2 
{made with the Knees and Sinews of Beef, butlong boiled: ‘ely alfo, which 
they ufe for aReftorative, is chiefly made of Knuckles of Veal. ‘The Pulp; 
4 ‘thatis. within the Crafifh or Grab, which they {pice and butter, is more 
i nourifhing then the flefh of the Crab, or Crafith. The Yolks of Eggs ate 
{clearly more nourifhing than the Whites. So thar it fhould {eem, that the 
{pacts of Living Creamres that lic more inwards, neurifh more than the out- 
“| ward flefh ; except it be the Brain, which the Spirits prey too muchupen, to 
| leaveitany great vertue of nourifhing. It feemeth forthe nourifhing of aged 
Men, or Men in Confumptions, fome fuch thing fhould be deviled, as fhould 
be half Chylu, before it be put into the ftomach. ! 
Take twolarge Capons, perboilthem upon a foft fire, by the fpace of 
an houror more, till in effect all the Blood be gone. Add in the decodtion 
| the Pill of a Sweet-Lemmon, or agood part of the Pill of a Citron, and a 
‘| dittle Mace. Cugoff the Shanks, andthrow them away; then with agood 
| ftrong Chopping-knife, mince the two Capons, Bones and all, as {mail as 
ordinary minced Meat; put them into a largeneatBoulter, then take a Kil- 
derkin, {weet, and well-feafoned, of four Gallons of Beer of Eight fhillings 
ftrength, new asit cometh fromthe T'unning; make in theKilderkin a great 
Bung-hole of purpofe, then thruft intoit, the Boulter (inwhich the Capons 
‘} are) drawn ourinlength ; let it fteep in ic three daysand three nights, the 
“Bung-hole open to work, thenclofe the Bung hole, andfo let it continue a 
day and ahalf, then draw it into Bottles, and you may drink ic well after 
threedays Bottling, and it willlaft fix weeks (approved). It drinketh frefh, 
| flowreth, and mantleth exceedingly, it drinketh not newifh at all, it is an 
| excellent drink fora Confumption to bedrunk cither alone, or carded with 
; fome other Beer. It quencheth thirft, and hathno whit of windine/s. Note, 
| that itis not poflible, ‘that Meat and Bread, either in Broths, or taken with 
| Drink, as is ufed, fhould get forth into the Veins, and outward Parts, fo 
finely, and eafily, as when it is thus incorporate, and made almoft a Chylu 
aforehand. 
_Tryal would be made of the like Brew with Potado-Roots, or Bur-Roots, 
| orthe Pith of  /rtichoaks, which are nourifhing Meats: It may betryed al- 
Young Deer, &c. ; 
——— A Morte made with the Brawe of Capons, ftamped, and {trained, and 
mingled (after itis made) withlike quantity, atthe leaft, of Almond Burter; is 
| an excellent Meat to nourifh thofe that are weak, better than Black- Manger 
jor Jelly: Andfo isthe Cullice of Cocks, boiled thick with the like mixture of 
_| Almond Butter: Forthe Mortrefs or Cullice of itfelf, ismore favory and 
_ | ftrong, and notfo fit for nourifhing of weak Bodies; but the Almonds that 
_ | are nor of fo high a tafte as flefh, do excellently qualifie it. 
Indian Maiz hath (of certain) an excellent Spirit of Nourifhment, but it 
' muft be throughly boiled, and made intoa Maiz-Cream like a Barley-Cream. 
a I judge the fame of Rice,made intoaCream; forRice isin Turky, and other 
| Countreys of the Eaft, moftfedupon, burit muft be throughly boiled in re- 
fpect of the hardnefs of it; and alfo, becaufe otherwife it bindeththe Body 
| too much. 
at Piftachoes, fo they be good and not mufty, joyned with Almonds in 
_| Almond Milk, or made intoa Milk of themfelves, like unto Almond Milk, 
| but more green, are an excellent nourifher. But you fhall do well, to 
4 
- nefs. ; 
——— ——————————————————————— ee 
fo, with other flefh ; as Phefant, Patridge, Young Pork, Pig, Venifon, elpecially of | 
| add alittle Ginger fcraped, becaufe they are not without fome fubtil windi- 
G Mik. | 
‘ ee 080 OEE 
+ 
4 
a 
- 
46. 
47- 
Ae 
49: 
50. 
