The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.

Directions for such as desire to be Waiting Gentlewomen.

IF You desire to be a Waiting Gentlewo∣man to a person of honour or quality, you must,

• 1. Learn to dress well.
• 2. Preserve well.
• 3. Write well a legible hand, good lan∣guage and good English.
• 6. Have some skill in Arithmetick.
• 7. Carve well.

Having learned these, you must remem∣ber to be courteous and modest in your be∣haviour, to all persons according to their degree, humble and submissive to your Lord and Lady, or M••s••er and Mistress, neat in your habit, loving to Servants, Sober in your countenance and discourse, not using any wanton gesture, which may give Gen∣tlemen any occasion to suspect you of levity; and so court you to debauchery, and by that means lose a reputation irrecovera∣bl•••• I shall now give you some short dire∣ctions, whereby you may learn to preserve, write well, carve well, and have some skill in Arithmetick.

Directions for Preserving, Conserving, and Candying.

H••w to preserve Barberies.

Make choice of the largest and fairest bun∣ches, picking off the withered or shrunk Ba••beries, and wash them clean, drying them in a clean cloth, after this take a quan∣tity of Barberies, and boyl them in Claret Wine till they be soft, then strain them well thorow a strainer, wringing the juice hard thorow it, boyl this strained Liquor with Sugar till it be thick and very sweet, let it then stand till it be cold, then put your bran∣ches of Barberries into Gally pots, and fill th••m up with this Liquor: By this means you will have both the Syrup of Barberies, and their preserves.

To Preserve Pears.

Take Pears that are sound and newly ga∣thered from the Tree, indifferent ripe, then lay in the bottom of an earthen pot some dried vine leaves, and so make a lay of Pears, and leaves till the pot is filled up, laying be∣twixt each lay some sliced Ginger, then pour in as much old wine as the Pot will hold, laying some heavy thing on the Pears, that

the Pot may not swim.

To preserve green Pippins.

Take half a score green Pippins from the Tree, pare them, and boil them in a Pottle of water till they are like a pulp, strain them from the cores, then ••ake two pound of Su∣gar, and mingle it with the Liquor or pulp so strained, then set it on the fire, and as soon as it boyleth put in the Pippins you intend to preserve, so let them boil leasurely till they be enough, when they are preserved they will be green. In like sort you may preserve Quinces, Plumbs, Peaches, and Apricocks, if you take them green.

To preserve Black Cherries.

Take them fresh or as they come from the Tree and out of the Stalk, take one pound of Sugar for two pounds of Cherries, seeth and clarifie them, and when they are half boyl'd put in your other Cherries, and let them seeth softly together, until the Sugar may be drawn between the fingers like small Threads; when it is almost cold put the Cherries in the Pots with the Stalks downwards.

To Preserve Mulb••rries.

Take Mulberries and add to them their weight in Sugar, having wet your Sugar with some juice of Mulberries, then stir your Su∣gar together and put in your Mulberries, and

boyl them till they are enough, then take them out and boyl the Syrup a while, then put in the Mulberries and let them stand till they be cold.

To Prese••ve Oranges and Lemmons.

Take the fairest you can get, and lay them in water three days and three nights, to take a∣way their bitterness, then boyl them in fair water till they be tender, make as much Sy∣rup as will make them swim about the Pan, let them not boyl long, for then the skin will be tough, let them lye all night in the Syrup, that they may soak themselves therein: In the morning boyl the Syrup to a convenient thickness, then with it and the Oranges and Lemmons, fill your Galli∣pots and keep them all the year. In this manner you may preserve Citrons.

To Preserve Gooseberries.

Let the Gooseberries be gathered with their stalks on, cut off their heads and stone them, then put them in scalding water and let them stand therein a little while, then take their weight of Sugar finely beaten, and lay first a Layer of Sugar then of goose∣berries in your preserving Pot or Skillet, till all be in, put in for every pound of Gooseberries a spoonful of fair water, set them on the Embers till the Sugar be melt∣ed,

then boyl them as fast as you can, till the Syrup be thick enough, when cold put them up. In this manner you may preserve Raspices and Mulberries.

To Preserve Roses.

Take one pound of Roses, three pound of Sugar, one pint and a little more of Rose-water, make your Syrup first, and let it stand till it be cold, then take your Rose leaves having first clip'd off all the white, put them in the cold Syrup and co∣ver them, let your fire be very soft, that they may only simmer two or three hours, then whilst they are hot, put them out into pots or glasses for your use.

To Preserve Cherries.

Take Cherries fully ripe and newly ga∣thered, put them to the bottom of the pre∣serving pan, let the Cherries and Sugar be of equal weight, throw some Sugar on the Cherries and set them on a quick fire, and as they boyl throw on the Sugar till the Sy∣rup be thick enough, then take ••hem out and put them into a G••llipot whilst they are warm, it will not be amiss to add two or three Spoon••uls of Rose-water to them.

To preserve Ripe Apricocks.

Let the weigh•• of your Sugar equal the weight of your Apricocks, what quantity

soever you have a mind to use, pare and stone your Apricocks, and lay them in the Sugar in the preserving pan all night, and in the morning set them on the embers all night till the Sugar be melted, and then let them stand and scald an hour, then take them off the fire and let them stand in that Syrup two days, and then boyl them so••tly, till they be tender and well coloured, and after that when they are coloured, put them up in glasses or pots, which you please.

To Preserve green Walnuts.

Take Walnuts and boyl them till the wa∣ter tasts bitter, then take them off and put them in cold water and peel off their rind, and put to them as much Sugar as their weight, and a little more water than will wet the Sugar, set them on a fire, and when they boyl up, take them off, and let them stand two days, then boyl them again once more.

To Preserve Eringo Roots.

Take Eringo Roots fair and knotty, one pound, and wash them clean, then set them on the fire and boyl them very tender, peel off their outermost skin, but break them not a•• you pare them, then let them lye a while in cold water, a••ter this you must take to every ••ound of Roots, three qu••rte••s of a pound of

clarified Sugar, and boyl it almost ••o the height of a Syrrup, and then put in your Roots, but look that they boyl but gently, together, and stir them as little as may be for fear of br••aking, when they are cold put them up and keep them.

To Preserve Ennula-C••mpana Roots.

Wash them and scrape them very clean, and cut them thin to the Pith, the length of your lit••le finger, and as you cut them, put them in water, and let them lye there thirty days, shifting them twice every day to take away the bitterness: Then weigh them, and to every pound of Roots, add twelve ounces of Sugar clarified first, boyl∣ing ••he Roots very tender, then put them in∣to the Sugar, and let them boyl upon a gen∣tle fire until they be enough, having stood a good while on the fire, pot them up be∣tween hot and cold.

To make Conserve of Roses.

Take red Ros••buds, clip all ••he white ei∣ther bruised or wi••hered ••rom them, then add to every pound of Roses three pound of Sugar, stamp the Ros••s very small, put∣ting to them a little juice of Lemons or Rosewater as they become dry: When you think your Roses small enough, then put your Sugar to them, so beat them together

till they be well mingled, then pot it up in Gallipots or Glasses. In this manner is made the conserves of Flowers of Violets, which doth cool and open in a burning fever or Ague, being dissolved in Almond milk and so taken, and excellent good for any inflam∣mation in children. Thus yon may also make the conserve of Cowslips, Marigolds Sage and Scabious, and the like.

How to Candy all sorts of Flowers, as they grow wi••h their Stalk on.

Take the Flowers and cut the Stalks som∣what short, then take one pound of the whitest and hardest Sugar you can get, put to it eight spoon••uls of Rosewater, and boyl it till it will roul between your little finger and your Thumb, then take it from the fi••e and cool it with a stick, and as it waxeth cold dip all your flowers, and taking them out again lay them one by one on the bo••••tom of a Sieve, then turn a Joynt-stool 〈◊〉〈◊〉 the feet upward, set the sieve on 〈◊〉〈◊〉 ••eet thereof, then cover it with a fa•••• linnen cloth, and set a chafing dish of ••••••••s in the midst of the stool underneath 〈◊〉〈◊〉 sieve, and the heat thereof will dry yo•••• ••andy speedi∣ly, which will look very pl〈7 letters〉〈7 letters〉y, and keep the whole year.

To C••ndy Eringo Roots.

Take of your Eringo Roots ready to be preserved and w••igh th••m, and to every pound of Roots, you must take of the purest Sugar you can get two pound, and clarifie it with the whites of eggs exceeding well, that it may be as clear as Crystal: It b••ing clarified you must boyl it to the height of Manus Christi, and then dip in your Roots two or three at once, till th••y are all can∣died: put them in a stove and so keep them all the year.

The best w••y to dry Plumbs.

Take Plumbs when they are fully grown, with the Stalks to them, however let them be green, split them on the one side, and put them in hot water but not too hot, and so let them stand three or four hours, then to a pound of them take three quarters of a pound of Sugar beaten very fine, and eight spoon••uls o•• water to every pound, set them on hot embers till the Sugar be melted, and ••••••er that boyl them till they be very tender, 〈…〉〈…〉 them stand in their Syrup two or 〈◊〉〈◊〉 ••••ys to plump them, then take them out and wash the Syrup from them with warm w••••••••, and wipe them dry in a fair Linnen clot••, then set them on pla••es, and let them dry ••n a stove, dry them not in an

Oven; for then they will be tough.

Colours for Fruit.

If you would colour fruit yellow, you must make use of saffron, for the best green colour take sap green, and for the best red, Indian lake, &c. You must be sure to mix the colours with Gum Arabick dissolved in Rosewater.

To make Marmelade of Quinces.

Take of the fairest Quinces, wash them very clean and stamp them very small, and wring out as much juice as you can, then take other Quinces and cut them in six pie∣ces, put them in a pot and let them be eva∣porated with hot water, until they be tho∣rowly mellow, then take half a pot ••ull of the former juice, and pour it upon the for∣mer, stewed and cut to pieces, break it well together and put the rest of the juice among it, then wring it thorow a clean thin cloth, seeth no more of this juice at once ••han will fill a box therewith, and put white Sugar to it as much as you please.

How ••o ma••e Sy••up ••f Violets.

Boyl fair water and scum it, and to every ounce so scum'd and boyl'd, take six quar∣ters o•• the blew of Violets, only shi••t them

as before nine times, and the last time take nine ounces of Violets, let them stand be∣tween times of shi••ting twelve hours, keep∣ing the Liquor still on hot emb••rs, that it may be but milk warm, after the first shift∣ing, you must stamp and strain the last nine ounces of Violets, and put in only the juice of them, then take to every pint of this Liquor thus prepared, one pound of Sugar finely beaten•• boyl it and keep it stir∣red till all ••he Sugar be melted, which you must do if you can before it boyl, afterwards boyl it up with a quick fire.

To make Syrup of Roses.

Take Damas•• Roses and clip off the white of them, for every pint of water, take six ounces of Roses, boyl your wa••er first and scum it, then let th••m stand twelve ••••urs, w••inging out the Roses and putting in new eight times, then wringing out the last put in the juice of four ounces only, and so make it up as b••fore.

To make Syrup of Coltsfoot.

Take the leav••s of Coltsfoot and wash them very clean, then wipe them wi••h a clean cloth leaf by l••a••, then dry them well with a cloth, then beat them in a morter and put them in a strainer, and wring all ••••e juice ou•• of them and put it into glasses,

••nd let it stand in them to settle all Night, ••he next day pour out the clearest of the ••uice from the grounds into a clear bason, and take for every pint thereof a pound of Suga•• finely beaten, boyl the juice of Colts••foot softly on a Charcole fire, and when you have well scum'd it, put in the Sugar according to its proportion, and so let ther•• boyl together keeping it with due scummin•• until it will stand on a stiff purl, dropping it on a plate: Then take it from the fire, and pour it thorow a Jelly bag into a fair Bason, putting first a branch or two of Ros••mary into the bags bottom, then keep it stirring with a spoon until it be lukewarm, otherwise it will have a Cream upon it, so letting it stand all night, put it in what ves∣sels you think fit to keep it in, for your fu∣ture use and service.

By the foresaid rules and directions, you may now make most sorts of Syrups now in use, as Syrup of Wormwood, Betony, Burrage, Bugloss, Carduus, Cammomil, Succory, Endive, Strawber••ies, Fumitory, Pu••slain, Sage, S••abious, Scordium, Hous∣leek and the like.

Thus having given you some short dire∣ctions for Preferving, Conservi••g, and

Candying, I shall in the next place give yo•• some rules and directions, how you may attain to write a good legible Hand.

Directions for Writing the most Vsual and Legible Hands for Women; as Mixt Hand, Roman Hand, and I∣talian Hand.

Before I come to give you full directions ••or the writing of the a••oresaid Hands, I shall give you some instructions how to make a pen, hold a pen, how to sit to write, together with some other necessaries for writing.

How to make a Pen.

Having a pe••knife with a smooth, thin, sharp edge, take the first or second quill of a Goose wing and s••rape it, then hold it in your l••ft hand with the feather end from you, beginning even in the back, cut a small piece off sloping, then to make a slit, ente•• the knife in the mid••t of ••he first cut•• put in a quill and forc•• it up, so 〈◊〉〈◊〉 as you desire the slit should be in l••ng••h, which done cut a piece sloping a way ••rom the other side a∣bove th•• slit, and fashion the mo by 〈◊〉〈◊〉

[illustration] writing sample

[illustration] writing sample

[illustration] writing sample

off both the sides equally down, then place ••he nib on the nail of your left hand thumb, ••nd to end it draw the edge into it sl••nting, ••nd being half thorow turn the edge almost ••ownright and cut it off.

How to hold your Pen.

Hold the pen in the right hand, with the ••ollow side downward, on the left side place your Thumb rising in joynt, on the left side you•• middle finger near half an inch from the end of the Nib, and your forefin∣ger on the top, a small distance from your Thumb.

How to sit to write.

Chose a foreright light, or one that comes on the left hand, hold your head up ••he distance of a span from the paper, when you are writing hold not your head one way nor other, but look right forward: Draw in your right elbow, turn your hand outward and bear it lightly, gripe not the pen too hard, with your left hand stay the paper.

Necessaries for Writing.

Let your Ink be thin, such as may freely run from the pen, let the paper which you write on be white, fine, and well gumm'd, for dispatch procure a round ruler, for cer∣tainty a flat one, at your first writing rule

double lines, with a quill cut forked the depth of your intended letters, or else with a black lead pen: Rub your paper lightly with gum-sandarac beaten fine, and tyed up in a linnen cloth, which makes the pa∣per bear ink better, and the pen run more smooth.

Directions for Writing of Mixt Hand.

In writing of this Hand, I would advise you to a pen with an even nib, a long slit, and not too hard, rule double lines that you may keep your Letters even at head and foot. Keep a waste paper under your hand, where∣on to try every letter be••ore you write it fair, at the first write slowly and carefully, diligently mind your Copy, and observe the true proportion and agreement of Letters.

First, In their compassing, as the a. b. d. g. o. p. q. &c. which must be made with e∣qual whites.

Secondly, In their lengths and depths, keep them even at head and foot.

Thirdly, Keep the stems of all letters to an equal height.

Fourthly, Let all incline one way, to the right hand or to the left.

Fifthly, In making all heads of long let∣ters, begin them on the left side, then turn your pen to a flat, and draw it down smooth∣ly on the right side.

These Rules well observed, will be suffi∣cient for this Hand; therefore I shall pro∣ceed to give you

Directions for the Roman Hand.

When double lines are ruled, and every thing ready; with an indifferent size pen, well cut, first imitate the small l. n. and o. so long till you can make them well: then proceed to make the small letters that bear resemblance one to another, as the c. e. a•• o. g. q. then the b. d. f. h. k. l. and A. which stems or body stroaks keep often equal height.

Directions for Italian Hand.

Since the exact writing of these Hands depends wholly on the form of an Oval, I would advise you to use your hand to the making of a larger and lesser Oval. This Hand must be written with a pen that hath a clear long slit, and a long small nib; and the hand in writing hereof must be bore

lightly and freely. In your imitation, ob∣serve the rule for likeness of letters delive∣red in the Roman. In Joyning you mu•••• unite all such letters, as will naturally joyn by small hair strokes, drawn with the lef•• corner of the pen; and imitate the Copy.

Here place the two Plates.

I shall now give you some directions, whereby you may understand so much o•• Arithmetick, as is necessary for keeping your Accounts; viz. Numeration, Additi∣on and Substraction.

Directions for Arithmetick.

Of Numeration.

NUmeration is that part of Arithmetick, whereby we may duly value and ex∣press any figure set down in their places, and that you might the better know and under∣stand what it is, I have here inserted the Table of Numeration.

C. of Millions.	X. of Mil••ions.	Millions.	C. of Thousands.	X. of Thousands.	Thousands.	Hundreds.	Tens.	Vnites.
1	1	••	1	1	1	1	1	1
2	2	2	2	2	2	2	2	2
3	3	3	3	3	3	3	3	3
4	4	4	4	4	4	4	4	4
5	5	5	5	5	5	5	5	5
6	6	6	6	6	6	6	6	6
7	7	7	7	7	7	7	7	7
8	8	8	8	8	8	8	8	8
9	9	9	9	9	9	9	9	9

This Table hath nine places, and in eve∣ry one of them are set the value of each fi∣gure, at the upper end of the Table; so that by this you may learn to express any Number. Every figure hath its denomina∣tion; as one Unites, another Tens, ano∣ther Hundreds, &c. So that if you would number the first line, which are all Ones, you must begin with the first figure on your left hand; look over the head of it, and you will see its denomination, which is hun∣dreds of Millions: you must therefore rec∣kon thus, one hundred and eleven Millions, one hundred and eleven Thousands, one Hundred and Eleven: Two hundred twen∣ty two Millions, two hundred twenty two Thousand, two Hundred Twenty Two: and so of any of the rest of the figures.

Thus much for Numeration, which shews you the place of the figures. The next thing you must learn is Addition, which shews you the adding together of figures.

Of Addition.

ADdition is that part of Arithmetick, which shews to collect or add divers Summs together, and to express their total value in one Summ.

As for example, suppose you had disbur∣sed for your Lady several summs of mo∣ney; as,

	lib.
For Wine.	5
For Sugar.	4
For Oranges.	3
For Lemons.	2
In all	14

Now, to know how much the total of this is which you have laid out, you must add them up together; beginning at the bottom, say, 2 and 3 makes 5, and 〈…〉〈…〉 and 5 is 14. So that it doth 〈◊〉〈◊〉 the total summ which you 〈◊〉〈◊〉 ••••••ursed, is 14 pounds; therefore mak•• •• stroke at the bottom, and set down 14 underneath, as you see in the example.

Thus much may suffice for pounds alone, but if your disbursments consist of pounds, shillings, pence and farthings, you must set it down after this manner.

	lib.	s.	d.	q.
For Wine,	7	12	09	2
For Oranges,	0	17	03	1
For Lemons,	1	02	11	3
For Sugar,	3	09	04	2
For Quinces,	1	15	03	0
For Aprecocks.	0	07	09	0
Total	15	05	05	0

Now to cast up this, you must know that fo••r farthings make one penny, twelve pence make one shilling, twenty shillings make one pound: Therefore, in ••he first place add up the farthings; saying, 2 and 3 makes 5, and 1 is 6, and 2 is 8, which is all ••he number of farthings; you must therefore say, 8 farthings make two pence, which you must carry to the next Row to∣wards your left hand, which is pence; set∣ting down a cypher or round 0 underneath the farthings, because there doth remain no odd farthings. Now add up the pence, saying, 2 which you carried, and 9 is 11, and 3 is 14, and 4 is 18, and 11 is 29, and

•• is 32, and 9 is 41: Then say 41 pence make three shillings, 5 pence; therefore ••et the 5 pence underneath the title pence, and carry the 3 shillings to the next row on your left hand, which is shillings; saying, 3 which I ca••ried, and 7 is 10, and 15 is 25, and 9 is 34, and 2 is 36, and 17 is 53, ••nd 12 is 65: Then say 65 shillings make 3 pound 5 shillings; which 5 shillings set down under the row of shillings, and car∣••y the 3 pound to the next row on the left ••and, which is pounds; saying, 3 which •• carried and 1 is 4, and 3 is 7, and 1 is 8, and 7 is 15; which 15 set down under the row of pounds: and then you will plainly see, that the total of what you have dis∣bursed comes to fi••teen pounds, 5 shillings, and 5 pence. Now to prove whether your Summ be right added or cast up, you must cut off the uppermost line, with a stroke drawn as you may see in this example.

Then cast up all

lib.	s.	d.	q.
07	12	09	0••
00	17	03	01
01	02	11	03
03	09	04	02
01	15	03	00
00	07	09	00
15	05	05	00
07	12	07	02
15	05	05	00

your Summ to that ••••roke; which by so ••••ing, you will find come to seven pound, ••welve shillings, se∣ven pence, half pen∣ny; which set down

underneath your ••otal Sum: Then add 〈◊〉〈◊〉 Summ with the uppermost line you cut off and if they both make the same Summ •• the Total, the Sum is right cast up, other••wise not, as you may see by this example for seven pound, twelve shillings, seve•• pence half penny, added to the uppermo•••• line, which is seven pound, twelve shilling•• nine pence, half penny, makes the tot•••• Summ, which is fifteen pound, five shilling•• five pence.

Thus much for Addition; the next thin•• you are to learn is Substraction.

Of Substraction.

THis rule teacheth you to substract a les∣ser sum from a greater, and then to know what remains, as suppose your Lady order you to receive of Iohn Iones, an hun∣dred and twenty pounds, and then to pay ••o Goodman Stiles seventy five pounds, how would you know what you have remaining in your hands? To do this you must first set down the greatest sum, then underneath the lesser Sum: As for Example.

Now subtract the

	lib.
Received	120
Paid	75
Remains	45

lesser from the great∣er, then you will see what remains which you must do thus: Say 5 from 0 I can∣not, but 5 from 10 and there remains 5. Then say one which I borrowed and 7 is 8, 8 from 12 and there remains 4. which set down under the 7 as you see in the example•• So you may plainly see if you receive a hun∣dred and twenty pound, and pay away se∣venty five pounds, you must have remaining in your hands forty five pounds.

Another example, Suppose you receiv•• for your Lady at several ••imes, these su•• of money ••ollowing.

	li.	s.	d.	Received	212	14	10
	75	09	0••
	30	12	0••
	05	04	03
In all	324	00	11

which added up together makes three hun∣dred twenty four pounds and eleven pence. Then suppose you have paid out these

	li.	s.	d.
Paid	127	14	06
	49	02	04
	32	03	09
	07	04	10
	214	06	05

sums following which added together, makes in the Total that you have paid, two hun∣dred and four••een pounds, six shillings, and five pence.

Now to substract and know what you have remaining, set down the total of what you have received, and underneath the to∣tal of what you have paid, thus.

Then substract, say∣ing

	li.	s.	d.
Received	324	00	11
Paid	214	06	05
	109	14	96

five pence from e∣leven pence and there

••emains sixpence, which set down under ••he pence, then say six shillings from nought I cannot, but take 6 shillings from twenty and there remains 14 shillings, which set down right under the shillings, then go to the pounds and say, one that I borrowed and 4 is 5, 5 from 4 I cannot, but take 5 from 14 and there remains 9 which set down right under 4 in the pounds, then say one as I borrowed and one is 2, 2 from 2 and there remains nothing, which set down un∣der, then say 2 from 3 and there remains one, which set down right under the 2 So you will plainly see, there remains one hun∣dred and nine pounds fourteen shillings and sixpence. Now for proof to know whether your sum be right, add the two lowermost lines together, and if they produce the same figures which the uppermost line hath, then is your sum right and not otherwise.

Thus huve I briefly and plainly shewn you so much of Arithmetick, as is necessary for your keeping account of what you re∣ceive and disburse for your Lady, Master, or Mistress. I shall now give you some di∣rections for carving.

Directions for Carving.

I Shall in the first place acquaint you with those proper terms that are used by the curious in the art of carving.

In cutting up all small birds it is proper to say thigh th••m, as thigh ••hat Woodcock, thigh that Pidgean: But as to others say, mince that Plover, wing that Quail, and wing that Partridge, allay that Pheasant, untack that Curlew, unjoynt that B••t••ern, disfigu••e that Peacock, display that Crane, dismember that Hern, unbrace that mallard, frust that Chicken, spoyl that Hen, sawce that Capon, lift that Swan, reer that Goose, tire that Egg: As to the flesh of Beasts, un∣lace that Coney, break that Deer, leach tha•• Brawn: For Fish, chine that Salmon, ••iring that Lamprey, splat that Pike, sawce that Plaice, and sawce that Tench, splay that Bream; side that Haddock, tu••k that Bar∣bel, culpon that Trout, transon that Eel, tranch that Sturgeon, tame that Crab, barb that Lobster &c.

How to Lift a Swan.

Slit her right down in the middle of the

Breast, and so clean thorow the back, from the Neck to the Rump, and so divide her e∣qually in the middle, without tearing the flesh from either part. Having layed it in the dish with the slit side downwards, let your sawce be Chaldron apart in sau∣cers.

H••w to Rear or Break a Goose.

This must be done by taking off the Legs very fair, then cut off the Bellypiece round, close to the lower end of the breast, lace her down with your knife clean thorow the brest, on each side two thumbs bredth from the Brest bone, then take off the Wings on each side with the flesh which you first laced, raising it up clear from the bone, then cut up the merry thought, and having cut up a∣nother piece of flesh which you formerly la∣ced, then turn your Carkass and cut it a∣sunder, the back bone above the loyn bones, then take the Rump end of the backbone, and lay it at the fore end of the merry-thought with the skin side upward, then lay your pinnion on each side contrary, set your legs on each side contrary behind them, that the bone end of the Legs may stand up cross in the middle of the dish. and the wing pin∣nions

on the out side of them, put under the wing pinnions on each side, the long slices of flesh which you did cut off from the brest bone, and let the ends meet under the leg bon••s.

How to Cut up a Turkey or Bustard.

To do this, you must raise up the leg very fair then open the joynt with the point of your sharp knife, yet take not off the leg, then lace down the brest on both sides, and op••n the brest pinnion, but take it not off, then ra••se up the merry-thought betwixt the brest bone and the top of the merry-thought, lace down the flesh on both sides of the brest bone and raise up the flesh called the brawn, turn it outwards on both sides, but break it not, nor cut it off, then cut off the wing pinnion at the joynt next the body, and stick on each side the pinnion in the place where you turn'd out the brawn, but cut off the sharp end of the pinion, take the middle piece and that will just fit the place, you may cut up a Capon or Pheasant the same way, but be sure you cut not off the pinnion of your Capon, but in the place where you put the pinnion of the Turkey, place there your di∣vided Gizard on each side half.

Ho•• to dismember a Hen.

To do this you must take off both the legs and lace it down the breast, then rai••e up the flesh and take it clean off with the pin∣nion, then stick the head in the brest, set the pinnion on the contrary side of the Carkass, and the legs on the other side, so that the bones ends may meet cross over the Carkass, and the other wing cross over upon the top of the Carkass.

How to unbrace a Mallard.

Raise up the pinnion and the leg, but take them not off, raise the merry-thought from the brest; and lace it down slopingly, on each side the brest with your knife.

To unlace a Coney.

In doing this you must turn the back down∣wards, and cut the belly flaps clean off from the kidneys, then put in the point of your knife between the kidneys, and loosen the flesh from each side the bone, then turn up the back of the Rabbet and cut it cross be∣tween the wings, and lace it down close

by the bone on each side, then open the flesh from the bone against the Kidneys, and put the leg open softly with your hand: but pluck it not off, then thrust in your knife betwixt the Ribs and the Kidney, slit it out, then lay the legs close together.

How to allay a Pheasant.

To do this you must raise his wings and legs, and so proceed as you are before taught in the dismembring a Hen.

To display a Crane.

In doing this you must unfold his legs and cut off his wings by the joynts, then take up his wings and legs and sawce them with powder of Ginger, mustard, vinegar and s••lt. You may dismember a Hern in the same manner, and sawce him accord∣ingly.

Thus have I given you some short; but necessary directions, which may qualifie you for the waiting upon a person of honour or quality.