Natura exenterata: or Nature unbowelled by the most exquisite anatomizers of her. Wherein are contained, her choicest secrets digested into receipts, fitted for the cure of all sorts of infirmities, whether internal or external, acute or chronical, that are incident to the body of man. / Collected and preserved by several persons of quality and great experience in the art of medicine, whose names are prefixed to the book. Containing in the whole, one thousand seven hundred and twenty. Very necessary for such as regard their owne health, or that of their friends. VVhereunto are annexed, many rare, hitherto un-imparted inventions, for gentlemen, ladies and others, in the recreations of their different imployments. With an exact alphabetical table referring to the several diseases, and their proper cures.

To make a Lenton Gelly.

TAke the skin of a well grown Tench when it is boyled, take the Fish and Scales as cleer from it as you can, then take a pint of White wine, half a pint of fair water, boyl them toge∣ther to the half, put in half a pound of Sugar, one quarter of an ounce of Cynamon▪ a rase of Ginger sliced, one quar∣ter of a pint of Rosewater, let it boyl on a soft fire altogether, but not too long, least it be red.

To make a Lenton Custard.

TAke the spawn of a Tench and wash it in many waters, and lay it all night in some quantity of Rosewater, then take one pound of Almonds, and beat them a little before you put the spawn to it, and then grind it very fine, then take a pint and a half of fair water, with some whole Mace, boyl them in it and so strain them.

For your colouring take a little Saffron, season them with Rosewater and Sugar as your self please.

It may be baked in an Oven, or on a pot of water, whether you will.

Mr. Birch.

To dry Damsons, or any other Plumms.

FIrst pare your Damsons or Plums very thin, and as you pare them put them into cold water, then when you have pa∣red them make new water scalding hot, and put your Plumms into the water and so let them scald without boyling until they be tender, and whilst they be scalding turn in the water with a silver spoon, or with a clean wooden Ladle, then take them forth and put them in fair cold water again, in the mean time make ready your syr••up with clarified Sugar and Rosewater, ac∣cording to the quantity of your Plumms, put your Plumms into that syrrup, and so let them boyl to a good height as if you would preserve them, then put them into some clean Vessell, and let them stand so four and twenty hours, the next day make

some new syrrup with clarified Sugar and Rosewater, and dry them again to a full height, to dry or candy, take them forth and lay them on a clean board, and cast some fine Sugar through a fine Lawn upon them, and so put them in a Stove to dry.

Your Peach and Apricot must thus be done, but one syrrup will suffice and not boyled for fear of breaking.

Mr. Birch.

To preserve red Roses whole after Mrs. Goodrouse manner which hee calleth Conserve of red Roses whole.

TAke red Rose leaves or buds with the white part being cut off, one pound, boil them in a quart of Conduit water until they be somwhat tender, which will be by that time all the wa∣ter is almost consumed, then take them off the fire and set them by, until you have made your syrrup; Then for every pound of Roses you must take three pound of Sugar, beat it into pouder and dissolve it with a little Conduit water, and when it is well dissolved and beginneth to boil, put into it your Rose leaves, together with the water wherin they were boiled, if there remain any, which must be very little, and then let them boil in their syrrup until that all the syrrup be almost wasted, and that it be∣cometh like a Conserve, then take it off the fire, and when it is cold, add to it the juice of two or three Lemonds, which will make it have a most orient colour, surpassing all that ever you saw, then put it in a gally pot or glass.

Your Roses must be but half beaten, then have your syrrup made and boyled to a full height, and then mix them together and put them up in your pots.

Mr. Birch.

To preserve the Walnut in syrrup.

TAke and gather your Nuts in the month of July, in the be∣ginning of the month, pare them very thin, and bore them with a bodkin of wood, quite through every way, that is, through the midst and through each end, so done, throw them into fair water, and so let them lye the space of seven or eight daies, shifting the water every day once, this done, take them forth and let them be boiled in fair water till they be tender, then

take them forth of the water, and lay them on a searce to drip and to dry for two hours, then take Cynamon cut it in small peeces and Cloves, and stick them into the holes which before you made, so done, make your syrrup to the height of a thin syrrup, and put your Nuts into the same syrrup, and let them boyl one quarter of an hour, then skim them and take them from the fire, and let them stand till they be almost cold, and then put them up, and let them stand two or three weeks, then boil them again to the full height of a syrrup, and so keep them to use

Lettice roots, first pare them, then boil them untill they be tender, then put them in Sugar as you know, let them lye in their syrrup untill they candy, after dry them.

Mr. Birch.

To candy Eringus.

TAke of your roots new gathered, and clean washed from the sand, four pound, then set on your water in a clean Vessell so as you will cover your roots, and when the water is boiling put in the root and colour the same, let them boil untill your root be ••ender, then take out the pith and pill them, lay them upon a hairing searce until the water be drained away, and the root dry, then take six pound of fine Sugar, beat it in a mor∣ter and put it in your pan, with two pints of fair Rosewater, and stir it throughly with a rod of dryed birch, or such like, then have in readiness the Whites of four Eggs well beaten, and mixt with Rosewater, still well wrought with the rod, and when the Sugar is dissolved, then put in your Whites, then labour it again with the rod upon a soft fire, let it boil until it be clean, strain it through a wooden strainer, and then boil it, in the boi∣ling put in your roots, and take them off and skum them, set it on again to boil, and oft in the boiling take them off, to the end they may take in the syrrup the better, when they be boiled e∣nough take them off and set them by, being clean scummed un∣till they be almost cold, then put them in your pots, and after a while take them out and dry them, if they stand in some warm place, it is the better three daies together, if they be candyed, dissolve them, setting the pot in warm water, and lay them on clean boards, and dry them in a Stove without smoak.

Mr. Birch.

To preserve the Pippin, Pear, or Warden dry, as fol∣loweth.

FIrst take the clearest Pippins you can get, pare them and coar them very clean, either in halves or whole, then take so much fair water as will suffice to make them, and set it on the fire, untill they be ready to boyl, so done, put in your fruit, and let it boil a little space, then take them off from the fire, and let them stand close covered till they be very soft, then when you feel them soft, take them out of the hot liquor and put them in cold, and then let them lye for half an hour, then take them out, and let them lye two or three hours upon a searce to dry, so done, take for the weight of your fruit so much Sugar or more, and with a quantity of Rosewater dissolve your Sugar to one pound, half a pint of Rosewater, with a lit∣tle fair water, and with the White of an Egg clarifie your Su∣gar and strain it, so done, set it over the fire again, and let it boil until it be come to a perfect height, which is, when it wil a little cleave between your fingers & thumb, then presently put in your fruit, and let it boyl a little space, then take it off and let it stand half a quarter of an hour, then set it on the fire a∣gain, and let them boyl till such time as you find your syrrup so thick that it will roap betwixt your fingers, then take them from the fire, and let them stand as long as before, then take them sorth, and lay them one by one upon a searce to drip the space of two hours, setting a thing under it to receive the syr∣rup, so lay them on boards to dry.

Mr. Birch.

To preserve Quinces.

FIrst when you gather your Quinces, you must gather such as be yellow all over, and the smooth and flat Quince in the crown is the best. First, coar your Quince and then pare it. To preserve six pound of Quinces, take six pounds of Sugar, wherof one pound of Musk-sugar, two pints of Damask Rosewater, put your Sugar into the water, and put in your Quinces, the water being cold, set it on the fire and let it seeth til you may skum it, and make them boil as fast as you can, remember to skum it as often as any skum ariseth, and take heed as neer as yon can

that the Quinces lye either the top or stalk downward, and not to lye on the side, and be alwaies pouring your syrrup upon them, and take them off a little before they be sodden, and look that they be well and clean skummed, you shall know when they be well sodden, in taking of the syrrup and let it drop upon a Sawcer, and it will jelly if they be sodden enough, and then put them in gally pots.

In this like manner you may preserve all kind of stone fruit, provided to put to three pound of Sugar, but half a pint of wa∣ter, because they be moister.

Mrs. Clere.

To make Syrrup of Mallows.

TAke a gallon of water, and put into it the roots of Marsh-mallows, to the quantity of two ounces, of Sych Pease two ounces, of the roots of Asparagus two ounces, of green and cleer Licorace two ounces, of Raisons of the Sun and of Scabious half a handfull of each, the stones being taken out, the tops and flowers of Marsh-mallows half a handfull, Pellitory of the Wall, Pimpernell, Adianthum of both kinds, and a Grass which you must buy at the Apothecaries, of either of them half a hand∣full, of Anniseed half an ounce, of Fennel-roots two ounces, the pith being taken out, the four great cold seeds, the four less cold seeds, of either of these half an ounce, and boil all these to the one half, and strain it through a thick strainer, and take the clearest of it and put it in pan, and put to it foure pound of Sugar, and boil it to the height of a syrrup, and then put it up in a gally pot, and use it at your pleasure,

The four great cold seeds be these,

• Cytrons.
• Milions.
• Cowcumbers.
• Gourds.

The four less cold seeds be these.

• Suckory.
• Endive.
• Lettice.
• Purslane.

The making of the Syrrup of the five opening Roots.

TAke the roots of Apium, otherwise called Smallage, Fenell, Parsley, Ruscus, Asparagus, of each of them four ounces, Setwell, Galingale, Pyony roots, of each one ounce, Fennell, Anniseeds, of each one ounce and a half, broken Cynamon two ounces, Mace one ounce, red Sanders six drams, running wa∣ter about six pints, Sugar three pound, and so seeth them to a syrrup, you may make as much and as little as you please.

Provided that you must strain them through a thick cloath before you put in your Sugar.

Dr. Martin.
Dr. Walker.
Dr. Atteslow.

To make Syrrup of Apples after the Prescription of the foresaid Doctors.

TAke the juice of sweet Apples one pint, and of egar and somwhat sharp, and séeth Apples one pint, the juice of Fumi∣tory half a pint, and seeth all these together, and clarifie it with the White of an Egg, then strain it and take the clearest, and put to it three pound of Sugar, and seeth it untill it come to the height of a syrrup, and so put it up in your gally pot, and when you will use it, take two ounces of the syrrup of the opening roots, and one ounce of the syrrup of the apples, and drink it in a morning with a thin Broath, or Rennish-wine, three mornings together fasting upon it.

Use this when you feel your self oppressed with the melan∣choly of the Spleen.

The Receipt of the Broath for the Stone, by Do ctor Matthias.

TAke a young Cock, a knuckle of Veal, boil them in a good quantity of fair water, putting thereto of French-barley a good handfull, the roots of Parsley, Fennel, Succory, Sorrel, and Bruscus called Kneeholm, of either of them one ounce, of the four cold seeds two ounces, boil all these a good while toge∣ther, then being half boiled put in these hearbs, Mallows, Vio∣let

leaves, Sorrel, and Lettice of either one handfull, boil all these together untill it be well boiled, then strain it.

Take of this Broath six ounces, the juice of one Lemon, and four spoonfuls of the syrrup of Marsh-mallows, written in the next page before.

Mr. Birch.

To make Orange Cakes.

TAke your Oranges and pill them very thin, and take out all the meat, and lay the pils in water two daies and one night, shifting them three times in a day, & in the mean time take the meat of the Oranges, all the Kernels being clean picked out, and the white skins, and boil it high with Sugar until it be ready to candy, and then put it up till you shall occupy it: And then take the pills that be in the water, and put them in faire water, and then boil them untill they be tender, shifting of them with warm water till the bitterness be gon••, then take them out of the water, and let them drain all the water out of them, then take a few Almonds and beat them with a little Sugar very small, and so beat the Oranges with them, and they must not tast too much of the Almonds, then take them out and work it with searced Sugar like past, and so print it with your Moulds, and lay some of the meat of your Oranges between two of your Cakes, and so let them be dryed in a Stove, or in an Oven with a soft fire.

To make Bisket bread.

TAke a pound of flour, and a pound of Sugar beaten, and mingle them together with the Yolks of six Eggs, and the Whites of three Eggs, and Anniseed, Corianderseed, and Car∣rawaies, of all these half an ounce, and a little Rosewater, to the quantity of half a quarter of half a pint, you must labour all these together with a wooden Ladle, till it be mingled like thick water, and the more you labour it the whiter it will be, and annoint your Coffins or plates with a little melted butter, and so fill it no•• to full for running over, and so set them into the Oven, and your Oven must be no hotter then to bake a Tart, and they must have as much soaking as Manchet, and then take them out, and cut them thin with a knife in slices and lay them on a sheet of paper, and then put them into the

oven to dry till they be hard like Bisket bread.

To make Almond Butter.

TAke two pound of Almonds and blanch them, and grinde them in a stone Morter very fine with cleer water, and strain them through a thick cloth with a good deal of water, and set them upon the fire, and let it seeth till it begin to gather some∣what thick, you must have some of the thinnest thereof in a chafer by it self, which must be boyled with white violets, one handfull wel picked, and ten maces beaten, with half a Nutmeg, and a rase of ginger grated, when this is boyled well that it have good tast of the spice and flowers, then strain it into the other, and so let them both boyle together till it begin to grow some∣what thick, then put to it the juyce of a Lemon, or two Oranges or one good mease of verjuice to make it quaile, then when it is fully quailed, ••ast it as thin as you can upon a fair cubbard cloth, and as softly as you can that the water may draigne a∣way, and so shift it into a dry cloth, and let it hang all night, and when it is stiffe which wil be the next day, season it up with Sugar, Rosewater, and a little Saffron, and so dish it to the board.

To bake beefe like red Deer to be eaten cold.

TAke a buttock of beef, cut it long vvise vvith the grain, beat it vvell vvith a rolling pin, and then broil it upon the coales a little, and after it is cold, dravv it through vvith Lard, then lay it in souse, in White vvine Vinegar, Pepper, Salt, Cloves and Mace, Bay leaves, let it lye three or four dayes, then bake it in thick Rye past, and vvhen tis cold fill it up vvith butter, after a fortnight it vvill be fit to eat.

To marinate Fish.

TAke the fish you vvould marinate, viz. Mullet, Basse, Turbet Sole, Bream; &c. draw it and dry it, that it may be fit to fry, vvhich is to be done in Oyle either of Zant or Florence, which must be excellent good, and svveet, put your oyl in a clean fry∣ing pan, and after it boyles in the pan a little, put in the fish, and fry it so as it vvill come from the bone, then take it out, lay it so as the Oyle may run from it, then make your

pickle, which must be of White-wine Vinegar, Pepper, cut no•• beaten, Mace, Salt, Bay-leaves, and Saffron, these being boild and cold, and the fried Fish likewise cold,, place your Fish in a little Runlet or Tonikin, strowing to every layer some of the spice, and Bay leaves with some slit Lemon, close up the head, and make it tight, and pour the pickle in at the bunge, in three weeks or a month, it will be fit to eat. Boil the heads of the Fish (which are not fit to keep) in your pickle and it will be the stronger.

Angell water.

A quart of Rain-water, a pint of White-wine, two wet or dry cods of the Musk Cat, of the best Benjamin and Storax two ounces, a peece of Amber-greese, of four. five, or six grains, boil all together in an earthen pipkin softly, till a third part be wasted, and better.

A little Gum-dragon, Benjamin, and Storax beaten together, make up Pastils with the bottom of the Angel water to burn in Chambers.

One dozen of the little Cloathes.

TAke half an ounce of Sperma-cete, half an ounce of Oyle of Benus, half an ounce of Oyle of Almonds, a spoonfull of Rosewater, two spoonfuls of flower of Rice curiously finely bea∣ten first in a silver Porrenger by some, and some, melt alike quantity of all the three Oyles on a Chaffin-dish of Coals, a like quantity of the powder of Rice, as of the Spermacete a little Rosewater, the cloathes very fine washed, even and smooth, lay them on a fine little board in your lap, and with a bone-knife spred of these Ingredients, work them very hard with a great deal of labour, what is superfluous, take of the Cloath put it back to the Porrenger to new melt.

A Custard.

TAke a quart of good Cream, the yolks of half a dozen Eggs, the crum of a Manchet, shred Dates, Currants washt and pickt, a little Muskadell and Rosewater.

To brew Ale.

TAke 32 pecks of Malt, take as much River-water as will mash this Malt being first boiled, and let it stand three hours in a wooden Vessell, then take up the Penstaff, and let it run into a Vessell, then remove it into a large Vessel, and put in a quarter of a pound of Hops, then put in more water boyled out of the Furnace, as you may gather thirty or forty gallons as you please to have it smaller or stronger, then take this and put it into the Furnace, and let it boyl a full hour, then take it up and strain it, and put it into Coolers, when tis almost cold put in some yeast, and let it work four and twenty hours, then put it up into Vessels, at a fornight old you may drink it, if the Vessell be small it may be drunk the sooner.

To make Mustard.

TAke good quick Mustard-seed, and dry it by the fire, pick it clean, and beat it in a Morter, but not too fine, sift out the husk•• put it into a Bason, and beat it with strong stale beer▪ and three spoonfuls of Wine-vinegar, let it be beaten an hour, put a little Salt and some Sugar into it, put it into a pot, and stop it close, at a week old, you may use it, it will last a Month if it be well stopt.

A Receipt to prepare the Suet.

TAke strong sweet Sack, and warm a little of it over the fire, and with a soft rag dip therin, pat and bath your face all over therwith for a quarter of an hour, not rubbing your face but only patting and bathing it, and then let it dry of it self on the face.

Then take of the prepared Suet scraped or sliced off the lump, with a bony Knife, and work it well with the Knife in the palm of your hand, untill it be soft and well tempered, and lay it on your face all over with a soft linnen rag, not touching your face with your hand or fingers in the doing therof.

TAke a Cawl of Mutton as it comes hot out of the Sheep, cast it into water, and wash it in divers waters, take away all the bloody veins, and so let it lye four daies, shifting it twice a day, then lay it in new milk warm from the Cow three or four daies, shifting it as before, then wring out the milk ve∣ry dry, and lay it in Damask Rosewater for four hours, then beat it out of this water in a cloath again, and pull it in little peeces; take half a peck of Marsh-mallow roots, pill off the brown skin, and take the white from the pith, and take a white Lilly root, and wash it very clean, and pill of the skin, shred this root with the others, and mingle them with your Su∣et, put them into a stone Pitcher, tyed up very close, set it in a pot of water, which you must keep boiling for foure houres, then strain it out, the next day melt it again, and keep it for your use.

Then put a chin▪stay of soft fine Leather on your chin, as also a frontlet of the same Leather on your forehead, lying so all night, keeping your face warm, in the morning take off the Frontlet, and wipe the Suet of gently with a fine cloath, alwaies being carefull not to touch your face as before, and all the day after be sure to keep your face as hot as you can, by continually wearing your Mask, or as often as you may, and at no time suffer your face long in the cold or open aire.

To make an Olave Pye.

SLice part of a leg of Veal thin, as for Scots Collips, bark it, and spread it in a dish, mince some Beef-suet very small, three or sour yolks of hard Eggs minced small, some sweet hearbs shred very small, Currants, season these with Salt, Nutmeg, and the pill of an Orange finely minced, work it altogether with the yolks of three or four new-layd Eggs, and a little Sugar, then make it up in balls as big as Eggs, laping in the midst of the balls, two or three Raisons of the Sun, then put them into a Pye, and cover it over with plates of sweet butter, when it is half baked, take half a pint of Verjuice and a little Sugar, boyl it over the fire, and put it hot into the Pye, then put it into the Oven again, and let it stand the other half houre and somwhat more will bake it.

To make a French Pye.

TAke the fleshy part of a leg of Veal, parboyl it, and mince it very▪small, and as much Beef-Suet almost as the Veal, to be like wise minced exceeding fine, as many Currants as half the proportion of the Suet, and make it up as you do a minced Pye, the yolks of six eggs boyled hard, and minced small, mix all these together, and season it with Salt, Nutmeg, and Ginger, then work it up with the yolks of six raw Eggs, wich some Verjuice and Sugar and on the top put the yolks of three hard Eggs whole, some Marrow, and a little Lemon sliced, the Pye must be round.

To make Puffs.

TAke a pint of Cheese Curds, drain them dry, bruise them smal with your hand, and put in two handfuls of flour, a little Sugar, three or four yolks of Eggs, a little Nutmeg, and Salt, min∣gle those together, and make them in little lumps like Eggs, fry them in fresh butter, serve them up with a little fresh butter and Sugar:

To beautifie and adorn the Face.

AT night when you go to bed annoint the Face with this ensuing Oyntment.

Take the fat of a Lo••n of Veal, put it into a Pipkin, or gal'y pot, with a few Cloves, and Rosemary to give it a good scent, put the Pipkin into a Skillet or Caldron of boyling water, and let it con∣tinue therin over the fire untill it all be dissolved, then strain it through a cloath, and beat it with Plantane water, and red Rose water and it will look very white.

Mrs. Hagger.

Adidem.

In the morning following wash your face with this wa∣ter.

TAke bitter Almonds and blanch them, then pound them, then strain it, and after that beat with it Plantane water, and Rose water, and the white of an Egg, and the juice of a Lemon or two must be beaten into it, and so reserve it for your use as aforesaid.

Mrs. Hagger.

TAke a quart of distilled Vinegar, or spirit of Vinegar, infuse in it sorde Pearl, or ragged Pearl, or instead of Pearl, the pearly part of the Oyster-shell, so much as the Vinegar will consume, and so let it stand untill it hath consumed what quantity you will use, then pour it gently off, and put in some filtred water, and shake it up and down, and set it down again and let it settle, and then set it upon gentle Embers, and let it vapour away, and keep the pouder, and when you use it, put a little sack to it, and with your finger lay it on with a fine little cloath put filtered water as you see cause, pour it not off too neer.

A Perfume.

FIrst wash your Leather in cold water three or four times, then steep it in Rosewater a while, and after crush out the water, and hang it up till it be almost dry, but still rub it, or stretch it to keep it from growing hard, then hang it over a Chaffin-dish of coals, with a Cover-lid over it to keep in the smoak, putting in sweet past eight or nine times under, then wrap it up in fome peece of Silk close to keep it from the aire, where it must lye one whole day and a night, and then when you have rubbed and smoothed them, they are ready for the perfume.

TAke Gumdragon, and lay it in steep one night in Rose∣water, then put your Musk into a Morter, and having beaten it a little, take so much Gum and Rosewater as wil make it like a syrrup, or of half an onnce of Musk make almost a pint, then empty the Morter and heat it hot, and then put in your Amber, and beat it till it be melted, then put in a spoonful of oyle of Jasemine, then put in your Civet, and stir it well together with the juice of half a Lemon, and two little peeces of the Pill, then put in the Musk a∣gain, and set it on the fire still stirring it, and when tis ho•• work it into the Leather.

Another Perfume:

FIrst wet your Leather in cold water three or foure times, then steep it in Damask Rosewater a while, then crush out that water, and hang it up till it be almost dry, but not in the Sun▪ for it will extract the scent of the water from the Leather, and still rub it, or stretch it to keep it from growing hard, then hang it over a Chaffin-dish of Coals, with a dryed skin over it to keep in the smoak, putting in sweet past eight or nine times under, then wrap it up in some peece of Silk close to keep it from the aire, where it must lye one whole day and night, and then when you have rubbed and smoothed them, they will re∣ceive the perfume strongly.

Another.

Take Rosewater, and infuse a quantity of Gum-dragon with Musk, a little stamped in a Morter, till they be incorporate like to a Syrrup, you may make half a pint, with half an ounce of Musk, when it is hot, put in beaten Amber, and let it melt, then put in of the Oyle of Jasemine one spoonfull, and mixe your Civet with it, and the juice of half a Lemon, and a little of the Pill of it let your Musk be good, set it on the fire, and stir it about when it is hot, let it be worked into the Leather.

Probatum.