Image 208, seventh booke, folio 106b, receipts 24 to 29
| The seaventh booke. | ||||
| 24. Greate heede oughte to bee taken of childrens | ||||
| navells stringe when they bee cut. | ||||
| If the navell stringe of a childe after it is cut, doth chaunce to touch the | ||||
| grounde before it bee burned: the same childe will not bee able to keepe or | ||||
| holde his or her water, neyther nighte nor daye. A thinge very true, and well | ||||
| knowne. | ||||
| 25. To helpe them that cannot holde theire water. | ||||
| A flayne* mouse rosted, or made in powder, and drunke at one time, doth | ||||
| perfectlye helpe such as cannot holde or keepe theire water: especiallye, if | ||||
| it bee used three dayes in this order. This is verye true & often proved. | ||||
| 26. The member of generation doth followe the | ||||
| proportion of the navell stringe cutte. | ||||
| As soone as a childe is borne, espetially a boye, there oughte to bee greate | ||||
| heede taken in the cuttinge of the navell stringe: for the member of generation | ||||
| doth followe the proportion of the navell stringe: and if it bee tyed too shorte | ||||
| in a wenche, it maye be an hindraunce to her in bringeinge forthe her | ||||
| childe. Therefore it is moote that midwifes have a great regarde | ||||
| therein. This is gathered out of Matthias Cornace*, an excellent phisition. | ||||
| 27 To make a minsed pye of fresh eyle & perches. | ||||
| Flea* your eyles and seithe them with your perches, blanche | ||||
| your perches and the fish from the bones and shred them | ||||
| altogether very fin all with a little of an ounion amongst it: | ||||
| take an ounion and a little tyme shredde small and chop it | ||||
| very small with the yelkes*of 3 or 4 eggs rosted hard take | ||||
| small raysons and greate and mixe them together, and | ||||
| season it with cloves, mace, pep*, & sugar, then rayse your | ||||
| coffin* and put in the thinges with a good dish of sweete | ||||
| butter, then close your pye, & set it in the oven – | ||||
| 28 To make a pye of fleare* | ||||
| When your fleare is sodden* very tender take it from the | ||||
| bones and shred it small, take an ounion a little tyme | ||||
| and an apple or two and shred them fin all altogether. Season | ||||
| them with pep*[*] cloves and mace & a little sugar & small | ||||
| raysons and sprinkle it with vineger, then put it into | ||||
| your coffin with a piece of butter, then close your pye & | ||||
| set it in the oven – |
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by LF and JW