The closet of Sir Kenelm Digby Knight opened

ANOTHER PLAGUE-WATER Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons, Pimpernel, Marygold, Fetherfew, Burnet, Sorrel, and Elicampane roots scraped and sliced small. Scabious, Woodbetony. Brown-mayweed, Mints, Avence,Tormentil, Carduus benedictus and Rosemary as much as of anything else, and Angelica if you will. You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest ; then mingle them altogether and shred them very small ; then steep them in the best White-wine you can get, three days and three nights, stirring them once or twice a day, putting no more wine then will cover the Herbs well ; then still it in a Common-still ; and take not too much of the first- water, and but a little of the second, according as you feel the strength, else it will be sower. There must be but half so much Elicampane as of the rest. TO MAKE RASBERY-WINE Take four Gallons of Dale wine, put it into an earthen jugg ; put to it four Gallons of Raspberries; let them stand so infusing seven days ; then press it out gently ; Then infuse as many more Rasberries seven days longer, and so three times if you please ; put to it as much fine Sugar as will make it pleasant ; Put it into a Runlet close stopped, let it stand till it is fine ; and then draw it into bottles, and keep it till it be fine. TO KEEP QUINCE ALL THE YEAR GOOD Take all your least and worst Quinces, that are found, and cut them in pieces, with all the Corings and Parings you make ; boil them more then an hour; then put the Quinces into this boiling liquor, and take them forth presently, not letting them boil, and lay them to cool one by one a part ; then take the liquor and strain it ; and put for every Gallon of liquor half a pint of honey ; then boil it and scum it clean; let it be cold; and then put your Quinces into a pot or tub, that they be covered with the liquor, and stop it very close with your Paste. TO MAKE A WHITE-POT Take three quarts of Cream, and put into it the yolks of twelve Eggs ; the whites of four, being first very well beaten between three quarters of a pound of Sugar, two Nutmegs grated, a little Salt ; half a pound of Raisins first plump'd. These being sliced together, cut some thin slices of a stale Manchet ; dry them in a dish against the fire, and lay them on the top of the Cream, and some Marrow again upon the bread, and so bake it. TO MAKE AN HOTCHPOT Take a piece of Brisket-beef ; a piece of Mutton ; a knuckle of Veal ; a good Colander of pot-herbs ; half minced Carrots, Onions and Cabbage a little broken. Boil all these together until they be very thick. ANOTHER HOTCHPOT Take a Pot of two Gallons or more ; and take a brisket rand of Beef; any piece of Mutton, and a piece of Veal ; put this with sufficient water into the pot, and after it hath boiled, and been skimmed, put in a great Colander full of ordinary pot-herbs ; a piece of Cabbage, all half cut ; a good quantity of Onions whole, six Carrots cut and sliced, and two or three Pippins quartered. Let this boil three hours until it be almost a gelly, and stir it often, least it burn. TO STEW BEEF