d big cock chickens, calves foot,
a knuckle of mutton, and a little salt; stew all with a gentle fire
to a pottle, scum it very clean & being boil'd strain the clearest
from the dregs & drink of it every morning half a pint blood-warm.

_To make Almond Milk against a hot Disease._

Boil half a pound of French barley in 3 several waters, keep the
last water to make your milk of, then stamp half a pound of almonds
with a little of the same water to keep them from oyling; being
finely beaten, strain it whith the rest of the barley water, put
some hard sugar to it, boil it a little, and give it the party warm.

_An excellent Restorative for a weak back._

Take clary, dates, the pith of an oxe, and chop them together, put
some cream to them, eggs, grated bread, and a little white saunders,
temper them all well together fry them, and eat it in the morning
fasting.

Otherways, take the leaves of clary and nepe, fry them with yolks of
eggs, and eat them to break fast.

* * * * *
* * * *

SECTION XXIV.

_Excellent Ways for Feeding of Poultrey._

_To feed Chickens._

If you will have fat crammed chickens, coop them up when the dam
hath forsaken them, the best cramming for them is wheat-meal and
milk made into dough the crams steeped in milk, and so thrust down
their throats; but in any case let the crams be small and well wet,
for fear you choak them. Fourteen days will feed a chicken
sufficiently.

_To feed Capons._

Either at the barn doors with scraps of corn and chavings of pulse,
or else in pens in the house, by cramming them, which is the most
dainty. The best way to cram a capon (setting all strange inventions
apart) is to take barley meal, reasonably sifted, and mixing it with
new milk, make it into good stiff dough; than make it into long
crams thickest in the middle, & small at both ends, then wetting
them in luke-warm milk, giue the capon a full gorge thereof three
times a day morning noon, and night, and he will in a fortnight or
three weeks be as fat as any man need to eat.

_The ordering of Goslings._

After they are hatched you shall keep them in the house ten or
twelve days, and feed them with curds, scalded chippins, or barley
meal in milk knodden and broken, also ground malt is exceeding good,
or any bran that is scalded in water, milk, or tappings of drink.
After they have got a little strength, you may let t