the fire and when you see the scumme rise and it begins to boyle then take it from the fire and straine it through the blancket made fast to the foure corners of the wooden square with a bason underneath to receave that which is strained If the said sugar being strained seeme not to be clarified enough you may passe it againe through the blanket and so you may doe two or three times but it must be done while it is hot When the said sugar is faire enough one need not take the paines to clarifie it for Syrups c. but onely at the end of their boyling take them from the fire and scumme it with a silver spoone or with a spoone with holes you may take of the scum That if you clarifie sugar you must put for each pound of sugar a pint of water decoction or infusion and one white of an egge with the shell but if the Sugar bee soule you must put more of the liquor and more whites of eggs according to the dampnesse thereof That those syrups which are made of Iuices are made with good white sugar as those of Raspas Quinces Mulberries Cherries and the like for if they be often clarified they loose their strength and vertue Also that to make syrup of Lymons Granates and others you must have of the best sugar and it must bee boyled to the height as you make your sugar of Roses but if you cannot get that which is very white you must first clarifie it and then boyle it and scumme it as is aforesaid At the end when your sugar is strained you must not presse and squeeze the blancket but let it straine by little and little untill it be all dropt into the rest For to clarifie Honey take a pound or two or the quantity you please of the best Honey put it into a pan with as much water or other liquor and put it upon the fire and when it hath boyld a walme or two straine it through a strong linnen cloath and for every two pound of honey take a white of an egge with the shell as is aforesaid in the clarification of Sugar and the second straining shall bee boyled to what consistence the Physician shall see fitting If the honey bee very foule you must put more liquor and whites of egges as is said of Sugar Note that when you straine your honey it must bee very hot but the sugar ought to coole a little before you passe it CHAP. III. The manner to Clarifie Decoctions and Infusions a part without Sugar THE decoctions and infusions ought not to bee strained boyling but halfe cold before they bee passed through the strainer or blancket as for example one putteth the white of an egge with the shell upon two pound of decoction or infusion doing as followeth Take a white of an egge with the shell and put it into the pan or bason and beate it very well with the said whiske or little broome then put to it halfe a pint of the said decoction or infusion beating them very well together then poure in by little and little the rest of the said infusion or decoction then put it upon the furnace and when it hath boyled a walme or two that you see the durty scum rise then let it stand untill it be halfe cold and then passe it thorow the strainer or blancket That infusions and decoctions are passed but one time through the blancket for if they be passed any more they loose a part of their vertue CHAP. IV. The manner to clarifie Apozemes with Syruys and also to clarifie Whey THose that are licorish of Apozemes clarifie them in this manner Take a pint and a halfe of the decoction of the simples strained which being clarified with the white of an egge and the shell put it into a pan upon the furnace and when it beginneth to boyle put the Syrups into it and when the scumme riseth take it from the fire and let it coole a little then passe it two or three times through the blancket untill it be cleare If you will have your Apozeme Aromaticke you may Aromatize it with some Cordiall powder as followeth Before you passe your Apozeme put the powder upon the blancket and passe the Apozeme three or foure times pouring it upon the powder and your Apozeme will be clarified and Aromatized Know that upon foure ounces of decoction you must put an ounce of Syrup and being passed and repassed there will be wanting a quarter or more Take twelve pints of Whey foure pound of good Sugar put them together into a bason or other vessell convenient the sugar being melted let it boyle a walme or two then put into it foure ounces of juice of Lymons boyling it a little longer then take it from the fire and being a little cold passe it three or foure times through a white linnen cloath and it will be cleare and agreeable If you have no Whey you may make it with Milk as followeth Take three or sixe pints of Milke put it into a pipkin or earthen vessell that done take a spoonefull of stroakings and mixe it with three or foure spoonefulls of the said Milk then mixe it with the Milk and cover the pot with a cover and let it stand three or foure houres upon the hot Coales or Cinders then take away the Cheeze or Curd and clarifie it as aforesaid CHAP. V. The manner to draw Iuices THe juyces of Roots and of Hearbs of Plantaine Rue Smalladge Purslaine Lettice Betony Mercury and other fresh hearbs are drawne as followeth The Brasse or Stone Morter being filled with the Roots or hearbs well cleansed and washed if need require then beate them very well with an iron or woodden pestle after they are well beaten put them into a strong linnen cloath tying the cloath on the top with a packthred and put it into the presse and presse it very well having a bason underneath to receive the juyce That when you draw the juyce of any other root or hearb you must first wash the morter pestle and presse with hot or cold water for feare the said root or hearb be different in quality and so loose his vertue and you must seeke alwayes to have your hearbs when they are at their best nature Also there are certaine simples which ought to bee beat in the Marble morter as shall bee written hereafter CHAP. VI. To draw the juice of Quinces THe Quinces must be rasped with the raspe of iron one after another for by this meanes you may draw more juyce then if you beate them in a morter whole or in quarters thē put that which is rasped into a cloath and presse it in the presse as is shewed before CHAP. VII To draw the Iuice of Red and Damaske Roses TAke the flowers of the said Roses and beate them very well in a Marble morter untill they be almost in a paste then put them in a linnen cloath and presse them CHAP. VIII To draw the
of the said Clysters A Clyster for the Collicke of the Belly TAke Mallowes Marsh Mallowes Pellitory of the wall Isope Rue Calamint Peneroyall Origan of each a handfull Fenill-seeds and Cumin-seeds of each two drams Bay Berries halfe an ounce Camomill and Mellilote flowers of each halfe a handfull boyle them all in three pints of water or a little more beginning first with the hearbs and then with the seeds being bruised and boyle them untill halfe be consumed and this decoction will serve for three Clysters Take a quantity of this decoction being strained in the which you shall dissolve fixe drammes of Dia phaenicum and asmuch of Benedict Laxat two ounces of honey of Mercury and as much of oyle of Cammomill or of Rue and your clyster is made which you shall give luke-warme and if the griefe continue you shall renew the said Clyster with the Physitians advice A Clister for the Apoplexie FOr those which are troubled with the Apoplexie if the disease lingers you shall take a quantity of the former decoction in the which you shall dissolve sixe drammes of Benedict Laxat and as much of Hiera Diacolocynthidos paschij with two ounces of honey of Mercury and as much of oyle of Cammomill and so make the Clyster But if the disease be forward or dangerous you shall take a quantity of Ptisan common or Laxative and in the said Ptisan you shall dissolve the said medicaments Another Clyster against the Collicke for the poore TAke Isope Sage Cammomill and Mellilote flowers of each a handfull halfe an ounce of Anniseeds bruised boyle them all in three quarters of a pint of good wine being boyled to a little more then a quarter of a pint in the which you shall mixe three ounces of oyle of Nutts and as much of good honey Another for the poore YOu shall infuse upon hot Cinders or boyle in three quarters of a pint of good wine halfe an ounce of good Sene and as much of green Fenil seeds then straine it and mixe with it the said honey and oyle of nuts A natritive Clyster TAke a quantity of broath or porridge made with the fat of a Capon a piece of Veale and the bloody end of a necke of Mutton boyled together in the which you shall dissolve an ounce of fine Sugar and two yolks of Egges Another for the same TAke a quantity of Hen or Pullet Broath and as much Gelle mixed together with two yolks of eggs and make your Clyster Another for the poore TAke a quantity of milke being boyled with two ounces of good Sugar in the which you shall dissolve two yolks of eggs That before you give any of these nutritive Clysters you must purge the excrements of the belly with an Emollient Clyster Also that in making of these Clysters afore mentioned you may make all sorts of Clysters whatsoever That for little children you must lesson the dose and quantity of the decoctions and medicaments with the counsell of the Physitian The manner to make and prepare Suppositories TAke two ounces of common honey boyle it in a little sauce pan upon a cleare fire untill it commeth to the thicknesse of an Electuary solide that done take it from the fire and stirre into it two drammes of common salt or a dramme of sal gemme in powder mixe them very well together with a Spatule then poure it on a paper being anoynted over with oyle and forme suppositories and when you use them you must dip them in oyle Those which you make for children must be but halfe so big as the other and if you will keep them by you you must put them in suet or in fresh butter or otherwise the aire will dissolve them Other Suppositories which are stronger TAke the said honey being boyled and let it coole a little then mixe in it very well a Spatule common salt and sal gemm of each a dramme and make suppositories Another Suppository WIth the said honey being boyled and a little cooled you may mixe twenty graines of Coloquintida in powder and as much sal gem in powder Another Suppository OR with the said honey being boyled you may mixe forty graines of Scammony in powder For little children you may make suppositories with sope or with the hearb Mercury or with a little waxe candle or fresh butter That in the place of Suppositories you may also put three or foure sugar plumbs of Verdum without muske anointed with fresh butter one after another I would not write any more examples of suppositories because they are little in use and of little effect for the former glysters and laxative Ptisans and purging broaths which follow are farre better and of more vertue A Certaine remedy for to loosen the belly of those which are hard bound and will not take neither Clysters nor Suppositories BEcause there are certaine persons that are so cholericke that they will use neither Clysters nor suppositories for any good in the world not so much for a certaine shame as they have as they are afflicted with their Hemerods as well internall as externall and other diseases thereunto belonging therefore let them use this remedy following which is excellent Take a dramme and a halfe or two drammes of good Sene halfe a dramme of greene Anniseeds put them into a porringer and poure upon them seven or eight spoonefulls of water but if the person bee not troubled with a Cough you may put halfe water and halfe and halfe juyce of Lymons and then cover the said porringer and put them to infuse upon hot cinders or in some other warme place the space of halfe an houre or an houre then straine and squeeze it through a white linnen cloath and put it into three or foure times as much of cleare thin broath or pottage and let it be drunk fasting and some two houres after let the party eate some warme thing But if the aforesaid broath or infusion be disagreeable to some delicates because of the taste of the Sene may squeeze into the broath the juyce of another Lymon but if that cannot please them then you shall make the Infusion as followeth in this case you shall not put your Sene and Anniseeds in Infusion upon hot cinders but in another place from the fire the space of three houres then straine and squeeze it as before and mixe it with the other broath putting to it the juyce of a Lymon and there shall be no ill taste at all This said Infusion or broath of Sene thus prepared dischaâ—geth the belly dissolveth and emollifieth the excrements of the belly which are hard and maketh them passe away without any paine or griefe to the Hemerods which is a good secret But if it happen that the party being long time bound this broath doth not discharge the belly which hapneth but seldome you must reiterete it at night about foure or five a clocke or the next morning Also
times and then let it settle and so use it If you would take this in a morning it were better to let it infuse all night and the said Ptisan would be better You may also inclose a dramme of Rubarbe cut in small slices with a little Cinnamon or as much of Agaricke with a little Ginger to infuse with it but let it be with the counsell of your Physitian A Laxative Ptisan with Sene Rubarbe and Agaricke TAke three quarters of a pint of good water in the which boyle and scum as is aforesaid an ounce of Licorish then take it from the fire and infuse in it all night a little bag with halfe an ounce of Sene and Anniseeds in the which inclose also the weight of a dramme and a halfe of Rubarbe with a little Cinnamon and as much Agaricke with a little Ginger bruised the morning following straine it and presse it through a linnen cloath and this shall be for twice taking Another Laxative Ptisan with Cassia and Sene. TAke an ounce of Licorish prepared the which being boyled in a pint and a halfe of water and well scummed untill there riseth no more scum then you shall put into it the Cassia with the seeds being drawne out of two ounces of Cassia in the Cane then take it from the fire and infuse in it all night the bag with halfe an ounce of Sene and Fenill seeds the morrow morning straine it and take a good glasse full at a time That it was spoken of before concerning this who could not take neither Clysters nor Suppositories and if their bodies be very solid and that they take a good glasse of this Ptisan and it doth not cause them to goe to stoole which hapneth but seldome they may take another glasse at night about foure or five a clocke and another the next morning taking two houres after some thin warme broath Also with the advice of a Physitian one might take this Ptisan three dayes together morning and evening take two houres after some warme broath The excellency of these Ptisans MOreover I certifie you that these Ptisans are of most excellent vertue as well for the rich as for the poore for they cost but little as you see and they are of great effect serving for purging medicines and for Clysters being easie to take because of the Licorish which taketh away the ill taste of the medicaments without hindring their operation therefore you ought to pray for those that invented them and for those that gives you the knowledge of making them in your owne house with ease and yet you ought not to make them without the advice of a Physitian To make water of Cassia TAke halfe a quartern of Cassia in the Cane the which you shall open and put it with the seeds into a pipkin with a pint of faire water and put to it a dramme and a halfe of Cinnamon bruised boyle them a little then straine them and let it coole and take a good glasse full at a time you may also boyle with the said Cassia and ounce of Tamarinds and a dram or two of Rubarbe cut in small pieces One might easily by this methode make the decoctions of Guaicum Sursaparillae and others for those diseases which ought not to be divulged in the curing the which for the honour and health of the diseased needeth not so many testifyings the Physitian Chyrurgion are onely those necessaries keeping silence in their mouths The difference of these things are only for the preparation of the medicaments and the time they ought to be in infusion and in boyling which is a small matter and little paine and easily prepared To make water of Rubarbe TAke halfe a pint of water put it into a pipkin or some other cleane vessell and put into it a dram of Rubarbe cut into small pieces with a little Cinnamon bruised boyle them two or three walmes and straine them and use it You may also boyle in the said water the roots of China and Licorish raspd Harts horne and Ivory and being a little boyled take them from the fire and put into it the Rubarbe and Cinnamon to infuse Also if you will after the said ingredients are boyled and strained you may put in the Rubarbe and Cinnamon to infuse and take it not out untill the water be very faire and well coloured To make the said water of Rubarbe more purging you may put into the cloath with the Rubarbe a dram or two of good Sene. To make a decoction of Sene purgative TAke halfe an ounce of good Sene a dramme of Anniseeds infuse them all night in a quarter of a pint of water in a porringer neere the fire and in the morning straine it through a cloath and put into it the juyce of a Lymon and then put it into as much more pottage or broath and take it fasting There are those that infuses their Sene in verjuyce but it is better to infuse it in juyce of Lymons for the verjuyce is astringent and hinders the working of the Physicke but the juyce of Lymons is Laxative A purging decoction of Sene for the poore THe poore which hath not the commodity to prepare it of this fashion shall take halfe an ounce of Sene and a dramme of Fenill seed and infuse it all night in a little hot water or Ptisan and in the morning straine it and with some pottage drink it The manner to make and prepare Laxative and purging medicines of divers fashions and with little trouble TAke halfe an ounce of good Sene a dramme of Fenill seeds put them into a porringer and poure upon them a quarter of a pint of water and let them infuse all night neere the fire and in the morning straine and presse them and when it is strained mixe with it an ounce of syrup of Damask Roses and take it luke-warme fasting in the morning and two houres after take a porringer of warme broath and keep your chamber all that day Another Laxative medicine TAke halfe an ounce of Sene with the Fenill seeds being infused all night then straine it and mixe with it an ounce and a halfe of syrup of Damask Roses you may also infuse the Sene and Anniseeds in Ptisan ordinary Another medicine Laxative compounded with Syrup of Roses Sene Rubarbe and Agaricke TAke halfe an ounce of Sene a dramme of Fenill seeds infuse them and boyle them a little in a quarter of a pint of Ptisan or Barly water then straine it and presse it hard in the which being strained you shall infuse in it two drammes of Agaricke rasped with a little Ginger and a dramme and a halfe of Rubarbe cut in small pieces and in the morning boyle it a little and straine it and in the decoction which is strained dissolve an ounce of good Syrup of Damaske Roses the which you shall take in the morning and two houres after take a porringer of warme
which the infusions are made in ought to be stopped that the medicaments loose not their vertue by exhalation Also that in making many infusions one after another as in Syrups it is necessary that the first infusion should bee made with boyling water poured upon them and the others which follow onely warmed CHAP. XX. To know when Syrups are boyled enough NOte that to make Syrups with infusions or decoctions there is put sometimes three parts of Sugar to a quantity of infusion or decoction as for example three quarterns of Sugar to a pint of infusion or decoction also there be those Syrups that are put as much Sugar as decoction and some not so much therefore this is no generall rule The Syrups ought to bee boyled softly upon the furnace upon a charcoale fire taking it from the fire when it is boyled and scumming of it with a pierced spoone or silver spoone When the Syrup beginneth to boyle the fume will goe out very strong but when it is boyled or neere being boyled you shall see the fume very well diminished To know better take a little upon the spoone or spatule and let it fall and if it make a thred it is boyled Also in taking a little between the thumbe and one of the fingers it maketh a thred it is enough or in putting a little upon a trencher and it runneth drop by drop and maketh a thred And when it is boyled take it from the fire and let it coole in the bason then put it into a pot and cover it with a paper full of holes made with a needle that nothing falleth into it and when it is cold cover it with a double paper and keepe it in a temperate place CHAP. XXI To Remedie Syrups that are to much boyled and those which are to little and those which are Candied IF the Syrups be to much boyled put a little of the decoction or infusion or juyce the which it is made with and let it boyle a little to come to the true height If they be not boyled enough you must put them upon the fire and boyle them to their consistance for those Syrups which are candied you must warme some of the decoction or juyce that it is made with and poure it into the Candie and so dissolve that which is candied and boyle it to the height CHAP. XXII To draw the pulpe of dates for Electuar Diaphaenic TAke tenne ounces of good new Dates take the skinne away with your knife and the little white skinne which is within side and put away the stones then cut them into small pieces and put them into a skillet or other vessell pouring upon them five ounces of water or more and let them stand in soake three dayes in winter in the chimney corner but in summer in some place from the fire and when they have beene in infusion three dayes take them up and put them into a Marble morter and beate them very well into a paste soluble then pulpe them through a sieve as you do your Cassia with a vessell underneath to receive that which is pulped or passed CHAP. XXIII To draw the pulps of Cassia prunes and Tamarinds and to prepare them for molutive Electuaries EAch one knoweth how to pulpe and passe the Cassia by a common sieve For to draw the pulps of prunes in their times and seasons you shall take sweet Damaske prunes or in their stead sweet plumbs the quantity you please boyle them in sufficient quantity of water till they be boyled enough Then pulpe them through a sieve and put under them a vessell to receive the pulpe putting to them a little liquor and if you have not of the liquor take a little warme water To draw pulpe of Tamarinds do as followeth take what quantity of Tamarinds you please put them into a Marble morter and beat them well with warme water or decoction then pulpe them through a sieve as aforesaid That when the said pulpes of Tamarinds and of Prunes are passed there will remaine some humidity which hath beene put to them in the passing of them wherefore you must put them severall in a pewter dish or platter upon a chaffing dish of coales stirring it together untill all the humidity bee consumed so you may doe with Cassia c. if you put liquor to them for otherwise they will spoyle the Electuaries which they enter into and make them mustie That done you may weigh the dose that enters into the Electuary and keepe the best for another use CHAP. XXIII Of Medicaments which are put into powder and first of Sennae TAke halfe a pound of the best Sennae cleanse it from the stalkes and naughty leaves if there bee any and for every ounce of the said Sennae put a dram of Fenill or Anniseeds and beate them to powder as followeth First put your Fenill or Anniseeds which bee the Correctives into the morter and beate them very well and when they are well beaten put in your Sennae and when they bee well beaten together put them into a lawne searse covered and searse them and that which remaineth put into the morter and beate it againe and then searse it and so do while you have searsed it all but if there be halfe an ounce or so left you may keepe it to make some medicine It is good to have five or sixe ounces in a boxe ready in powder to use when there is occasion as to make pills powders Electuaries or such like it will keepe halfe a yeere together in powder That in Electuaries pills c. it is written hereafter of the quantity of Senae you must understand the said Senae with the Correctives CHAP. XXIIII The manner to dry certaine Medicaments which are afterwards put in powder ROses Violets and Saffron if they be too moyst and not dry enough they shall bee dryed in the Sunne or before the fire inclosed in a paper and turning the paper first one side and then the other that they may dry one every side and bee not burned after that beate them easily in powder in the morter Those hearbs and roots which are not dry enough must bee put into the Oven after the Bread is taken out laying them that they doe not burne Otherwise some certain time before you use them tye them in little bundles and hang them in the aire in the shade to dry CHAP. XXV How to put in powder Aloes Mirrhe Rubarbe Saffron and Assafaetida THese foresaid medicaments are put in powder severally therfore before you put them into powder you must put two or three drops of oyle of Olives into the bottome of the morter according to the quantity of the medicament which you will put in powder then stirre it about with the bottome of the pestle and put in the medicament which you easily put into powder without either sticking to pestle or morter For the Rubarbe before you put it in powder it is not amisse to cut
it into small pieces and then it will powder the easier and better and you need not passe it through a sieve or searse The Assafaetida if it be dry is put in powder in the same manner If the Aloes be droffie or foule after it is in powder passe it through the sieve which is to passe bitter ingredients and so you may doe by any other medicament passing them in sieves proper for the same CHAP. XXVI The manner to powder Scammonie IT is made into fine powder anointing the bottome of the pestle and morter with a little oyle but it must not be passed by any sieve or searse as is written before of the Rubarbe CHAP. XXVII To put Masticke in powder BEfore you put your Mastick in the morter picke it and put into the morter a little Rose water or common water and if there be need pulse it through a sieve covered CHAP. XXVIII To put Trochisques of Agaricke in powder THey must be put in powder according to the same manner as the Masticke wetting the bottome of the morter with a little Rose water or common water but they must not be scarsed That the morter is noynted and wetted with Rose water common water or oyle because the powder shall not sticke to the morter nor loose by exhalation CHAP. XXIX To put Campher in powder TAke a scruple of white starch which you shall beate into powder then put to it a good dramme of Campher and beate them easily together into powder Also take two or three sweet Almonds peele them with your knife and beate them in the morter and put to them a dram of Campher CHAP. XXX To put Cinnamon in powder CInnamon is put in powder by beating two or three Almonds in the morter because it should not loose the sent and being in powder is searsed through a sieve as is written in the twenty three Chapter CHAP. XXXI Of the Infusion of Oyles FOr each pound of oyle there is commonly put foure ounces of leaves or flowers as is shewed in the Treatise of oyles excepting some which are compounded CHAP. XXXII To know when Oyles are boyled enough THe infusion or infusions of oyles being made are put to boyle in a vessell as is spoken of before upon the furnace with the fire well kindled you shall know when they are boyled by the humidity that the oyles draw from the vertue of the simples is all exhaled or vanisht away then take a little of the oyle at the end of the spatule and drop it into the fire and if it burneth cleare and maketh no noyse it is boyled enough then take it from the fire and let it coole a little and put it into a pot and cover it with a paper prickt full of holes and when it is cold cover it with a double paper or with a piece of parchment wetted and use it CHAP. XXXIII To know when Plaisters are boyled enough THe perfect boyling of plaisters is knowne by taking a little of the said plaister and putting it into a little cold water and if it riseth cleane together without running in the water it is boyled enough then take it from the fire and let it stand untill it bee halfe cold and then make it into magdaleons That when you forme magdaleons of plaister which have oyle in them then wet your hands with faire water but if there be no oyle in them then anoint your hands with oyle CHAP. XXXIV The manner to wash the Barrow Hogges grease to make unguent Rosat TAke the cakes of Barrowes grease and take away the veines and skin and cut it into small pieces and melt it on the fire in a pan with a little water stirring of it together with a spatule of wood then straine it and presse it through a white linnen cloth then put it into an earthen pot or vessell being twice too bigge for it but just that the grease may fill it halfe full and when it is cold fill the pot almost full with hot water stirring of it well together with the spatule in the Sun then let it stand untill it be all settled then poure the water away softly and do so nine times one after another and when you have washt it as aforesaid with hot water then wash it as many times with cold water as before and the two last times wash it with Rose water the cause of washing of it so often is to take the smell of the grease quite away as shall bee written when we speake of the making of oyntment of Roses CHAP. XXXV The manner to wash Ceruse TAke a quantity of Ceruse as a pound or two or more or lesse rub it through the Laune or haire of a common sieve putting underneath a white paper to receive that which is passed then put it into a pipkin or other vessell and poure as much faire water as will cover it upon it and stirre it well together with a woodden spatule and then let it settle and poure the water softly from it and poure in it as much more faire water and doe so nine or tenne times and when you have done put the Ceruse into a platter and set it in the Sunne or by the fire side to dry covering of it with a white linnen cloath and when it is dry use it or keepe it in a boxe untill you have occasion to use it CHAP. XXXVI To wash and prepare Lytharge TAke two pound of Lytharge or what quantity you please beate it in a morter and searce it all through a searce and when you have done put it againe into the morter and fill the morter almost full of faire water and stirre the Lytharge and the water together with the pestle and poure the water presently out of the morter into a great bason and then put as much more water into the morter and stirre it well together and poure it into the bason and so doe untill all the Lytharge bee gone out of the morter with the water into the bason then let it stand all night to settle and when it is settled poure away the water and dry the Lytharge in the Sunne and so use it CHAP. XXXVII The manner to burne Lead and to powder and wash it for the unguent Pompholigos TAke two or three pound of Lead or what quantity you please put it into a pipkin or great iron ladle and set it upon a hot charcoale fire and when it is melted stirre it together with a spatule or iron rod untill it commeth into a powder somewhat yellowish and that you see no more forme of Lead then take the said powder from the fire and let it stand untill it be cold and then searce it through a sieve and when you have done wash it in the same manner as the Ceruse in the thirty five Chapter and so use it being dryed in the Sunne or before the fire CHAP. XXXVIII To prepare Tuttie Stone TAke what quantity you please of Tuttie Stone and put
make Syrup of Cherries TAke a pound of the Iuice of Cherries well clarified and with twelve ounces of Sugar boyle it into a Syrup CHAP. XXI To make Syrup of dryed Roses TAke three or foure ounces of good red Rose leaves put them into a pan and poure upon them a pint and a halfe of hot water and let them infuse being covered the space of twenty foure houres then straine and presse them and with a pound of Sugar boyle the infusion into a Syrup CHAP. XXII To make Syrup of Wormewood TAke halfe a pound of Roman Wormewood cut it into small pieces take also three drams of Nard Indic which cut also then take two ounces of red Roses infuse them altogether the space of twenty foure houres hot in two pints of good old white Wine and as much Iuice of Quinces clarified at the end of which boyle them to two pints and clarifie it and with as much Sugar boyle it into a Syrup CHAP. XXIII Of Syrups made with Honey To make Despumd Honey TAke a quantity of good honey prepare and clarifie it as is shewed in the first Chapter of the first Treatise then boyle it upon the furnace in a bason untill it be come to the height of honey which you shall know by taking a little with the spatule and put it on a trencher and let it coole that done take it from the fire and when it is cold set it up among the other Syrups CHAP. XXIIII To make honey of Roses THe said Honey of Roses is made divers wayes but the best and easiest wayes is those which followeth The first is to make three infusions of a pound of red Roses as you doe your Syrups in foure pints of hot water each infusion the space of twelve houres the last infusion being strained boyle with it as much honey untill it commeth to the height of a Syrup and when it is cold scumme it The second manner is to make the said three infusions with halfe red Rose leaves and halfe Damaske Rose leaves mixed together being both together a pound in foure pints of common water as is said before the last infusion being strained and pressed you shall boyle as much honey with it to the consistance thereof CHAP. XXV To make Honey of Violets THe honey of Violets is made like the honey of Roses making three infusions and the last infusion being strained boyle as much honey with it and at the last scumme it CHAP. XXVI To make Honey of Mercury TAke the juice of Mercury and common honey of each a like quantity boyle them a walme or two and straine them through a linnen cloth and then wash the pan cleane and put into it againe the said juice and honey and boyle it to the height of a Syrup CHAP. XXVII Of Conserves To make Conserve of Violets TAke halfe a pound of Violet leaves cleane pickt put them into a Marble morter and beate them with a woodden pestle untill they come into a paste and that in handling of them you feele no roughnesse then put to them by little and little a pound of fine Sugar in powder or cut in small pieces and beat them very well together then put it into a pot and set it in the Sunne for thirty dayes stirring of it two or three times a weeke with a spatule CHAP. XXVIII To make Conserve of Roses TAke halfe a pound or a pound of red Rose buds cutting the white and yellow away from them and beate them in the Marble morter with the double of Sugar CHAP. XXIX To make Conserve of water Lillie flowers TAke halfe a pound of white water Lillie flowers and beate them in the Marble morter as before with the Sugar doubled and set them in the Sunne as before CHAP. XXX To make Conserve of Coltsfoote TAke onely the yellow of the flower and make it into Conserve as before CHAP. XXXI To make Conserves of the flowers of Burrage Buglosse Rosemary and Betony THe said Conserves are made and prepared as the Conserves before written if you will have the said Câ—nserves sweeter you may put for a pound of flowers three pound of Sugar and for halfe a pound of flowers a pound and a halfe of Sugar THE CHARITABLE APOTHECARIE The third Treatise of Ele 〈…〉 CHAP. I. The manner to make Electuary 〈…〉 tive for the rich TAke Polypodic of the Oake bruised three ounces Fenill seeds halfe an ounce Betonie Agrimonie Adianthos Politric Scolopendry of each two handfulls leaves of Sene cleansed two ounces Anniseeds halfe an ounce pulpe of Cassia pulpe of Tamarinds and of Prunes of each sixe ounces Sene in powder with Anniseeds foure ounces and a halfe a pound of sugar make it into an Electuary as followeth Boyle the said simples cleansed and washed in faire water first the Polypodie with the Fenill seeds the space of a quarter of an houre then put in the Betony and the Agrimony and after that the Politric Adianthos and Scolopendry Take a pint of the said decoction strained in the which infuse the space of twenty foure houres the said two ounces of Sene with the Anniseeds in the which time draw the pulps of Tamarinds and prunes as is shewed in the twenty two Chapter of the first Treatise a part That after you have drawne your Cassia those excrements which cannot be pulped through the sieve put in infusion with the Sene. That done make your infusion boyle a little and then presse and straine it and with the decoction or infusion boyle your Sugar to the height as is written in the seventeene Chapter of the first Treatise The Syrup being done poure it into a vessell of brasse or pewter from the fire and mixe with it the said pulpes of Tamarinds and prunes mixing of them well together with the bistorties and after that mixe with them the pulpe of Cassia then stirre very well into it the Sene in powder as is shewed in the twenty three Chapter of the said first Treatise mixing all very well together the which being all mixed and incorporated together the Electuary is done if in the mixing of them the Syrup should grow cold you must warme it upon the furnace That you must never mixe the pulps with the Syrup boyling hot for then it will burne but when it is almost halfe cold I have written but onely one way to make the Syrup which is very good and shall serve for these foure following CHAP. II. To make Electuar Lenetive for the poore TAke a pint of the former decoction of the simples to infuse with the Sene and Anniseeds as aforesaid Sene cleansed two ounces Anniseeds halfe an ounce Pulpe of Prunes and Tamarinds of each nine ounces Sene in powder with his Anniseeds foure ounces and a halfe Sugar a pound make it into an Electuary in the same manner as the former CHAP. III. To make Diâ—catholicâ—n TAke twenty ounces of the former decoction to infuse with the Sene and Anniseeds Sene cleansed two ounces Fenill seeds
blâ—dder the seeds boyled with milk and wine are gooâ— to provoke urine and against all diseases of the bladder The leaves beaten with Wine healeth the bitings of dogs Of Oranges ORanges are refreshing and are good in Feavers for to quench thirst the peele is hot and Cordiall Of Lymons LYmons are very good against hot and pestilent Feavers and the Syrup is very good to stay Feavers also the juyce of Lymons killeth wormes in the bowells Of Fruits which refresh the stomacke Of Cherries CHerries are very good to refresh the stomack and against the paine of the belly Olives OLives are also good to comfort and to refresh the stomacke Respases REspases are very good to refresh the stomacke to stay vomitings and are good against the fluxe of the belly Of Fruits which engender seeds FIgges Pine kernells Nutmegs and Pistaches are good to augment and engender seeds Fruits which are good against Poyson IVniper berries common Nuts Pepper Citrons c. are good against venome and Poyson The End of this Treatise To make Preserves dry and liquid Of Preserves which comfort the Heart Preserv'd Oranges CHoose the best Oranges that have the thickest skins cut them in quarters and lay them a soake in water five or sixe dayes then boyle them in honey syrup or sugar to the height Citron peeles preserv'd or Candied TAke Citrons and peele them and cut them into slices and infuse them in water nine or ten dayes then take them out of the water and boyle them in faire water untill they be soft then put them into Iulep or Sugar and boyle them unto the height of Sugar Candie you may Aromatize them with a little Muske or a little Ambergreece In this manner you may Candie Oranges Lymons or any other rind or peeling Of Apples TAe Apples and peele them and cut out the core and the pippins within them and cut them into quarters boyle them in Iulep or Sugar and water well and the next day boyle them againe in Sugar and put them with the Syrup into a pot Of Preserves which comfort the Belly Of Ginger PReserved Ginger or Candied Ginger is very good for the belly and against all hard humors thereof Preserv'd Quinces QVinces preserved and Aromatized as Apples are very good for the paines of the belly and to stay vomiting also against the fluxe of the belly and to strengthen the stomacke and to helpe digestion To make Marmalade TAke eight pound of the flesh of Quinces cleansed from their rinde pippins and stalkes boyle them in water untill they come into a paste then pulpe it through a sieve and boyle it to the height with as much sugar and put it into boxes There are those which boyle it but with halfe so much sugar it is very good for the fluxe of the belly taking it before meales and good against vomitings taken after meales and for the losse of appetite Preserv'd Peares PReserve Peares as the Quinces and Apples and they are very good to strengthen the heart and against the paines of the belly Preserv'd Wallnuts GAther the Wallnuts before they bee hard when they are greene pare them as the Apples and infuse them in water nine dayes changing the water every day then pierce them with a needle or bodkin in three or foure places and boyle them in water untill they be soft then take them from the fire and stick them with Cinnamon and Cloves and boyle them in Sugar and put them into a pot Preserved Cherries GAther Cherries before they be quite ripe put them into Sugar and boyle them and put them into pots or glasses Of Drie Comfits or Candies TAke the Cortex or Rinde of Citrons Oranges Lymons or any other barke or fruit boyle them first in faire water having first infus'd them then boyle them in Sugar to the height and then take them and dry them The end of this Treatise To make all manner of Fumes and Perfumes Of Perfumes and Aromatick smells PErfumes are certaine medicaments simple and compounded the which without putting in the fire will alter the head and hinder all ill smells and corruption of the aire They are also used divers wayes sometimes onely one simple medicament is used and held to the nose as the seed Nigella infused in vineger and wrapped in a cloth or piece of silke and at another time there is mixed many medicaments together and sometimes there are made Pomanders Oyntments and Bullets the ingredients which ordinarily enter into Perfumes are Muske Ambergreece Nigella Marjoram Storax Cloves Ocimum Staechados Spikenard Lavender wood of Aloes Labdanum Roses Violets Saunders water Lillies Camphor and the like You must observe that in making of Pomanders and Bullets you must put the Muske and Ambergreece the last of all the ingredients Perfumes or suffumigations for the head A Suffumigation to stay and dry Catarhes TAke Coriander seeds Roses Nigella infused in Vineger of each an ounce and a halfe Masticke Frankincense of each halfe an ounce gumme of Iuniper two ounces make them into a powder the which strow upon a chasing dish of coales and perfume the cap and clothes for the head you may make them into Trochisques with Rose water and gumme Dragant if you please Another Perfume of the same TAke Frankincense Masticke Labdanum Storax of each halfe a dramme beate them together and make them into Trochisques with gumme Dragant dissolved in Rose water A Suffumigation of a good smell to strengthen the head TAke Trochis of Gallia Muscata a dramme Sage Marjoram and Rosemary of each a dramme and a halfe Cloves and Cinnamon of each a dramme wood of Aloes a scruple foure graines of Muske make them into a powder and use them as before Another Perfume TAke Frankincense Cinnamon and Cloves of each a dramme and a halfe Citron peele a dram wood of Aloes two scruples Mirrhe and Masticke of each a dramme Trochis of Gallia Muscata two drammes Labdanum two drammes and a halfe beate them together with oyle of Mirrhe and forme them into Trochisques Another TAke gumme of Iuniper Masticke Roses of each a dramme Cloves Storax of each three drammes make them into Trochisques with Turpentine Cordiall Perfumes A Perfume against the sincopes or failings of the Heart TAke Frankincense Mastick of each an ounce dry Citron peele halfe an ounce wood of Aloes Storax Cloves Calamint of each three drammes Make a perfume for those that have paines at their heart A Perfume to strengthen the animall and vitall spirits TAke red Roses Staechaedos Rosemary of each a dramme Frankincense two drammes Cloves wood of Aloes of each a dramme and a halfe make them into powder and make a Perfume A Perfume against the corruption of the Aire TAke red Roses Spikenard wood of Aloes Costus Rosemary Masticke red Saunders Bdellium Labdanum Olibanum Saffron of each a dramme and a halfe Dock roots Pepper yellow Sanders of each three drammes Cardamomes Cubebes Camphor of each halfe a dramme five graines of Muske put them into powder and make little
to long upon the stomack Another Vomit TAke three or foure Radishes wash them and bruise them halfe an ounce of Mallow seeds being bruised also boyle them in a porringer or two of water untill three quarters be consumed then straine it and mixe with it a little oyle or fresh Butter and so take it A Vomit which is stronger TAke seven or eight greene leaves of Cabaret beate them and juyce them and mixe with the juyce two or three times as much white wine and drinke it warme To make Chewings or Masticatories THe ordinariest and easiest of all is to take onely Masticke and chew it in your mouth and you shall feele the rheume fall from your head into your mouth which you must spit out and use this fasting Another INcorporate the said Masticks with a little waxe melted and never so little oyle with a little powder of pepper Pellitorie and Stafes-acre and make pills the which take one fasting as is aforesaid to draw better the humidities from the head Another TAke Pepper and Pellitory of each a dramme and a halfe put them in powder and mixe them with honey and cut them in pieces about the bignesse of a Beane and let them dry in the shade and then use them as above To make Gargarismes TAke ordinary Ptisan as before written wash and Gargarize the mouth and throat luke-warme and if you will you may mixe with it an ounce of honey Another Gargarisme TAke a quantity of Barly water and mixe with it three or foure spoonefulls of Vineger and use it Another TAke a handfull of Barly well pickt and washt Agrimony Plaintaine dry Roses wash the hearbs and cleanse them then boyle them in a pint and a halfe of water first boyle the Barly a little and then the hearbs untill halfe be consumed then dissolve in it two or three spoonfulls of honey and as much of syrup of Mulberries and use it A Gargarisme to mollifie the heart and mouth TAke thirty sweet Almonds peele them and beate them in a morter pouring upon them by little and little as you beate them a quarter of a pint of warme water then presse them through a cloath and put that which is pressed into a porringer and let it infuse all night in the chimney corner and then use it if you will have it more agreeable you may dissolve some sugar in it An Anodine Gargarisme for the poore GArgarize your mouth and throat very well with milk hot from the Cow A Gargarisme Astringent and Repereussive TAke a handfull of French Barly Plaintaine Pencroyall and bramble tops of each a handfull boyle them in a sufficient quantity of water untill it commeth to halfe a pint straine it and mixe with it two or three ounces of Surup of Mulberries and use it To make and prepare Emulcions An Emulcion for to refresh the reines and for the sharpnesse of Vrine TAke two ounces of sweet Almonds peele them and put them into a marble morter and beate them with a wooden pestle pouring by a little and a little upon them some warme Barly water then put to them two drammes of each of the foure greater cold seeds beate them all very well powring still upon them a little warme Barly water untill it come to a pint then straine and presse it very hard through a linnen cloath and in that which is strained dissolve two or three ounces of fine Sugar and two ounces of juyce of Lymons and take it at three times two houres after you have eaten and if the paine of the reines continue you shall beate with the Almonds two drams of white Popie seeds or a dram of Lettice seeds and as much of Poppies That when you make your Emulcion you must beat your seeds very well with a little warme Barly water before you put in your Almonds An easier way to make an Emulcion which is ordinary TAke halfe an ounce of Gourd seeds and as many of Cowcumber seeds put them into a marble morter being very well picked and beate them very well with a wooden pestle pouring by little and little some warme Barly water then beate two ounces of sweet Almonds peeled powring more water as is aforesaid beating of them very well and straine and presse them very hard that there may be strained the quantity of a pint strained To make Almond Milke TAke two ounces of sweet Almonds peele them and beat them in a Marble morter as is aforesaid powring now and then upon them a little and a little warme water untill there bee a about halfe a pint then straine and presse it very hard through a cleane white cloath then take that which is strained and put it into a little pipkin and boyle it upon a fier without smoake that it be neither to thick nor to thin then dissolve in it two ounces of fine Sugar and a graine or two of salt for to give it a taste and take it at night at the houre of sleepe about nine or ten a clock There are those that put Ptisan and Barly water in the place of common water but it maketh the Almonds more rough so that it will not be pleasing to some delicates There are those also that doe beate with the Almonds the crumme of a new white loase to make it more white and nourishing which you may doe if you please Also in great heat of the reines we use to put and beate with the Almonds a dramme of white Poppie seeds but you must beate them well before you put in your Almonds To make a Hordest or mundified Barly TAke two ounces of French Barly boyle it upon a cleare fire in three quarters of a pint of water three or foure houres untill that there bee but a porringer of liquor left then straine it without pressing the Barly then peele and beate in the morter two ounces of sweet Almonds pouring this liquor upon them as aforesaid then straine and presse them very hard and boyle it a little and dissolve in it two ounces of fine Sugar and take it when you goe to bed There are those also that beats their Barly in the morter with the Almonds and presse it hard which you may doe if you please To make Tablets or Lozinges of Sugar of Roses TAke halfe a pound of fine white Sugar and foure ounces of good Damask Rose water put them together into a skillet and boyle it very well upon a soft cleare fire untill it come to the consistance which you shall know by taking a little upon the end of the Spatule and let it fall downe into the skillet againe and there will be a long thred or put a little upon the handle of the skillet and it will grow hard Secondly take a trencher and put a little upon it and when it is cold if it bee hard it is enough Thirdly drop three or foure drops upon the ground and if you can take it up that
Roses make them into pills powder all the medicaments severally then mixe them altogether and poure to them the Syrup and beate and malaxe them into a masse and put them up as the former CHAP. XIII To make Pills of Agaricke TAke Aloes and Trochisques of Agaricke of each three drammes Sene in powder two drammes Marmalade a dramme Scammonie two drammes and a halfe with Syrup of Damaske Roses make them into a masse The powders being all powdered and mixed together put the Marmalade into a porringer and poure a little Syrup upon it and dissolve it and poure it upon the powders and with as much Syrup as shall be fitting forme them into a masse keeping it as the former CHAP. XIIII To make Pills of Rubarbe TAke Rubarbe an ounce Cinnamon and Licorish in powder of each halfe a dramme with Syrup make them into a masse The Rubarbe being in powder is mixed with the other powders and with Syrup of Damaske Roses made into a masse as the others CHAP. XV. To make Somniferous Pills TAke Myrrhe three drams Olibanum two drams and a halfe Henbane seeds and Opium of each two drammes Saffron and Castor of each halfe a dramme and eighteene graines with Syrup of dryed Roses make them into a masse The powders being powdered put the Opium in the morter and poure a little Syrup into it beating them together then mixe in the powders as before CHAP. XVI Of Powders Powder of three Saunders the which one may use in the place of Diarrhodon abbatis Diamargarit frigid and de Triasuntali TAke white red and yellow Saunders wood of Aloes of each two drammes seeds of Succory Endive Purslaine and Câ—rduus sealed earth of each a dram of these medicaments make a powder as followeth Cut all the Saunders in small bits or pieces and beate them in the morter with halfe the seeds and the wood of Aloes and when they are well beaten put in the other halfe of the seeds and powder them very well and scarce them through the scarce and that which cannot passe beate it againe in the morter and scarce it untill you have scarced all as is shewed before then powder the seald earth by itselfe and mixe them all together and keepe them in a glasse CHAP. XVII To make the powder called Diambra the which you may use in the place of Diambra Arematicum Rosatum and the Trochisques of Gallia Moschata TAke good Cinnamon Mace red white and yellow Saunders wood of Aloes red Roses of each a dramme Ambergreece and Muske of each twelve graines make them into a powder First put in the morter the Saunders and the wood of Aloes with the Cinnamon and Mace to hinder their exhalation or if you please you may sprinkle upon them a little Rose water being all well powdered and searced as before put the Muske and Ambergreece into the morter and with a little of the powder powder it and mixe the rest of the powder CHAP. XVIII To make the powder Diatragagant TAke gum dragant and gum Arabicke of each three drammes roots of Iris of Florence Liccorish seeds of white Poppie Purslaine and Endive of each two drammes of these medicaments make the powder When you have pickt the white and the best of the gum Arabicke and gum dragant you must make a cleare fire in the bottome of the morter and make the morter so hot that you can scarce touch it with your hand then heat the bottom of the pestle almost red hot then wipe it with a cleane cloth and put in your gummes and cover it with a cleane cloth with a hole in the midst to put in the pestle and so beat them to powder and if the morter coole before you have powdered and scarced your gummes warme and heate it againe in the same manner as you did before then when your gummes are powdered and scarced beate the Iris roots and the seeds mixing them all together and cover them close as before CHAP. XIX The manner to make powder of Licorish BEcause the Physitians often appoint the powder of Licorish to be used I have heere set downe the manner of making it Take two ounces or what quantity of Licorish you please being dry scrape it and make it very cleane then cut it into very small pieces and beate it in the morter and searce it into fine powder and keepe it in a glasse as you doe the other powders CHAP. XX. The manner to make Tablets or Lozinges with the aforesaid Cordiall powders FOr an example take two drammes of the said powders and mixe it with foure ounces of Sugar boyled as is shewed in the sixteene Chapter of the first Treatise Your Sugar being boyled take it from the fire and let it stand till it be halfe cold and then mixe in your powder and forme Lozinges as is shewed in the seventh Chapter of this same Treatise speaking of the Tablets of Mechoacan your Sugar being dissolved first in Rose water or Cordiall water and boyled to the height CHAP. XXI Of Confection Alkermes and Hyacinth with Venice Treacle YOu may find of these Confections at a reasonable rate at the Druguists and Venice Treacle at the Apothecaries which is made and shewed to the principallest Physicians of the City THE CHARITABLE APOTHECARIE The fourth Treatise of Oyles CHAP. I. To make Oyle of Roses three wayes THE first way is take a pound of red Rose buds beate them in a Marble morter with a woodden pestle then put them into an carthen pot and poure upon them foure pound of oyle of Olives letting them infuse the space of a moneth in the Sunne of in the chimney corner stirring of them sometimes then heate it and presse it and straine it and put it into the same pot or other vessell to keepe The second is take halfe a pound of red Roses and halfe a pound of Damaske beate them together in a marble morter and put them into a pot and poure upon them foure pound of oyle and let them infuse the space of twelve houres then poure them all into a pan and boyle them two or three boylings and straine them and presse them in a strong to well in the presse and in the meane time put in the pot as many more Roses and poure the oyle upon them and so heate them and presse them and put Roses to the oyle three times and then boyle it untill all the humidity bee consumed which is shewed in the thirty two and thirty three Chapters of the first Treatise The third is to take all Damaske Roses and no red and make three infusions as before CHAP. II. To make Oyle of Violets THe said oyle of Violets is made but with one infusion as the first oyle of Roses putting to a pound of the flowers and that part that encloseth them foure pound of oyle of Olives CHAP. III. To make Oyle of water Lillies TAke a pound of water Lillie flowers and make two infusions in foure pound of oyle as is shewed before CHAP. IIII.
you in lesse then an houre after and to all your family therefore see the pipe well warmed washed and cleansed before you take the said Clyster and lend your pipe to none but to those that you know very well THE PRICE AND VALVE OF MEDICAments as well Simple as compounded which are used in PHYSICKE By Philbert Guibert Esquire Doctor Regent in the faculty of Physick in Paris in France The Price of Medicaments Simple as they are sold at the Druguists  l. s. d. A Cassia the pound 0 4 2 A Corus the pound 0 10 0 Agaricke the pound 0 18 0 Aloes the pound 0 12 0 Roche Allum the pound 0 3 0 Bitter Almonds the pound 0 1 0 Sweet Almonds the pound 0 0 6 Amber-greece the dramme 0 10 0 Yellow Amber the pound 0 2 6 Angelica the pound 0 6 8 Anniseeds the pound 0 0 10 Quick-silver the pound 0 4 0 Aristolochia round the pound 0 1 0 Aristolochia long the pound 0 1 0 Asarum the pound 0 2 6 Assa faetida the pound 0 4 0  BAyberries the pound 0 0 6 Mirtle Berries the pound 0 1 0 Bdellium the pound 0 6 0 Been Allum the pound 0 1 8 Been Rubr the pound 0 1 6 Benjamin the pound 0 6 0 Berberis the pound 0 0 8 Bezoar the ounce 2 10 0 Bithumeis Iudaic the pound 0 4 0 Lign Aloes the pound 1 4 0 Bol Armoniacke pound 0 1 4 Borax the pound 0 6 0  CAlamus Aromat the pound 0 1 0 Campher the pound 0 6 0 Cantharides the ounce 0 2 6 Cardamom majus the pound 0 4 0 Cardamom minus the pound 0 0 8 Carpobalsamum the ounce 0 0 6 Cassia the pound 0 4 6 Castoreum the ounce 0 1 0 Caeruse the pound 0 0 6 White waxe the pound 0 1 4 Yellow waxe the pound 0 1 8 China the pound 0 12 0 Colocynthidos the pound 0 6 0 Colophonia the pound 0 0 4 Red Corall the pound 0 4 6 White Corall the pound 0 3 6 Cortex radic Cappar the pound 0 2 6 Cortex radic Tamarisc the pound 0 2 0 Cortex media fraxin the pound 0 1 2 Cortex guaiaci the pound 0 0 8 White Costus the pound 0 6 0 Cremor tartar the pound 0 8 0 Christall minerall the pound 0 2 6 Cubebes the pound 0 5 0 Cyperus roots the pound 0 1 4  DAtes the pound 0 1 6 Dictaum Crets the pound 0 8 0 White Ellebor the pound 0 0 9 Blacke Ellebor the pound 0 2 0 Olibanum the pound 0 2 6 Common Frankincense the pound 0 0 4 Epithymum the pound 0 2 6 Candied Citron peele the pound 0 3 6 Euphorbium the pound 0 1 6  FEnill seeds the pound 0 1 2 Staechados the pound 0 1 8 Folium Indum the ounce 0 1 6 Fragments of pretious stones of Emerauds Grinads Saphirs and Topaz each of them an ounce 0 1 0  GVaicum the pound 0 0 2 Galbanum a pound 0 6 0 Galingall the pound 0 6 0 Gum Armoniacke the pound 0 2 8 Gum Arabicke the pound 0 0 10 Gum Dragant the pound 0 0 10 Grana tinctor i. Kermes the pound 0 6 0  HErmodacti the pound 0 1 4 Hypocystis the pound 0 4 6  IAlap the pound 0 7 10 Ireos of Florence the pound 0 1 8 Iujubes the pound 0 1 4 Iuncus odoratus the pound 0 6 0  LAbdanum the pound 0 3 6 Gum-Lacke the pound 0 6 0 Lapis Calaminaris the pound 0 2 0 Lapis hematicis the pound 0 10 0 Lapis Lazuli the pound 0 1 8 Lapis spongiae the pound 0 0 6 Litarge of gold the pound 0 0 6 Litarge of silver the pound 0 0 6 Lupius the pound 0 1 4  MAnna Calabrin the pound 0 12 0 Masticke the pound 0 8 0 Mechoachan the pound 0 7 8 Minium the pound 0 0 10 Mirrhe the pound 0 12 0 Muske the dramme 0 15 0  NVx indica the pound 0 1 6 Cyprus Nuts the pound 0 0 10 Galls the pound 0 0 8  OPium the pound 0 12 0 Opibalsamum the pound 0 6 8 Opoponax the pound 0 10 0 Orpiment the pound 0 1 4  PEnedes the pound 0 1 6 Navell pitch the pound 0 0 3 Burgundie pitch the pound 0 0 6 Pistaches the pound 0 1 6 Polipodie the pound 0 0 8 Long pepper the pound 0 5 0 Piretrum the pound 0 2 6  Roots of Esula the pound 0 2 6 Licorish the pound 0 1 2 Rubarbe the pound 1 8 0  SAffron the pound 1 12 0 Sagapaenum the pound 0 8 0 Dragons blood the pound 0 2 0 White Sanders the pound 0 1 4 Red Sanders the pound 0 1 4 Yellow Sanders the pound 0 6 0 Sarsaparilla the pound 0 6 0 Sassafras the pound 0 1 8 Scamonie the pound 0 10 0 Sqults the pound 0 1 3 Sebestens the pound 0 1 4 Sal gem the pound 0 1 4 Sal niter the pound 0 1 2 Seeds of Agnus Castus the ounce 0 0 3 Seeds of Ameos the pound 0 6 0 Seeds of Bombas the pound 0 1 8 Seeds of daucus Greticus the pound 0 2 0 Seeds of Levistici the pound 0 0 4 Seeds of Eruca the pound 0 1 0 Seeds of Seseleos the pound 0 0 6 Wormeseeds the pound 0 6 0 Carthamus seeds the pound 0 1 4 Faenugrecke the pound 0 0 4 Linseeds the pound 0 0 6 Seeds of pearle the ounce 0 5 0 Sene the pound 0 4 6 Brimstone the pound 0 0 4 Styrax Calamit the pound 0 6 8 Styrax liquid the pound 0 3 4 White juyce of Licorish the pound 0 2 0 Blacke juyce of Licorish the pound 0 1 8 Sumach the pound 0 0 6 Spica Celtica the pound 0 6 0 Spica Indica the pound 0 8 0  TAlc of Venice the pound 0 0 10 Venice Turpentine the pound 0 0 6 Common Turpentine the pound 0 0 8 Tamarinds the pound 0 1 4 Terra Sigillat the pound 0 10 0 Turbith the pound 0 10 0  VErdegrease the pound 0 2 0 Viscus quercin the pound 0 0 8 Xilobalsamum the pound 0 6 0 Zedoaria the pound 0 10 0 For the value of roots hearbs and other such like you may have them cheape at the Herborists The price of Medicaments compounded and first of Syrups SYrup of Violets is made divers wayes but principally in three The first which is the best is made as followeth Make three infusions of a pound of Violets pickt at a time in foure pints and a halfe of water and the last infusion being strained and pressed dissolve in it five pound and a halfe of fine Sugar and it is done and there will be seven pound of Syrup The three pound of Violet flowers pickt commeth to sixe shillings the Sugar seven shillings tenne pence fire sixteene pence summe twenty two shillings and sixe pence The seven pound of Syrup abating for the losse commeth to sixe pound foure
ounces the ounce commeth to two pence three farthings The second manner to make Syrup of Violets TAke foure ounces of juyce of Violets for each pound of Sugar boyled almost as thicke as to make Lozinges abating the scum and losse there will be eighteene ounces which commeth to two pence halfe penny the ounce The third manner TAke a pound of Sugar boyled to the consistance and passe it through a linnen cloath upon foure ounces of Violets well beaten in a marble morter the Violets lying upon the cloath and it commeth to two pence the ounce Syrup of Colts foote MAke three infusions one after another of Colts-foot each time halfe a pound in a quart of water the last infusion being strained clarifie it and put into it a pound and a halfe of good Sugar and boyle it to the height of a Syrup The which Syrup amounteth to penny halfe penny the ounce Syrup of Damask Roses THere are made nine infusions of Rose leaves a pound each time in five pints of water the last infusion being strained clarifie with it foure pound of good Sugar and boyle it as aforesaid it amounteth to two pence an ounce Syrup of Poppies Simple MAke an Infusion of seven ounces and a halfe of white Poppie heads and as many blacke heads twenty foure houres in foure pints of water boyle it untill it commeth to a pint and a halfe Then straine it and boyle in it halfe a pound of Sugar and as many Sugar pellets the ounce penny halfe penny Syrup of red Poppies MAke an Infusion of halfe a pound of red Poppie flowers three times a quart of water halfe a pound each time the last infusion being strained put to it a pound and a halfe of Sugar and foure ounces of Sugar of Roses the ounce amounteth to three halfe pence Syrup of water Lillies MAke three Infusions of water Lillie flowers or leaves a pound at each time in foure pints of water the last infusion being strained boyle with it foure pound of Sugar to the height The ounce commeth to a penny Syrup of Maiden-haire IT is made by boyling and infusing the simples in five pints of water then it is strained and clarified with foure pound of Sugar the ounce a penny Syrup of five Roots THere is a decoction made with the roots cleansed in sufficient quantity of water and boyld to foure pints then strained and with three pound of Sugar it is made into a Surup the ounce a penny Syrup of Marsh Mallowes A Decoction is made with the roots hearbs fruits and seeds in sufficient quantity of water boyled to foure pints in the which is clarified and boyled to the height three pound of Sugar and the Syrup commeth to three halfe pence the ounce Syrup of Succory compounded with Rubarbe THe decoction is made of hearbs roots seeds c. according to art and strained in the which is put sixe pound of Sugar and being boyled to the height there is stirred and tied in it sixe ounces of Rubarbe and an ounce of Spikenard or Cinnamon the which Syrup amounteth to three pence an ounce Syrup of Succory Simple TAke foure pints of the said decoction and boyle and clarifie with it as much Sugar which commeth to three halfe pence the ounce Syrup of Endive simple Boyle with eight pound of the juyce of Endive dispumd and clarified five pound of sugar the ounce a penny Syrup of Femmatorie Two pound of the juyce clarified and despumed boyld with as much Sugar maketh the Syrup which commeth to penny the ounce Syrup of the juyce of Buglosse IN sixe pound of the juyce of Buglosse boyle a pound of the flowers then straine them and clarifie them boyle with the decoction foure pound of Sugar and the Syrup commeth to two pence the ounce Syrup of Vineger BOyle foure pints of fountaine water with five pound of fine Sugar and when it is halfe consumed scumme it and poure in by little and little three pound or pints of good white Wine vineger boyling it to the consistance of a Syrup the which amounteth to a penny an ounce Syrup of Mulberries TAke a pound and a halfe of the juyce of Mulberries and boyle with it two pound of honey scum it well and make it into a Surup of one penny the ounce BOyle foure pound of the juyce of Quinces with three pound of Sugar the ounce one penny halfe penny Syrup of Apples Simple FOure pound of the juyce of Apples clarified with three pound of Sugar which commeth to a penny Syrup of Apples compounded IN five pound of the juyce there is put to infuse foure ounces of Sene and halfe an ounce of Anniseeds twenty foure houres then strained and clarified with three pound of good Sugar which commeth to two pence the ounce Syrup of Mints simple THree pound of the juyce clarified and boyled with as much Sugar the ounce amounteth to sixe pence Syrup of dryed Roses THere is infused three or foure ounces of dry Rose leaves in a pint and a halfe of water the space of twenty foure houres then it is boyled a little and strained in the which is boyled a pound of Sugar the ounce a penny Iulep of Roses BOyle foure ounces of good Sugar with eight ounces of Rose water to the height of a Iulep which is but a little boyled the ounce a penny Syrup of Wormewood AN infusion is made of the simples in two pints and a halfe of white Wine and as much juyce of Quinces the which being boyled and clarified there is put to it two pound of Sugar and made into a Syrup the ounce two pence halfe penny Syrup of Staechados A Decoction made with the simpler in tenne pints of water and boyled to five pints then straine it and clarifie it and boyle with it two pound of Sugar and as much honey being well scummed and Aromatized with Cinnamon Ginger and Aromat Rosat the ounce two pence Syrup of Licorish AN Infusion made with the ingredients mentioned in foure pints of water and the decoction being boyled to three pints there is mixed with it Sugar honey and pennedes or sugar pellets the ounce amounting to a penny an ounce Syrup of Iujubes Amounteth to sixteen pence a pound or a penny an ounce Syrup of Isope to eighteene pence the pound or three halfe pence the ounce Syrup of Horehound to eighteen pence a pound Oximell simplex amounteth to eighteene pence a pound Oximell Squillitic or honey of Squills the ounce three halfe pence or eighteen pence the pound Oximell compounded amounteth to sixteen pence a pound or a penny an ounce Vineger of Squills amounteth to sixteene pence the pound Scum'd Honey or dispumd eight pence the pound Honey of Roses eighteen pence a pound three halfe pence an ounce Honey of Violets and Mercury sixteene pence a a pound Conserves Conserve of Violetts two shillings eight pence the pound or two pence the ounce Conserve of Roses eighteen pence the pound three halfe pence the ounce Conserves of Buglosse Burrage