<B CEHAND2B>
<Q E2 IS HANDO MARKHAM>
<N COUNTRY CONT>
<A MARKHAM GERVASE>
<C E2>
<O 1570-1640>
<M X>
<K X>
<D ENGLISH>
<V PROSE>
<T HANDB OTHER>
<G X>
<F X>
<W WRITTEN>
<X MALE>
<Y 40-60>
<H PROF>
<U NON-PROF>
<E X>
<J X>
<I X>
<Z INSTR SEC>
<S SAMPLE X>


[^MARKHAM, GERVASE.
COUNTREY CONTENTMENTS, 1615.
THE ENGLISH EXPERIENCE, 613.
AMSTERDAM: THEATRVM ORBIS TERRARVM
LTD. AND NEW YORK: DA CAPO PRESS INC.,
1973 (FACSIMILE).
PP. 71.10  - 79.13       (SAMPLE 1)
PP. 104.15 - 114.13      (SAMPLE 2)^]

<S SAMPLE 1>
<P 71>
[}CHAP. IIII.}]

[}OF HORSES FOR TRAUELL; AND HOW TO MAKE THEM AMBLE.}]

   The (^Husbandman^) whose occupation is the
generall affaires of the common wealth, 
as some to the Markets, some to the Citie,
and some to the seates of Iustice; must
necessarilie be imploied almost in continuall
trauell: And therefore it is meet that he be prouided
euer of a good and easie trauelling (^Horse^) .
   The markes whereby he shall chuse a good trauelling
(^Horse^) , are these; he shall be of good colour and shape,
leane headed, and round foreheaded, a full eie, open nostrell,
wide iawed, loose thropld, deepe neckt, thin crested,
broad breast, flat chind, out ribd, cleane limbd, short
iointed, strong hooued, well mettald, neither fiery nor
crauing, strong in euerie member and easie to mount and
get vp vpon; he shall follow without haling, and stand stil
when he is restrained.
   Now for as much as there are a world of good (^Horses^) ,
which are not easie, and a world of easie (^Horses^) which
are not good; you shall by these directions following,
<P 72>
make anie (^Horse^) amble whatsoeuer: first then you shall
vnderstand that practise hath made diuers men beleeue
that diuers waies they can make a (^Horse^) amble, as by        #
gagging
them in the mouthes, by toiling them in deepe
earth, by the helpe of shooes, by galloping and tiring or
such like, all which are ill and imperfect: yet the truth
is, there is but one certaine and true way to compasse it;
and that is to make of strong garthwebbe, flat and well
quilted with cotton, foure pastornes for the smals of his
fore legs, vnder his knees, and for the smals of his hinder
legs somewhat below the spauen ioints, to these pasterns,
you shall fixe strong straps of leather, with good iron
buckles, to make shorter or longer at pleasure; and hauing
plac't them about his foure legs, you shall take two
seuerall round roapes, of an easie twist made with strong
loopes at either end, and not aboue eight handfuls in
length: And these the (^Horse^) standing in a true proportion,
you shall fasten to the foure straps of leather; to
wit one of them to his neere forelegs, and his nere hinder
leg, and the other to his farre fore leg, and his far hinder
leg; which is cald amongst (^horsemen^) trauelling: with these
you shall let him walke in some inclosed peece of ground
till he can so perfectlie goe in the same, that when at anie
time you offer to chase him, you may see him amble trulie
and swiftlie: Then you shall take his backe and ride
him with the same tramels, at least three or foure times
a day, till you find that he is so perfect that no way can
be so rough and vneuen, as to compell him to alter his
stroke of goe vnnimblie: This done, you may first take
away one tramell, then after the other, and onelie wreath
about vnder his foure fet lockes, thicke and heauie, great
rolds of hey or straw ropes, and so ride him with the same
a good space after, for it will make him amble easie: then
cut them away, and ride and exercise him without anie
<P 73>
thing, bur the ordinary helpe of the bridles, and there is
no doubt but he will keep his pace to your full contentment
and pleasure.
   Now during this time of your teaching, if your (^horse^)
strike not a large stroak and ouer-reach enough, then you
shall make the trauell the straiter; but if he ouer-reach
too much, then you shall giue it more libertie, and herein
you shall finde that an inch straightning, or an inch           #
inlarging,
will adde or abate at least halfe a foote in his full
and direct stroake. And thus much touching the teaching
of anie (^horse^) to amble of what naure or qualitie
so euer hee be, or how vnapt or vntowarde soeuer to
learne. 

[}CHAP. V.}]
                        
[}OF THE ORDERING AND DYETTING OF THE HUNTING HORSE.}]

   Some loue hunting for the exercise of their
owne bodies, some for the chase they hunt,
some for the running of the hounds, and
some for the training of their (^horses^) , wherby
they may finde the excellencies of their
goodnes aud indurant: to him therefore which placeth
his delight in the goodnesse of his (^horse^) , I would wish
him thus to order and diet him, and hee shall most assuredly
come to the true knowledge of the best worth
which is within him; and if in these rules which I now
shewe I bee lesse curious then formerly I haue beene;
let no man wonder thereat, but know, that Time (which
is the mother of experience) doth, in our labours, shewe
vs more newe and more neerer waies to our ends, then at
the first wee conceiued; and though when I first practiced
<P 74>
this art I knew not how to bring a very fat (^horse^) from
(^Michaelmas^) till (^Christmas^) to shewe his vtmost           #
perfection,
knowe now in one first moneth (though neuer so fowle)
how to make him fit for any wager, daring now boldly
to aduenture on that with which before I thought almost
present death to offer: thus doth obseruation and 
labour finde out the darkest secrets in art.
   To begin then with the first ordering of a hunting
(^horse^) , you shall know that the best time to take him from
grasse is about (^Bartholmew^) tide, the day being faire drie
and pleasant; and as soone as he is taken vp, to let him
stand all that night in anie vaste house to empty his body,
the next day stable him, and giue him wheate strawe
if you please, but no longer in any wise; for though the 
olde rule is to take vp (^horses^) bellies with strawe; yet it
straightneth the guts, heates the liuer, and hurteth the
winde: therefore let onely moderate exercise, as riding
him forth to water morning and euening, and other airings
do what you expect strawe should, and for his food
let it be hey that is sweet though rough, and either old or
at least well sweat it the mowe.
   After his belly is emptied you shall cloath him first
with a single cloath, whilest the heat indureth, and after
with more as you shall see occasion require, and when
you begin to cloath the (^horse^) , then you shall dresse,      #
curry
and rubbe him also; now forasmuch as it is a rule with
ignorant (^horse-men^) , that if they haue but the name of
keeping a hunting-horse, they will with all care (without
anie reason) lay many cloathes vpon him, as if it were a
speciall phisiche, you shall knowe they are much deceiued
therein, and may sooner doe hurt then good with
multiplicitie of cloathes; therefore to cloath a (^horse^)
right, cloath him according to the weather, and the temper
of his bodie: as thus, if you see your (^horse^) be slight,
<P 75>
smooth and well coloured, then cloath him temperately
as with a single cloth, of canuase or sackcloath at the
most; and if then, as the yeere growes colder, you finde
his haire rise or stare about his necke, flanks, or outward
parts; then you shall adde to a woollen cloath, or more
if neede require till his haire fall smooth againe, holding
it for your rule that a rough coat shews want of cloathes,
and a smooth coate, cloathing enough: yet if your (^horse^)
haue bin cleane fedde, taken exercise sufficient and hath
not much glut within him, if then you find that in the
night he sweateth in his cloathes, then it is a signe hee is 
ouer-fedde, but if hee be fowle inwardly, or hath out
sweat formerly, and now sweats coming to good feeding
then you shall augment rather then diminish anie cloathing,
for his fowlenesse but then breaketh out, and being
euacuated he will come to drienesse of bodie againe,
and so continue all the yeere after; and surely for an          #
ordinarie
proportion of cloathes, I hold a canuasse cloath,
and a cloath of Houswiues woollen to be at full sufficient
for a hunting (^horse^) .
   A hunting (^horse^) would bee drest in his daies of rest
twice a day, that is, before hee goe to his morning
watring, and before hee goe to his euening watering;
for the manner of his dressing after he is vncloathed, you
shall first currie him from the tips of the eare to the setling
on of his taile, all his whole bodie most entirely ouer
with an iron combe, his legges vnder the knees and
cambrels only excepted, then you shall dust him, then
currie him againe all ouer with a round brush of bristels,
then dust him the second time, then rubbe all the loose
haires awaie with your hands wet in cleane water, and so
rubbe till the (^horse^) be as drie as at the first, then       #
rubbe all
his bodie and limbes ouer with an (^haire-cloath^) . Lastly,
rubbe him ouer with a fine white linnen rubber, then
<P 76>
picke his eyes, nostrels, sheath, coddes, tuell an
feete very cleane, and so cloath him and stop him round
with wispes, if you water within the house, otherwise saddle
him after his body is wrapt about in a wollen cloath,
and so ride him forth to the water.
   The best water for a hunting (^Horse^) is, either a running
riuer, or a cleere spring, remote from the stable a mile, or
a mile and a halfe at most, and neere vnto some plaine
peece of ground, where you may scope and gallop after
he hath drunke, and as soone as you bring your (^Horse^)
to the water let him take his full draught without trouble
or interruption: then gallop and scope him vp and
downe a little, and so bring him to the water againe, and
let him drinke what he please: and then gallop him againe;
and thus doe till you find he will drinke no more,
then hauing scop't him a little, walke him with all gentlenesse
home and there cloath him vp, stop him round
with great soft wispes, and so let him stand an houre vpon
his bridle and then feed him.
   To speake first of the food for hunting (^Horses^) , the
most ordinary is good sweet found oates, either throughly
dried with age, or els on the kilne, and if your (^Horse^) be
either low of flesh, or not of perfect stomacke, if to two
parts of those oates you adde a third part of cleane old
beanes, it shall be very good and wholsome, and if your
(^Horse^) be in diet for a match and haue lost his stomake, if
then you cause those beanes to be spelted vpon a milne,
and so mixt with oats it will recouer him. The next
food which is somewhat stronger, and better, is bread
thus made: Take two bushels of good cleane beanes, and
one bushell of wheat and grind them together, then 
through a fine raunge bolt out the quantity of two pecks
of pure meale, and bake it in two or three loues by it
selfe, and the rest sift through a meale siue, and kneade
<P 77>
it with water and good store of barme, and so bake it in
great loues, and with the courser bread feed your (^Horse^)
in his rest, and with the finer against the daies of sore       #
labor.
Now for the houres of his feeding it shall be in the
morning after his comming from water, an houre after
hie noone, after his comming from his euening water,
and at nine or ten of the clocke at night vpon the daies
of his rest, but vpon the daies of his exercise, two howers
after he is thorowly colde inwardly, and outwardlie,
and then after according to the houres before mentioned.
Lastly for the proportion of food, you shall keepe
no certaine quantity, but according to the (^Horses^) stomacke:
that is to say, you shall feede him by a little at
once, so long as hee eates with a good appetite, but
when hee beginnes to trifle or stumble with his meat,
then to giue him no more. Now for his hey you shall
see that it be hie short vplandish hey, and so it be sweet,
respect not how course or rough it is; sith it is more to
scower his teeth and coole his stomacke: then for any
nourishment expected from him.
   Touching the (^Horses^) exercise, which is onely in the
following of the (^hounds^) , you shall be sure to traine him
after those which are most swift and speedy, for so you
shall know the truth, and not be deceiued in your opinion:
Touching the daies it shall be twice a weeke at least,
but most commonly thrice: As for the quantity of his 
exercise it must be according to his foulenes or cleannes;
for if he be very foule you must then exercise moderatelie
to breake his grease, if halfe foule, halfe cleane, then
somewhat more to melt his grease, and if altogether
cleane; then you may take what you please of him (prouided
that you doe nothing to discourage his sprits) to
abate his mettall, or to lame his limbes, and after euery
daies exercise be assured to giue him either the same night
<P 78>
or the next day following, something by way of scowring
or otherwise to take away the grease formerly melted,
by meanes whereof you shall be euer sure to keepe
your (^Horse^) in all good health and perfection. 
   The best and most excellentest way to scower or purge
your (^Horse^) from all grease, glut or filthinesse, within his
body which is a secret hitherto was neuer either sufficiently
taught or perfectly learned; is to take of Anyseeds
three ounces, of Cumming seeds sixe drammes, of
Carthamus a dramme and a halfe, of Fenegreeke-seede
one ounce two drammes, of Brimstone one ounce and a
halfe, beate all these to a fine powder and searse them;
then take of sallet oyle a pinte and two ounces, of honie
a pound and a halfe, and of white wine iiij. pints, then
with as much fine white meale as will suffice, make all into
a strong stiffe paste and kneade and worke it well: this
paste keepe in a cleane cloth for it will last long, and after
your (^horse^) hath been hunted and is at night, or in the
morning exceeding thirstie, take a ball thereof as much
as a mans fist and wash and dissolue it in a gallond or two
of colde water, and it will make the water looke white
like milke, then offer it the (^horse^) to drinke in the darke,
least the colour displease him; if he drinke it then feede
him, but if he refuse to drinke it, yet care not but let him
fast without drinke till he take it, which assuredly he will
doe in twice or thrice offering, and after once he hath taken
it be then assured he will forsake any other drink for 
it: of this drinke your (^Horse^) can neuer take too much, 
nor too oft if hee haue exercise, otherwise it feedes too
sore, and from all inward infirmities whatsoeuer it is a
present remedio: therefore I would not wish any (^Horse-man^)
of vertue at any time to be without it, and being
once made it will last three or fowre moneths at least.
   After your (^horse^) hath beene exercised, either with 
<P 79>
hunting, running traine-sents or otherwise, you shall euer
coole him well in the fielde before you bring him
home, but being come to the stable, you shall neither
washe nor walke but instantly house him, giue him store
of fresh litter and rubbe him therewith and with drie
cloathes till there bee not a wet haire about him, then
cloath him with his ordinarie cloathes and wispe him
round, then cast another spare cloath ouer him, which
you may bate at your pleasure, and so let him stand till it
be time to feede him. And thus you may keep any hunting
(^horse^) either for match or otherwise, in as good state
and strength as any (^Horse man^) in this kingdome, though
he exceede you farre both in reputation and experience.

<S SAMPLE 2>
<P 104>
[}CHAP. IIII.}]

[}OF DAIRIES, BUTTER, CHEESE, AND THE NECESSARIE THINGS         #
BELONGING
TO THAT OFFICE.}]

   There followeth now in his place after these
knowledges alreadie rehearsed, the ordering
and gouernment of Dairies, with the profits
and commodities belonging to the same;
and first touching the stocke wherewith to
furnish Dairies: it is to be vnderstood that they must bee
Kine of the best choice and breed that our English hous-wife
can possibly attaine vnto; as of bigge bone, faire
shape, right bredde, and deepe of Milke, gentle, and
kindely.
   Touching the bignesse of bone, the larger that euerie
cow is, the better she is: for when either age, or mischance
shall disable her for the payle, being of large bone she may
be fed, and made fit for the shambles; and so no losse, but
<P 105>
profit, and ay other to the payle as good and sufficient as
her selfe.
   For her shape it must a little differ from the Butchers
rules; for being chose for the Dairie, she must haue all the 
signes of plenty of milke, as a crumpl'd horne, a thinne
necke, a hayrie dewlappe, and a verie large vdder, with
foure teats, long, thicke, and sharpe at the ends, for the
most part either all white of what colour soeuer the cow
be, or at least the fore part thereof, and if it bee well haird
before and behinde, and smooth in the bottome, it it is a
good signe also.
   As touching the right breed of Kine through our nation
generally affoordeth verie good ones, yet some countries
doe farre exceed other countries; as (^Che shire, Lanca-shire,
Yorke-shire^) , and (^Darbie-shire^) for black Kine;            #
(^Glocester-shire,
Somerset shire^) , and some part of (^Wilt-shire^) for red
Kine, and (^Lincolne-shire^) pide kine: and from the breeds of
these Countries generally doe proceed the breeds of all
other, howsoeuer dispersed ouer the whole Kingdome.
Now for our hus-wifes direction, shee shall choose her dairie
from any of their best breeds before named, according
as her opinion and delight shall gouerne her, onely obseruing,
not to mix her breeds of diuerse kindes, but to haue
all of one intire choice without variation, because it is
vnprofitable; neither must you by any meanes haue your
Bull a forrener from your Kine, but absolutely either of
one Countrie, or of one shape and colour: Againe in the
choice of your Kine you must looke diligently to the
goodnesse and fertility of the soile wherein you liue, and
by al meanes buy no Kine from a place that is more fruitful
then your owne, but rather harder; for the later will
prosper and come on, the other will decay and fall into
disease; as the pissing of blood, and such like, for which      #
disease
and all other you may finde assured cures in a little 
<P 106>
booke I published, called (^Cheape and good^) .
   For the depth of milke in Kine (which is the giuing of
most milke) being the maine of a Hus-wifes profit, shee
shall bee verie carefull to haue that quality in her beasts.
Now those Kine are said to be deepest of milke, which are
new bare; that is, which haue but lately calued, and haue
their milke deepe springing in their vdders, for at that
time she giueth the most milke; and if the quantity then
be not conuenient, doutlesse the cow cannot be said to be
of deep milch: and for the quantity of milke, for a Cow
to giue two gallons at a meale, is rare, and extraordinarie; 
to giue a gallon and a halfe is much, and conuenient, and
to giue but a gallon certaine is much, and not to be found
fault with: againe, those Kine are said to be deep of milke
which though they giue not so exceeding much milke as
others, yet they giue a reasonable quantity, and giue it
long as al the yeere through, whereas other Kine that giue
more in quantity, wil goe drie, being with calfe some three
moneths, some two, and some one, but these wil giue
their vsuall measure euen the night before they calue; and
therefore are said to be Kine deep of milke. Now for the
retained opinion, that the Cow which goeth not drie at 
all, or very little, bringeth not foorth so good a Calfe as
the other, because it wanteth much of the nourishment it
should enioy it is vaine and friuolous; for should the          #
substance
from whence the milke proceedeth conuert to the
other intended nourishment, it would bee so superabundant,
that it would conuert either to disease, or putrifaction:
but letting these secret reasons passe, there bee
some kine which are so exceedingly ful of milk, that they
must bee milkt at least thrice a daie, at morning, noone, &
euening, or else they will shed their milke, but it is a fault
rather then a vertue, & proceedeth more from a laxatiuenesse
or loosenesse of milke, then from any abundance
<P 107>
for I neuer saw those three meales, yet equall the two
meales of a good Cow, and therefore they are not truely
called deepe of milke.
   Touching the gentlenesse of kine, it is a vertue as fit to
be expected as any other; for if she bee not affable to the
maide, gentle, and willing to come to the paile and patient
to haue her dugges drawne without skittishnesse,
striking, or wildnesse, shee is vtterly vnfitte for the Dayrie.
   As a Cow must be gentle to her milker, so she must bee
kindly in her owne nature; that is apt to conceiue, and
bring foorth, fruitfull to nourish, and louing to that which
springs from her; for so she bringeth foorth a double profit;
the one for the time present which is in the dairie; the
other for the time to come; which is in the maintenance 
of the stocke, and vpholding of breede.
   The best time for a Cow to calue in for the Dairie, is in
the later ende of (^March^) , and all (^Aprill^) ; for then     #
grasse beginning
to spring to its perfect goodnesse will occasion
the greatest increase of milke that may be: and one good
early Cow will counteruaile two later; yet the calues thus
calued are not to be reared, but suffered to feed vpon their
Dammes best milke, and then to be sould to the Butchers,
and surely the profit will equall charge; but those Calues
which fall in (^October, Nouember^) , or any time of the depth
of winter may well be reared vp for breed, because the
maine profit of the dayrie is then spent, and such breede
will holde vp and continue the stocke, prouided that you
reare not vp any calues which are calued in the prime
daies, for they generally are subiect to the disease of the
sturdie, which is dangerous and mortall.
   The Housewife which only hath respect to her Dayry,
and for whose knowledge this discourse is written (for
we haue shewed the (^Grasier^) his office in the (^English      #
Hus-bandman^) )
<P 108>
must reare her Calues vpon the finger with
floten milke, and not suffer them to run with the dammes;
the generall manner whereof, and the cure of all the diseases
incident to them and all other cattell is fully declared
in the booke called (^Cheape and good^) .
   To proceed then to the generall vse of Dairies it consisteth
first in the cattell (of which we haue spoken sufficiently)
then in the howers of milking, the ordering of the
milke and the profits arising from the same.
   The best and most commended howers for milking
are indeede but two in the day, that is in the spring and
summer time which is the best season, for the dairie is betwixt
fiue and sixe in the morning, and sixe and seauen a
clocke in the euening: and although nice and curious
Hus-wiues will haue a third howre betwixt them, as betweene
twelue and one in the after-noone, yet the better
experienst doe not allowe it and say as I beleeue, that two
good meales of milk are better euer then three bad ones:
also, in the milking of a Cowe the woman must sit on the
neare side of the Cowe, she must gently at first handle and
stretch her dugges, and moisten them with milke that
they may yeeld out the milke the better and with lesse
paine; shee shall not settle her selfe to milke, nor fixe her
paile firme to the ground till she see the Cowe stand sure
and firme, but be ready vpon any motion of the Cowe to
saue her paile from ouer-turning; when she seeth all things
answerable to her desire she shall then milke the Cowe
boldly, and not leaue stretching and straining of her teats
til not one drop of milke more wil come from them, for
the worst point of Hus-wifery that can bee is to leaue a
Cowe halfe milkt, for besides the losse of the milke it is
the only way to make a Cowe drie and vtterly vnprofitable
for the Dairy: the Milke-mayd whilst she is in milking
shal do nothing rashly or sodainly about the Cowe, which 
<P 109>
may affright or amase her, but as she came gently so withall
gentlenes she shall depart.
   Touching the well ordering of milke after it is come 
home to the Dairie, the maine point belonging therunto
is the Hus-wiues cleanlinesse in the sweet and neate keeping
of the Dairy house, where not the least moat of any
filth may by any meanes appeare, but all things either to
the eye or nose so voide of sowernesse or sluttishnesse, that
a Princes bed-chamber must not exceed it; to this must 
be added the sweet and delicate keeping of her milke vessels,
whether they be of wood, earth or lead, the best of
which is yet disputable with the best Hus-wiues; only this
opinion is generally receiued, that the woodden vessell
which is round and shallow is best in colde vaults, the earthen
vessels principall for long keeping, and the leaden
vessell for yeelding of much creame: but howsoeuer, any 
and all these must be carefully scalded once a day, and set 
in the open aire to sweeten, least getting any taint of         #
sowernesse
into them, they corrupt the milk that shall be put
therein.
   But to proceed to my purpose, after your milk is come 
home, you shall as it were straine it from all vncleane
things through a neate and sweet kept syle the form wherof
euery Hus-wife knowes, and the bottome of this sile,
through which the milke must passe shall be couered with
a very cleane washt fine linnen cloth, such an one as will
not suffer the least mote or haire to goe through it: you
shall into euery vessell sile a pretty quantitie of milk,       #
according
to the proportion of the vessell, which the broader
it is and the shallower it is, the better it is, and yeeldeth
euer the best creame, and keepeth the milke longest from
sowring.
   Now for the profits arising from milke, they are three
of especiall account, as Butter, Cheese, and Milke, to be 
<P 110>
eaten either simple or compounded: as for Curds, sowre
Milke, or Whigge, they come from secondary meanes,
and therefore may not bee numbred with these.
   For your Butter which onely proceedeth from the
Creame, which is the verie heart and strength of Milke,
it must be gathered very carefullie, diligentlie, and           #
painefullie:
And though cleanlinesse be such an ornament to a
Huswife, that if shee want anie part thereof, shee looseth
both that and all good names else: yet in this action it
must be more seriouslie imploid then in anie other.
   To beginne then with the fleeting or gathering of
your Creame from the Milke, you shall doe it in this manner:
The Milke which you did milke in the morning you
shall with a fine thinne shallow dish made for the purpose,
take of the Creame about fiue of the clocke in the euening
and the Milke which you did milke in the euening
you shall fleete and take of the Creame about fiue of the
clocke the next morning, and the creame so taken off,
you shall put into a cleane sweet and well leaded earthen
pot close couered and set in a coole place: And this creame
so gathered you shall not keepe aboue two daies in the
Summer, and not aboue foure in the Winter, if you will
haue the sweetest and best butter: and that your Dairie
containe fiue Kine or more; but how many or few soeuer
you keepe, you shall not by any meanes preserue your
Creame aboue 3. daies in summer, and not aboue sixe in
the Winter.
   Your Creame being neately and sweet kept, you shall 
churme or churne it on those vsuall daies which are fittest
either for your vse in the house or the markets adioining
neere vnto you, according to the purpose for which you
keepe your Dayrie. Now the daies most accustomablie
held amongst ordinary Huswiues, are Tuesday and Friday:
Tuesday in the after noone, to serue Wednesday morning
<P 111>
market, and Fryday morning to serue Saturday market;
for Wensday and Saturday are the most generall market
daies of this Kingdome, and Wenseday, Friday, and
Saturday, the vsual fasting daies of the weeke; and so meetest
for the vse of butter. Now for churming take your 
creame and through a strong and cleane cloth straine it
into the churne; and then couering the churne close; and
setting it in a place fit for the action in which you are       #
imploid
as in the summer in the coolest place of your dairy, 
and exceeding early in the morning, or very late in the 
euening, and in the Winter in the warmest place of your
dairie, and in the most temperate howres, as about noone,
or a little before, or after, and so churne it with swift
strokes marking the noise of the same which will be solid,
heauy and intyre vntill you heare it alter, and the sound
is light, sharp, and more spirity: and then you shal say that
your butter breakes, which perceiued both by this sound,
the lightnesse of the churne-staffe, and the sparkes and
drops, which will appeare yellow about the lippe of the
churne, and clense with your hand both the lidde and inward
sides of the churne, and hauing put all together,
you shall couer the churne againe, and then with easie
stroakes round, and not to the bottome, gather the butter
together into one intire lumpe and body, leauing no
peeces thereof seuerall or vnioyned.
   Now for as much as there bee manie mischiefes and            #
inconueniences
which may happen to butter in the churning,
because it is a bodie of much tendernesse, and neither
will endure much heate, nor much colde: for if it be 
ouer heated, it will looke white, crumble, and be bitter in
tast; and if it be ouer cold it will not come at all, but make
you wast much labour in vaine, which faults to helpe if
you churne your butter in the heate of Sommer it shall
not be amisse, if during the time of your churning you
<P 112>
place your Churn in a paile of cold water as deep as your 
Creame riseth in the Churne; and in the churning thereof
let your stroakes goe slow, and be sure that your churne
be cold when you put in your creame: but if you churne
in the coldest time of Winter, you shall then put in
your kreame before the churne be cold after it hath been
scalded; and you shall place it within the aire of the fire,
and churne it with as swift stroakes, and as fast as may be, 
for the much labouring thereof will keepe it in a continuall
warmth, and thus you shall haue your butter good,
sweete, and according to your wish. After your butter is 
churnd, or churnd and gathered well together in your
churne, you shall then open your churne, and with both
your hands gather it well together, and take it from the
buttermilke, and put it into a very cleane boule of wood,
or panshion of earth sweetned for the purpose, and if you
intend to spend the butter sweet and fresh, you shal haue
your boule or panshion filled with very cleane water, and
therein with your hand you shall worke the butter, turning,
and tossing it to and fro till you haue by that labor
beaten and washt out all the buttermilke, and brought the
butter to a firme substance of it selfe without any other
moisture, which done, you shall take the butter from the
water, and with the point of a knife scorch and slash the
butter ouer and ouer euerie waie so thick as is possible,
leauing no part through which your knife must not passe;
for this will clense and fetch out the smallest haire or
mote, or ragge of strainer, and any other thing which by
casuall meanes may happen to fall into it.
   After this you shall shreade the butter in boule thin,
and take so much salt as you shal think conuenient, which
must by no meanes be much for sweet butter, and sprinkle
it thereupon, then with your hands worke the butter 
and the salt exceedingly well together, and then make it
<P 113>
vp either into dishes, pounds, or halfe pounds at your
pleasure.
   If during the month of (^May^) before you salt your butter
you saue a lumpe thereof and put it into a vessell, and
so set it into the sunne the space of that moneth, you shall
finde it exceeding soueraigne & medicinable for wounds,
straines, aches, and such like grieuances.
   Touching the poudring vp or potting of butter, you
shall by no meanes as in fresh butter wash the butter-milke
out with water, but onely worke it cleere out with
your hands: for water will make the butter rusty, or reesse; 
this done you shall weigh your butter, and know how many
pounds there is thereof: for should you weigh it after
it were salted, you would be deceiued in the weight, which
done you shall open the butter, and salt it verie well and
throughly, beating it in with your hand till it be generally
disperst through the whole butter; then take cleane earthen
pots, exceedingly well leaded, least the brine should
leake through the same, and cast salt into the bottome
of it: then lay in your butter, and presse it downe hard
within the same, and when your pot is filled, then couer
the top thereof with salt so as no butter be seene: then        #
closing
vp the pot let it stand where it may be cold and safe.
but if your Dairy be so little that you cannot at first fil vp
the pot, you shall then when you haue potted vp so much 
as you haue, couer it all ouer with salt.
   Now there be hus-wiues whose dairies being great, can
by no meanes conueniently haue their butter contained
in pots; as in (^Holland, Suffolke, Norfolke^) , and such       #
like, and
therefore are first to take barrels very close and wel made,
and after they haue salted it well, they fill their barrels
therewith, then they take a small stick, cleane, and sweete,
and therewith make diuerse holes downe through the
<P 114>
butter euen to the bottome of the larraill: and then make
a strong brine of water and salt which will beare an egge,
and after it is boil'd, well skimm'd and cool'd; then poure
it vpon the toppe of the butter till it swimme aboue the
same, and so let it settle. Some vse to boile in this brine a
braunch or two of Rosemarie, and it is not amisse, but
pleasant and wholsome.
   Now although you may at anie time betwixt (^May^) and
(^September^) pot vp butter, obseruing to doe it in the coolest
time of the morning: yet the most principall season of all
is in the Month of (^May^) onelie; for then the aire is most
temperat, and the butter will take salt the best, and the lest 
subiect to reesing.



