Take clean water, wax and flour make it boyle and stir it well together untill the wax be dissolved and when your wax is dissolved take a quantity of cloves beaten to powder and a quantity of sweet water or damaske rose water cast it therein Stir it well together and when it is cold dress your bed therewith according to ye last receipt this done you shall smell your bed all over ye chamber wn it cometh to the heat of the body it’s both comfortable to ye head and stomach and not offencive to a woman in child bed.
479. To make Butter Cheese.
Run the morning milk as you ussially do Stir and sink it when it is well whey and gather’d put it in a great vate press it very little then put it in a great trendell and break it very small and mix with it good store of runnet(?) and all the butter that can be made of the evening cream well beat from the butter milk they must be so wrought together that you may not discern the one from the other then put it in a great vate that will hold a peck at lest in a large cloth well fastned yt the curd worke not forth you must press it by degrees and not put on the full weight at first change it in a dry cloth at noon and salt it well it must stand in the press 2 days & 2 nights puting twice a day in fresh cloths it must not be eat under 2 years old at soonest neither made in a little quantity.
480. To keep Oringes fresh all ye Year.
Take such a number as you intend to keep out of the ship before they are wash’d strow 2 inches of wood aishes finely sift’d in the bottom of a box or barrell then lay the oringes in rowes to that they may neither touch one another or the sides of the box then sifting 2 inches thick of aishes more over them and place so many rowes of oringes after the same manner as the box or barrell will hold.
481. To make Quince Marmalade.
Take your quinces that are full ripe look yellow without spots & fresh gather’d from the tree pare them and quarter them and cut out their core very clean and take their weight in good refined Sugar then take some of your other quinces that are not so purely fine quarter them & core them only and beat them in a stone morter so small as with adding a spoonfull or two of fair water now & then to them you may gett the juice out of them then strain and wring them very hard through a thin cloth or boulter geting as much juice from them as possible you can and for want of this juice in case you have not quinces enough to make it up you may take the pareings and cores of those you intend for marmalade with the addition of a few ordinary quinces more & boyle them in a quantity of fair water till the quinces & pareings are tender and the water very strong of them then strain it and let it stand till it be throughly cold and to every pound of quinces and Sugar take a full pint or something more of this liquor or ye juice before mentioned and pour it into your quarter’d quinces alone & let them boyle in it till they are very tender then mash them well together with a spoon but break not your quinces to small but leave some pretty big bitts and then put in your sugar being first finely beaten stirring it altogether and makeing it boyle if you intend to have it red marmalade you must keep it continually boyling very close cover’d and stir’d hard from ye bottom or it will soon burn when ye Sugar is in it & when you perceive it grow red & come to a pure cherry colour wch with long constant boyling and stiring it will be then warme your glasses at the fire lest they break & so put in into them as fast as you can and keep it in a moderately hot Stove all ye year for your use.
482. An excellent Pommander.
Take half an ounce of benjamin half an ounce of damase rose leaves a quarter of an ounce of Storax beat these very small severally then sift them and mingle the powder then take some gumdragon steep’d in rose water 24 hours and make it into a stiff past then take 4 grains of ambergreese 4 grains of musk and 2 of civit grind these together with a little juice of Lemon till they are dissolved then anoint the hand with essence of jessamie or roses & work the past well with the musk and amber if it be to limber put in powder of roses if to stiff a little rose water then weigh them of an equal weight and rowle them up in your hand but while they are wet make holes through them with a bodkin dry them betwixt 2 papers.