Qentury /%, 



made with the Knees, 2nd Sinews of Beefy but long boiled : zpgMy.a\fo> which 

 they ufe for. a Reftorative, is chiefly made oiKnuckles of Feal.> nThe Pulp 

 that is Wiithin the Crafijh or Crab, which they fpice-and butter, is more Nou- 

 rithing than the Flefh of the Crab, or Crafijh. The Tolkes of ££f j areclearly 

 more Nourifhing than the whites. So that it lhould feern, thatthe parts 

 of Living Great ures,xhat\ie more Inwards, nourifh more than the Outward 

 Flefh Except it be the Brain, which the Spirits prey too miich upon, to 

 leave it :ny great Vertue of Nourifhing. It feemeth for the Nourifhing of 

 Aged Men, or Men in Confumptions, fome fuch thing mould be Deviled, 

 as mould be ■rralfCj&j/**, before it beput into the Stomach. ' ■ 



Take two large Capons j perboyle-them upon a lot t fire, by the fpace of 

 an hour,or more, tilt in. effect alltheBiood be gone. Acide in the Deco- 

 dtion the Pill or a Sweet Limon, or a good part of the Pill of a Citron, and a 

 little Mate. Cut off" the Shanks, and throw them away. Then- with a good 

 ftrong Chopping-knife, mince the two Capons, bones and all, as-fmall as or* 

 dinar/ Minced Meat \ Put them into a large neat Boulter 5 Then take a 

 Kilderkin, fweet, and well feafoned, ' of four Gallons of Beer, of iJ^,sv 

 ftrength, new as it come th from the Tunning-, Make in the Kilderkin a 

 great Bung- hole of puipofe: Then thruft into it, the Boulter (in which the 

 Capons are) drawn out in length- Let it fteep in it three Daics, and three 

 Nights,the Bung- hole open, to work •> /Then clofe the Bung-hole, and fo 

 let it continue, a Day and a half • Then draw it into botteis, andyOumay 

 drink it well after 3 daies Bottding $ 'And it will laft fix week's (approved) 

 It drinketh frefh, flowreth and matitleih excedingly It drinketh not new- 

 iihatall; It is an excellent D'rink for a Consumption, to be drunk either 

 alone, or Carded with fome other Beer. .. It quencheth Thirft, add hath no 

 whit of windinefs. Note, that it is4iot pbffible, that Meat and Bread, either 

 in Broths, or taken with Drink, as is-uied, lhould get forth into the veines, 

 and outward Parts, fo finely, and eafEyy. as when it is thus Incorporate, and 

 made alraoft a 'C^y/a* aforehand ; :i oaj ■ 



Triall would be made of the like Brew'with Pot ado- Roots," or Eurr? -Roots, 

 or the Pith of Artichoaks, which are nourifhing Meats s It may be tried alfo, 

 with other flefh «, As Phefant, Partridge, T dung Porke,-Pig, FeniJon,efyetid\\y 

 of young Deer, &c. 



A Mortrefs made with the Brawn of Capons, ftamped, and ftrained, and 

 mingled (after it is made) with like quantity, fattheleaft) of Almond But- 

 ter-, is an excellent Meat to nounfli thole that are weak?, Better; than 

 B lack-Manger, or JeUey \ And fo is the CuHice of Cocks, boyled thick with 

 the like Mixture of Almond Butter 1 For the Mortrefs, or Cullice,oi it felf,is 

 more Savory and ftrong 5 And not fo fit for Nourifhing of weak Bodies 

 But the Almonds that are not of fo high a tail: as Flefh, do excellently 

 qualifier. ' ■ . / \U 



Indian Maiz, hath (of certain) an excellent Spirit of Nourilhment.5 But 

 it muft be throughly boyled, and made into a Maiz,-Creame like a Bar ley- 

 Creame. I judge the fame of i?/£?,made into a Creame -,For Rize is in 

 and other Countries of the Eaft, moft fed upon -, But it muft be throughly 

 boyled in refped of the Hardnefs of it : And alfobecaufe otherwife it 

 bindeth the body too much. 



Piflathoes,io they be good, and not mufty, joyned with Almonds ii\ Al- 

 mond Milk 5 Or made into a Milk of themfelves, like unto Almond Milk, but 

 more green, are an excellent Nourifher. But you mall do well, to adde a 

 little Qtnger., fcraped, becaufe they are not without fome fubtill windinefs. 



C Milk 



