The accomplisht cook: or, The art & mystery of cookery

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