Cover of A Book Of Fruits And Flowers

A Book Of Fruits And Flowers

Auhtor: Anonymous

Language: english

Genres:

classic
Downloads: 439
eBook size: 359Kb

Review by A. Dent, November 2009


Rating: (****)
Copyright: Public Domain in the U.S.
Please check the copyright status in your country.

Excerpts from the Book 'A Book Of Fruits And Flowers':

... be milk warm, and no warmer after the first shifting you must stamp and straine your last nine ounces of Violets, and put in only the juice of them, ...
... at all times, and at his meale, which must be but one in a day, and that so little, that he may rise hungry. Thus he must doe for five dayes together, ...
... To keep Cowslips for Salates. Take a quart of White wine Vineger, and halfe a quarter of a pound of fine beaten Sugar, and mix them together, ...
... stilled alone more often, and the other upon comming downe of the sharp gravell or stone. [Illustration: Beanes] Unguentum Sanativum. ...
... a little againe, then strayne it into some glasse, and wash the mouth there with morning and evening this will take away the Rheume in short time ...
... and then make a Plaister, and lay it to the swelling. * * * * * A Book of Fruits and Flowers Of Apricocks. To dry Apricocks. ...
... Eringo roots, &c. cover it, and stop it close with clay or paste, then put it into a Still, with a leasurely fire under it, for the space of ...
... of Aqua vitae, in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed this done three or four dayes together, ...
... inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed ...
... then take a pound of Clarified sugar, and a pint of Apple water, boyle them well together (keeping them well scummed) unto a Syrupe, and when ...
... turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up ...
... boyled hard, and lay about the dish and upon the Sallet. To make Fritter-stuffe Take fine flower, and three or four Eggs, and put into ...
... thereof a good draught every morning a week together, about the full of the Moone, three dayes before, and three dayes after. To roste a Shoulder ...
... sweet Margerom, and Basill, of each a handfull, all dryed and mingled with the Rose leaves, take also of Benjamin, Storax, Gallingall roots, and ...
... of them, and boyle up this matter thus strained out, till it be very sweet, and somwhat thick, then setting it by till it be cold, and then put ...
... To make the best white Puddings. Take a pound of Almonds, blanch them, putting in a little Milk sometime to them in the stamping, then put ...
... Ice made of Rose-water and Sugar, as thick as batter, spread it on with a brush of bristles, or with feathers, and put it in the Oven againe, and when ...
... of a pint of White-wine into the Pye, and when you take it out of the Oven, doe the like againe, with some butter, and sugar, and Rose-water, melting ...
... can, two or three good sticks scraped and sliced, Anniseed cleaved and bruised, two good spoonfulls, two or three Parsley roots scraped, and the pith ...
... The Nature and Use of them, either for Meat or Medicine. AS ALSO: To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make ...