve of Hips, twenty fou[r]<br />Hours after this Give two Grains of Turpeth<br />Mineral, two of Camphire & ten of Lapis<br />Contrayerva going to bed, and this repeat<br />for two or three nights, or every other<br />Night, Mean time the Wound should be<br />rubbed with a Mercureal Ointment<br />Made of Turpentine Hoggs Land and<br />Quick Silver, about forty eight Hours<br />after the Last Dose of Turpeth the<br />Person should go every Morning or [torn]<br />Head in Cold Water two or three ti[mes]<br />till a day or two before the Next [torn]</p>
<h4><strong>Page 6</strong></h4>
<br /><p>Full Moon; and then the Turpeth and<br />Camphire should be repeated for two or three<br />Nights, and then the Cold Bath again.<br />This method has never yet failed<br />N.B. any Apothecary will tell you the<br />porper dose for a Boy in proportion to<br />his Age.</p>
<br /><p>The Method for a Dog is pretty Much the<br />same. A large Fox hound may take eighteen<br />Grains (A less from ten upwards/ in a piece<br />of Butter every day for three times or every<br />other Day, a Dog must be Bathed and it<br />must be repeated at the New and full Moons<br />it would be well to take the Dogs to an<br />uninfected Kennel, kept warm with Liquid<br />food. N.B. if the Dog is not Tapist I<br />would not give about sixteen Grains</p>
<h4><strong>Page 7</strong></h4>
<br /><p>Doctor Mead's infallible Cure for<br />the Bite of a Mad Dog</p>
<br /><p>Let the Patient be Blooded at the Arm<br />nine or ten ounces.:</p>
<p>Take the Herb Call'd Lichen Cinereus<br />Terrefivis, in English Ash Colour'd Gro<br />Liverwort, Clean'd, dry'd, & powder'd,<br />half an ounce.</p>
<p>of black Pepper powder'd two Drachms.<br />Mix these well together & divide the Powder<br />into four Doses, one of which must be<br /><br />taken every Morning, fasting for four<br />Mornings successively, in half a pint<br />of Coros Milk, Warm, after these four<br />Doses are taken, the Patient must go<br />into the Cold Bath, or a Cold spring</p>
<h4><strong>Page 8</strong></h4>
<br /><p>or River every Morning fasting,<br />for a Month, he must be dipt all<br />over, but not stay in (with his head above<br />Water) longer than half a Minute, if<br />the water be very Cold. after this<br />he Must go in three time a Week<br />for a fortnight longer.</p>
<p>N.B. The Lichen is a very Common<br />Herb & grows generally in Sandy, &<br />Barren soils, all over England, the<br />Right time to gather it is in the<br />Month of October or November.</p>
<p>R Mead</p>
<h4><strong>Page 9</strong></h4>
<br /><p>M<sup>rs</sup> Joanna Stephens's Medicine for the<br />Cure of the Stone & Gravell with a particular<br />account of her Method of preparing &<br />giving the same publish'd by Act of<br />Parliament</p>
<p>Her Medicines are a Powder, a Decoction &<br />Pills.</p>
<p>The Powder Consists of Egg shells &<br />Snails, both Calcine'd.</p>
<p>The Decoction is made by boiling some<br />Herbs (together with a Ball, which Consists<br />of Soap, Swines Cresses burnt to a blacking<br />and Honey) in Water</p>
<p>The Pills consist of snails Calcine'd, wild<br />Carrot Seeds, Burdock seeds, Ashen Keys,<br />Hips & Hawes, all burnt to a Blackness<br />Soap & Honey.</p>
<h4><strong>Page 10</strong></h4>
<br /><p>The Powder is thus prepar'd:<br />Take Hens Egg shells well drain'd from the<br />Whites, dry &<br />Clean, Crush them Small with<br />the Hands, & fill a Crucible of the twelfth<br />Size (w<sup>ch</sup> Contains nearly three Pints) with them<br />lightly: place it in the fire, & Cover it<br />with a Tile; then heap Coals over it, that<br />it may be in the Midst of a very strong<br />Clear Fire till the Egg shells be Calcined<br />to a Greyish White, & acquire an acrid<br />Salt Tast: this will take up eight hours<br />at least. After they are thus Calcined, put<br />them into a dry Clean Earthen Pan, w<sup>ch</sup><br />must not be above three parts full, that<br />there may be room for the swelling of<br />the Egg Shells in Slaking; let the Pan</p>
<h4><strong>Page 11</strong></h4>
<br /><p>stand uncover'd in a dry Room for two--<br />Months & no longer. In this time, the Egg shells<br />will become of a Milder taste, & that part<br />w<sup>ch</sup> is sufficiently Calcined will fall into<br />Powder of such a fineness as to pass through<br />A common Hair Sieve; w<sup>ch</sup> is to be done-<br />Accordingly. In like Manner, take Garden<br />Snails with their shells, clean'd from the dirt,<br />fill a Crucible of the same size with them whole<br />Cover it, & place it in a Fire as before till<br />the snails have done smoaking, w<sup>ch</sup> will be<br />in about an hour, taking Care that they<br />do not Continue in the fire after that. They<br />are then to be taken out of the Crucible, &<br />immediatly rubbed in a Mortar to a fine<br />Powder, w<sup>ch</sup> ought to be of a very dark Grey</p>
<h4><strong>Page 12</strong></h4>
<br /><p>Colour.</p>
<p>Note if Pit Coal be made use of, it<br />will be proper in order that the Fire<br />May the sooner burn Clear on the Top<br />that large Cinders & Not fresh Coals be<br />placed upon the Tiles w<sup>ch</sup> cover the Crucibles.</p>
<p>These powders being thus prepar'd, take the<br />Egg shell Powder of the Six Crucibles & the Snail<br />Powder of one, Mix them together rub them<br />in a Mortar and pass them through a Cypress<br />Sieve. this Mixture is immediatly to be put<br />up into Bottles w<sup>ch</sup> must be close stopped<br />and kept in a dry place for use I have<br />generally added a small quantity of swines<br />Cresse burnt to a blackness and rubb'd fine<br />but this was only with a view to disguise it</p>
<p>The Egg Shells May be prepar'd at any</p>
<h4><strong>Page 13</strong></h4>
<br /><p>Time of the Year but it is best to do them<br />in summer. the Snails ought only to be<br />prepar'd in May, June, July, and August;<br />and I esteem those best w<sup>ch</sup> are done in the<br />first of those months.</p>
<p>The Decoction is thus prepar'd</p>
<p>Take four ounces & a half of the best<br />Alicant Soap beat it in a Mortar with a<br />large Spoonfull of Swines Cresses burnt to<br />a blackness and as much honey as will make<br />the whole of the Consistance of Paste. Let<br />this be form'd into a Ball</p>
<p>Take this ball and green Chamomile or<br />Chamomile flowers, sweet Fennel Parsley<br />and Burdock Leaves of each one ounce<br />when there are not greens, take the same<br />quantitys of Roots; Cut the herbs or Roots</p>
<h4><strong>Page 14</strong></h4>
<br /><p>Slice the Ball, & boil them in two<br />quarts of soft Water half an Hour then<br />Strain it off & Sweeten it with Honey</p>
<p>The Pills are thus Prepar'd</p>
<p>Take equal quantitys by Measure of Snails<br />calcin'd as before, of wild Carrot Seeds<br />Burdock Seeds, Ashen Keys, Hips and Hawes<br />all burnt to a blackness or w<sup>ch</sup> is the same<br />thing till they have done smoaking. Mix<br />them together, rub them in a Marble<br />and pass them through a Cypress Sieve then<br />take a large spoonfull of <span style="text-decoration:line-through;">Alicant Soap and</span><br />this Mixture and four ounces of Alicant<br />Soap and beat them in a Mortar with as<br />much Honey as will Make the Whole of a<br />proper Consistence for Pills Sixty of Which<br />are to be Made out of every Ounce of<br />the Composition</p>
<h4><strong>Page 15</strong></h4>
<br /><p>The Method of giving these Medicines<br />is as follows.</p>
<p>When there is a stone in the Bladder or<br />Kidneys the Powder is to be taken three<br />Times a Day viz. in the Morning after<br />Breakfast, in the afternoon about five or<br />Six, and at going to Bed. the Dose is a<br />Dram Averdupois or 56 grains which is<br />to be mix'd in a large Tea Cup full of<br />white wine, Cyder, or small Punch and<br />half a pint of the Decoction is to be<br />drank either cold or Milk Warm, after<br />every Dose.</p>
<p>These Medicines do frequently Cause much<br />Pain at first; in which Case it is proper<br />to give an Opiate, and repeat it as</p>
<h4><strong>Page 16</strong></h4>
<br /><p>often as there is occassion.</p>
<p>if the person be Costive during the Use<br />of them let him take as much Lenitive-<br />Electuary or other Laxative Medicine as<br />May be proper to remove that complaint<br />but not more: for it must be a Principal<br />Care at all times to prevent a looseness<br />which wou'd carry off the Medicines and if<br />this does happen it will be proper to encrease<br />the Quantity of the Powder, which is Astringent<br />or lessen that of the Decoction which is-<br />Laxative, or take some other sutable means<br />by the Advice of Phisicians.</p>
<p>During the Use of these Medicines the<br />Person ought to abstain from salt Meats<br />Red wines and Milk drink few Liquids</p>
<h4><strong>Page 17</strong></h4>
<br /><p>and use little Exercise, that so the Urine<br />May be the More Strongly impregnated with<br />the Medicines and the longer retained in<br />the Bladder.</p>
<p>if the Stomach will not bear the decoction<br />a Sixth part of the Ball made into Pills<br />must be taken after every dose of the<br />Powder.</p>
<p>Where the person is Aged, of a weak Constitution<br />or much reduced by loss of Appetite or<br />Pain, the Powder must have a greater<br />proportion of the Calcin'd snails than according<br />to the foregoing direction; & this proportion<br />May be encreas'd suitably to the nature of<br />the Case till there be equal parts of the<br />two ingredients, the Quantity also of both</p>
<h4><strong>Page 18</strong></h4>
<br /><p>Powder & decoction may be lessened for the<br />same reasons: but as soon as the Person<br />can bear it he should take them in the<br />above mention'd proportions and Quantitys<br />Instead of the Roots and herbs beforemention'd<br />I have sometimes us'd others, as Mallows,<br />Marsh Mallows, yarrow red and white, Dandelion,<br />Water-Crepes Horse-Raddish root; but do not know<br />of any Material Difference.</p>
<p>This is my manner of giving the Powder and<br />Decoction. as to the Pills, their chief use is in<br />Fits of the Gravel, attended with Pain in the<br />Back and Vomiting, and in suppressions of<br />Urine from a Stoppage in the Ureters. in<br />these cases, the Person is to take five Pills<br />every Hour, Day and Night when awake,</p>
<h4><strong>Page 19</strong></h4>
<br /><p>till the Complaints be remov'd. they will<br />also prevent the formation of Gravel and<br />Gravel stones in Constitutions Subject to<br />breed them, if Ten or Fifteen be taken<br />every Day</p>
<p>J. Stephens</p>
<p>June 16th 1739</p>
<h4><strong>Page 20</strong></h4>
<br /><p>for the Eyes</p>
<p>this recepit<br />cur'd a<br />gentleman<br />that was<br />Blind<br />with<br />white<br />cataracts<br />upon<br />his<br />Eyes</p>
<p>Take fiveteen grains of Crabs Claws --<br />fiveteen grains of Powder'd Millepedes<br />twice in a Day and drink after it a<br />Decoction of Rue; this to be taken an<br />Hour before Breakfast and going<br />to Bed.</p>
<p>Take half a Pint of Millepedes, Steep<br />them in a quart of White wine, let them<br />Stand two days if the weather is not too<br />Hot; Shake the Bottle & Strain them And<br />Drink a large wine glass an Hour before<br />Dinner & another before Supper every<br />day.</p>
<p>For salt for y<sup>r</sup> Common Food</p>
<p>Take of salt two ounces, Powder of<br />Eye-Bright two Drachms, Nutmeg one<br />Drachm Cinnamon half a Drachm</p>
<h4><strong>Page 21</strong></h4>
<br /><p>mix all into a powder.<br />The fumigation you'll find in<br />M<sup>r</sup> Boyles third volume page 632<br />Shaw's abridgment. ----</p>
<p>an Oyntment for sore Eyes</p>
<p>Take of Bole Armonick Washed in<br />Rose water two Drachms; Lapis Calaminaris<br />wash'd in Eye Bright water two drachms<br />Fully prepar'd two Drachms, Pearl in<br />very fine Powder half a Drachm<br />Champhire half a scruple opium five<br />grains; fresh butter wash'd in plantane<br />Water as much as is sufficient to make<br />it into an ointment</p>
<h4><strong>Page 22</strong></h4>
<br /><p>A Never failing Receipt For the Bite<br />Of a Mad Dog brought from Tonquin<br />in the East Indies by G Cobb Esq<sup>r</sup></p>
<p>Take twenty four grains of Native Cinnabar<br />twenty four grains of Fictitious Cinnabar<br />fiveteen grains of Musk</p>
<p>Let them all be ground into a very fine<br />Powder; and taken in a small Tea Cup of--<br />Arrack, Brandy or Rumm as soon as possible<br />after the Bite, and another Dose thirty days<br />after and may take <span style="text-decoration:line-through;">another</span> a third after<br />if they please thirty days after that, but<br />if the symptoms of madness appear on the<br />persons they must take two of the above<br />Doses in an Hour & half at farthest and<br />may take another Dose next Morning<br />if there be occasion</p>
<h4><strong>Page 23</strong></h4>
<br /><p>For the Heart burn Doctor Boerhave</p>
<p>Burnt Hartshorn, Crabs Eyes and Red<br />Corall all Levigated of each three Drachms<br />Salt of Tartar one Drachm all mix't<br />together; Take as much as will Lye on<br />a shilling Morning and Evening</p>
<p>To Make Syrop of Saffron</p>
<p>Take two ounces of English Saffron pick it<br />to pieces & put into a pint of good Sack<br />and tye the bottle down & Set it in a Sauce<br />pan of Water & let it boyl till the<br />goodness of the Saffron is out then strain<br />the Sack off & put to it one <span style="text-decoration:line-through;">ounce</span> pound<br />& half of double refin'd Sugar & Set it<br />again into Water to infuse over the<br />fire till the Sugar is all melted</p>
<h4><strong>Page 24</strong></h4>
<br /><p>then set it by till it is Cool then<br />bottle it for use, tis good for a Cold<br />& gives a gentle Sweat a tea spoonfull<br />or two put into a cup of penny royal<br />or mint water</p>
<p>Ointment for the Small Pox</p>
<p>Take a pint of trotters oil Melt it in an<br />Earthen pipkin then strain it through a<br />flannel Bag into another pipkin put<br />into it one ounce of Spermaceti & one<br />ounce of white Wax when the Wax is<br />perfectly melted Stir it about with a<br />deal stick then take an earthen pot<br />that will hold Six quarts & putt two<br />quarts of the Clearest Spring Water<br />into it then pour to the <span style="text-decoration:line-through;">oil</span> Water<br />the oil beaten Stir it with a deal</p>
<h4><strong>Page 25</strong></h4>
<br /><p>stick till it becomes white shifting the<br />Water two or three times. take it out<br />& keep it in an Earthen pot half full<br />of Water shifting the water two or<br />three times a week, you must use<br />nothing of Mettle in Making it</p>
<p>For A Dropsy</p>
<p>Take three hands full of the Tops of green Broom, and<br />boil it in a Gallon of Spring water: keep stirring it<br />'till no more scum arise; when Cold, put the Broom<br />and Water in an Earthen jug, and keep it close cover'd<br />for use. Take every Morning & Night, One Large Spoonfull<br />of unbruised Old Mustard Seed, and after each Spoonfull,<br />drink half a pint of the Broom Water.</p>
<p>This ought to be conintued for sev'ral Months.</p>
<p>N:B: Lady Betty Bedinfeld took the Mustard Seed<br />in a little Syrup to make it go down the Easier</p>
<h4><strong>Page 26</strong></h4>
<br /><p>Sauce for Asparagus</p>
<p>Take a Wine glass of Essence or strong<br />gravy Made with Veal, which is<br />Sufficient for half a hundred of<br />Asparagus. Take a quarter & half a<br />q<sup>tr</sup>. of a p<sup>d</sup> of butter & put to it of<br />flower the bigness of a hazle nut<br />with three little green onions shake it<br />well together then take out the onions<br />& when you serve it squeeze in Juice of<br />Lemon</p>
<h4><strong>Page 27</strong></h4>
<br /><p>For the Rheumatism</p>
<p>An ounce of winters Bark an ounce of Horse-raddish<br />Sliced or Scrap'd a large handfull of Scurvy grass<br />bruised two Spoonfulls of Mustard Seed bruised<br />as must also be the Winters Bark. Put them into<br />A Large bottle & pour a quart of Mountain Wine<br />on them. let it stand twelve hours. take 3 wine<br />glass fulls in a day but one of the Glasses Shou'd<br />be taken going to rest & wrap y<sup>r</sup> Self up warm<br />after you have taken out three glasses every<br />time after put in one of fresh wine till you<br />have put in about a pint more put a bit<br />of Muslin over the Mouth of the bottle<br />or it will be foul & disagreeable to Drink</p>
<h4><strong>Page 28</strong></h4>
<br /><p>To Make Viper Broth</p>
<p>Take a Live Viper Cut off y<sup>e</sup>head, Skin it<br />and Gut it, throw away the head Skin & Gut<br />put the Viper into a Pint bottle to a quarter of<br />a pint of water, Cork y<sup>e</sup> bottle & tye it down <sup>with a Blader</sup>, then<br />put the bottle into a Kettle of water and Boyl it<br /><span style="text-decoration:line-through;">an</span>two hours; When y<sup>e</sup> heat of the <span style="text-decoration:line-through;">water</span> Broth is so<br />far abated that you think it is fit to drink, uncork<br />the bottle and strain the Broth thro' a Linnen Cloth<br />and drink it warm, the first thing in y<sup>e</sup> morning<br />and y<sup>e</sup> same quantity may be taken at night an hour<br />or two after supper N.B. no Mace nor Salt is to be<br />put in ye broth.</p>
<p>To Make Viper Wine</p>
<p>Take 3 dozen of Vipers Cutt off y<sup>e</sup> heads Skin & Gut 'em<br />as above, put them in to a Gallon Bottle, then fill it<br />with Madeira Wine and Cork down close, Let them infuse<br />so for two months, then draw off the Wine from y<sup>e</sup> Vipers<br />in to Bottles Kept close stopt for use, of which drink<br />one wine Glass either in the morning fasting or an hour<br />before dinner</p>
<h4><strong>Page 29</strong></h4>
<br /><p>To Make an Excellent Water for y<sup>e</sup> Palsy</p>
<p>Take two Gallons of sweet whey, four gallons of<br />either the Leese of red or white wine, but the<br />white is the best. Put it in an earthen steen, and<br />put to it four quarts of black Cherries that have<br />lain a year in Brandy; the Peeles of eighteen Sevill<br />Oranges and twelve Lemons a pound of brown Sugar,<br />and half a pound of bay Salt. Cover the Vessell very close<br />with a Cloth and lay a weight on it, and let it ferment<br />'till it comes to a head, which it will do in five or Six<br />days if the weather is warm.</p>
<p>Have ready another Steen at the same time and put in it<br />two handfulls of Lavender flowers, of Burrige Mary golds<br />and Rosemary flowers the same quantity, three handfulls<br />of Horse raddish, three Handfulls of Burdock root Sliced-<br />thin, four Quarts of <span style="text-decoration:line-through;">Mustard</span> ripe Elder berries a little<br />bruised, two handfull of Firr tops, two handfulls of<br />Angelico; cut the Herbs small; four quarts of Mustard seed<br />a little bruised a quarter of a pound of brown Sugar to<br />make it ferment. Then pour on these ingredients as much<br />strong Beer or Ale as will quite cover them; Stop them close<br />and Let it stand as Long as the other Vessell; then mix them both<br />together & Let them Stand twenty four hours, and then distill<br />them off in a Limbeck</p>
<p>The first Running Keep to rubb the part affected; and the<br />Second may be taken a spoonfull three or four time a day</p>
<h4><strong>Page 30</strong></h4>
<br /><p>The Dutchess of Portland's plaister<br />for a sore throat</p>
<p>Take four ounces of the fat of a Loyn<br />of Mutton put it in a Glazed pipkin, set it on<br />the fire, when melted Strain the fat then put<br />it in the pipkin again with three ounces of<br />butter without salt, when melted add three<br />ounces of rozen when that is melted put one<br />ounce and half of Bees wax and when all is<br />melted put it in a Gally pot for use --</p>
<p>Lord Abingdon's Powder</p>
<p>Take pearle Coral, Crabs Eyes and Saffron<br />of each one Drachm, nut megs & Mace half an ounce<br />Diapente half an ounce, the same of Elacampane.<br />Contrayerva one o<sup>u</sup>nce all finely powder'd make it up into<br />Balls with jelly of Harts horne & Venice treacle half an<br />ounce</p>
<p>To be given to a man or Woman as much as<br />will lye upon a Six pence, to a Child proportionable<br />if it be in the small pox or Meazels Give it in Warm sack<br />It hath often brought it out when they have Layn some<br />days in the Skin or if they flat after they have been out<br />it has had the same Effect & is good in Most Distemper to drive it from the Heart</p>
<h4><strong>Page 31</strong></h4>
<br /><p>The Medicated Wine for y<sup>e</sup> Winter<br />for S. Rob<sup>t</sup></p>
<p>Take Shavings of Guaiacum, Shavings of Sassafras<br />Bark of Wallnutt tree, Bark of Ash. Root of Sharp-<br />pointed Dock, Root of Dropwort, Root of Hound's tongue<br />Root of Sweet Flag, Root of Angelica, of Each 2 ounces<br />Root of Endive four ounces. The Herb Dead-<br />nettle with a red Flower 4 handfull; y<sup>e</sup> Herbs Agrimony<br />Lives' worth. Harts tongue. The Tops of Firr, the Tops<br />of Tancarisk, of Each two handfull. Juniper Berries<br />Wild Carrot Seed of each one ounce & half<br />Corriander Seeds half an ounce Live Millepedes<br />one pint White Wine Six Gallons Antimony<br />coursely powder'd four ounces to be Steep'd in<br />for y<sup>e</sup> last three days, but first put it into a little bag</p>
<p>N.B. Put the Barks, Roots & Herbs small, Bruise<br />the Berries & Seeds well; Let it infuse three<br />Weeks in the Summer & Six Weeks in the Winter<br />all loose in a Barrell then Strain it off<br />for use.</p>
<h4><strong>Page 32</strong></h4>
<br /><p>The Medicated Wine for y<sup>e</sup> Summer</p>
<p>Take Guaiacum Shavings Sassafras Shavings<br />Bark of Wallnutt tree Bark of Ash Tree<br />Roots of Sharp pointed Dock, Roots of Dropwort<br />Roots of Hounds Tongue of Each 2 ounces<br />The Herbs Crane bill Roberts & Red<br />dead nettles of Each 4 handfull: Agrimony<br />noble Liver Wort Hart's Tongue Topps of Firr &<br />Tamerisk of Each two handfull Juniper Berries<br />Coriander Seeds & Wild Carrot Seeds of Each<br />half an ounce <sup>Live Millepedes put into a bag one pinte</sup> White Wine Six Gallons infuse it<br />for a Fortnight & let half a pound of Antimony<br />bruised be infused in it the last Three days</p>
<p>N.B. the Roots must be sliced thin & the Seeds<br />bruised Small, The Herbs cut small</p>
<h4><strong>Page 33</strong></h4>
<br /><p>The Pierre de [torn-illegible], Fern Stone</p>
<p>Take of the Male Fern Plant and root, and<br />draw off of the juice one Frenchpot likewise of the<br />juice of very ripe Elderberrys, one Pot & half, put the<br />juices into a Copper Kettle & add to them one Pot [torn]<br />the lightest Spring Water put in of Cream of Tartar [torn]<br />ounce, & set your Kettle over the fire when y<sup>e</sup> Composi-<br />tion begins to boil put in three ounces of Litharge<br />of Gold Sifted very fine, & then you must immediately<br />Begin to stirr your Mixture with an Espatula and<br />never cease to stirr it 'till your operation be ended.<br />An hour afterwards put in one ounce of Human hair<br />cut very small and when you perceive the Litharge to<br />be well incorporated add One pot of the best Old<br />Burgundy wine, & an ounce & a half of Dragon's blood<br />a little afterwards add two ounces of Roman Vitriol<br />if possible calcin'd in the Sun, & when you perceive your<br />Composition begins to thicken, add one pot of the strongest<br />French Brandy. A little afterwards two ounces of<br />Gum Dragon & two ounces of Gum Arabak steep'd<br />in Brandy & last of all <sup>half</sup> an Ounce of Oriental Gum.<br />When sufficiently thicken to harden when Cold roll<br />up in a Bladder & keep it in a dry place for use.</p>
<p>N.B. it will take at least 12 hours to make it well</p>
<h4><strong>Page 34</strong></h4>
<br /><p>Syrop of Life</p>
<p>First infuse during 48 hours or more<br />in a quart of y<sup>e</sup> strongest white wine, 4 ounces<br />of Gentian root, half a pound of y<sup>e</sup> common root [illegible], cut both of 'em in slices, put all these<br />together in an Earthen pott, well Stopped exposed<br />to ye Sun, in ye day time & at night in some warm<br />place, shaking it, Several times during its infusion<br />The 48 hours expired, pass it thro' a Linnen<br />without squeezing it, then take 4 full Quarts of<br />the Mercurial herbe, 2 quarts of y<sup>e</sup> juice of Burglose<br />& 2 quarts of Burridge, & mix it with y<sup>e</sup> infusion,<br />then give it a boyle or two, & soe pass it, thro a Linnen,<br />then reduce it, to a Syrup, with two pounds of<br />Narbonne honey, & after some boylings, you'l pass<br />y<sup>e</sup> whole thro' a jelly bag to clarifye it, after which<br />you'l reduce it to a consistency of Syrup de Capillaive</p>
<p>N.B. ye Honey must be boiled up w<sup>th</sup> half a pint<br />of white wine over a very Slow fire, taking off the<br />scum 'till no more rises.</p>
<p>Take one Spoonfull every Morning as you think<br />proper</p>
<br /><h3><strong>Volume 2</strong></h3>
<br /><h4><strong>Page 1</strong></h4>
<br /><p>To make Elderberry Wine</p>
<p>Take twenty pound of Raisons well<br />pick'd & chopt put to them five Gallons<br />of Water (after it has been boyl'd & is<br />quite Cold) let them stand six days<br />stirring it once every day then strain<br />it off & put to it three Pints of Elder<br />juce being drawn by infusion, w<sup>ch</sup> must<br />be by picking the berrys Clean putting<br />them into a jugg Close stop'd In a pot<br />of boyling water, or in a Oven, add<br />to it three pound of sugar, when that<br />is disolv'd Tun it up, & keep it till<br />March before you bottle it ----</p>
<h4><strong>Page 2</strong></h4>
<br /><p>Elder flower Wine</p>
<p>Take nine pound of Raisons of the Sun,<br />Cut them very small, & put ten gallons<br />of spring water to them, let them boyle one<br />full hour, then put in fiveteen pound of<br />sixpenny or four penny sugar, let it boil<br />a little while, skim it, & stir it; while<br />Hot put in two quarts of Elder Blossoms,<br />fresh garther'd, in a dry day, & pick'd from<br />the stalks, let it stand together in a Tub<br />to Cool, when it is Cold put yest into it<br />stirring it about as you do Ale, it must<br />work three or four days, then strain it off<br />clear, & put it into your Vessell, with<br />about half a pint of syrrop of Lemmons<br />be sure that yr Vesell be full & well</p>
<h4><strong>Page 3</strong></h4>
<br /><p>stop'd down, let it stand four months<br />before you bottle it</p>
<p>it will be best to lay the flowers<br />in the Tub & Pour the Liquor hot<br />over them.</p>
<p>To make Mead Mrs Coffin's receipt</p>
<p>To a Gallon of water take four pounds of Honey<br />And boil it as long as any scum rises, then set<br />it of, till it is almost Cold: then take a piece of<br />Bread, toast it, & spread it over with yeast; work<br />it for a day or two, & then Barrel it up. if it<br />does not work in the Barrel, fill it up with<br />a little Ale that is working ---</p>
<p>NB: it will not be ready in less than a year</p>
<h4><strong>Page 4</strong></h4>
<br /><p>Captain Hawkins's Receipt for Raison<br />Elder Wine</p>
<p>To every gallon of Cold water/ wine Measure<br />add five pounds of smerna Raisins, Let it<br />stand twelve days, stirring it once or twice<br />a day, then press it of, & at the end of the<br />twelve days get y<sup>r</sup> Elder juice ready</p>
<p>To prepare the Elder juice</p>
<p>The Elder Berries are to be gather'd in<br />a dry day when they are full ripe, strip<br />them from the Stalks, & put them in an-<br />Earthen jugg, stopp'd close, & set it upright<br />in a Kettle, of Cold water over the fire,<br />let it boil three hours, then strain it<br />through a sieve.</p>
<h4><strong>Page 5</strong></h4>
<br /><p>To every three Gallons of the above said<br />raison wine, add one Pint of the Elder<br />Juice. Mix it & put it into a Barrell<br />& when it has done working (w<sup>ch</sup> will not<br />be under six or eight weeks) stop it<br />up Close. ---------</p>
<p>NB: it is thought best to put to every<br />gallon off Raison wine half a pint of<br />Elder juice.</p>
<h4><strong>Page 6</strong></h4>
<br /><p>The Doway Custard</p>
<p>Take a pint of wine & put into it a little<br />Mace, Nutmeg, & sugar, to y<sup>r</sup> taste, & boil the<br />Wine spice & sugar together for three minutes,<br />Take ten Eggs Whites & yolks, & beat 'em<br />together till they are thoroughly mixt, at least<br />for the space of a q<sup>r</sup> of an hour; then mix<br />the wine & eggs well together, stirring the Eggs<br />& pouring it backwards forwards two or three<br />times, letting the wine Cool a little before<br />tis mixt, then put <sup>it in</sup> to <span style="text-decoration:line-through;">it</span> a shallow<br />dish & Bake it in a cool oven about a q<sup>r</sup><br />of an hour, or twenty Minutes according<br />as it hardens to the thickness of a Custard.</p>
<h4><strong>Page 7</strong></h4>
<br /><p>Pan Cakes Call'd a quire of Paper</p>
<p>A quart of Cream, eight Eggs, six spoonfull<br />of flower, three of sack. Mix the flower well<br />in a little of the cream to prevent it's<br />Lumping, then put it to the rest, beat the<br />Eggs exceeding well, mix all together and add<br />sugar and nutmeg to y<sup>r</sup> taste</p>
<p>Put a bit of butter in a rag, and rub the<br />frying pan with it, between each pan-cake,<br />only so much as to prevent their burning<br />to. they must be thin as a wafer. turn<br />them on a Saucer, up side down in a<br />Dish as you fry them and so one upon<br />another, send them to table in the same<br />Dish.</p>
<h4><strong>Page 8</strong></h4>
<br /><p>To make a Seed Cake</p>
<p>Take four pounds of flower, ten Eggs and<br />half the whites, beat them very well, then take<br />a wine pint of cream, a pound and a quarter<br />of butter, put the butter to the cream, and let<br />it stand over the fire till it boil up then stir<br />it till it is almost cold, then put it to the Eggs<br />& put to it a wine pint of yeast & a quarter<br />of a p<sup>d</sup> of sugar, stir it well together, make a<br />hole in the middle of the flower & put it all in<br />then cover it lightly with some of the flower let<br />it stand half an hour, then take two p<sup>d</sup> & a half<br />of Carraway seeds, dry them in a pewter Dish,<br />& when you have well Stir'd the other things<br />together, then Stir in the Carraway seeds by<br />degrees with a quarter of an ounce of Cinamon<br />a quarter of an ounce of Nutmeg & Mace</p>
<h4><strong>Page 9</strong></h4>
<br /><p>Together, three ounces of Citron and as much<br />orange peel sliced, then butter the Hoop<br />well, put it into a quick Oven, and let<br />it stand an Hour ---</p>
<p>How to dress a Brace of Carps</p>
<p>When you Kill your Carp save the Blood;<br />and if they are Large take a quart of Claret<br />half a dozen cloves, one Nutmeg grated, a<br />small quantity of Pepper and Salt, a Sprig<br />of Thyme, one onion, and two or three fresh<br />pieces of Lemmon peel; put these ingredients<br />into a stew pan, and mix the Blood with<br />them, then put in your Carp and Cover y<sup>r</sup><br />Stew pan Close, placing over a gentle<br />Coal fire Charcoal will be too fierce. let</p>
<h4><strong>Page 10</strong></h4>
<br /><p>Them all stew till the skin of the Carp begins<br />to Crack, then take the Stew pan off the fire<br />and take out the Lemmon peel, Thyme and<br />onion, and put your Carp into a dish, & keep<br />them warm, then take half a pint of Oisters<br />& stew them, half a pint of mushrooms &<br />put them to your other sauce. let them stew<br />over the fire & stir them well together, then<br />put in your Carp & when they & y<sup>r</sup> sauce<br />are thoroughly hot Serve them up garnishing<br />the Dish with Sliced lemmon ---</p>
<p>To make a general sauce for all sorts of Fish</p>
<p>To boil y<sup>r</sup> fish take one Quart of white Wine<br />or a Pint of White Wine Vinegar, three</p>
<h4><strong>Page 11</strong></h4>
<br /><p>Or four Quarts of Water, a Bunch of sweet<br />Herbs and a good handfull of salt let it<br />boil a Quarter of an hour before the Fish<br />be put in, & to make sauce, take a few Cloves<br />& Mace Anchovies & half a pint of White<br />Wine; or you may otherwise melt your<br />Butter with a little Water & the juice of Lemmon<br />with some Nutmeg Horse raddish & Lemmon<br />Peel and Onion & two Drops of spirit of<br />Salt, one pint of Stewed Oysters, & a little<br />whole Pepper among the Butter Let not the<br />onion nor Horse Radish be put into the<br />Dish of Fish with the Sauce.</p>
<p>To Bake Herrings</p>
<p>Take a quarter of a hundred of Herrings</p>
<h4><strong>Page 12</strong></h4>
<br /><p>Wash them very clean & cut off their Heads &<br />Tails, and tye them in a Cloth, then take one<br />ounce of Nutmegs and half an ounce of Pepper<br />beat very fine, which mix with four ounces of<br />salt and rub yr Herrings with it, one by one<br />and lay them flat in a glazed Earthen Pot, &<br />between every lay of Herrings, put some bay leaves<br />and a little Shallot; you must lay the herrings<br />very Close, & almost up to the top of the Pot, then<br />fill it up with Vinegar and cover them up very<br />close, with a paiste of brown bread and Bake<br />them in a very Hot oven six Hours--</p>
<p>To make Curds and Cream.</p>
<p>Take four Quarts of new Milk & let it stand for<br />six Hours, then take off the Cream, Boil the<br />Milk with a bit of Cinamon in it, put it to<br />Cool & when it is but a little warmer than</p>
<h4><strong>Page 13</strong></h4>
<br /><p>New Milk Sett it as your doe for Cheese, Cover it<br />up & when it is come enough, put it lightly<br />into a Sieve & when the whey is quite gone<br />you must grate Sugar upon the Curds & pass<br />them through a Sieve, put some Sugar with<br />a little Orange flower water into your Cream<br />adding some more Cream to it because there<br />will not be enough of what came off the<br />milk take the Curds up with a spoon & lay<br />them in a Dish <sup>&</sup> pour your Cream over them</p>
<p>To Make Orange Wine</p>
<p>To every Gallon of Water put two pounds &<br />half of sugar, beat the whites of two Eggs<br />well & put them to the water & Sugar, let<br />it boil one Hour & scum it well to a Gallon<br />of this Water put the juice and inside with<br />the peel of eight Oranges, pare them very thin;<br />When the Water is almost Cold put it all</p>
<h4><strong>Page 14</strong></h4>
<br /><p>together with a little yeast let it stand two or -<br />three days Stirring it twice a day, then strain it<br />& put it into the Vessell; if you please you may<br />add a pint of Brandy to each gallon. if it<br />is ten or twelve Gallons let it stand five or<br />six months & in proportion according to the<br />quantity you make. --</p>
<p>Lemmon Bisketts</p>
<p>Take nine Eggs, the peels of two Lemmons-<br />grated, & one pound of double refin'd sugar,<br />reserving a fourth part to strew upon them<br />when the pans are fill'd. Beat all two Hours<br />without intermission, then add to it seven<br />ounces of flower, put it in just as y<sup>r</sup><br />oven is ready Butter & fill your pans but</p>
<h4><strong>Page 15</strong></h4>
<br /><p>not too full, Bake them a Quarter of an<br />Hour in a Quick Oven</p>
<p>Lay fine paper at the bottom of the Pans<br />w<sup>c</sup>h makes 'em rise lighter--</p>
<p>To make Shrewsbury Cakes</p>
<p>Take a pound of flower, a pound of fine<br />Sugar a pound of Butter one Egg, a Dram of<br />Mace <span style="text-decoration:line-through;">thr</span> a Dram of Cinnamon three-<br />Spoonfulls of rose water make them all into<br />a Paste, Role it out Thin & Cut them into<br />what form you please and Bake them upon<br />Tin Plates. -</p>
<p>To make Clouted Cream</p>
<p>Take six quarts of new milk and put it<br />On the fire and when it is ready to Boil<br />put in three pints of sweet Cream and</p>
<h4><strong>Page 16</strong></h4>
<br /><p>Let it Boil a quarter of an Hour, then<br />put <sup>it</sup> into milk Pans and when Cold, just<br />before you use it, take it of with a<br />Skimming Dish and lay it in your China<br />Dish and if you please put a little<br />fresh Cream to it</p>
<p>To Pickle Walnuts Green</p>
<p>Wrap them up one by one in fresh Vine<br />Leaves, and tye them on with Strong Small<br />thread, Lay them as close as you can in a<br />Jarr and fill it with Alegar, Let them<br />stand three Weeks, Lay a Good many<br />Leaves at the bottom and Top of you Jarr</p>
<h4><strong>Page 17</strong></h4>
<br /><p>Then take off the old and put on fresh<br />Leaves and cover them with white wine<br />Vinegar to Stand three Weeks more.<br />then change them as before and put to<br />them the best white wine Vinegar<br />mixt with Salt to bear an Egg, put<br />in the Jarr some Cloves, Mace, Ginger<br />and Garlick (if you Like it) boyle the<br />pickle and pour it on boyling hott<br />Stop them Close and Let 'em stand by<br />Fire a Little while then put them by<br />for use what you take out for the Table<br />must not be put in again. If the Pickle<br />does not cover them, Boil a Little white<br />Wine Vinegar and Salt and put to them<br />when cold Keep them close Stopt</p>
<h4><strong>Page 18</strong></h4>
<br /><p>To pot a Hare</p>
<p>Cut your Hare into quarters, a Little<br />pepper and salt, then put it into a<br />Pippen pot, as much water as will cover it<br />then bake it with brown Bread when it<br />comes from the Oven take it out of y<sup>r</sup><br />Pot and drain it well, Then take off<br />all the Skinny part and sinews, & when<br />so done put it into a Mortar and beat<br />it a little, Season it with a Little Cloves<br />Mace, Nutmeg, pepper and salt, & a Little<br />Clarifyed Butter, then Beat it again<br />and repeat the Clarifyed Butter in</p>
<h4><strong>Page 19</strong></h4>
<br /><p>the Beating, untill it becomes mellow<br />and is very fine, then put it in to Potts<br />as close as you can, Let it stand till<br />cold, and then cover your Potts with<br />clarifyed Butter, it will be fit to<br />eat in a day or two, it will be good<br />for about a Fortnight if Set in a<br />Dry place--</p>
<h4><strong>Page 20</strong></h4>
<br /><p>To make Birch Wine</p>
<p>To one Gallon of the Liquor wine Measure<br />take two Pounds of sugar, but of ale measure<br />two pounds & a half beat two or three<br />Whites of Eggs and put them in Cold<br />boil the Liquor half an hour then put it<br />in a Tub let it stand till it is almost<br />Cold make a toast and spread Barm on it<br />let it work two or three days Stirring<br />it twice or thrice a day then put it<br />into your vessel and to every Gallon<br />Cut half a pound of madago raisins<br />make them into Balls as Large as you<br />can get them into the Barrel<br />Scum the Liquor as it Boils</p>
<h4><strong>Page 21</strong></h4>
<br /><p>S. Bathurst</p>
<p>To Make Vinegar</p>
<p>To a Gallon of Water wine measure put of a Pound of<br />the Coarsest Sugar you can get, let it Boil up &<br />Scum it well, when it is almost Cold toast a piece of<br />Bread, & Spread it well with yeast on both Sides, and<br />when it rises with a white froth put it into your<br />vessel, which must be Iron Hoopt, then set it in the Sun<br />till it Grows Sower & Cover it with a Tyle, it is not<br />fit to use till it has been kept ten months, but the<br />Longer it is kept, the better.</p>
<h4><strong>Page 22</strong></h4>
<br /><p>Pease Soop</p>
<p>Take old pease & Boil y<sup>m</sup>. tender (put to them<br />Whilest boiling twelve Anchovies six Onions, Mace<br />& a sprig of mint) then Strain them through a<br />Sive, have a Dozen Cucumbers quartered and cut<br />into Dice and a pint of young pease added to<br />your Soop: Stir into it over the fire a pound of<br />Butter, Serve it with fry'd Bread.</p>
<p>N.B. Observe to keep it Stirring for a quarter<br />of an hour After the Butter is in & Colour<br />it with Spinage Juce. ---</p>
<h4><strong>Page 23</strong></h4>
<p> </p>
<p>S. Bathurst</p>
<p>To Make a Green Pease Soup</p>
<p>Make a Gravy of Beef, Mutton, & veal, then<br />Boyl half a peck of old peas, pulp 'Em through a sive<br />with the yolks of two hard Eggs, put it together in a [illegible]<br />with Burnt Butter, have ready Boyed half a peck<br />of young Pease, two Lettices, one Cucumber, & some<br />Chopt Mint, let all these Stew together, & just before<br />tis sent up Green it with half a pint of Spinage<br />juice, N.B. if the Pease are very young Add two<br />or three spoonfulls of the juice of pease Shells.</p>
<p>Lemmon Cream made with Cream<br />Mrs Wrightes Receipt approv'd</p>
<p>Take a pint of Cream y<sup>e</sup> yolks of two Eggs<br />and about a quarter of a pound of Sugar<br />boil'd with the rine of a lemmon cut very<br />thin when it is almost cold take out the<br />Rine and put in the juice of a large<br />Lemmon by degrees or it will turn it<br />keeping it Stirring till it is quite cold.</p>
<h4><strong>Page 24</strong></h4>
<br /><p>To make almond Bread</p>
<p>Take thirteen Eggs half the whites, one pound<br />of double refin'd Sugar three quarters of a<br />pound of fine flower six ounces of sweet<br />Almonds blanch'd & pounded three spoonfull<br />of Orange flower water to keep them from<br />Oyling, Put y<sup>r</sup> Almonds in the flower & the<br />Sugar being finely beaten & Sifted, put it into<br />the Eggs by degrees. beat it with a whisk or<br />wooden Spoon for an hour & half not leaving<br />it once. then put in a spoonfull of brandy.<br />& a little before it goes into the Oven, put<br />in the rhind of two Lemmons grated, you<br />must be sure to beat it till it goes into<br />the Oven, put a sheet of white paper well<br />flower'd round the Hoop, so put the Cake<br />in the Oven; an hour & quarter in a<br />slow Oven will bake it.</p>
<h4><strong>Page 25</strong></h4>
<br /><p>To make Rice Apples</p>
<p>Miss Bathurst</p>
<p>Boil a quarter of a pound of Rice in water<br />for half an hour strain it off & add to the<br />Rice a pint of Milk one of Cream a Small<br />Stick of Cinnamon the Peel of half a<br />Lemmon two ounces of Sugar, let all boil<br />over a slow fire till the Rice is tender<br />take out the Lemmon & Cinnamon, then<br />add the yolks of four Eggs the whites of two<br />Stir all theese together over a slow fire<br />till it Simmers, then take it off & Keep it<br />Stiring till Cold adding a little Nutmeg<br />Scoup & pare your Apples butter a patty Pan<br />& set your apples in at a proper<br />distance fill the insides & Cover the outsides<br />& siven over all some Crumbs of Bread<br />& Powder Sugar, Bake them Hours more<br />or less according to the Size of the Apples<br />Serve them up with Jack & Sugar Sauce<br />& Melted Butter.</p>
<h4><strong>Page 26</strong></h4>
<br /><p>A Seed Cake</p>
<p>Take three pound of flower, dry it before the<br />fire & with a little more than a pound of it, make<br />a light paste with warm milk & a pint of yest<br />Set it before the fire to rise then take three pound<br />of Butter work it with yr hand in a large bason or<br />pan fill it as white as <span style="text-decoration:line-through;">Milk</span> Cream then put in<br />half of y<sup>r</sup> flower & beat it about half an<br />hour have ready eighteen eggs twelve of the<br />whites being left out beat them well together<br />& put them in then the rest</p>
<h4><strong>Page 27</strong></h4>
<br /><p>Orange Chips</p>
<p>Pair the rine of and take the juce out of<br />twelve Oranges, then put the white rine into<br />Water Let it lye a night afterwards boyl them<br />in water 'till they be tender and not bitter. It<br />Commonly requires sev'ral waters, then cut them<br />in bits put two pounds of sugar four Lemons and<br />the Orange juce strain'd and boyl them a little<br />while in it after 'tis Skimmed clear</p>
<h4><strong>Page 28</strong></h4>
<br /><p>To make Syrrop of Capillaire</p>
<p>Half a pound of maiden hair, two<br />ounces of Liquorice root boil'd, one ounce<br />of orange peel cut small half an ounce<br />of orrice Root Slic'd; put into a proper<br />Vessell; then pour three quarts of soft water<br />on the ingredients, and let it stand infusing<br />twenty four hours: then Strain of the<br />Liquor, and add to every quart of Juice<br />one pound of Honey and boil it to the<br />Consistence of a Syrup, keeping it for use</p>
<p>Portugal Cream</p>
<p>The yolks of Six Eggs, the White only of<br />three, a quarter of a pint of water & half a<br />pint of white wine, beat the eggs well &<br />then mix all together, sweeten to y<sup>r</sup> taste</p>
<h4><strong>Page 29</strong></h4>
<br /><p>To make Cream Cheese La<sup>y</sup> Bolingbrooks Way<br />approv'd</p>
<p>Scald a quart of New Milk & put it to a<br />quart of Cream; Let it stand till but little<br />Warmer than New Milk from the Cow then put<br />in y<sup>r</sup> Runnit, when it is come take out the<br />Curd with a Skimming dish breaking it as little<br />as you can, Lay it in your Vat made with<br />Wheat Straw, let it Lye three Hours before<br />you turn it, then turn it twice a day & in<br />a weeks time it will be ripe, Lay a little<br />Weight on a each Corner of the Brim of the<br />Vat to prevent the Curd from running Under<br />and Sprinkle a little Bay Salt on both<br />Sides before you send it to Table the first<br />Time</p>
<h4><strong>Page 30</strong></h4>
<br /><p>To make Blanc-Mange</p>
<p>Take 2 ounces of Ising-glass put to it three<br />quarters <span style="text-decoration:line-through;">of Spring</span> of a pint of Spring Water<br />Let it Simmer over the fire till the Ising-<br />glass is dissolved then put 3 pints of Cream<br />to it London Measure Double refin'd Sugar<br />to y<sup>r</sup>. Taste a Stick of Cinnamon & the Rhine<br />of a Lemmon, Set all these over the fire &<br />let it just Boil then Strain it through a<br />Lawn Sive into your Mould, when it is Cold<br />just dip y<sup>r</sup>. Mould in hot water to turn it<br />into y<sup>r</sup>. dish</p>
<h4><strong>Page 31</strong></h4>
<br /><p>Put in a thin Piece of Lemon peel, let all<br />these Scal'd well over the fire till ready to<br />boyle; & take care it do's not Curdle, when<br />it is pretty Cold, Strain it into a dish w<sup>ch</sup><br />must be large enough to hold as much more<br />blanch two ounces of Almonds & beat them<br />very fine & mix them very well in a<br />pint of cream with the yolks of two eggs<br />well beaten & sweeten'd to y<sup>r</sup>. taste then<br />Let it on the fire Stirring it all the time<br />& when ready to boyle take it off, when<br />almost Cold Strain it into the Middle of the<br />other Cream & in the Center of that put<br />half a Candied Orange cut in pieces</p>
<h4><strong>Page 32</strong></h4>
<br /><p>To Stew Pease</p>
<p>Brown a quarter of a pound of Butter in<br />a Stew pan then put in Lettice and Let it<br />stew more then a quarter of an hour stiring<br />it all the time, then put in your pease and<br />some hot water upon them only enough to<br />cover them, put your onion and pepper to your taste<br />and Keep them stewing 'till they are tender<br />enough, then take it from the fire and put<br />into it a piece of Butter with some flow'r<br />mixt with it, then give it one heat over the<br />fire</p>
<p>N:B: two Lettice a quarter of a pound of<br />Butter is enough for a quart of pease</p>
<h4><strong>Page 33</strong></h4>
<br /><p>To Pot Maycrill</p>
<p>Take them and wash them clean, cut off the heads<br />Fins and tails, open them to the back and take-<br />out the bones. To three Large Maycrills take<br />half a quarter of an ounce of Mace of pepper<br />and Cinnamon half the quantity with about<br />twenty cloves, beat the pepper and half the other<br />Spices and mix a spoonful of salt, Season the<br />fish inside and out with it spread the inside<br />thick w<sup>th</sup>. butter, and put pieces of the Mace and<br />Cinamon lay them together and put them in to<br />a potting pan with their back downwards and Lay<br />butter over them about a pound to this quantity<br />then tye them down with a double paper and send to<br />the oven when cold if not butter enough clarify<br />some more and put over them</p>
<h4><strong>Page 34</strong></h4>
<br /><p>To Salt Hamms</p>
<p>Take two ounces of bay-salt two ounces<br />of Saltpetre and one pound of Common Salt<br />with half pound of Course Sugar mix all<br />together and rub it well in to the ham almost<br />an hour by a good fire. in a tray or dripping<br />pan ten let it Lye ten days, then turn it and<br />Let it lye ten days longer having springled <span style="text-decoration:line-through;">it</span><br />a little common salt on it</p>
<p>Orange Cakes</p>
<p>Take eight China Oranges, make them very clean<br />and grate off the yellow peel; put them over the fire<br />in cold water and let them boil one hour, then open<br />them, & take out the inside & rubb it thro' a hair-sive<br />adding the juice of one Lemon, which done put half<br />the grated peel to it then take the Exact weight<br />of it in fine sugar, just wett it in water to melt it<br />& boil it over the Charcoal fire 'till it is of a Candy<br />height, then put in your Orange & Let it just Scald<br />together a short time, but by no means boil; put it in<br />to shallow Glasses, & after a few days when they begin to<br />grow very stiff, turn 'em out on plates to dry either in a Stove<br />or in the Sun</p>
<h4><strong>Page 35</strong></h4>
<br /><p>To Make Orange Cakes</p>
<p>Quarter the oranges and pick out all the Seeds.<br />To a pound of Orange put a pound and a quarter<br />of Sugar, pound all together in a Stone or Marble<br />Mortar 'till it comes to a perfect Batter, then<br />drop it on China plates or Dishes and let<br />them dry far from the fire or the sugar will<br />melt and hinder the Candying</p>
<p>To Make Syrop of Orange</p>
<p>Take a pound and a half of the finest Sugar<br />dip it into water and let it boil to a Candy height<br />put to it a pinte of Orange juice, Let it just<br />boil up then <sup>take</sup> it off and let it Stand 'till Cold,<br />then put it into Bottles, which cover with a<br />bitt of paper at first</p>
<h4><strong>Page 36</strong></h4>
<br /><p>To preserve Cucumbers</p>
<p>Take some small Cucumbers & Large ones that will<br />cut in quarters to like like Cytron, the greenest and<br />freshest from Seeds you can get, put them in Strong<br />Salt and water in a Straight Mouthed pot with a<br />Cabbage Leaf over them to keep them down & tye a<br />paper over them & Let them stand in a warm place<br />'till they are yellow, Then take them out & wash them<br />& set them over the fire with a little Salt in the<br />Water to green them & put a Cabbage Leaf over them<br />& cover the pan very Close, but take Care they don't<br />boyl, & if they are not a Clear green Changing the water<br />will help them, and if you do that, you must put them<br />in to a pot while the pan is Scour'd & y<sup>e</sup> water made<br />hot, Then take them out of y<sup>e</sup> first water & put<br />them in & Cover them as before & when you think<br />them a Clear good green take them off, but keep them<br />in the water 'till they are Cool then put them in Cold<br />water for two days Changing them twice a day to<br />take the Saltness out, the Large ones must be<br />out & y<sup>e</sup> Seeds & Soft part took out before they</p>
<h4><strong>Page 37</strong></h4>
<br /><p>are put out in to Cold water, then take them out<br />and wipe them dry, then make a Syrup and boil<br />in it some Lemon peel & a good deal of Ginger<br />but Let the out side be seaped off before you put<br />it in, & when the Syrup is cold put them in and<br />boil the Syrup once in two for three days, for<br />about three weeks or as you see there is Occasion<br />for the Keeping, there being the most danger of<br />Spoiling at first</p>
<p>To make Rum or Brandy shrub</p>
<p>To a Gallon of Rum put a quart of Orange<br />juice, one pound & half of Double refined<br />sugar & the Ryne of two Oranges cut very thin<br />Let stand in a Cask six or seven days, or till 'tis<br />fine then Bottle if off for use</p>
<h4><strong>Page 38</strong></h4>
<br /><p>To Pickle Salmon</p>
<p>Take a Salmon that is quiet fresh,<br />Gut it, & wash it clean, dry it with a Cloth,<br />don't scale it, then cut it a Cross in as many<br />pieces as you like, & tye it up with tape as you<br />do a Sturgeon and Boile it in the following pickle.</p>
<p>Take half water & half vinegar, Cloves, Mace,<br />Salt and Black pepper, & Ginger, to your taste,<br />lay Bay leaves at the Bottom of your pot and put<br />the Salmon upon them, then pour the Pickle on hot,<br />and be sure there is Pickle enough to cover your fish<br />before the fish is boil'd, if it is a large one, take<br />half an ounce of Mace, or as much Cloves, and an ounce<br />of Pepper, best half the pepper small and Season the<br />Fish before it is tyed up, put the rest of the pepper<br />whole with the other Spices into the Pickle and a<br />Handfull of Salt. Proportion the Spice you rub the<br />Fish with according to the Size.</p>
<p>if you design to have it carried farr you must put<br />a quick fresh pickle to it</p>
<h4><strong>Page 39</strong></h4>
<br /><p>To Make White or Red Current Wine</p>
<p>Take three pounds of Currants<br />pick'd from the Stalks, and one quart of<br />Spring Water, Let it Ferment together two<br />or three days, then Strain it thro' a Sieve;<br />To Each quart of the Strain'd Liquor add one<br />pound of Sugar, then Barrel it up & when fine<br />Bottle it. The Currants must be full ripe<br />and to the Red Currant Wine you may add<br />some Rasberry juice to it if you please</p>
<p>To Make Barm</p>
<p>Take one Gallon of Water, put to it six or Seven handfull<br />of Brann, boyle it together, strain it off, And when allmost<br />cold, put half a pint of fresh Barm, and half a pinte of<br />Treacle into the Liquor stir it well together and put it into<br />Bottles when cold; <sup>& do not fill ye bottles yt. it may not work [illegible]</sup> but not stop it till it has done working<br />When you want Barm, Boyl as above <sup>that is ye Water & Bran without Treacle</sup> and put half a pint<br />out of the Bottles to it and so in proportion, Let that stand<br />in a pan or a Payle as you would Beer 'till the Barm arises<br />the skim off the Barm on the top, throw away the liquor<br />under it, and take the sediment that is at the Bottom mix with<br />what you have Skim'd off and that is Barm</p>
<h4><strong>Page 40</strong></h4>
<br /><p>To Make Lemon Wafers</p>
<p>To the juice of two or three Lemons, with the Rind of<br />one of them grated or cut very fine, put of double refined<br />sugar pounded and sifted, enough to make it of a consistency<br />like thick Cream. Set it over a Lamp in a Silver Bason or<br />Plate, stirring it as it heats, and when hot /but not-<br />boiling/ dip in your Wafer paper/ cut in what form and<br />size you please/ one bit at a time, and when both sides<br />are wetted, lay them on Glasses or glazed plates at a<br />distance from the fire to dry. N.B. it will be two<br />or three days before they are dry</p>
<p>To Make Lemon Pickle</p>
<p>Take two dozen of Lemons cut off one end<br />about an Inch and scoop out all the pulp<br />and fill 'em with salt, sew up the tops, let them<br />continue over the mouth of an Oven or any Slow<br />heat for about three Weeks, or 'till they are quite<br />dry, take out the Salt & put 'em in an earthen jarr,<br />put to them six quarts of the best Vinegar that has<br />been boiled, add some Long pepper, Ginger Mace &<br />Cinamon, a few Bay Leaves w<sup>th</sup>. four cloves of Garlick,<br />& six ounces of the best Flowr of Mustard, when quite cold<br />cover up the jarr & let <sup>it</sup> stand three weeks or a Month, then strain<br />it off and bottle it</p>
<h4><strong>Page 41</strong></h4>
<br /><p>Rec. to make a Cheese by M<sup>rs</sup>. Beck</p>
<p>Run a large bucket of New milk into Curd, then<br />put it into a Large Common Vatte, and let it stand in the<br />press one hour, then cut it into Slices and throw it into<br />cold water for ten minutes then take it out of the water<br />Wipe it very dry, and then Break it to Pieces and work it<br />together with your hands, mixing it with a quarter of a<br />Pint of sweet and thick Cream, Strewing a small lump<br />of Salt, then put it into a small round hoop about half<br />a quarter of a yard deep, cover it with a Board that will<br />just fit the top of the hoop, and put on it a two pound weight,<br />at the end of two hours you must increase your weight--<br />considerably; ye hoop the Cheese is made in must be bored<br />full of pretty large holes</p>
<p>The Cheese should be made in May, June, or July; if the<br />Ground is pretty good it may be made to the end of August.<br />it is ripe at the end of three months</p>
<h4><strong>Page 42</strong></h4>
<br /><p>To Make Jelly of Hartshorn</p>
<p>Put one Gallon of Water to a Pound of Hartshorn<br />& let it Simmer 'till it comes to 2 quarts full Measure<br />then strain it off & put the peels of Eight Oranges &<br />four Lemons cut from the White rind very thin; boil it<br />up, then put in the juice of the Oranges & Lemons with<br />a pound of Double refined sugar & the Whites of Six<br />Eggs beat up to a Froth, boililng it up again a little,<br />& then strain it through a Flanell bag.</p>
<p>Rec. to make Blanc manger</p>
<p>Boil an ounce of Isinglass in Spring Water 'till<br />disolved, put a pint of good cream to it & about four<br />Bitter Almonds Beat fine, Sweetn it to your taste,<br />Let it Boil a little, let it stand 'till a little Cool, then<br />pour it gently thro' a very fine Seive into the dish you<br />serve it in. The Isinglass should be laid a little while<br />in cold Water to clean it</p>
<h4><strong>Page 43</strong></h4>
<br /><p>Rec. to Make French Flummery</p>
<p>Take a pint of skim'd milk, an ounce of Isinglass,<br />the Juice of 2 lemons, or Seville Oranges a piece of y<sup>e</sup> peel<br />One large, or two small blades of Mace, 2 Glasses of Sack with<br />sugar to your taste. Mix all these together cold in your<br />Saucepan, then put it on the fire & let the Isinglass disolve<br />before it boils, then let it boil a minute or two & strain it<br />thro a fine Muslin into Cupps or Glasses</p>
<p>Rec. to make Spanish butter</p>
<p>Take a Gallon of New milk & 2 quarts sweet Cream<br />boil it up with a Stick of Cinamon & a piece of Lemon peel<br />& put it into a deep earthen or China dish; Let it<br />stand in a cool place 24 hours, then scum it off in a<br />bason or pan, sweeten it to your taste & put in a little<br />musk, & a little rose water, & whisk it up to a thick<br />froth-- Take it off upon a Sieve to drain & serve it<br />up in Glasses, or on a dish</p>
<p>Rec. to Make Paste Dumplin's</p>
<p>Take 1/2 a pound of fine flour, break in y<sup>e</sup> yolks of<br />two Eggs & wet it with milk, prick into it at three times<br />half a pound of butter & each time roll up the paste, & allways<br />roll it out one way. Tye it up/ not very hard/ in a thick cloth<br />in 2 long Dumplins & boil it two hours</p>
<h4><strong>Page 44</strong></h4>
<br /><p>To Make Partridge Sauce</p>
<p>Boil a pint of water with two Onions quar=<br />ter'd & about a dozen pepper Corns 'till half is<br />wasted; then strain it & grate in the crumb of as<br />much stale white bread, as will make it moderately<br />thick; give it a boil & stir in two large spoonfull<br />of Cream & a bitt of butter as big as a Walnut, & if<br />no butter, a spoonfull y<sup>e</sup> more Cream & salt to your taste</p>
<p>Rec to Make New Cheese</p>
<p>Take new milk from y<sup>e</sup> Cow, put to it one<br />part in three of Soft Water y<sup>t</sup>. has been boil'd<br />and stood 'till it is cold, put in your Runit,<br />and when it is come take it out with a Skimmer<br />into your fatt, turn it every day into fresh<br />Cheese Cloths; it will be ready in about a<br />fortnight.</p>
<h4><strong>Page 45</strong></h4>
<br /><p>To Make Lady Englefield's Wafers</p>
<p>Three Spoonfull of Flour; the same of fine<br />Sugar powder'd, the yolks of three Eggs, a<br />Little Cinamon & a little Nutmeg, A Small<br />Wine glass full of Brandy/ & Orange flowr<br />water if you like it/, the peel of One Lemon<br />finely grated, a quarter & half of butter melted<br />in a little thin Cream or new milk. First beat<br />your Flour with the Eggs, then add the Sugar<br />Spices, Lemon peel & Brandy beat them well<br />together, & Six them with the butter & Cream<br />which must be but Luke Warm</p>
<p>Winter Cream Cheese M<sup>rs</sup>. Bindon</p>
<p>Take your milk as soon as it comes from the Cow &<br />make it pretty yellow with Marigold flowers which you<br />must bruise & Strain into the milk, then put in all<br />the Cream of the Morning & Evening Milk of the Night<br />before, put in as much boiling water as you did Cream<br />Stirr all together & put in as much Runnit as Runnit<br />it, & when it is thoroughly Come, take it up with a</p>
<h4><strong>Page 46</strong></h4>
<br /><p>Skiming dish, & Lay it in <sup>a</sup> Cloth in Lead that you set<br />milk in, Cover it up close with the Wheying Cloth,<br />where it has lain so half an hour, press it gently with<br />your hands 'till all the whey be out then open the Cloth<br />& pour into the Curds, a pailfull of Cold Water, so<br />let it lye half an hour there Strain it Clean from the<br />Water & Strow a little handfull of salt among the<br />Curd, then put it into the Cheese fat & press it<br />gently, first with a quarter of a hundred & after<br />with half a hundred, it must be turn'd once every<br />hour all the day, the last turning at night rub it over<br />with a good deal of fine Salt & so do for two days,<br />turning it twice every day, then wash it all over with<br />scalding hot Whey, then lay it in a Clean dry Cloth<br />turning & wiping it once a day, about Lent it will<br />be fit for Eating. the best time to make this Cheese<br />is when the Cows go first into the Edish, but if you<br />would have 'em ready Sooner, you make 'em in May or June,<br />this Cheese is much better for having more Cream in it<br />& not to keep it too long in press & ripen it as you do Slipcoat Cheese</p>
<h4><strong>Page 47</strong></h4>
<p> </p>
<p>To Preserve Apricock <sup>& Peaches</sup> in Brandy</p>
<p>To every fifty apricocks take 3 pounds and a half of<br />double refined sugar and make it into a fine Syrup<br />then take your Apricocks/ which must be full ripe, y<sup>e</sup> riper<br />y<sup>e</sup> better/ prick them full of Holes with a Large Needle<br />and put them into y<sup>e</sup> Syrup which must be scalding hot,<br />then keep 'em under y<sup>e</sup> Syrup by turning them with a<br />clean white bunch of feathers/ a Spoon will crack 'em<br />and Spoil 'em, be sure they are allways under the<br />Syrup, so let them Sealed (but not boil) for an hour<br />Then take 'em from y<sup>e</sup> fire and put them one by one<br />into a great flat earthen pan with great Care, and pour<br />y<sup>e</sup> Syrup over them, so let them stand all night cover'd close<br />with a white Cloth. The next day put 'em one by one into<br />your preserving pan and your Syrup with 'em, set 'em over<br />y<sup>e</sup> fire & Let them have one gentle boil about a quarter<br />of an hour, then take 'em off y<sup>e</sup> fire w<sup>th</sup>. great Care and<br />put them one by one into your Glazed earthen jarrs that<br />have been scalded and well dry'd by y<sup>e</sup> fire and rinced<br />with Brandy, then put to them a Spoonfull of y<sup>e</sup> best<br />Brandy & a Spoonfull of y<sup>e</sup> Syrup 'till y<sup>e</sup> potts be full &<br />y<sup>e</sup> fruit well cover'd, the syrup must be Luke warm. If you<br />have glass jarrs to put 'em into 'tis y<sup>e</sup> better; When cold cover 'em close<br />with paper & Bladder to keep out y<sup>e</sup> Air</p>
<p>N.B. Peaches are done Exactly y<sup>e</sup> same way only they must not be full<br />ripe, but full grown & beginning to ripen</p>
<h4><strong>Page 48</strong></h4>
<br /><p>For flatulency & indigestion</p>
<p>Senna 1 pound; Raisins of the Sun Stoned 1 pound; Lent figs<br />half a pound; Carraway Seeds 2 oz. greater Cardamon<br />Seed 1 1/2 oz. Nutmegs & Cloves each 1 ounce; Saffron<br />two Drams; infuse these ingredients 14 days in a Gal-<br />lon of French brandy; then filter for use. The Dose<br />3 Spoonfulls for a Grown person, if it causes a<br />vomiting encourage it.</p>
<p>To make Cream Cheese</p>
<p>Take 6 quarts of new Milk & one pint of Cream<br />then turn it with the Rennet as you do other Cheese<br />when it is come, you must not brake it as you do<br />other Cheese, but only take it out with a dish into a<br />cloth that is put into a Large Cheese Vat, then put a<br />board over it with about three or four pounds weight<br />on it, thus let it stand for about 24 hours, Then take<br />it out of y<sup>e</sup> Large Cheese Vat, and put it into a small<br />one one Inch and a quarter Deep and a foot over<br />in which let it Lye in y<sup>e</sup> Cloth with Y<sup>e</sup> same weight<br />on it for about 12 hours. Then take it out of the Vat<br />and put it on a Board, and turn it every day, 'till<br />it begins to run</p>
<h4><strong>Page 49</strong></h4>
<p>M<sup>rs</sup>. Fitzherbert's Recp. to Make Hams</p>
<p>To Each Ham put one pound of Bay Salt half a<br />pound of Common Salt two ounces of Saltpetre, one<br />ounce of black pepper, Beat all these well together<br />and put your ham with it for four days, turning<br />it every day, then put a pound and a half of Treacle<br />upon it Letting it Lye a Month. Then put it into<br />Water for 24 hours, and hang it up to Dry</p>
<p>N.B. to be cured Before Christmas, and not put<br />into water before boiled. Let it boil 5 or 6<br />hours when the Ham is pretty dry hang a<br />paper bag round it to Keep y<sup>e</sup> flyes from it<br />Dry y<sup>e</sup> Salts well and rub y<sup>e</sup> ham w<sup>th</sup>. y<sup>e</sup> Pickle<br />every time you turn it.</p>
<p>To Make Courier's Sauce</p>
<p>Chop an Onion very thin with a Little Salt<br />then put a little Elder Vinegar boiling hot<br />upon it---</p>
<h4><strong>Page 50</strong></h4>
<br /><p>To Pickle Cabbage</p>
<p>Take one pound of Ginger one poud of Garlick<br />one pound of white mustard seed bruise in<br />a mortar, the Ginger soaked in Salt and water<br />for a week then cut it into small bits, the<br />Garlick sliced, when the above is all ready then<br />add to it one once of mace broke into small pieces<br />one ounce of cloves bruised, two ounces of whole<br />black pepper two ounces of oil of mustard and<br />half an ounce of Termerick mix all the ingrediants<br />together and put them on the top of the Cabbage<br />and boil as much vinegar as will fill a two<br />quart jarr stop it close and at three weeks<br />end pour off all the thin and boil it, then pour<br />it boiling hot and stop it close and repeat<br />it again at three weeks end---</p>
<p>The Cabbage must be chiefly cut from the stalk<br />and the stalk itself cutt in slices and laid<br />in salt for four days, but turned every day<br />then take it out and scrape of all the salt and<br />put it in a jarr put the ingrediants at the top<br />and pour the vinegar boiling over it ----</p>
<h4><strong>Page 51</strong></h4>
<br /><p>Cabbage stalks onions french Beans Cucumbers<br />apples or pears are all good in this pickel,<br />tis fit to use in six months but is much<br />better at two years end ----</p>
Original Format
The type of object, such as painting, sculpture, paper, photo, and additional data
Ink on paper
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Cookbook
Description
An account of the resource
<p>Anonymous 18th-century manuscript cookbook and book of medical formulas. The medical formulas are drawn from several sources including the works of Richard Mead (1673-1754), a famous English medical practitioner of his day. Mead's cures for the bite of a mad dog are included. Also included is Joanna Stephens' (d. 1774) cure for the stone and gravel. This was first printed in 1739 and earned Stephens an award of £5,000 from the British Parliament. This occured despite the objections of many respected medical practitioners who believed the only cure for stones involved surgery. Parliament was convinced of the value of the medicine by David Hartley who published the testimonials of patients claiming to be cured by the formula. Hartley also conducted experiments proving the ability of the formula to reduce stones. The manuscript also contains a cure for heartburn attributed to Dr. Herman Boerhaave (1668-1738) the famous Dutch botanist, physician and medical instructor.</p>
<p>Also included are numerous recipes for foods and beverages some attributed to a Miss Bathurst and S. Bathurst, Mrs. Beck, Lady Englefield and others.</p>
Subject
The topic of the resource
Cooking, English
Medicine--Formulae, receipts, prescriptions--Early works to 1800
Cookbooks
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
Identifier
An unambiguous reference to the resource within a given context
MS1938.7
-
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38a26140b7df7f142c5b92b624080b77
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Holywell Hall Horticultural Papers
Date
A point or period of time associated with an event in the lifecycle of the resource
[about 1740]-1829
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Geometric pattern for a trellis[?]
Identifier
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MS1977.2.3
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
-
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fdefb982c94dd494e2986feee0ea8ee0
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Holywell Hall Horticultural Papers
Date
A point or period of time associated with an event in the lifecycle of the resource
[about 1740]-1829
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
Text
Any textual data included in the document
[Recto]
<p>(M<sup>r</sup>. Puller.)</p>
<p>Frame for a Pit for Early Grapes.</p>
<table><tbody><tr><td></td>
<td>Feet.</td>
<td>Inches</td>
<td></td>
</tr><tr><td>Length</td>
<td>29.</td>
<td>-</td>
<td>6</td>
</tr><tr><td>Width</td>
<td> 6</td>
<td>-</td>
<td>6</td>
</tr><tr><td>Depth in front</td>
<td> 2</td>
<td>-</td>
<td>6</td>
</tr><tr><td>D<sup>o</sup>. in back</td>
<td> 4</td>
<td>-</td>
<td>6</td>
</tr><tr><td>A Border in the Front where the Vines<br />are to be planted}</td>
<td> 2</td>
<td>-</td>
<td>6 wide on outside of<br /> the pit.</td>
</tr></tbody></table><p>NB. The Vines are let into the Pit by holes made in the Brick work,<br />(as in hothouses stoves &c) and trained upon trelesses 4 Inches from the [illegible]<br />to be made so that they may move up and down at pleasure. The<br />Brickwork to be 9 Inches thick, or 4 Inches thick and plaistered. The frame<br />divided into 2.3. or 4 equal parts according to the pleasure of the<br />Owner. Begin to force the Vines the first of March, either with the<br />pit filled with Tan Leaves or Dung (like a common hot Bed)</p>
<p>[Verso, blank]</p>
Original Format
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Ink on paper
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Identifier
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MS1977.2.14
Folder 1
Creator
An entity primarily responsible for making the resource
Puller, Mr.
Title
A name given to the resource
Frame for a pit for early grapes
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
-
https://d1y502jg6fpugt.cloudfront.net/50709/archive/files/e633b4810bb90c45b84db5a063fd35dc.jpg?Expires=1712793600&Signature=MNeg3wn1bEE%7ExIf2pnyDQaJhAVBgocU4CoCxjy6kEbSoLhHDI9reiEUM2U3yQyjUega1Fxo4VBTkCnMPXdxDNjt8pKXnpJOZ7nV%7Er4HQEPix4Y8sbNKsTlF748dkSWcCaelBbPUFR8dSi9hsaNUdkyBIo7WYFD%7EDQNiN7glUDRvLVlxQcVzUa8GSnUggZJsLDcpZ3q1hXBiYqziWZFryZsKeo2ageaZQtG216xoG%7EaLS9JyVXT9p3Hdy1qdAMhOaVVqZV35NV7IfDLodrOe61GKlhNW54PJobjxrhiqxFiiuS2NDklLbCRV-DIJoAgyIbkZk-UnGLforiPeqtZRtdg__&Key-Pair-Id=K6UGZS9ZTDSZM
83b76cf32103076f65e1fb1c1fbd90d6
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Holywell Hall Horticultural Papers
Date
A point or period of time associated with an event in the lifecycle of the resource
[about 1740]-1829
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
Text
Any textual data included in the document
<p>[Recto]</p>
<p>The Dimensions of the vine Pit.</p>
<table><tbody><tr><td></td>
<td>Feet</td>
<td>Inches</td>
</tr><tr><td style="text-align:right;">Length</td>
<td>29</td>
<td>6</td>
</tr><tr><td style="text-align:right;">Wide</td>
<td> 6</td>
<td>6</td>
</tr><tr><td style="text-align:right;">Depth in front</td>
<td> 2</td>
<td>6</td>
</tr><tr><td style="text-align:right;">D<sup>o</sup>. in the Back</td>
<td> 4</td>
<td>6</td>
</tr><tr><td>A Border in the front where the vines are planted.</td>
<td> 2</td>
<td>6 wide outside<br /> of the Pit.</td>
</tr></tbody></table><p>N. B. The vines are let into the Pit by<br />holes made in the Brick-work on<br />purpose and trained upon trelusses<br />4 Inches from the glass to be made<br />so that they may move up & down<br />at pleasure, the Brickwork to be 9<br />Inches thick or 4 Inches thick and<br />plaistered, the place is Covered with<br />large lights eight in Number and<br />the Pit may be divided into 2, 3, or<br />4 equal parts according to the<br />pleasure of the owner. We begin to<br />Force the vines the first of March<br />either with dung, tan, or Leaves.<sup>x</sup></p>
<p>x<br />NB. Tan being the most regular and not<br />wanting renewal so much is reckon'd the<br />best.</p>
<p>M<sup>r</sup>. Puller<br />Woodford } Raisd great quantities of the finest Grapes<br />Essex upon the above Plan</p>
Original Format
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Ink on paper
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Identifier
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MS1977.2.19
Title
A name given to the resource
The dimensions of the vine pit
Creator
An entity primarily responsible for making the resource
Puller, Mr.
Date
A point or period of time associated with an event in the lifecycle of the resource
18th-century
Description
An account of the resource
Description of the dimensions and use of a vine pit for the growing of grapes. The description is attributed to Mr. Puller of Woodford, Essex County, England .
Subject
The topic of the resource
Viticulture