The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.
- Title
- The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.
- Author
- Markham, Gervase, 1568?-1637.
- Publication
- London :: Printed by Nicholas Okes for Iohn Harison, and are to be sold at his shop at the signe of the golden Vnicorne in Pater-noster-row,
- 1631.
- Rights/Permissions
-
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- Subject terms
- Home economics -- England -- Early works to 1800.
- Link to this Item
-
https://name.umdl.umich.edu/A06924.0001.001
- Cite this Item
-
"The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A06924.0001.001. University of Michigan Library Digital Collections. Accessed June 16, 2024.
Contents
- title page
-
TO THE RIGHT HONOVRABLE AND MOST EXCELLENT Ladie, FRANCES. Countesse Dowager of
Exceter. - The Table.
-
CHAP. 1. Of the inward vertues of the minde, which ought to be in euery House-wife. And first of her general Knowledges both in Phisicke and Surgery, with plaine appr
o∣ued medicines for health of the House-hold, also the extraction of excellent Oyles fit for those purposes. - Of Feuers in Generall.
-
Of
he quoti∣dian. - Of the single Tertian▪
- Of the acciden∣tall Feuer.
- Of the Feuer hetticke.
- For the quar∣tan or for any Feuer.
- Of thirst in Fe∣uers.
- For any ague sore.
- For the quar∣taine Feuer.
- Of the pesti∣lent Feuer.
-
A preser
atiue against the plague. -
F
r infection of the plagu . -
For the Pesti∣le
. - Another.
-
A preseruation
g first the e∣ ce. - How to draw a plague botch to any place you will.
- A Cordiall for any infection at the heart. ☜
-
Against too vi∣ol
nt sweating. - For the Head-ache. ☜
- For th Frenzy.
-
F
the lethar∣gy. - To prouoke sleepe.
- For the swim∣ming of the head.
- For the palsie.
- For a new cough.
- For an old cough.
- For the falling sicknesse.
- For the falling euill.
- OF An Oyle to helpe hearing.
- For the Rhum.
- For a stinking breath.
- A vomit for an ill breath.
- For the Tooth∣ache.
- Another.
-
A dri
e for a le in the eye. -
F
r p e in . -
-
Fo
sore eyes. - For waterie eyes.
-
For a
. - A swelled mouth.
- For the Quin∣sie.
- Against drun∣kennes.
- To quicken the wit.
- For the Kings euill.
- Addition to the particular sicknesses and first of the head and the parts thereof & the lungs.
- Another.
-
For the head
ke and to slay bleeding at the nose. - To draw out bones broken in the head.
- For the falling of the mould of the head.
- For the Squy∣nancy.
- For the tooth¦ake.
- To make teeth white.
-
To draw teeth wi
t yro . -
For teeth th
t are yellow. - For teeth that are loose.
- For any venom in the eare.
- For a stinking breath which commeth from the stomacke.
-
for stinking
. - For a canker in the nose.
- A red water for any canker.
- To cleare the eyes.
- Another for the sight.
- For sore eyes.
- For sicke eyes.
-
F
r eyes. - For the pin and webb in the eye.
-
A poud
r for the pin and webb in the eye. - A pretious water for the eyes.
- To make haire to grow
- Another.
- For a pimpled or red saucy face.
- For the rhume
- For hoarsenes in the throate.
- For a dange∣rous cough.
- For the dry cough.
- For the tisicke.
- For griefes in the stomacke.
- For spitting of blood.
- For vomiting:
- To force one to vomite.
- For the Iliaca passio.
- Additions, to the diseases of the stomack. For the sto∣macke.
- For the Illica passio.
- For paine in the breast.
- For the Mo∣ther.
- Obstructions of the liuer.
- Against the heat of the Liuer.
- For the Plurisy.
- A playster for a stitch.
- Heate in the Liuer.
- For the Con∣sumption.
-
To staunch b
o d. -
For the yellow i
undis . -
For the yellow
. -
For a desperate ye
low iaun isse - For the blacke Iaundisse.
-
Additions, To the di
eases of the liuer For wasting of the Liuer. - A restoratiue for the Liuer.
- To heale a ring worme cōming of the heate from the liuer.
- To staunch blood.
-
For g
eat dan∣ger in bleeding - For a stitch.
- A bath for the Dropsie.
- For the dropsy.
- Paine in the Spleene.
- For paine in the side.
- For fatnes and short breath
- Additions, To the diseases of the Spleene.
- For the Spleen, For the stopping of the Spleene.
-
For the hardne
of the Spleene. - Diseases of the heart.
-
For the passion of the heart.
heart sicke∣nesse. -
For fatnes a
about the hart. - For the wind Collicke.
- The Wind Col∣licke
- For the Laske.
- For the bloody fluxe.
- To stay a laske.
- For the Fluxe.
- For the worst Fluxe.
- For costiuents.
- For wormes.
-
Additions,
the diseases -
-
asie . -
two . -
-
Against
. -
the winde . -
For the
. - For the Rup∣ture.
- For the stone.
- The collicke and stone.
- A pouder for the collicke and stone.
- Another.
- For the stone in the reynes.
- For the stone in the bladder.
-
A pouder fo
the stone in the bladder. - A bath for the stone.
- A water for the stone.
- Difficulty of Vrine.
- For hot vrine.
- For the stran∣gullion.
- For pissing in bed.
- For the rup∣ture.
- Additions, To the diseases of the reines & bladder.
- For he that can not hold his water.
-
For the Gono∣rea or s
e ding of seed. - For weakenesse in the backe.
-
For heat in the R
ines. For comforting and strength∣ning of the backe. - For the Heme∣roides.
- For the piles or Hemeroids.
- For the falling of the funda∣ment▪
- For the Heme∣roids.
- For the greene sicknesse.
- To increase a womans milke.
- To dry vp milke.
- A pultus for sore breasts in women.
- For ease in child bearing.
-
Child dead in the wo
be. -
Apur
sle to concei e. -
Additions, To
. -
To
wo∣men owers. Against the flowers. - For the matrix.
-
A general
ing for a in . -
To d
l uer the de d . - To increase milke.
-
For a woman that is n
brought in bed, and oundeth much. - To prouoke sleepe.
-
For s
re brests. - For Morphew of both kinds.
- To breed haire.
- For the Gout.
- For the Ciatica
-
For any payne o
swelling, or the stinging of Venemous beasts. - For swellings in the leg or feete.
- A water to wash a sore with.
- A pultis for a sore.
- For any olde sore.
- For any scabs or itch.
- For the Lepro∣sie.
- To take away pimples.
- Priuy parts burnt.
- For any bur∣ning.
- For any scal∣ding.
- A pultis to dry a sore.
- To eate away dead flesh.
- A water to heale wounds.
- To heale any wound.
- For sinewes▪ cut or shrunke.
-
To breake any
. -
Additions, ☞ To generall
of Sur¦ge y, . For bu ning, or , with . -
For burnings o
scaldings on the ce. - An oyntment for burning.
- Vlcers & Sores. A salue for any old sore
- To take away dead flesh.
-
A water for a
. -
A blacke plai¦ste
to heale old s res and kil inflamati∣on. -
An oyntment to
. -
For the sting∣ing o
any ∣der or vene∣mous thing. - For any veno∣ming.
- For a ring∣worme.
- For the itch.
-
For the dryed S
abbe. -
To kill the Itch
. -
To take away the
of the mal Poxe. - For the French or Spanish pox.
- To put out the French or Spa∣nish Poxe.
- To make the scabs of the French Pox to fall away.
- A deffensitiue for a greene wound.
- A salue for a greene wound.
-
A water to heal an greene wound, cut, or
ore. -
T
staunch b d, & draw toge∣ther -
A
oyle for sh inking of sinewes. -
For a wound in the gu
s. -
For pricking with a thorn
. - To gather flesh in wounds.
- Additions, for ach or swel∣lings. For the Cyaty∣ca.
-
A yellow
cloth for a paine or s l∣ling. - For bruises swelled.
-
For swelled leg
. - For any ache.
- ☞ A playster for any paine in the ioynts.
-
Additions, To
in the Bones. For bones out o ioynt, or sin∣newes sprung or strained. - A bath for bro∣ken ioynts.
- ☜ A general bath for clearing the skin, and com∣forting the bo∣dy.
-
A soueraine help for broken bone
. - For any Feuer.
- To expel heate in a Feuer.
- The royall me∣dicine for Fe∣uers.
- Another.
- OF Oyle of Swal∣lowes.
- To make oyle of Camomile.
- To make oyle of Lauender.
- To make smooth hands.
- To make Dr. Steuens water.
- A restoratiue of Rosasolis.
-
Additions, to the Oyles. To make oyle of Ro
es or Vi∣ol ts. - To make oyle of Nutmegges.
- To make per¦fect oyle of Spike.
- To make oyle of Masticke.
-
The English Houswifes Skill in Cookery. CHAP. 2. Of the outward and actiue Knowledge of the Housewife; and of her skill in Cookery; as Sallets of all sorts, with Flesh, Fish, Sauces, Pastry, Banquetting-stuffe and ordering of great feasts.
- She must know all Hearbes.
- Her skill in the Garden.
-
Tran
planting of Hearbes. - Choise of seeds
-
Prosperity of
. -
Gathering of
-
OF Cookery and the p
rts thereof. - Of Sallats. Simple Sallats.
-
Of compound Sall
ts. -
☞ An the
com∣pound Sallet. - An excellent boiled Sallet.
- Of preseruing of Sallets.
-
he making of ange Sallats - Sallats for shew onely.
-
OF Fricase, and Quelque ch
∣ses. - Of simple Fri∣cases.
- Best Collops and Egges.
-
Of the com∣pound
ricases. - To make the best Tansey.
- The best Frit∣ters.
- The best Pan∣cakes.
- Veale toasts.
- To make the best panperdy.
- To make any quelquechose.
- Additions, To the House-wifes Cookery.
- To make Frit∣ters.
- To make the best white Pud∣dings. ☞
- Puddings of a Hogs Liuer.
-
To make bread pu
ding ▪ - Rice Puddings
-
A
her of Li e . -
Puddings of a C
es Mug∣get. - A Blood Pud∣ding.
- Linkes.
-
OF Boyl
meates ordinary. - Pottage with∣out sight of hearbs.
- Pottage with∣out hearbs.
- Pottage with∣whole hearbs.
-
T
make ordi∣nary stewd br h. -
boyld . ☞ -
To boyle a Mal
a d. - To make an excellent Ole∣potrige.
-
To mak
the be white b oth. - To boile any wilde Fowle.
-
To boile a l
gg of Mutton. - An excellent way to boyle Chickens.
- A broth for any fresh Fish.
-
Additions, To boyle meates. A Mallard s
ar , or a Ha e, or olde Cony. ☜ - To stew a pike.
-
To stew a Lambeshe
d & Purtenance. - A Brest of Mutton stewd.
- To stew a Neates foote▪
- OF Roast-meates.
- Temperature of fire.
-
The best ba∣s
ings of meats. - The best dred∣ging·
- To know when meate is e∣nough.
- Roasting Mut∣ton with Oy∣sters.
- To roast a legg of Mutton o∣therwise.
-
To roast a Gigget of mut∣
n. -
o ost Oliues of Veale. - To rost a pig.
-
To roast a pound of
ut∣ter w ll ☜ - To roast a pud∣ding on a spit.
-
T
roast a chine of - To roast Veni∣son.
-
How
ro st fresh S urgeon - Ordering of meates to be roasted.
- To roast a Cowes Vdder.
-
To
ast a of Veale. -
OF
, and . -
Sauce for a hen
. ☞ -
S
uce for Chickins. - Sauce for a pheasant or partridge.
- Sauce for a Quaile▪ Raile, or big bird.
-
Sauce for
∣geons. - A generall sauce for wild Fowle.
-
Sauce for greene g
se. -
Sauce for a stub
le goose. - A Gallatine, or Sauce for a Swan, Bitter,
- Sauce for a pig.
- Sauce for Veale.
-
Additions, vnto Sauc
s Sops for Chic∣kens. - Sauce for a Turkie.
-
The best Gal∣l
ntine. -
Sauce for a Ma
la d. - OF Carbonados.
- What is to be Carbonadoed.
-
The manner of Carbonadoi
- Of the toa∣sting of Mut∣ton.
-
Additions, ☞ Vnto Carbo∣nados.
A rash
r of mutton or lambe. - How to carbo∣nado tongues.
-
Additions ☞ For dressing of
. How to sauce any fresh-fish. -
How to b
yle small Fish. - To boyle a Guinet or Ro∣chet.
- How to bake a Carpe.
- How to bake a Tench.
-
How to st
w a Trout. -
How to bake
Eeles. -
OF The pastery and baked mea
es - Of the mix∣ture of pasts.
-
Of puff
past. -
baking Red Deere, o al∣low, or any thing to keepe . -
☜ To bake a
u∣stard or Dow∣set. - To bake an Oliue-pye.
-
To make a Ma
row b ne pye. - To bake a chic∣ken-pie.
- ☜ Additions to the Pastery▪ Venison of Hares.
- To bake a Hare pye.
- A Gammon of Bacon-pie.
- A Herring-pie. ☞
-
A Ling pi
. -
☞ A No
ol e ool . - A Trifle.
-
A Calues f
-pye. - Oysterpye.
-
To recouer Ve∣nis
n ha is tainted. ☜ -
A Che
et py - A minc't pie.
-
A Pippen p
e. - A Warden-pie, or quince-pie. ☜
- To preserue quinces to bake all the yeare.
- A pippen Tart.
- A codlin Tart.
- ☞ A codling pie·
- A Cherry Tart.
- A Rice Tart.
- A Florentine.
- A pruen tart.
-
Ap
le-tart. - A Spinage tart.
- A yellow tart.
- A white tart.
-
An hearb
tart. - To bake a pud¦ding pye.
- A White pot.
- OF banqueting stuffe and con∣ceited dishes.
- To make paste of Quinces. ☞
- To make thin quince cakes.
- To preserue quinces. ☜
- To make Ipo∣cras.
- To make ielly.
-
-
Gin∣ger bread. - Marmalad of quinces red.
- Marmalad wines.
- To make Ium∣bals.
- To make Bis∣ket bread.
-
To make fin
Iumbals. - To make drye sugar leach
- To make leach Lumbard.
- To make fresh cheese.
- How to make course Ginger bread.
- How to make quince cakes ordinary. ☜
- How to make Cinamon stickes. ☜
- How to make Cinamon wa∣ter.
-
How to make W
rme-wood water. -
To make sw
ete water - Another way
- To make date Leach▪
- To make su∣gar plate.
- To make spice Cakes.
- To make a Banbury Cake. ☜
-
☞ To m
ke the best March-pane. -
To make paste of Gen
, o any other past -
To m
ke any Conserue. - To make Con∣serue of Flow∣ers.
- To make Wa∣fers.
-
☜ To make Mar∣mala
e of Oranges. -
Additions to banqu
ti g stuff · To make fine Cakes. - Fine bread.
-
To prese
ue Qu nce . -
To make spo∣c
a . - To preserue quinces.
- Conserue of Quinces.
- ☞ To keepe Quinces all the yeere.
- Fine Ginger Cakes.
- To make Suckets.
- Course Gin∣ger-bread.
- To candy any roote, fruite or flower.
- Ordering of banquets.
-
Ordering of grea
asts, and proport on o expence.
-
CHAP. 3. Of Distillations, and their veriues, and of perfuming.
- OF The nature of waters.
-
Additions, to distillations. To distill wa
er of the colour of of the hearbe o flower you desire. -
To make Aq
∣vitae. ☜ -
-
To make aqu
comp . -
☞ A very princi∣pall aq
com∣ . - To make the emperiall wa∣ter.
- To make Cina∣mon water.
-
Sixe most pre∣tious waters, wh
ch Hepocra∣tes made, and sent to a Queene some∣times liuing in England. - The vertues of seuerall waters.
- ☜ An excellent water for per∣fume.
- To perfume Gloues.
- To perfume a Ierkin.
-
☞ To mak
wash∣ing Balls. -
To make a m
ske Ball. - ☜ A perfume to burne.
- To make Po∣manders.
- To make Vine∣gar.
- To make dry vinegar.
- To make ver∣iuyce.
- ☞ Additions to conceited secrets. To make sweet powder for baggs.
-
To make
bags. - How to make sweet water. ☜
-
☜ A very rare and plesan
Da∣mask water. -
T
m ke the . -
perfume Gloues.
-
CHAP. 4. The ordering, Preseruing and helping of all sorts of Wines, and first of the choyce of sweete Wines.
-
To make Mus¦kadine, and giue i
a slauer. -
How to
l uer Musk dine. - To aparell Muskadine when it comes new into be fi∣ned in twenty foure houres.
- To make white Bastard.
- How to helpe Bastard being eager.
-
To make Ba∣stard white, and to
away Lagges. -
A remedy for Bastard if it p
icke. - To make Malmsey.
- To shift Malm∣sey, and to rid away ill Wines.
-
If Sacke want his col
u . - For Sacke that is tawny.
-
For Sacke ha
orn ape and is bro ne. - To color sack, or any White-wine.
- If Alligant be growne hard.
-
For Al
igant that i lower. - How to order Renish wine.
- Of what coun∣tries Wines are by their names.
- Notes of pad∣ging of Wines, Oyles and Ly∣quors.
-
The markes of
. - The Contents of all manner of Gascoyne wine, and o∣thers.
-
To chuse Gas∣coyne wine
. -
To remedy Clarret wine that hath lost h
s c l u . -
A remedy for Gascoyne wine that ha
lost his colour. -
A remedy for white wine, that ha
h lost his colour. -
For white wine that
. -
A rem
dy for white wine that drink oule. -
Fo
red wine that d inks faint. -
For red wine that w
s co∣lour. - To make Tyre.
-
If Os
ey com∣plea e, a∣proch ha l st thei co our.
-
To make Mus¦kadine, and giue i
-
CHAP. 5. Of Wooll, Hempe, Flax and Cloth, and Dying of colours, of each seuerall substance, with all the know∣ledges belonging thereto.
-
Of making wo
llen cloth. -
To dye w
oll blacke. -
To dye wooll of haire c
l r . - To dye wooll red.
- To dye wooll blew.
- To dye a Puke.
- To dye a sin∣der colour.
- To dye greene or yellow.
-
wooll dy∣ing. -
- Of the dying of Wooll.
-
The quanti
y of yle. -
-
Of spinn
ng Wo ll. -
The diuersiti
in spinning -
-
-
Of w
auing cloth, w lk ng and dressi g it - Of linnen cloth.
-
The ground b
. - The tillage of the ground.
-
Of weeding of Hempe and f
ax . -
The pull
ng of h mpe or flax. - The ripening of hempe and flaxe.
- The watering of hempe or flaxe.
- Of washing out of Hempe or Flax.
-
Speciall orde∣
ng of Flaxe. -
The br
king for hemp flax. -
D
u rsity o b ak s. -
Of swingling hempe
nd flaxe. -
-
The s
cond swingli g. -
Of heating h
m . -
O
he kling hempe. -
Dressing of H
mpe mo e fine, - Of heckling Flaxe.
-
The dressing of flaxe to
finest vs -
Of the
the . -
-
-
Of wi
ding yarne. -
Of w
p g and w g. -
The scowring and
g of Cl th.
-
Of making wo
-
CHAP. 6. Of Dairies, Butter, Cheese, and the necessary things belonging to that Office.
-
ignesse of Kine. - Shape of Kine.
- The breed of Kine.
-
Depth of m
lke in Kine. -
O
the gen l ∣nesse Kin . -
Of kindlinesse in
ine. - The best time to calue in, for the dairy or breed.
- Roaring of Calues.
-
The generall v
e of dairies. -
Th
h wers of milki g. -
The ord
ring of Milk . -
S
ll ng of Milke. -
Profi
s arising from milke. - Of Butter.
-
Of fl
eting Creame. -
Of o
urming Butter and the daies. - Helpes in churning.
- Seasoning of butter.
- Of May butter.
-
Of powdering vp o
potting of butter. - Of great dai∣ries and their customes.
- When to pot Butter.
- Vse of Butter milke.
- Of Cheese.
-
Of the Chees∣le
bagge or Runnet. - Seasoning of the runnet.
-
To make a new Mi
ke heese compound. - A Cheese of two meales.
- Of Nettle Cheese.
- Of floaten-milk Cheese.
-
Of edd
Cheese. - Of Whey and the profits.
- Of Whey curds.
-
-
CHAP. 7. The Office of the Malster, and the seuerall secrets, and knowledges belonging to the making of Malt.
-
Election of o
C rne for Malt. -
Of th
Malt-house, and the situation. - Of Malt-flowers.
- Imperfect Flowers.
-
Of the Kilne and th
u l∣ding thereof. - The perfect Kilne.
-
-
Of fuell for the drying of
alt. - The making of Cesternes.
- The manner how to make Malt.
- The dressing of Malt.
- Obseruations in the making of Malt.
-
Of O
-Ma .
-
Election of o
- CHAP. 6. Of the excellency of Oates, and the many singular ver∣tues and vses of them in a family.
-
CHAP. 8. Of the Office of the Brew-house, and the Bake house, and the necessary things belonging to the same.
- Strong Beere.
- Of ordinary Beere.
- Of brewing ordinary Beere.
-
Of brewing the b
st March Beer . - Brewing of strong Ale.
- Brewing of Bottle-Ale.
- Of making perry or cider.
- Ordering of Meale.
- Baking Man∣chets.
- Baking cheate Bread.
- Baking of browne bread·
-
Generall ob∣seruations in the brew-house and bake-h
use.