F8597_0115

[p. 112], [F8597_0115]

No. 187 Hamburgh Pickle Mr. Browne
Four gallons water, 6 lbs salt, 1/2 lb brown sugar, 4 ozs Salt petre - boil it well & strain it, when cold put it in the Beef, Pork, Mutton, or Tongue, Keep the meat well covered with the Brine, & in 9 or 10 days it will be fit for use or continue it longer it will keep in pickle 2 or 3 months. The Pickle must be boiled up & skimmed well at the end of 6 weeks it will keep good full 3 months & in winter longer.

No. 188 Vinegar
1 lb soft sugar to 1 gallon of water boiled 1/4 of an hour when almost cold put it into a 6 quart stone bottle add 2 or 3 spoonsful of yeastput it in the Chimney corner cover it with leather pricked full of holes.

No. 189 Teeth to clean
Conserve of Roses 1 oz Myrrh, Dragons blood, florentine Iris root pulverized burnt alumn, blibanon each 1 drachmn, Honey of roses sufficient to make an [electnary?].

No. 190 Freckles a wash for
1[?] worth of Camphor steeped in an ounce vial of water 2 days, take the camphor water, an oz of oil of sweet almonds, beat them hot over the fire, add to them an oz of Spermacetti stirring it all till the spermacetti is dissolved, have ready the whites 2 eggs beat to a froth then pour all these in it stirring it all the time.

No. 191 Ironmould, salt of Sorrel.
Bruise Sorrel in a Mortar, boil 1 pint of the juice till it comes to 1/4 then the salt will settle at the bottom which salt must be put in a linen bag, bring in the sun to dry then pound it in a mortar & keep it dry for use.

No. 192 Stone Mr Martin
Pareira Bravo cut in pieces & boiled in water to a strong bitter a tea cupful taken twice a day.