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Delights for Ladies


Hugh Plat

To adorne their Persons, Tables, Closets and Distillatories: with Beauties, Banquets, Perfumes and Waters.

Reade, Practice, and Censure.

At London
Printed by Humfrey Lownes.



1. How to preserve Eringo roots, AEnula Campana, and so of others in the same manner.

Seethem them till they be tender: then take away the piths of them, and leave them in a colander till they have dropped as much as they will: then having a thin sirup ready, put them being cold into the sirup beeing also cold, and let them stand so three daies, then boyle the sirup (adding some fresh sirup to it; to supply that which the rootes have drunke up) a little higher: and at three daies end, boyle the sirup againe without any new addition, unto the full height of a preserving sirup, and put it in your rootes, and so keep them. Rootes preserved in this manner, will eate ery tender, because they never boyled in the sirup.

2. How to make musk-sugar of common-sugar

Bruise 4 or 6 graines of Muske: place them in a piece of sarcenet, fine Lawn or Cambrick doubled: lay this in the bottome of a gally pot, strewing your sugar thereon: stop your pot close, and all the Sugar in a few daies will both sent and taste of Muske: and you may lay more sugar thereon, when you have spent that sugar, which will also receive the like impression. Such Muske-sugar is sold for two shillings the pound.

3. How to dry Rose-leaves in a most excellent manner.

When you have newly taken out your bread, then put in your roses in a sive, first clypping away the whites, that they maybe all of one colour: lay them about one inch in thickness in the sive; and when they have stood half an houre, or thereabouts, they will grow whitish on the top; let them remaine without stirring, till the uppermost of them be fully dried: then stirre them together, and leave them about one other halfe houre: and if you finde them dry in the top, stirre them untill they be thorowly dried: then put them, hot as they are, into an earthen pot, having a narrow mouth, and being well leaded within (the Refiners of gold and silver, call these pots, Hookers): stop it with corke and wet parchment, or with wax and rosin mixed together; and hang your pot in a chimney, or neere a continuall fire, and so they will keep exceeding faire in colour, and most delicate in sent. And if you feare their relenting, take the Rose-leaves about Candlemas, and put them once againe into a sieve, stirring them up and downe often till thy be dry: and then put them vy again hot into your pot.

Note, that you must set vy your oven lid, but not lute it about when you let in your roseleaves, either the first or second time. Post, numero 6.

4. A most excellent sirup of Violets, both in taste and tincture.

Expresse the juyce of clipt Violets, and to three parts of juyce take one fourth part of conduit water: put the same into an Alablaster mortar, with the leaves which you have stamped, and wriing the same out thorow a cloth, as you id at first, into the other juyce: put thereto a sufficient proportion of the finest sugar and brought also into a most fine powder: let the same stand 10 or 12 houres in a cleane blased earthen pan: then drain away the cleerest, and put it into a glasse, and put thereto a few drops of the juice of Lemmons, and it will become cleer, transparent, and of the violet colour. Then you may expresse more juyce into the sugar, which will settle in the bottome, with some of the thickest part of the juyce: and beating the same upon a bentle fire, it will also become a good sirup of violets, but not comparable to the first. By this manner of work you gaine one quarter of sirup, more than diverse Apothecaries doe.

5. A Singular manner of making the sirup of Roses

Fill a silver Bason three quarters full of rain-water or Rose-water: put therein a convenient proportion of Rose-leaves: cover the bason and set it upon a pot of hot water (as we usually bae a custard) in 3 quarters of an houre, or one whole houre at the most, you shall purchase the whole strength and tincture of the rose: then take out those leaves, wringing out all their liquor gently, and steepe more fresh leaves in the same water: continue this iteration seven times, and then make it up in a sirup: and this sirup worketh more kindly than that which is made meerly of the iuice of the Rose. You may make sundry other sirups in this manner. Quare of hanging a pewter head over the bason, if the ascending water will be worth the keeping.

6. Another way for the drying of Rose-leaves

Dry them in the heat of a hote sunny day upon a Leads, turning them vy and downe till they be dry (as they do hay): then put them up into glasses wel stopt and luted, keeping your glasses in warme places; and thus you may keep all flowers: but herbs, after they are dried in this manner, are best kept in paper-bags, placing the bags in close cupboards.

7. How to preserve whole Roses, Gilliflowers, Marigolds, &c.

Dip a Rose that is neither in the bud, nor overblowne, in a sirup, consisting of sugar double refined, and Rose water boiled to his full height: then open the leaves, one by one, with a smooth bodkin, eyther of bone or wood; and presently, if it be a hot sunny day, and whilst the sunne is in some good height, lay them on papers in the Sun, or else dry them with some gentle heat in a close room, heating the room before you get them in; or in an oven upon papers, in pewter dishes: and put them up in glasses, and keepe them in dry cupboards neer the fire: you must take out the seeds, if you meane to eat them. You may proove this, preseving with sugar-candy in stead of sugar, if you please.

8. The most kindely way to preserve plums, cherries, gooseberries, &c.

You must first purchase some reasonable quantity of their owne juyce, with a gentle heat upon embers, in pewter dishes, dividing the juice still as it commeth in the strewing; then boile each fruit in his own juyce, with a convenient proportion of the best refined sugar.

9. How to candy Rosemary-flowers, Rose-leaves, Roses, Marigolds, &c. with preservation of colour.

Dissolve refined or double refined sugar, or sugar-candy itself in a little Rose water: boil it to a reasonable height: put in your roots of flowers when your sirup is eyther fully cold, or almost cold: let them rest therein till the sirup have pearced them sufficiently: then take out your flowers with a skimmer, suffering the loose sirup to runne from them so long as it will: boyle that sirup a little more, and put in more flowers, as before; divide them also; then boil all the sirup which remaineth, and is not drunk up in the flowers, to the height of manus Christi, putting in more sugar if you see cause, but no more Rose-water, put in your flowers therein when your sirup is cold, or almost cold, and let them stand till they candy.

10. A most delicate and stiff sugar paste, whereof to cast Rabbets, Pigeons, or any other little bird or beast, either from the lie or carved moulds.

First dissolve issinglasse in faire water, or with some Rose-water in the later end; then beat blanched almonds, as you would for Marchpane stuff, and draw the same with creame and Rose water (milke will serve, but creame is more delicate): then put therein some powdered sugar; into which you may dissolve your Issinglasse, being first made into gelly, in fair warm water (note, the more Isinglasse you put therein, the stiffer your work will prove): then having your rabbets, woodcock, &c molded either in plaster from life, or else carved in wood (first anointing your woodden molds with oile of sweet almonds, and your plaister or stone moulds with barrows grease), pour your sugar-paste thereon.

A quart of creame, a quarterne of almonds, two ounces of Isinglasse, and foure or six ounces of sugar, is a reasonable good proportion for this stuffe. Quaere of moulding your birds, rabbets, &c. in the compound wax mentioned in my Iewell house, in the title of the Art of moulding & casting, page 60. For so your moulds will last long.

You may credge over your foule with crums of bread, cinamon and sugar boiled together, and so they will seem as if they were rosted and breaded. Leach and gelly may be cast in this manner.

This paste you may also drive with a fine rowling pin, as smooth and as thin as you please: it lasteth not long, and therefore it must bee eaten within a few daies after the making thereof. By this meanes, a banquet may bee presented in the forme of a supper, being a very rare and strange device.

11. To candy Marigolds, Roses, Borage or Rosemary flowers.

Boil sugar and Rose-water a little upon a chafingdish with coales: then put the flowers (being thorowly dried either by the Sun, or on the Fire) into the sugar, and boile them a little: then strew the powder of double refined Sugar upon them, and turne them, and let them boile a little longer, taking the dish from the fire: then strew more powdered Sugar on the contrary side of the flowers. These will dry of themselves in two or three houres in a hot sunny day, though they lie not in the Sunne.

12. To make an excellent Marchpane paste to print off in moulds for banquetting dishes.

Take to every Jordan Almond blanched, three spoonefuls of the whitest refined sugar you can get: searce your sugar, and now and then, as you see cause, put in two or three drops of damask Rose-water: beare the same in a smooth stone mortar, with great labour, until you have brought it into a dry stiffe paste: one quarterne of sugar is sufficient to worke at once.

Make your paste in little bals, every ball containing so much by estimation, as will cover your mould or print; then roune the same with a rowling pin upon a sheet of cleane paper, without strewing any powdered sugar either upon your paste or paper. There is a countrey Gentlewoman whom I could name, which venteth great store of sugar-cakes made of this composition. But the only fault which I find in this paste is, that it tasteth too much of the sugar, and too little of the almonds: and therefore you may prove the making thereof by such almonds which have had some of their oil taken from them by expression, before you incorporate them with the sugar; and so happely you may mix a greater quantity of them with the sugar, because they are not oylie as the other.

You may mix cinamon or ginger in your paste, & that will both grace the taste, and alter the colour, but the spice must passe thorow a faire searce; you may steep your almonds in cold water all night, & so blanch them cold, and being blanched, dry them in a sieve over the fire. Heere the garble of almonds will make a cheap paste.

13. The making of sugar-paste, and casting thereof in carved moulds.

Take one pound of the whitest refined or double refined sugar, if you can gette it: put thereto three ounces (some comfit-makers put six ounces for more gaine) of the best starch you can buy; and if you dry the Sugar after it is powdered, it wll the sooner paste thorough your Lawne Searce. Then searce it, and lay the same on a heap in the midst of a sheet of clean paper: in the middle of which masse put a pretty lump of the bigness of a walnut of gumme dragagant, first steeped in Rose-water one night; a porenger full of Rose-water is sufficient to dissolve one ounce of gum (which must first be well picked, leaving out the drosse); remember to strain the gumme through a canvas; then, having mixed some of the white of an egge with your strained gumme, temper it with the sugar betwixt your fingers by little and little, till you have wrought up all the Sugar and the Gumme together into a stiffe paste; and in the tempering, let there be alwaies some of the sugar between your fingers and the Gumme; then dust your woodden moulds a little with some of that powdered Sugar thorow a piece of Lawne, or fine linnen cloth, and having driven out with your rowling pinne a sufficient portion of your paste to a convenient thicknesse, cover your mould therewith, pressing the same downe into every hollow part of your mould with your fingers, and when it hath taken the whole impression, knock the mold on the edge against a table, and the paste will issue forth with the impression of the mould upon it; or, if the mould be dep cutte, you may put the point of your knife gently into the deepest parts heer and there, lifting up by little and little the paste out of the mould.

And if, in the making of this paste you happen to put in too much gum, you may put in more sugar thereto, and if too much sugar, then more gum; you must also work this paste into your moulds as speedily as you can, after it is once made, and before it harden: and if it growe so hard that it cracks, mixe more gum therewith: cut away with your knife from the edges of your paste, all those pieces with have no part of the worke upon them, and worke them up with the paste which remaineth; and if you will make sawcers, dishes, bowles, &c. then (having first driven your paste up on paper, first disted over with sugar to a convenient largenesse and thicknesse) put the paste into some sawcer, dihs, or bowle of a good fashion, and with your finger presse it gently down, to the insides thereof, till it resemble the shape of the dish, then paire away the edges iwth a knife, even with the skirt of your dish, or sawcer, and set it agsint the first, till it be dry on the inside: then with a knife get it out, as they use to doe a dish of butter, and dry the backside: then gild it on the edge with the white of egg laid round about the brim of the dish with a pensill, and presse the gold downe with some cotton; and when it is dry, skew or brush off the gold with the foot of a Hare or Cony. And if you would have your paste exceeding smooth, as to make cards and such like conceits thereof, then toule your paste upon a sliced paper with a smooth and polished rowling pin.

14. A way to make Sugerplate both of colour and taste of any flower

Take violets, and beat them in a mortar with a little hard sugar; then put into it a sufficient quantitie of Rose-water; then lay your gum in steep in the water, and so work it into paste: and so will your paste be both of the colour of the violet, and of the smell of the violet. In like sort you may worke with Marigold, Cowslips, Primroses, Buglosse, or any other flower.

15. To make paste of Novie

Tke a quarter of a pound of Valentian almonds, otherwise called the small almonds, or Barbarie almonds, and beat them in a mortar till they come to paste; then take stale manchet being grated, & dry it before the fire in a dish; then sift it; then beat it with your almonds: put, in the beating of it, a little cinamon, ginger, and the juice of a lemmon, and when it is beaten to perfect paste, print it with your moulds, and so dry it in an oven after you have drawne your breade: this paste will last all the yeere.

16. To make Jumbolls

Take half a pound of Almonds being beaten to a paste with a short cake being grated, and 2 eggs, 2 ounces of carroway seeds, being beaten, and the juice of a Lemmon: and being brought into paste, roule it into round strings: then cast it into knots, and so bake it in an oven and when they are baked, ice them with Rose-water and Sugar, and the white of an egge being beaten together, then take a feather and gild them, and put them again into the oven, and let them stand in a little while, and they will be iced cleane over with a white ice: and so boxe them up, and you may keep them all the yeare.

17. To make a paste to keep you moist, if you list not to drink oft; which Ladies use to carry with them when they ride abroad.

Take halfe a pound of Damaske prunes, and a quartern of dates: stone them both, and beat them in a mortar with one warden being rosted, or else a slice of old marmelade: and so print it in your moulds and dry it after you have drawne bread: put Ginger into it, and you may serve it at a banquet.

18. To make a Marchpane.

Take two pounds of Almonds being blanched and dryed in a sieve over a fire: beat them in a stone mortar; and when they bee small, mix with them two pounds of sugar being finely beaten, adding 2 or 3 spoonfuls of Rose-water, and that will keeps your almonds from oyling. When your paste is beaten fine, drive it thin with a rowling ping, and so lay it on a bottom of wafers: then raise up a little edge on the side, and so bake it: then yce it with Rose-water and sugar: then put it into the oven once again, and when you see your yce is rise up, & dry, then take it out of the oven, & garnish it with pretty conceits, as birds and beasts, being cast out of standing moulds. Stick long comfits upright in it: cast biskets and carrowaies on it, and so serve it: gild it before you serve it: you may also print off this Marchpane paste in your molds for banquetting dishes: and of this paste our comfitmakers at this day make their letters, knots, Arms, Escocheons, beasts, birds, and other fancies.

19. To make bisket bread, otherwise called French bisket.

Take halfe a peck of fine flower, two ounces of coriander seeds, one ounce of anni seeds, the white of foure eggs, half a pinte of Ale-yeast, and as much water as will make it up into stiffe paste; your water must be but bloud warm: then bake it in a longroll as big as your thigh: let it stay in the oven but one houre, and wne it is a day old pare it and slice it overthwart: then sugar it over with fine powdred sugar, and so dry it in an oven again: and being dry, take it out, and sugar it again: then box it, and so may keep it all the yeere.

20. To make prince-bisket

Take one pound of very fine flower, and one pound of fine sugar, and eight egges, and two spoonfuls of Rose water, and one ounce of Carroway seeds, and beat it all to batter one whole houre: for the more you beat it, the better your bread is; then bake it in coffins, of white plate, being basted with a little butter before you put in your batter, and so keepe it.

21. To make another kind of bisket, called biskettella.

Take halfe an ounce of gumme Dragagant, dissolved in Rose-water with the juce of a lemmon, and two grains of musk: then straine it thorow a fair linen cloth, with the white of an egge: then take halfe a pound of fine sugar beeing beaten, and one ounce of Carroway seeds, being also beaten and searced: and then beat them all together in a mortar, til they come to paste: then roule the up in small loaves about the bigness of a small egge: put under the bottome of every one, a peece of a wafer, and so bake them in an oven upon a sheet of paper: cut them in the sides, as you do a manchet, and prick them in the midest: when you break them up, they will be hollow and full of eyes.

22. To make Ginger-bread

Take three stale Manchets, and grate them: dry them, and sift them thorow a fine sieve: then adde unto them one ounce of Ginger being beaten, and as much Cinamon, one ounce of Liquorice and Anniseeds beeing beaten together, and searced, halfe a pound of sugar; then boil all these together in a posnet, with a quart of claret wine, till they come to a stiff paste with often stirring of it; and when it is stiffe, mould it on a table, and so drive it thin, and put it in your moulds: dust your moulds with Cinamon, Ginger, and Liquorice, being mixed together in fine powder. This is your Ginger-bread used at the Court, and in all Gentlemens houses at festival times. It is otherwise called dry Leach.

23. To make dry Ginger-bread

Take half a pound of Almonds, and as much grated cake, and a pound of fine sugar, and the yolks of two new laid egges, the juice of a lemmon, and two grains of musk: beat all these together til they come to a paste: then print it with your moulds: and so dry it upon papers in an oven, after your bread is drawn.

24. To make puffe-paste

Take a quart of the finest flower ,and the whites of three egges, and the yolks of two, & a little cold water, and so make it into perfect paste: then drive it with a rowling pin abroad: then put on small peeces of butter, as big as nuts, upon it: then fold it over: then drive it abroad again: then put small peeces of button upon it, as you did before: doe this ten times, alwaies folding the paste, and putting butter between every fold. You may convey any preetty forced dish, as Florentin, Cherry-tart, Rise, or Pippins, &c, between two sheets of that paste.

25. To make paste short without butter

Take a quart of fine flower, and put it into a pipkin, and bake it in an oven when you bake manchet: then take the yolks of two or three egges, & a pint of creame, & make paste; put into it two ounces of sugar being finely beaten, and so you shall make your paste short without butter or sewet. In like sort, when you make sugar-cakes, bake your flower first.

26. To make crystall gelly.

Take a knockle of Veale, and two calves feet (your calves feet being flayed and scalded) and boyle them in faire sprint water: and when they are boyled, ready to eat, you may save your flesh, and not boyle it to peeces: for, if you doe so, the gelly will looke thicke: then take a quart of the cleerest of the same broth, and put it into a posner, adding thereunto Ginger, white pepper, six whole cloves, one nutmeg quartered, one graine of musk: put all these whole spices in a little bag, and boile them in your gelly: season it with foure ounces of sugar candie, and three spoonfuls of Rose-water, so let it run thorow your gelly bag; and if you meane to have it looke of an amber colour, bruise your spices, and let them boil in your gelly loose.

27. To make Leach of Almonds.

Take halfe a pound of sweet Almonds, and beat them in a mortar; then strain them with a pint of sweet milke from the cow; then put to it one graine of musk, 2 spoonfuls of Rose-water, two ounces of fine sugar, the weight of 3 whole shillings of Isinglass that is very white, and so boyle them; and let all run thorow a strainer: then may you slice the same, and so serve it.

28. To make Quidinia of Quinces

Take the kernelles out of eight reat Quinces, and boyle them in a quart of Spring-water, till it come to a pint: then put into it a quarter of a pint of Rose-water, and one pound of fine sugar, and so let it boile til you see it come to be of a deep colour: then take a drop, and drop it on the bottom of a sawcer; and if it stand, take it off; then let it run thorow a gelly-bag into a bason; then set on your bason upon a chafing-dish of coales, to keepe it warm: then take a spoone, and fill your boxes as full as you please: and when they be cold, cover them: and if you please to print it in moulds, you must hove moulds made to the bigness of your boxe, and wet your moulds with Rose-water, and so let it run into your mould: and when it is cold, turn it off into your boxes. If you wet your moulds with water, your gelly will fall out of them.

29. To make gelly ouf Straw-berries, Mulberies, Raspberries, or any such tender fruit.

Take your berries, and grinde them in an Alabaster Mortar, with foure ounces of Sugar, and a quarter pint of faire water, and as much Rose-water: and so boil it in a posnet with a little peece of Isinglasse, and so let it run through a fine cloth into your boxes, and so you may keepe it all the yeere.

30. To make paste of Genua of Quinces

Take Quinces, and pare them, and cut them in slices, and bake them in an oven dry in an earthen pot, without any other juyce than their owne: then take one pound thereof; strain it, and put it into a stone-mortar with halfe a pound of sugar; and when you have beaten it up to a paste, print it in your moulds, and dry it three or foure times in an oven after you have drawne bread: and when it is thorowly dry and hardned, you may box it, and it will keep all the yeere.

31. To make Marmelade of Quinces or Damsons.

When you have boyled your Quinces or Damsons sufficiently, straine them; then dry the pulp in a pan on the fire; and when you see there is no water in it, but that it beginneth to be stiffe, then mix two pound of sugar with three pound of pulp: this marmelade will bee white marmelade: and if you desire to have it looke with an high colour: put your sugar and your pulp together so soone as your pulp is drawne, and let them both boile together, and so it will look of the colour of ordinary marmelade, like unto a stewed warden; but if you dry your pulp first, it will look white, and take lesse sugar: you shall know when it is thick enough, by putting a little into a sawcer, letting it coole before you box it.

32. To make sucket of Lettuce stalks

Take Lettuce stalks, and pill away the outerside: then parboile them in faire water: then let them stand all night dry: then take halfe a pint of the same liquor, and a quarter of a pint of Rose-water, and so boyle it to sirup: and when your sirup is betwixt hot and cold, put in your aforesaid roots, and let them stand all night in your sirup to make them take sugar, and then the next day your sirup will bee wake again: then boile it again, and take out your roots. In the like sort may you keepe Orenge pils, or greene Walnuts, or any thing that hath the bitterness first taken from it, by boiling in water.

33. To candie Nutmegs or Ginger with an hard rock candy.

Take one pound of fine sugar, and eight spoonfuls of Rose-water, and the weight of six pence of Gum Arabique, that is cleere: boyle them together to such an height, as that, dropping some thereof out of a spoon, the sirup doe rope and runne into the smallnesse of an haire: then put it into an earthen pipkin; wherein place your Nutmegs, Ginger, or such like: then stop it close with a sawcer, and lute it well with clay, that not aire may enter: then keepe it in a hot place three weeks, and it will candy hard. you must breake your pot with a hammer, for otherwise you cannot get out your candy. You may also candy Orenges or Lemmons in like sort, if you please.

34. To preserve Orenges, after the Portugall fashion.

Take Orenges and coare them on the side, and lay them in water: then boil them in faire water till they be tender: shift them in the boiling, to take away their bitternesse; then take sugar and boile it to the height of sirup as much as will cover them, & put your orenges into it, & that will make them take sugar. If you have 24 Oranges, beate 8 of them, till they come to paste, with a pound of fine sugar; then fill every one of the other orenges with the same, & so boile them againe in youre sirup: then there will be marmelade of Orenges within your Orenges, & it will cut like an hard egg.

35. To candy Orenge pills

Take your Orenge pills, after they be preserved: then take fine Sugar and Rosewater, and boyle it to the height of Menus Christi: then draw thorow your Sugar: then lay them on the bottome of a sieve, and dry them in an oven after you have drawne bread, and they will be candied.

36. To preserve Cowcumbers all the yeere

You may take a gallon of faire water, and a pottle of verjuyce, and a pinte of bay salt, and a handfull of greene Fennel or Dill: boile it a little, and when it is cold put it into a barrell, and then put your Cowcumbers into that pickle, and you shall keepe them all the yeere.

37. To preserve broom-capers all the yeere

Boile a quart of verjuce, and an handful of bay salt, and therein you may keepe them all the yeere.

48. To make green ginger upon sirup.

Take Ginger one pound: pare it clean: steep it in red wine and vinegar equally mixed: let it stand for XII daies in a close vessell, and every day once or twice stir it up and down: then take of wine one gallon, and of vinegar a pottle: seethe all together to the consumption of a moity or half: then take a pottle of clean clarified honey, or more, and put thereunto, and let them boyle well together: then take halfe an ounce of saffron finely beaten, and put it thereto, with some sugar if you please.


3. To boile a Flounder or Pickrell of the French fashion

Take a pinte of white wine, the tops of young Thyme and Rosemary, a little whole Mace, a little whole Pepper, seasoned with veriuce, salt, and a pieece of sweet butter, and so serve it: this broth will serve to boile fish twice or thrice in.

5. To boile a Capon in white broth.

Boile your Capon by it selfe in faire water: then take a ladlefull or two of Mutton broth, and a little white wine, a little whole Mace, a bundle of sweet herbs, a little marrow: thicken it with Almonds: season it with sugar & a little verjuice: boile a few Currans by themselves, and a Date quartered, lest you discolour your broth, and put it on the breast of your Capon, Chicken, or Rabbet: if you have no Almonds, thicken it with creame, or with yolks of eggs, garnish your dishes on the sides with a Lemmon sliced, and sugar.


1. An excellent damask powder.

You may take of yreos halfe a pound, Rose leaves 4 ounces, cloves one ounce, lignum Rhodium two ounces, Storax one ounce and a halfe, Muske and Civut of each 10 graines; beate and incorporate them well together

2. An excellent hand water or washing water very cheape

Take a gallon of faire water, one handfull of Lavender flowers, a few Cloves and some Orace powder, and foure ounces of Benjamin: distill the water in an ordinarie leaden Still. You may distill a second water by a new infusion of water upon the seces: a little of this will sweeten a bason of faire water for your table.

3. A ball to take out stains from linnen

Take foure ounces of white hard Sope: beat it in a mortar with two small Lemmons sliced, and as much roch Allome as an hasell nut: roule it up in a ball: rub the staine therewith, and after, fetch it out with warm water, if need be.

8. A delicate washing ball

Take three ounces of Orace, half an ounce of Cypres, two ounces of Calamus Aromaticus, one ounce of Rose leaves, two ounces of Lavender flowres: beat all these together in a mortar, searching them thorow a fine Searce, then scrape some castill sope, and dissolve it with some Rose-water, then incorporate all your powders therewith, by labouring of them well in a mortar.

16. To help a face that is red or pimpled

Dissolve common Salt in the iuyce of Lemmons, and with a linnen cloth pat the patients face that is full of heat or pimples. It cureth in a few dressings.

28. Diverse sorts of sweet handwaters made suddenly or extempore, with extracted oyles of spices.

First you shall understand, that whensoever you shall draw any of the aforesaid Oyles of Cynamon, Cloves, Mace, Nutmegs, or suchlike, that you shall have also a pottle or a gallon more or lesse, according to the quantity which you draw at once, of excellent sweet washing water for your table: yea some doe keep the same for their broths, wherein otherwise they should use some of the same kinde of spice.

But if you take three or foure drops only of the oyle of Cloves, Mace, or Nutmegs (for Cinnamon oyle is too costly to spend this way) and mingle the same with a pint of faire water, making agitation of them a pretty while together in a glasse having a narrow mouth, till they have in some measure incorporated themselves together, you shall find a very pleasing and delightfull water to wash with, & so you may alwaies furnish your selfe of sweete water of severall kinds, before such time as your guests shall be ready to sit downe. I speake not here of the oyle of Spike (which will extend very far this way) both because every Gentlewoman doeth not like so strang a sent, & for that the same elsewhere commanded by another Author. Yet I must needs acknowledge it to be the cheaper way, for that I assure my self there may be five or six gallons of sweet water made with one ounce of the oyle, which you may buy ordinarily fo a groat at the most.

35. Sweet bags to lye among linnen.

Fill your bags only with Lignum Rhodium finely beaten, and it will give an excellent sent to your linnen.