Delights for Ladies

 
These tips come from a little book of household maintenance for women, entitled Delights for Ladies. 

How to hang your candles in the aire without candlestickes:
This will make a strange shewe to the beholders that knowe not the conceite. Let a fine Virginall wier (wire) of some length be fastened to the postes in the roofe of your house, and fasten it to the Candle. If the roome be any thing high roofed it will be hardly discerned, and the flame though it consume the tallow, yet it will not melt the wier.

A ball to take out staines from linnen:
Take four ounces of white hard Soape, beate it in a mortar with two small Lemmons sliced, and as much roche allome as a hazel Nut; roll it up in a ball, rub the staine therewith, and after fetch it out with warme water if neede be.

A white beauty for the face:
The jaw bones of a Hogge or Sow well burnt, beaten and sieved, and after ground upon a serpentine stone is an excellent beauty, being laid on with the oyle of white poppey

Skinne kept white and cleare:
Wash the face and body of a sucking child with breast milke, or Cowe mille, or mixed with water, everie night, and the childes skinne will wax faire and cleare, and resist sunburning.

How to take away any pimple from the face:
Brimstone ground with the oyl of Turpentine, and applied to any pimple one houre, maketh the flesh to rise spungeous, which being annointed with the thicke oyl of butter that ariseth in the morning from new milke sodden a little over night, will heale and scale away in a fewe daies, leaving a faire skinne behinde.

How to barrell up Oysters:
Open your oysters, take the licor off them, and mixe a reasonable proportion of the best white wine vinegar you can get, a little salt and some pepper, barrell the fish up in a small caske, covering all the Oysters in this pickle; they will last a long time; this is an excellent meeans to convery Oysters unto drie townes, or to carie them in long voyages.

The true bottling of beere:
When your Beere is tenne or twelve dayes old, whereby it is growne reasonable cleare, then bottle it, making your corkes verie fitte for the bottles, and stop them close, but drink not of this beere till they beginne to worke again and mantle, and then you shall finde the same most excellent and sprightly drink; and this is the reason why bottle ale is both so windie and muddy, because it is commonly bottled the same day that it is laid into the Cellar, whereby his yeast being an exceeding windie substance, doth incorporate with the drinke, and maketh it also verie windie, and this is all the lime and gunpowder wherewith bottle Ale hath been a long time so wrongfully charged.

© 2009-2013 All Rights Reserved

Comments are closed.

All original content on these pages is fingerprinted and certified by Digiprove
Follow

Get every new post delivered to your Inbox

Join other followers:

© Shakespeare's England 2009-2014