The English physician enlarged : with three hundred and sixty nine medicines, made of English herbs, that were not in any impression until this, being an astrologo-physical discourse of the vulgar herbs of this nation ... / by Nich. Culpepper.

  • Culpeper, Nicholas, 1616-1654.
Date:
1785
Catalogue details

Licence: Public Domain Mark

Credit: The English physician enlarged : with three hundred and sixty nine medicines, made of English herbs, that were not in any impression until this, being an astrologo-physical discourse of the vulgar herbs of this nation ... / by Nich. Culpepper. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    done: Firff, take a fiat glafs, we cal] them jat glalTes ; ftrew in a laving of fine fugar, on that a laying of flowers, on that another laying of fugar, on that another laying of flower., fo do till vour glals be full; then tie it over with a paper, and in a little time you lhall have very excellent and pleafant preferves. • . There is another way of preferving flowers, namely, with vinegar and fait, as they pickle Capers and Broom buds, but becaufe I have little (kill in it my lei f, I cannot teach you. 2. Fruits, as Quinces, and the like, are preferved two ways. Firfi, boil them well in water, and then pulp them through a fieve, as we (hewed you before; then with the like quan- tity of fugar, boil the water they were boiled in into a fy- rup, viz. A pound of fugar to a pint of liquor,; to every pound of this fyrup, add four ounces of the pulp; then boil it with a very gentle fire to their right confidence, which you mar eafily know, if you drop a drop of it upon a trencher ; if it be en®ugh, it will not flick to your fingers when it is cold. 1 Secondly, another way to preferve fruits is this ; fir!?, pare off the find, theri cut them in halves, and take out the core ; then boil them in water till they are i'oft; if you know when beef is boiled enough, you may eafily know w hen they are ; then boil the water with its like weigtit of fugar into a fyrup ; put the fyrup into a pot, and put the boiled fruit, as whole as you left it when you cut it into it, and let it remain till you have occafion to ufe it. 3. Roots are ihus preferved ; firfi, ferape them very clean and cleanfe them from the pith, if you have any, for (erne roots have not, as Eringo and the like ; boil them in water • ill they be foft, as we (hewed you before in the fruits, then brl, t.ie water you boiled the root in, into a fyrup, as we (hrwed you before, then keep the root whole in the fyrup till you ufe them. 4. As for Barks, wo have but few come to our hands to be done, and thofc, of ihofefew that I can remember, are Oran- ges, Lemons, Citrons, and the outer Bark of Walnuts which grow without fidfe the (he 11, for the (hells themfeives would make but fc trvy preferves ; thefc be they'l can remember, i. there be any more, put them into the number. 1 he way of preferving thefc is not all onei in authors, for feme