Distill all these together with a little Vrine of a Man childe and a little Frankincense and drop it into the Eyes at Night A Water for a Sore Mouth 8 R. Red Fennell red Sage Daisie rootes Woodbine leaves ana m. i. Roche Allome Ê’ i. English Honey one spoonfull boile them together in a pinte of Water and wash the mouth therewith A precious Water for Sore Legs and for the Canker in the Mouth or any other place 9 R. Of Woodbine leaves Ribwort Plantaine Abinte ana m. i. English Honey purified three spoonfulls Roche Allome a quantity put all these into a quantity of running Water and let it seethe to a Pottle or lesse then keepe the Water in a pure Earthen vessell well glased and wash the Sore therewith twice a day A Water for a Canker 10 R. The Barke of an Elder tree Sorrell Sage ana beate them and straine them and temper the Iuice with White Wine and wash the Sore therewith A Water to take away Pimples or Heate in the Face 11 R. A spoonfull of burnt Allome and put it into a sawcerfull of good white Wine Vinegar and stir it well together and when you goe to bed dip a linnen Cloth in the Vinegar and wet your Face therewith and it will dry up the Wheales and take away Rednesse A Water for to cleare the Face 12 R. Limons n. ii slice them and steepe them in a pinte of Conduite water let them infuse foure or five daies close covered then straine them and dissolve in the Water the quantity of a Hasell Nut of Sublimate some hold a Dram a good proportion finely powdered let the Patient wet a Cloth therein and rub her face every Morning and Evening untill the hewe doe please her you may make the same stronger or weaker as you please A Water for the Morphewe 13 R. White Wine Vinegar q. i. Distill it to a pint then put therein Egges with the shels n. ii râ—d Docke rootes scraped and sliced n. ii three spoonfulls of the flower of Brimstone so let it stand three dayes before you use it you must tye a little Wheat Bran in a Cloth and wash therewith Night and Morning nine daies together Another Water for the same 14 First to bring the Morphewe out R. every Morning fasting the quantity of a Nut of Treacle either in Strawberry or Fumetary water for nine or ten Mornings together Then R. Sulphur vivum â„¥ ss and as much Camphire finely beaten and searced infuse both in a pinte of the strongest white Wine Vinegar shake it twice or thrice for one day then use it to rub the place tainted A Water for heate in the Face and to cleare the Skin 15 R. The Iuice of Limons and therein dissolve common Salt and with a Cloth wet your Face when you goe to bed A Water to preserve the Face young a great while 16 R. Of Sulphur vivum â„¥ i. white Olibanum â„¥ ii Myrrhe â„¥ ii Ambre Ê’ vi make them all into fine powder and put them into one pound of Rosewater and distill them in Balneo Mariae and keepe the Water in a close vessell when you would use it wet a linnen Cloth therein and wash the Face before you goe to bed and in the Morning wash it with Barley water or Spring water The Water of Beane flowers Lillie flowers Water Lillies distilled Milke distilled Water of young Whelpes are good to wash the face and procure it lovely A Water to make the face Smooth and Lovely 17 R. Of Cowes Milk lib. ii Oranges and Limons ana n. iiii of the whitest and purest Sugar and Roche Allome ana â„¥ i. distill them together let the Limons and Oranges be cut into slices and infused in the Milke adding the Sugar and Allome then distill them all in Balneo Mariae and you shall have an excellent Water to wash the Face and about bed time you shall cover your face with clothes dipped therein Another for the same 18 R. Snails gathered in a Vineyard Iuice of Limons the flowers of white Mullaine mixed together in equall proportion with a like quantity of the Liquor contained in the Bladders of Elme leaves distilled all together is very good for the same purpose Also this 19 R. The crummes of white Bread lib. iiii Beane flowers white Roses flowers of water Lillies and Flower de luce ana lib. ii Cowes Milke lib. vi Egges nu viii of the purest Vinegar lib. i. distill them all in an Alimbeck of Glasse and you shall have a most excellent Water to wash your Hands and Face Another 20 R. A live Capon and the Cheese newly made of Goates Milke and Limons n. iiii Egges n. vi Cerus washed in Rose water â„¥ ii Boras â„¥ i. ss Camphire Ê’ ii Water of Beane flowers lib. iiii infuse them all for the space of foure and twenty houres and then distill them in a Limbeck of Glasse Also take Mutton bones severed from the flesh by boiling beate them and boile them in Water and when they are well boiled take them from the fire and when the Water is cold gather the fat that swims upon it and therewith anoint your Face when you goe to bed and wash it in the Morning with the formerly prescribed Water A Water for Rednesse and Pimples in the Face which for the Milky whitenesse is called Virgins Milk 21 R. Litharge of Gold â„¥ ii Cerus and common Salt ana â„¥ ss Vinegar and Plantaine water ana â„¥ ii Camphire Ê’ ss steepe the Litharge and Cerus severally in Vinegar for three houres and the Salt and Camphire in what Water you please and like best for your purpose then Filter them both severally and mixe them so Filtered when as you would use them To make a pretious Water 22 R. Cloves Cinamon ana â„¥ i. Mastick Mace Camphire ana â„¥ ii beate all these to fine Powder and let them stand in sixe spoonfull of good white Wine Vinegar the space of foure and twenty houres then put it into a Pottle of good Rose water and so let it stand two dayes in some warme place then put thereto three quarters of a pound of good hard Sugar and distill it with a gentle fire This Water is pleasant and good for the mouth it preserveth the Gums and scoureth the Pallate and keepeth white the Teeth and free from all corruption it maketh sweet the breath being gargarized in the Mouth wash the Face and Hands therewith and it will cleare the skin and adde much beauty to them and if you sprinkle a toste of wheaten Bread with three or foure drops of this Water and eate it a few Nights together last to bedward it will make the breath very sweet To make Aqua mirabilis 23 R. Galingale Cloves Quibibes Ginger Mellilot Cardemony Maces Nutmegs anaÊ’ i. of the Iuice of Celandine â„¥ viii powder the Spices and mingle them with the Iuice and adde thereto Aqua vitae one pinte and white Wine three pintes then put them all in a Stillatory
the rest into the Capon then distil it in an Earthen distillatory and you shall have a precious Water A red Water to cure Vlcers 37 R. Of the Ashes of Ashe wood one Peck a Gallon and a halfe of water make thereof a Gallon of Lie put to it one Gallon of Tanowse not used with any Leather one pound of Madder crumbled smal into the Tanowse and roche Allome lib. ss boile these to the halfe upon a soft fire then let it run through a Canvasse bag and after you have washed the Sore therewith wet a Cloth therein and lay it upon the Sore it both cleanseth and healeth A Water to coole the Liver 38 R. Savory Endive Borage Sorrell ana m. i. Leekes Violet leaves Buglos Liverwort ana m. ss boile all these in running Water to the consumption of halfe then scum it and straine it then set it upon the fire againe and boile it gently and put thereto of Vinegar â„¥ ii as much Sugar as will make it pleasant to drink and keep it in a Violl for your use For sore Eyes 39 R. Of Lapis Calaminaris the quantity of a Walnut put it in the fire until it be red hot then quench it in a little white or Rhenish Wine and so doe for seven times then put it into a Marble morter and beate it exceeding small then put the same into sixe or eight spoonfulls of red Rose water in a small Glasse and take a little piece of a Spunge tyed to a thred and hang it in the Water and when you would use it shake it that the thicknesse in the bottome of the Glasse may run unto the Spunge then opening the Eye drop therein a drop or two out of the Spunge doe this two or three times a day and it will ease the Sorenesse and cure the Blood-shot A Water for a Sore Mouth to be made in May for all the yeare 40 R. Vnsett Hyssope Plantaine Violet leaves Cullumbine leaves Strawberry leaves Cinkefoile leaves Woodbine leaves red Rose leaves dryed ana m. i. a good piece of roche Allome burnt three spoonfulls of Hony a pottle of running Water bruise all the hearbes and put them into the Water and boile them in a Pipkin from a Pottle to a Quart then take blew Figs sliced in the middle nu ii put them into the Pipkin and cover it with a Paper and set it in the Sun foure or five daies or more and then straine it and put it into a Glasse A Water for a bruised Eye 41 R. The Iuice of Daisie rootes being cleane washed and dryed the Iuice of Fennell the white of an Egge well beaten ana Rose water a little temper all these together then take a little Pledget of Flaxe wet therein and lay on the Eye but first drop a drop or two of the Water into the Eye Another for dim Eyes 42 R. Ground Ivy Celandine Daisies ana Stampe them and straine them and put thereto a little Rose water and drop a little into the Eyes with a Feather It cureth Inflammations Spots Webs Itch Smarting or any other griefe in the Eyes To make Hydromell or Honied Water 43 R. Of Fountaine water lib. xv fine Honey lib. i. mixe all in one pot adding a little Fennell and a handfull of Eyebright tie all together with a thred and put it into the pot and let it seeth untill the third part of the Water be consumed and in the seething scumme it cleane To make a good Ptisan 44 R. A pot of Brasse or Earth and put therein a Gallon of faire water and one handfull of Hyssop and two spoonfulls of Honey then take Licoras â„¥ ss and beate it well and put it into the pot and boile them all together a quarter of an houre then straine it and let it stand untill it be cold and drinke thereof last when thou goest to bed and it will Coole and Moisten and drive the Phlegme from thy Stomack and profit thee very much A Water to heale any Sore Leg. 45 R. Running water one quart Allome roche as much as an Egge bay Salt a spoonfull or somewhat more if it be full of dead flesh Wheate flowre to the quantity of an Egge beate the white of an Egge the Flowre and bay Salt together and put it into the Water as it boileth with a branch of Rosemary stirring it continually In using this Water doe thus three times in the day wet Clothes and lay on the Wound in the Morning wet them with the Water to loosen them from the Sore and then dresse them and so againe at Noone and Night Water of Coperas 46 R. Coperas grinde it all to Powder then put a little Water to it and so let it stand a Day and a Night then straine it through a Cloth this Water is good for sore Eyes Canker in the Mouth and Noli me tangere For the Spots of the Morphew a Water 47 R. Foure Egges roste them hard and put them all broken into a pinte pot to a pinte of Vinegar and let it stand so three Dayes and three Nights well stopped and then cleanse it through a linnen Cloth and wash the Spots therewith till they be away To take away the roote of the Morphew 48 R. Of Fumetary m. viii Borage Scabious ana m. iiii bray them together in a Mortar and put thereto a Pottle of cleane Whey then straine them and set them on the fire till the scum rise then take it off and straine it and then set them over the fire againe and put thereto a good quantity of clarified Honey and boile them well together as long as any scumme will rise take hereof a good draught in a Morning An excellent Water to help Pimples in the Face and it is good for sore Eyes and Pearles in the Eyes or any Ache in the Head Shoulders or Knees 49 R. A pinte of white Wine white Coperas Ê’ ii Allome â„¥ ss Camphire and Brimstone anaÊ’ ii beate all these very small in a Mortar and then put it into the Wine and shake it all together halfe an houre and let it stand two dayes before you use it you may keepe it a whole yeare When you Bathe any Ache with it heat a little thereof in a Sawcer and with a Cloth bathe the Member at the fire A Drinke against the small Poxe or any Feaver 50 R. Of the herbe Scabious m. ss Figs dry nu vi Licoras â„¥ ss slice them and boile them in a pinte of Springwater to the consumption of halfe then adde a penniworth of Saffron hereof take three spoonfulls in the Morning warme A Drinke against the Plague Poxe Measells and other infectious Diseases 51 R. Three pintes of Malmesey and boile therein of Sage and Rue ana m. i. till one pinte be wasted then straine it and set it on the fire againe and put thereto one penniworth of long Pepper halfe an ounce of Ginger a quarter of an ounce of Nutmegs all beaten together let it boile a little and
then keepe them cleane and from moulding untill Michaelmas that you make your Metheglin Saxifrage Egrimony Sentory Time browne Mints Rosemary Betony ana but of Saxifrage and Egrimony a greater quantity boile all these in Water untill it looke like Malmesey then take it from the fire and let it coole then take your poulst or combes wrought as it is and put into the Wort being blood warme temper them well together and let them run through a cleansing sieve and skumme the Waxe off very cleane then put in a new laid Hens Egge into the Wort and if it beare not the Egge put in more Combes untill it beare it then seethe it again three or foure walmes and skumme it cleane then take it off the fire and when it is cold put it into a Barrell and when it hath worked stop it up close To make Cider 14 Grinde your Apples or beate them small and straine them let the Liquor stand a while as you doe Wort then tunne it up and let not the Barrels be stopped untill it hath done working and casting out all the dregs then stop it up close if you will have it compounded with Spices you must boile such Spices in it as you have a minde to and then tun it as before Perry is made after the same manner with Peares An excellent way to wash Aloes 15 R. Of the best Aloes â„¥ ii put thereto a quarter of a pinte of the Iuice of damaske Roses and as much of the Sirrup of Violets two spoonefulls of Vinegar then set it in a warme Oven after the bread is drawne and let it so remaine untill it be dissolved then straine it hard through a faire Cloth and set it on faire Embers untill it be thicke like a Conserve stirring it divers times then R. Nutmegs Cinamon Ginger Cloves Mace Agaricke Cubebs ana one Duccate weight and as much Rubarbe bruise all these as you would for Ipocras and lay them in three quarters of a pinte of very good Muskadine three daies then straine it and after beate the Spices as small as you can and grinde them with the said Wine againe then straine it and wring it out as hard as you can then put your Wine to your Conserved Aloes and let it stand so long on warm Embers till it have drunke up all the Wine and is turned to a Conserve againe stirring it divers times then put it in a close Pot and keepe it for an excellent purging Pill to be taken once a weeke the quantity of a Beane made in Pills one houre before supper it doth cure the Headache comforteth the Stomack and hath many good and approved operations To make Lute sapientiae to lute the Receivers in distillations or to lute Pots in any decoction 16 R. Of Potters earth two parts Horse dung one part a little fine powdered Bricke and a little of the filings of Iron quick Lime with salt Water and the yolkes of Egges temper them very well together and use it If you wet a linnen Cloth in salt Water and let it dry of it selfe then wet it in the yolkes of Egges well beaten and lay it over with a little of the former lute thin and cover the pot the whites of Egges with Lime is also good 17 Bread and Honey eaten every Morning cureth a Consumption To make Honey of Roses 18 R. Of red Rose buds lib. ii of the best Honey lib. vi boile them according to art To know the vertues of hearbes in all Seasons Gather hearbes and leaves in March April May Flowers in May Iune Iuly August Seeds in September October November Rootes in December Ianuary February Preserves and Conserves CHAP. XLVI To preserve Cherries 1 GAther your Cherries in the morning and let them not be too ripe cut off the tops of the Stalkes and lay the Cherries in a pan upon a thin bed of Sugar to every pound of Cherries take a pound of Sugar and beate it very fine and ever as the Cherries boile up cast Sugar on them and scumme them not untill the scumme be ready to seethe over let them boile with a quick fire for so they will be the fairer you need not feare the breaking of them for as they coole they will close againe and seethe not above two pound at once the fewer the better and boile them rather too little then too much being sodden put them into a faire dish and let them stand till the next day and if there come any Water from them then seethe them a little more you must use a silver spoone about them which must be scoured very cleane for if you use either Ladle or knife that hath been used about flesh it will cause Mites to breed in your Cherries To preserve Quinces 2 Take Quinces and wipe them cleane and coare them into a faire platter that you may save the seeds then take cleare Conduit water and put it into a faire Earthen pot that is somewhat broad in the bottome that the Quinces may lie one by one then put in your Quinces with the Kernels and Ielly about them but no part of the Coares for it will make the Sirrup bitter then set them on the fire and let them seethe gently till the Quinces be soft and breake not then take them out and lay them in a faire dish and when they are cold pare them but let the Kernels and the Water seethe a while after the Quinces are out then take the Water and straine it cleane from the Kernels and to every pound of Quinces put a pinte of that Water and a pound of fine beaten Sugar and put the Sugar into the Liquor and stir it well untill the Sugar be melted then let it seethe and when it hath sodden a while and is scummed put in your Quinces and let them seethe very softly a good while till they be red for with long seething they will be red of themselves you must turn them often that they may be all of one colour and when you thinke they be red enough skin them cleane and when they be cold put them up To preserve Damsons Peareplums or any other kinde of Plummes 3 Gather your Damsons in a faire dry day and let them not be bruised but let them be ripe or else they will not be well coloured to every pound of Damsons take a pound of fine beaten Sugar and one spoonfull of Rosewater you must put your Damsons in a faire great pan one by one and not above a pound at once then set them upon a Chafingdish and Coales but let not your fire be too hot at first then set on your Plummes and cast in as much Sugar as the Rosewater will melt before you set them on the fire and when you feele your pan warme cast on halfe your Sugar and let the pan be no hotter than you can suffer your hand on it for the space of a quarter of an houre you must not turn them untill there be as much Sirrup as will
any dry Sucket or any Fruits after they are preserved and dry againe lay them upon round Wiers in an earthen Panne the Panne being narrow at the bottome and broad at the top and take as much Sugar refine or Brasill Powder you must neither take Barbary Sugar nor Maderous they are too fat put to it as much Water as will melt it that is halfe a Pint to every pound and something more and when your Sugar is melted take the white of an Egge and a dozen spoonfuls of faire Water beat them together in a Basen with a Birchin Rod till it come to a froth then put the froth of the Egg into the hot sirrup set it on the fire againe and when it boyles and riseth up drop a drop of cold Water amongst it then set it off the fire scum it then boyle ito to a Candie height that is when it will draw like a thred betweene your finger and your thumbe then poure it seething hot into your Panne amongst your fruits set it upon a Cushion in a warme Chimney corner and cover it close with a Blanket on the morrow poure out all the Sirrup that will run from it and then set your Pot in a warme place againe to dry pricke up your Wiers take off all the Fruits and lay them on Papers to dry then boxe them To Candy Eringoe Rootes 26 Take your Rootes new gathered without knots or joynts boyle them tender in faire Water let your Water boyle before you put them in then pill them slit them and pith them and wash them in two or three faire Waters dry them with a faire cloth and plat them then take twice so much as they weigh and refine your Sugar and boyl them in the one halfe till they be tender and cleare make your Sirrup first with halfe Rosewater and halfe faire Water when their be cleare make a Sirrup with the other halfe of your Sugar and boyle your Sugar to a Manus Christi that is when it will draw as fine as the haire of your head then put in your Rootes again and boyle them and shake them in a Basen till they be cold and so lay them upon Papers untill they be dry To Candy Suckets Orenges Lemmons Pome-citrons and Lettice Stalkes 27 Boyle them tender in Water and then Candy them as you did the Rootes aforesaid To Candy Flowers after another fashion used in Spaine 28 Take what Flowers you will and picke off the leaves from the Flower and make a Sirrup of Sugar and put in the Blossomes of your Flowers as many as will goe into the Sirrup boyle them with stirring untill it be turned to Sugar againe set them off the fire and with the backe of a Spoone stirre them and bruise the Sugar from them and they will be Candied and no Sugar seene upon them To make Lozenges of any of these Flowers 29 Make a Sirrup of Sugar as before and take the blossomes of what Flower you will and shred them on a Trencher or beat them in a Wooden Dish then put in as many as will colour the Sirrup of that colour the Flowers are of and boyle it with stirring untill it will come cleane from the bottome of the Panne and so thicke that it will scarce drop out of your spoone then poure it upon a wet board and with a wet Knife spread it abroad not very thinne when it is almost cold cut it in square Lozenges like Diamonds To make a Marchpane Ice it garnish it and gild it 30 Take Almonds and blanch them out of seething Water and beat them in a Stone morter in the beating drop in a drop or two of Rose Water to keepe them from oyling and now and then strew a handfull of searsed Sugar to bring it to a Paste when you have brought it to perfect Paste roll it as thinne as you will have it and set an edge about it as about a Tart then cut Flowers and Images to garnish it with of the same Paste then set it on Wafers and after on a double Paper and then on a Pie Plate and so put it into an Oven hot enough for Manchet and bake it when it is halfe baked take it out and with the white of an Egge Rose Water and searsed Sugar beaten together as thick as Batter for Fritters with a Feather Ice it by spreading it over then set it into the Oven againe and when the ice is risen take it out and whilest it is hot sticke in your long garnishing Comfits and when it is cold gild it over in this manner beate the white of an Egge very short and with a Pensill wet those places you would have gold when it is almost dry cut your Leafe gold in little pieces and with a Feather lay it on To make Rashers of Bacon 31 Take some of the Marchpane and knead it in Saunders untill it be red then roll abroad three Rolls of the red and foure of the white and lay together a white and a red Roll untill you have laid all then cut them overthwart in thinne slices and dry them and they will looke like Bacon To make Makeroones 32 Take of blanched Almonds a quarter of a pound and three ounces of searsed Sugar beate these in a Mortar with a little of the white of an Egge and Rose water so beat it untill it be a little thicker then Batter for Fritters then lay it a spoonefull at once upon Wafers and so bake it To make Naples Bisket 33 Take Almonds and Sugar as you did before for Makeroones to every quarter of a pound put one ounce of Pine apple seed bake it as before that is all the difference To make French Bisket Take halfe a pecke of Flower foure Egges halfe a pinte of Ale Yest an ounce and a halfe of Aniseeds make all these together in a loafe with a little sweete Creame and a little cold water make it in the fashion of a Dutch loafe something long when it is baked and a day or two old cut it in thin slices like toasts and strewe it over with pgwdered Sugar and dry it in a warme Stove then Sugar it againe when it is dry then dry it again and so doe three or foure times then box it To make Prince Bisket 35 Take a pound of Sugar and a pound of fine Flower beate your Sugar very fine then take eight Egges take out two of the Whites and beate all these together in a Bowle an houre then take Coffins made of Tinne and indosse them over with sweet butter within put to it halfe an ounce of Aniseeds finely dusted when you are ready to fill your Coffins for if it be put in before it will discolour your bread or you may lay Wafers all within your Coffins which is the best way and so bake it To boile Sugar to a Manus Christi height 36 Boile it untill it be almost Sugar againe and at the last drop of your spoone there will a haire
drop from it as fine as the haire of your head To boile Sugar to a Candy height 37 Boile Sugar untill it will draw like a thred betweene your Finger and your Thumbe Preserve all your white Fruits in a Copper preserving Pan tinned within for any Mettall else will change the colour of your Fruits To make Marmalade of Oranges or Lemmons 38 Take faire Oranges or Lemmons cut them take out the meate and boile them tender in faire water shifting the water seven or eight times to take away the bitternesse then take them up and wring all the water from them and beate them in a stone Mortar with the pulpe of three or foure yellow Pippins then straine it and boile it with stirring untill it become thick then take it from the fire and lay it upon white Paper and take as much refined Sugar as that pulpe doth weigh and put it into a Pan with as much Rosewater as will melt it boile it to a Candy height and then put in your pulpe into the Sugar and boile it untill it rise from the bottome of the Pan ever stirring it then boxe it and put it into a Stove uncovered and when it is dryed cover it Miscellanea CHAP. XLVII To make Ielly of Flesh 1 TAke a red Cocke and a knuckle of Mutton or the sinewes and knuckle of Veale and a little Mutton Raisons of the Sun stoned boile all these to pieces then take it from the fire and stampe the meate and all together in a Mortar and let it run through a woollen strainer and when it hath stood all night skumme off the top and season the rest with Sugar and a little Nutmeg sliced and a sticke of Cinamon and a blade of Mace boile it up and straine it through a Ielly bagge To make Harts-horne Ielly 2 Put to foure ounces of Harts-horne a quarte or three pintes of Water and infuse it twelve houres in a Pipkin very close and when it is almost enough put to it a few Cowslip flowers Borage and Violet flowers and a blade of Mace then let it run through the strainer and season it with Sugar put to it the Iuice of a Lemmon and a little Nutmeg sliced and boile it untill it will Ielly in a spoone then put a sprig of Rosemary a little while into it and so run it through your Ielly bag To make the Court Ielly 3 Take three Calves feete water them all one night then scald them as you would doe a Pig and slit them and take out the long bones then take a young Cockerell and dresse him and after he hath layen one night in water boile him and the feete together in foure pintes of white Wine and as much faire Water untill it be enough then let it run through a faire strainer into a Bason letting it stand untill it be through cold and then take a Knife or a Spoone and cut or skumme off the purest from the drosse in the bottome and put the same into a cleare Pot with three quarters of a pound of Sugar two ounces of Cinamon scrapt and a little bruised one ounce of Ginger pared and sliced two Nutmegs sliced and ten Cloves cut all these being put together set them on the fire and boile them untill it be almost enough then take the whites of sixe Egges and beate them well together and put them into your Ielly on the fire stirring them altogether letting them boile a good walme and so take it off the fire letting it stand untill the heate be well off it and then take off the uppermost cleane and let the rest run through a Ielly bag with a branch of Rosemary twice or thrice untill it be very cleare A remedy for the Fluxe 4 R. The inward Rinde of an Oake sapling boile it in the milke of a red Cow herewith make Rice pottage and season it with Cinamon and some Sugar and use to eate of it For an old Cough or Ptisicke 5 R. Auripigmentum made into fine Powder Ê’ i. mixe it with Wort or the Yolke of an Egge to the thicknesse of a Plaister and spread it upon Coltsfoote leaves or new Canvasse cut into small pieces and burne them one after another upon a Chafingdish and Coals and receive the fume into your mouth with a Funnell For a Consumption 6 Boile in running Water a legge of Veale or Beefe or a Capon cut in small pieces skumme away the fat and froth as fast as it riseth boile it the space of an houre then R. Parseley rootes Fennell rootes Tamarisse rootes Rosemary brances Hartstongue leaves ana nu v. Borage m. ii Spearemints Sowthistle Sorrell Dandelion Violet leaves Hyssop ana m. i. cut the rootes and stuffe your Capon with the hearbes the residue of you hearbes binde in a bundle and boile with your rootes in the same Earthen vessell adde thereto a few crusts of Manchet Raisons of the Sun lib. ss Currans â„¥ iii. whole Mace Ê’ i. bound in a Cloth Dates quartered nu viii boile all these together with the flesh untill the Broth be thick and clammy adde more Water in the boiling that the flesh boile not drie then run it through a Ielly bag after that put it on the fire againe to clarifie hereof let the Patient take foure or five spoonfulls at a time To make a good Searecloth to skin and heale 7 R. Of Deare suet and May butter ana lib. ss Waxe â„¥ iii. when these are molten put to them of Lapis Calaminaris beaten and searsed when it hath boiled a little while take it off the fire and let it run through a thinne Cloth then dip your Clothes into it and stroake them smooth when they be cold sleeke them A Medicine for the Spleene 8 R. White Wine Vinegar and the Gall of an Oxe ana mingle them together and set them on the Embers all night to infuse on the morrow take a blew Cloth well woaded and wet it in the Liquor and apply it reasonable warme to the Spleene and in few daies you shall have helpe For an Apostume in the Head 9 R. Barley flower and Cummin seeds beaten ana make thereof a Cake with a little Water and bake it then whiles it is hot make a hole in the top and fill it with Treakle and hold it to your eare that the breath may goe into your head For a weake Backe 10 R. The pith of an Oxe back â„¥ iii. Dates sliced â„¥ ii boile these in a pinte of Muscadine and eate thereof in a morning For the small Poxe 11 When you perceive the Poxe comming out either on the Patients Breast or Face make this Posset R. Of Ale or Beere which the Patient likes best make a Posset with new Milke and take off the Curde and boile in the drinke one spoonfull of raspt Harts horne and as many Marigold flowers sixe or eight leaves of Sorrell a little Licoras sliced and scraped a few Figs cut in pieces take this blood-warme and drinke no other drinke for two
or three daies untill they come out then have a great care to keepe the Chamber warme but not too hot in any case let them eat no fresh meat if a Feaver accompany the Poxe untill it be past nor any broth with Spice but thinne thicken'd broth boiled with a white Crust when the Feaver is past and the Poxe begin to fall let them eate Bread and Butter or a potcht Egge in all this time let their Beere be warmed with a Toste and sweetned with Sugar and when they have drunke let them eate the Toste to cleanse their mouth and throate if the Poxe be in the Eyes then take red Rosewater and womans Milke ana and a little loafe Sugar finely beaten everyday fresh and with a feather dresse them often in a day or you may tye a little bruised Quince seed in a cloth and soake it in white Rose water and wash the Eyes but not above thrice a day lest you feed the Poxe neither wash the Eyes except the Poxe be in them deny them not drinke at any time when the Poxe begin to look black on the heads then minge Parmacetae and Oyle of sweet Almonds together to an Ointment and with a feather anoint the Face at night therewith being a little warmed this will cause them to scale then anoint the Face every night with the Ointment of Bacon described before in the Vnguents and in the morning wash your Face with water of Beane flowers when they are quite well it is good to give them an ounce or two of Cassia newly drawne in some Posset drinke to purge them if the Poxe come not out kindly at first you shall give the Patient of Bezoar powdered small in Posset drinke according to the strength and age of the Patient from three to eight graines For a Fellon 12 R. Fine Malt flower m. i. Sope as much as a Wallnut boile them together in some Beere untill it be thicke lay this to the place and change it twice or thrice in a day For buzzing in the Eares 13 R. A clove of Garlick pill it and pricke three or foure holes in the midst of it and dip it in fine English Honey and put it into your Eare and stop your Eare with a little blacke Wooll and lie upon the contrary side thus let it rest seven or eight daies To stay a Laske 14 R. A good quantity of Burre rootes and wash them cleane with running Water then seethe them in faire Water till halfe the Water be consumed when you goe to bed wash the soales of you Feete herewith and if that stay not enough then wash higher and it will stay it For the Goute 15 R. A gallon of thy owne Vrine and a pound of Virginwaxe and of houseleeke lib. v. set those on the fire together and let them scald untill the Houseleeke be tender then bathe thy legs and feete therein thus take a dishfull of this decoction and by the fire wash thy feete with this Liquor very hot and let the remnant of the Liquor stand on the fire to keepe hot when that dishfull is cold put it into the hot Liquor and take another dishfull and bathe as you did before doe this for halfe an houre alwaies with hot broth then take the residence in the bottome of the Pot and lay it upon a blew Cloth that is well Woaded either Woollen or Linnen and lay it to the soare place and wrap it well up and let it lie a day and a night doe thus untill it bee whole this will drive the paine downewards and when it is in thy foote lay the Plaister all over the Foote and Toes if the disease be in the Hands doe as you did to the Feete For Earewigges or any Worme crept into the Head 16 R. Of the Garlicke that is called S. Mary Garlicke three or foure Cloves stampe in a Mortar and lay them in a little cleane Water a good while then wring out the Iuice with a Cloth very hard then put of that Liquor into the Eare and hold that Eare upwards and it will kill the Worme or else cause him to come out at the Nose For a Fellon 17 R. Smallage pu i. wheaten Leaven black Sope and the white of an Egge and wheate Flower stampe them together and lay them on a Cloth to the Fellon For the stinging of a Waspe or Bee 18 If the Sting sticke in the flesh pull it out and then take an Almond and cut it over-thwart and lay the one halfe upon the Soare and it will cease the swelling and ease the paine For a Stitch in the Side 19 R. A pretty big Dish fill it full of Embers and lay the reon a handfull of Rosemary leaves and then lay a Cloth on the Rosemary to keepe it close and so lay it to the grieved place as hot as can be suffered To stay the immoderate Fluxe of Women 20 R. A good piece of Allome and seethe it in faire Water till it be dissolved then take sodden Milke and with the said decoction make a Posset presse the Curde from the Whey and lay the Curde to the secret place and it will stay it A speciall Medicine for the Goute 21 R. A spoonfull of bay Salt and as much gâ—ay Sope and the quantity of a Wallnut of Boares grease Rue and the hearbe called Rage ana m. ss beate all these in a Mortar untill they come to a Salve then lay it on a Cloth to the griefe and renew it once a day For the Megrim 22 R. Of the Iuice of Seagreene Aquavitae and the Gall of a Steere ana put together on the fire to warme then take a linen Cloth and bathe your forehead therewith and your Temples at night when you are going to bed then dip a double linnen Cloth therein as much as will cover the Forehead and binde it to the Patients head all night for two or three nights together To stay the bloody Fluxe 23 R. A great red Onyon take out the coare and fill the hole full of Frankincense and English Saffron ana then put on the top and set the Onyon in the Embers and when it is tender spread it on a linnen Cloth and lay the one halfe to the Navill and the other to the Fundament as hot as may be To cleare the Eyes when they are blood-shotten or sore 24 R. Of Lapis Calaminaris â„¥ ss Sugar Candy â„¥ ss white Wine â„¥ i. heate the Stone almost red hot in a cleare fire then beate it very fine in a cleane Mortar and mingle it with the Wine and straine it through a linnen Cloth then put in the Sugar Candy very finely beaten put this Water in a Glasse and when you would use it shake the Glasse that it may mingle and so drop a drop or two into the Eye lying upwards Evening and Morning and lie so a while after Note that this Stone must bee cleare without red spots or else it is hurtfull For wilde Fire 25 R. Olde hard
Oyle ana â„¥ iii. new Waxe â„¥ i. Quicksilver extinct Turpentine washed ana â„¥ ii common Salt beaten â„¥ ss Melt the grease and waxe in the Oyle then adde the Enula campana Quicksilver and Salt lastly the Turpentine kill the Quicksilver with a little Grease and Turpentine This ointment is marvellous effectuall against the Itch or Scabs either dry or moist Vnguentum Populeon 3 R. Of the buds of Popular fresh gathered lib. i. macerate them in lib. iii. of fresh swines greace prepared for the space of two months then R. of the leaves of red Poppy leaves of Mandrake leaves of Henbane tender crops of Brambles Nightshade Lettuce Houseleeke Stone crop great Burres Penny grasse ana â„¥ iii. good Wine lib. i. bruise them mixe them with the buds of Popular then set them in a warme place for eight daies then adde one pinte of strong Vinegar and boile them till it be consumed which may be perceived by casting a little thereof into the fire then straine it forth and put it up This Vnguent asswageth Phlegmons burning of Agues heat of the Head and Kidnies and anointed upon the Temples procureth sleepe Vnguentum Aegyptiacum 4 R. Verdigreace â„¥ v. good Honey Ê’ xiiii strong Vinegar Ê’ vii all these being boiled together untill it be thick and of a purple colour this doth forcibly cleanse ulcers inveterate and fistulous and doth consume proud spongious and dead flesh Vnguentum Apostolorum 5 R. Turpentine white Waxe Rosine anaÊ’ xvi Opponaxe Verdigreace anaÊ’ ii Ammoniacum Ê’ xvi long Aristolochia great Incense anaÊ’ vi Myrrhe and Galbanum anaÊ’ iii. Bdellium Ê’ vi Litharge Ê’ ix Oyle lib. ii make an ointment mingle the Litharge with two ounces of Oyle and let them stand five houres then boile it gently untill it be thick as Honey alwaies stirring it then take it from the fire and put to the Waxe and Rosin being dissolved with the rest of the Oyle then whiles it is cooling put to the rest of the Gummes dissolved in Vinegar boiled and incorporated with the Turpentine then the Aristolochia Myrrhe and Frankincense are to be mingled and lastly the Verdigrease finely powdered and sprinkled in This Vnguent doth by detersion purge Wounds and rebellious Vlcers and Fistulaes wasteth dead Flesh and encreaseth new Vnguentum Album 6 R. Cerus â„¥ iiii Litharge â„¥ ss lay them a good space in Rosewater then put them into a Mortar and by little and little poure in so much Rose oyle as they can drinke up continually stirring and tempering them untill they come to the forme of an Vnguent then adde thereto a little white Vinegar and of Camphire Ê’ i. ss It is cooling asswageth Paine and Inflammation and is good for Scabs Itch and Excoriation Vnguentum Vulpinum or Ointment of a Foxe 7 Take a Foxe and draw out the Entrailes then take Sage Rosemary Iuniper leaves and berries Dill wilde Marjoram of the Garden Lavender Camomile of each halfe a pound stampe these herbes in a Mortar of stone very finely then cut the Foxe in pieces and put him with the herbes into a vessell of eight gallons and put to foure pintes of Oyle Olive Oyle of Neats feete one pound Calves suet Deere suet Goose grease Brockes grease of each one pound and a halfe of Sea-water three quarts and as much of good Malmesey set all together on the fire and boile it till the Wine and Water bee consumed and that the flesh and bones bee separated asunder then take it from the fire and straine it and presse it through a strong Canvasse cloth and so reserve it to your use as a most precious oyntment against all Aches and to restore Limms and Ioynts lamed through paine of the Gout Vnguent of Saint Cosme and Damian 8 R. Pimpernell Vervine Betony ana m. i. stampe them and put to them of white Wine lib. ii ss boile them together in a tinned vessell to the wasting of three parts then straine them and set the decoction over the fire againe in a glased vessell then R. Turpentine washed â„¥ vi Rosin washed lib. i. new white Waxe â„¥ iiii when they are melted altogether in the same glased pot add to them Mastick powdered â„¥ i. of the Milke of a woman giving suck to a Male and a Female Childe ana â„¥ ii boil them to a perfect body it availeth for all Wounds and namely of the Sinewes also for Cankers Fistulaes and S. Anthonies fire A very good ointment for any Ach or Bruise for any Noise in the head or to draw out a Thorne 9 R. Rosin and a little red Deeres suet and a little Camphire and a little white Wine let them boile a walme or two after all the Suet is melted then straine it into white Wine and beate it untill it come to an ointment then put it up in pots and when you use it you shall chafe the Part before the fire very well and then anoint it An Ointment of the Wormes of the earth good to strengthen the Back to coole it and take away the Ache. 10 R. A great platterfull of long Wormes of the earth lay them upon Fennell or such like to scoure the space of foure and twenty houres then chop them small and put to them a quart of Neats-foot Oyle then take a platterfull of field Daisies chopped very small all save the rootes let them be a platterfull when they are chopped and put them to the Oyle and Wormes then boile them together upon a soft fire for two houres then strain it and keepe it for your use it is to be made either in April or about Michaelmas An Ointment for a Bruise and Swelling also for the Piles 11 R. Of red Sage â„¥ vii of Rue â„¥ iii. of Camomill Bayes Wormewood ana â„¥ iiii of Mutton suet lib. i. bruise all these well together in a Morter then set them in an earthen Pot nine daies well and close stopped in the earth then boile them in a quart of Oyle and strain it forth and keep it for your use An Ointment which I used with good successe to a woman who had a paine in her Hip without any tumour proceeding from the retention of her monthly Visits 12 R. Camomill Rosemary ana m. i. twinings of Vines m. ss Plantaine p. stamp them together and put them into a jarre Glasse and put on it a quart of good Oyle Olive and let it stand a day or two in the Sunne then set a skillet of water on the fire and when it is scalding hot stop the jarre Glasse close and put it into the water and keepe the water ever scalding hot but when it hath been in almost an houre then let it boile a little and then take it out and straine it and annoint the place every night and after bathing the manner of the Bath I shall speake of hereafter An ointment for the face after the Foxe are dryed to cause them to fall off without leaving any Markes 13 R. Of Oyle of bitter Almonds â„¥ ii
a haire bagge and presse out the Oyle It is good to cleare the skin and restore haire and to cure maligne and fistulous Vlcers Oyle of Hypericon or S. Iohns Wort. 16 R. The tops of S. Iohns Wort that is full ripe ℥ iii. steepe them in odoriferous Wine three daies then boile them close stopped in a double vessell afterward presse it then put to it a pound more of fresh S. Iohns Wort and steep boile and presse it as before and likewise the third time and if the Wine diminish adde more lastly take of cleare Turpentine ʒ iii. old Oyle ℥ vi Saffron ℈ i. boile them in a double Vessell untill the Wine be consumed then presse it and separate the Oyle from the grosse bottome It is Hot and Dry Stiptick it consolides wounds and helpes incision of the Nerves and burning of fire asswageth the paine of the Thighes and Bladder and provokes Vrine and monethly visits Oyle of Whelpes for wounds made by Gunshot 17 R. Two Whelpes Earth-wormes lib. i. Oyle of Lillies lib. ii Venice Turpentine ℥ vi Aqua vitae ℥ i. boile the Whelpes alive in the Oyle untill the flesh part from the bones then put in the Wormes being first prepared in white Wine and boile them in the oile till they become dry then straine it gently through a Towell and lastly adde your Turpentine and Aqua-Vitae Oyle of Vitrioll 18 R. Of Vitrioll lib. x. and powder it and put it into an earthen pot and set it upon hot coales untill it be calcined that is when it becomes reddish when it is throughly cold breake the pot and powder it againe and calcine it againe and thus doe untill it be perfectly calcined and exactly red of colour then powder it and put it into an earthen retort adding for every pound of Vitrioll 1. quarter of Tile sheards or small pieces of Brick then set the Retort luted safely to the receiver in a reverberating Fornace alwaies keeping a strong fire for the space of eight and forty houres more or lesse according to the quantity of the distilling Liquor you shall know when the distillation is finished by the receiver which will recover his naturall colour and perspicuity Your receiver must be very large lest it break also it must be set in a vessell of cold water lest it break by being over hot This Oyle comforteth the belly and stirs up the appetite calefies the cold stomack consumes Phlegme and cuts tough viscous Humors it helps the Dysentery Celiack passion it mitigates the heat of Feavers and destroys the Hecocks Nauseousnesse and Loathing of meat it must be taken very carefully tempered with something else as five or sixe drops to 2. ounces of conserve of Roses so it may be safely taken also upon whatsoever it falls it burnes it An Oyle approved for the Sciatica 19 R. Plantaine Lavender-spike Fennell Wallwort red Sage red Nettles Camomill Wormwood Marigolds with the black head Briony ana wash them chop them seethe them in new strong Ale in an earthen pot to the consumption of the halfe then straine them and put to the decoction black Snailes reboile it untill it become an oyle Oleum Benedictum 20 R. Oyle Omphacine lib. ii of Storax Calamite Ladanum Olibanum Saffron Gum arabeck Madder Gumme of Ivy tree Aloes citrine Mastick Cloves Galingale Cinamon Nutmegs Cubebes ana ℥ ii Gumme Elem. lib. i. Myrrhe Bdellium ana ℥ i. ss Galbanum ℥ vi Spike Lignum Aloes ana ℥ i. Rosin of the Pine Oppoponax Armoniack anaʒ x. powder those that are to be powdered and mingle them with the said Oyle and put them in a Limbeck with his head and receiver well stopped with Lute sapient and distill them Secundum artem put the Alimbeck upon a soft fire the space of xii houres encreasing the same from six to six houres till all be stilled then powder the rest of the spices again and so with the distilled Oile distill thē again and at the last you shall have an Oyle like Balme Which is good for the Crampe the Falling sicknesse the Coronall commissure being anointed a Mundification with a strong Medicine premised it cureth great fresh Wounds and cold Catarres one drop put into the Eare with Cotton amendeth the hearing chiefly of a cold cause a Rose Cake moistened in the said Oyle and laid to the Temples easeth the Megrim and taketh away the Swimming of the head halfe an ounce of the said Oyle drunke with a little odoriferous Wine in the morning three dayes together comforteth and reneweth the Heart and Lungs taken with a little odoriferous Wine it is good for quartain Feavers the receit must be almost one spoonfull for foure dayes together one houre before day upon such daies as no Paroxysme is looked for taken the space of thirty dayes with a little Wine and a little Piony cureth the Falling sicknesse and paines of the grand Poxe it is good for stinging of venomous Beasts and weaknesse of Sinewes and may be compared to Balsamum The composition of Oleum Magistrale invented by Aparice a Moriscoe living in Spaine 21 R. A quart of the best and oldest white Wine of the oldest Oyle Olive lib. iii. to these adde the flowers and leaves of these hearbes following viz. Of Hypericon lib. sem Cardus Benedictus Valerian the least Sage ana ℥ iiii steepe these in the Wine and Oyle foure and twenty houres then boile them in a nealed pot or Copper vessell on a gentle fire till the Wine be consumed alwaies stirring it then take it from the fire and straine it and put to the straining of good Venice Turpentine lib. i. sem then boile it againe upon a soft fire a quarter of an houre then adde thereunto Olibanum ℥ v. Myrrhe ℥ iii. Sanguis Draconis ℥ i. then boile it till the Incense and Myrrhe be dissolved then take it from the fire and let it stand till it be cold then put it into a glasse bottle and set it 8. or 10. dayes in the Sun and the longer you keep it the better The true application of this Oyle according to the qualities of the Wounds and Diseases doth consist in these points following viz. To the Patient to the Preparative to the Wound or Diseases to the Plaister to the diseased Part. 1 FIrst let the Patient eate and drinke freely what hee will he may eate to his dinner new laid Egges Mutton wilde Foule of the Woods if they have bled at night roast any of these he need not forbeare grosse Meates nor Wine if before he used them but if his body be plethorick or subject to a Feaver he must be carefull in his dyet and if he drinke any Wine it must be allayed with Water 2. If the Wound be great he must keepe his Chamber if not his Bed for feare of taking the aire 3. He must lye as well on the one side as on the other and also on the wounded side especially an houre before he be drest that the Humors may descend to
therewith it helps them presently it expelleth the Wind in the Guts and stayeth the running of the Reines it is good against the Water betweene the Skin and the Flesh it killeth Worms and helpeth all sick Members pain in the Hips Gout and Cholick and Chops in the Hands or Feet Oyle of Rue 54 Being drunke with VVine availeth much against Poisons being taken twice or thrice in three daies it helpeth all diseases of the Eyes from what cause soever they proceed if the apple be not perished if you anoint the Eye twice a day therwith it restores Members nummed with the Palsey if they be anointed therewith Oyle of Aniseeds 55 Being drunke with Wine in a morning fasting causeth a sweet Breath it is good against Winde in the Guts and Stomack and causeth the Pain to cease if you drinke three or foure drops and anoint the Stomack therewith it purgeth Phlegme upwards it inciteth to Venery and driveth forth Poison by sweat it is most excellent for shortnesse of Breath and comforteth the Lungs and breaketh the Stone in the Reins and Bladder Oyle of Fennell seed 56 It is most excellent for the Eyes to drink thereof once a day and to put a drop in the Eye morning and evening it helpeth the Dropsie and yellow Iaundise in hot diseases administer it with cold Waters and in cold diseases with Wine This Oyle breaketh the Stone in the Reines and provoketh Vrine and Moneths and breaketh winde being taken in Manus Christi Oyle of Parceley seed 57 Opens the obstructions of the Liver and Kidnies and provoketh the Moneths if it be drunke with convenient Medicines it causeth good digestion and comforts the Stomack and expells the Gravell and Stone and is good against all Poisons Blastings and Windinesse Oyle of Radish seed is made by expression 58 R. The seed of Radish and stamp it small and to every pound of seed put two ounces of good Wine then stamp it againe untill it be mixed and put it into a Copper or Iron vessell and set it over the fire continually stirring it untill it be scalding hot then put it into a Canvasse bagge and presse it forth and separate the Oyle from the Water This Oyle causeth good Digestion and provoketh Vrine breaketh Winde in the Stomack and also the Stone in the Bladder it expelleth Oyle of Mustardseed 59 Is made by expression as aforesaid It provoketh the Termes if you anoint the Reines and without the Matrice and also drinke it it dissolveth the paines in the Side and of the Mother and expelleth Gravell and Stone Oyle of Colewortseeds 60 Is made as aforesaid It is good against Wormes and all Inflammations in the Body and preserveth Armour from rusting Oyle of Linseed or Flaxe seed 61 Is made as before It is good in a Pluresie and dissolveth it if you give foure ounces thereof to drinke it is used for Painting and to make Vernish Oyle of Mans-skull 62 You shall buy this Oyle of the Chymists it is good against the Falling sicknesse giving three graines at a time thereof to drinke Oyle of Saturne and Iupiter that is of Lead and Tin 63 It is the most excellent of all Oyles to heale Wounds so as no bones be broken or cut Oyle of Mercury or Quicksilver 64 Is marveilous good in fresh Wounds and to be used outwardly for the Poxe anointing the Sores therewith Oyle of Hempseed 65 If any one drinke one ounce of this Oyle at a time it maketh him pleasant and merry it is profitable for Women it maketh them merry and comely to see to and maketh Souldiers couragious it is made as the Oile of Linseed Emplaisters CHAP. XXXIV Emplastrum de Ianna R. The Iuice of Smalladge Plantaine and Betony ana lib. i. Waxe Pitch Rosin Turpentine ana lib. ss let three of the Simples be concocted in the Iuices stirring them easily till the Iuices be consumed then take it from the fire and put in the Turpentine It is marveilous effectuall in Wounds and greene Vlcers it pacifieth Inflammation Detergeth Agglutinateth Incarnateth and also Cicatrizeth Emplastrum Divinum 2 R. Of Galbanum Myrrhe ana â„¥ i. Ê’ ii Ammoniacum â„¥ iii. Ê’ iii. Oppoponax Mastick long Aristolochia Verdigrease ana â„¥ i. Litharge common Oyle ana lib. ss new Waxe â„¥ viii Frankinsence â„¥ i. Ê’ i. Bdellium â„¥ ii Loadstone â„¥ iii. the Litharge by stirring is mingled with the Oyle after it is boiled untill it become thicke then adde the Waxe in small pieces and as soon as it is melted take it off the fire and put in the Galbanum Oppoponax Ammoniacum and Bdellium dissolved in Vinegar and Wine boiled and strained after adde the powdered Myrrhe Mastick Incense and Aristolochia and Loadstone next strew in the Verdigrease lest that if it should be boiled any long space the Emplaister become red This Emplaister is marvellous good against maligne Vlcers for it detergeth and consumeth Quitture and corruption and ingendreth new Flesh and bringeth them to a Scar. The black Emplaister 3 R. Of red Lead lib. i. of white Lead lib. ss Oyle Olive lib. ii ss boile them together untill it looke black then take it off the fire and make it up in rowles It is a very good Salve for all manner of Sores or Aches To make an attractive Plaister for the Gout 4 R. Of Waxe lib. ss â„¥ iiii Rosin lib. ss Colophony lib. ss â„¥ iiii Bolearme â„¥ iiii Benjamin â„¥ ii Storax liquid â„¥ ss Storax calamite â„¥ ii Mastick â„¥ i. Olibanum â„¥ i. Myrrhe â„¥ i. Assafaetida â„¥ ii Galbanum â„¥ ss Saffron â„¥ ss Oyle of Roses â„¥ i. Cloves â„¥ i. Deeres suet lib. ss melt your Waxe and Deere suet upon a soft fire then put it to the Rosin Colophony and Bolearmenick and then put in halfe the rest of the Parcels reserving the Oyle of Roses Benjamin and Galbanum they must be last stir it continually upon the fire put it into a Canvasse bagge and strain it with a rowling pin then boile a good quantity of Plantaine in vi Gallons of Water two houres then straine it and when it is cold straine your Plaister into it and make it up in rowles An excellent Emplaister to heale any Wound or Ache. 5 R. Valerian Woodbine Isope Devils bit Adders tongue Hounds tongue Capons Feather S. Iohns wort Houseleeke Red Sage Brier leaves Diasie leaves Tutsane leaves Cumfrey Selfeheale anam i. House-snailes one Pint chop them and the Hearbes and boyle them according to Art in a double Vessell in a sufficient quantitie of May Butter and straine it adde of Frankincense â„¥ ii Myrrhe and Sacrocole ana â„¥ i. Alome Honey Waxe Rosin Turpentine ana â„¥ vi boyle it according to Art and reserve it for your use Sir Philip Parys his Emplaister 6 R. Of Oyle Olive lib. ii red Lead lib. i. white Lead lib. i. beat and searse them Spanish Soape â„¥ xii Incorporate these well together in an earthen Pot well glazed before you put them to boyle then put them upon a gentle
of Glasse and let them infuse all Night and in the Morning distill it with an easie fire This Water helpeth much the Lungs and healeth them if they be much wounded or perished it suffereth not the Blood to putrifie so that there shall be no need of Phlebotomy it is good against Phlegme and Melancholy and expelleth Rheume mightily and purgeth the Stomack it comforteth youth in his owne estate and gendreth a good colour and conserveth their Visage and Memory it destroyeth the Palsey of the Liver and Tongue and if the said Water be given to a man or woman labouring towards death one spoonfull relieveth of all Waters artificiall this is counted the best and in the Summer use once a weeke fasting the quantity of a spoonfull and in Winter as much more A Water for a Canker in the Mouth 24 R. The inner barke of an Elder tree and boile it with white wine Vinegar then straine it and put into it a good quantity of Honey and a race of Ginger grated boile them together a pretty while then take a Cloth and wash the Mouth therewith and it will heale the Canker A Water for sore Eyes 25 R. A good handfull of yong red Fennel as much Eyebright Sugar candy the quantity of a Walnut as much white Coperas as a Beane boile all these in a pint of running Water till halfe be consumed in a well leaded Earthen Vessell then straine it and let it settle then put the clearest into a Glasse and drop it into your Eyes as you have need For sore Eyes 26 R. An Egge and roste it hard then cleave it and take out the Yolke and fill the hole with white Coperas and presse it hard in a cleane Cloth and wash your Eyes with the Water A Water for a Webb or Pearle in the Eye 27 R. Strong Eysell or Vinegar and put it in a vessell of Brasse with black Sloes of the hedge Lead and Wormwood and let them stand well covered nine or ten daies then draine out the Water and keep it to your use and when you have occasion put a drop into the corner of the Eye To make Eysell 28 R. A quantity of Beane flower and knead it with Vinegar and bake it then take it out of the Oven and wash it all over with Vinegar and bake it againe doe thus twice or thrice and when it is well soked with Vinegar put it into Wine and it will turne it into Eysell A precious Water for dimnesse of Sight 29 R. Roche Allome and powder it small and put it into a quantity of faire running Water and let it stand an houre to dissolve then put a little Brasse pot into the Earth to the brim and cover it with a cleane linnen Cloth and let the Water with Allome run through the Cloth into the pot and then put to it a little quantity of Quicksilver to a pinte of Water halfe an ounce and alwaies keepe it covered then put another little vessell on the top of the Cloth and make in it a little easie fire with Coales for an houre then put this Water in a Glasse and put away the Quicksilver and with this Water anoint the Eyes A Water for the Humour which falls into the Eyes 30 R. Of red Rose water â„¥ vi white Wine â„¥ vi Eye-bright water â„¥ vi Lapis TutiaeÊ’ iii. Aloes Epaticke Ê’ iii. fine white Sugar powdered Ê’ iiii put all these in a Glass with a narrow mouth and Sun them for one Moneth and shake them once or twice a day make it in the hottest time of the yeare A Drinke to purge away Gravell breeding in the Kidnies 31 R. Greene Parseley white Saxifrage Pairestone hearbe Ashen leaves ana m. i. Eringoe Rootes m. ii sliced and pound beate all together in a Mortar and boile them with sixe Gallons of Ale or Beere wort as Beere and Ale is boiled then worke it as Beere and tunne it up in a vessell to draw out and after it hath stood three or foure dayes drinke a pinte every Morning only if it be too sharpe sweeten it with Sugar A Water to be used in extremity of the Stone when it stoppeth the Water 32 R. The small River fish called a Gudgin wash them cleane and boile them in Water with Parseley Harts tongue browne Fennell and Way-broad leaves till they be all to pieces then straine it upon a Table Napkin held between two men rubbing it up and down upon it till the Iuice be fully out set the Liquor on the fire and put therein a pennyworth of round Pepper two pennyworth of Sugar and a little sweet Butter boile it againe very well and give the Patient to drinke in extremity or take a little thereof Mornings and Evenings if the body be subject to Gravell A Water to destroy any Pearle or Webb or any Blood shotten in the Eyes 33 R. Of Maidenhaire Ground Ivy ana m. i. Archangell flowers a quarter of a handfull wash them and swing them cleane from the water and stampe them small and straine them with a little strong Ale and with a feather drop three or foure drops into the Eye three times a day at Morning Evening and Night A Water for the Stone 34 R. Halfe a Gallon of Milke from the Cow then take Saxifrage Parseley Pellitary of the Wall Mothertime greene Sage Radish rootes ana m. i. steepe them over Night and distill them in the Morning and take hereof vi spoonefulls as much white Wine and the third part of a Nutmeg rosted and drinke it in the Morning fasting Doctor Stevens his Aqua composita 35 R. A Gallon of Gascoigne wine Ginger Galingale Nutmegs Cinamon Cloves Mace and Graines Aniseeds Fennell seeds and Carraway seeds anaÊ’ i. Sage red Mints red Rose leaves Time Pellitary of Spaine Rosemary wilde Time Camomill Lavender ana m. i. beate the Spices small bruise the hearbes letting them stand in the Wine twelve houres then distill them in a Limbeck and keepe the first Water by it self which will be about a pint then take the second Water which is good but not so good as the first This Water comforteth the Vitall spirits and cureth inward diseases engendred of cold and helpeth the Palsey the Contraction of Sinewes it maketh women apt for Conception and killeth Wormes in the body sendeth forth the Stone in the Bladder cureth the cold Cough and Toothache and calefieth a cold Stomack it is good against the Dropsie Stone in the Kidnies stinking Breath and preserveth youth and good colour very long if it be not used too often To procure Beauty and cleanse the Face or Hands 36 R. An olde Capon pluck him and take out his Garbage and make him very cleane within with a dry Cloth but wash him not then fill the body full of the Iuice and Meate of Limons then R. of Fennell m. i. Cloves nu xii bruised Camphire â„¥ i. lay your Camphire in water till it be dissolved then put one spoonfull of Water with all
their weight of Sugar clarifie it boyle it neere to Candy height dry your Pippins with a faire cloth then put them into the hot Sugar and let them boyle as fast as you can when they rise up take them off the fire and scumme them turne them and set them on the fire againe and let them boyle apace and scumme them againe so doe sixe times when the Sugar is Candy height take out the Pippins lay them on a board and put them into a warme oven within three houres you may turne them within three dayes they will be dryed enough To dry Apricocks very Orient and cleare 16 Take Apricocks which be not over ripe take out the Stones put them into as much clarified Sugar as will cover them boyle them leasurely often stirring them then take them off the fire and let them stand all the night in the Sirrup the next day warme them againe in that Sirrup when they be through hot set them to draine then take another fresh Sugar and boyl it a little higher boyle them in it leasurely and turne them now and then and scumme them so let them stand untill the next day in that Sirrup then warme them throughly and lay them again to dry take the third fresh Sugar boyle it to a Candie height put in your Apricocks to that hot Sugar boyle them now and then taking them off to skumme them your Sugar being boyled to a Candie height take out your Apricocks lay them upon a faire board then put them into a warme Oven the next day turne them and put them againe into an Oven within one weeke they will be dry and as yellow as gold To dry Plummes or Cherries 17 Gather them in the heat of the day and pricke them with a Pinne lay them upon the bottome of a Sive put them in an Oven after the Bread is drawne when they beginne to wither let not your Oven be so warme as at the first putting them in within one week they will be dry then boxe them up To dry Peares without Sugar 18 Take the Norwich Peares pare them save on the stalke and the Peepe pricke them with a knife and put them in an earthen pot and bake them in an Oven but bake them not too soft put them into a white Plate Panne put dry Straw under them and lay them into an Oven after the Bread is drawne and every day warme the Oven to that degree of heat as when the bread is newly drawne within one weeke they will be dry To dry Peare-Plummes or other Plummes 19 Take Plummes pricke them put to them as much Sugar as will cover them set them on the fire untill they crack a little then take them up and put them into fresh Sugar added to the first Sirrup and let them boyle higher then before take them off the fire now and then to skimme them then put in your Plummes againe and let them warme againe in that Sirrup halfe an houre then put them into a Glasse for three or foure houres in that Sugar then warme them againe and set them to draine then take as much fresh Sugar as will cover them and boyle it to a Candy height then put in your Plummes againe into that Sugar and let them boyle leasurely halfe an houre now and then turning them for that will make them to take Sugar take them up betweene hot and cold lay them on a Board to dry boxe them up To dry Orenges or Lemmons 20 Raspe off their outward skinnes cut them into halves take out their meate and lay them in Water three or foure dayes then take them out of that water and lay them into a fresh Water and boyle them tender shift the Water five or sixe times to take away their bitternesse when they are tender then take them up and wipe them with a faire cloth and put them into as much clarified Sugar as will cover them and let them boyle leasurely two houres take them off the fire put them into an earthen Pipkin for foure dayes then set them on the fire untill they be through hot then set them to draine and when they are drained take fresh Sugar boyle it to a Candy height then put in your Orenges to that hot Sugar so let them boyle till they come to a Candy height then take them out lay them upon a Sive and dry them in an Oven within ten dayes they will be dry To dry Lettice Stalkes Arcichhcke Stalkes or Cabbage Stalkes 21 Take the Stalkes pill them to the Pith put the Pith into a strong Brine three or foure dayes then take them out of the Brine boyle them in faire Water very tender then dry them with a cloth put them into as much clarified Sugar as will cover them so preserve them as you did your Orenges then take them up and set them to draine then take another fresh Sugar and boile it to the height of a Candy when it commeth to a Candy height take them out and dry them To Candy Barberries Grapes or Gooseberries 22 After you have preserved them as aforesaid dip them in warme Water very suddenly to wash off the ropy Sirrup then strew them over with sersed Sugar as you would doe Floure upon Fish to fry and so set them into a warme Oven or Stove three or foure times and never let them be cold untill they be dry and they will looke like a sparkling Diamond To dry any fruits after they are Preserved 23 Take Pippins Pears or Plummes and wash them out in warme Water from the Sirrup they are preserved in and strew them over with searsed Sugar as you did before then set them in a broad earthen Panne that they may lye one by one then set them in a warme Oven or Stove to dry if you will Candy them withall you must strew on Sugar three or foure times in the drying To make cleere Cakes 24 Take Plummes of any sort but Raspices are the best put them into a stone Iugge put the Iugge into a Pot of seething Water and when they are dissolved straine them thorow a faire cloth and take to every Pint of that a pound of Sugar put to the Sugar as much water as will melt it and boyle it to a Candy height boile the Liquor likewise in another Panne by then put them seething hot together boile them a little together with Stirring then put them in Glasses made like Marmalade boxes and set them in a warme Oven or Stove in a drying heat let them stand so a fortnight or three weekes and never be cold and remove them from one place to another while the cold places are heating that they may not be cold they will turne in a weeke beware you set them not too hot for that will make them tough and so every day turne them untill they be dry and they will be very well Candied without and moist within To Candy the cleare Rocke Candy 25 Take Spices or Flowers or
with halfe a pinte of faire running Water or Hyssope water put in your Powder of Licoras and boile it and stirre it untill it be as thicke as good Creame then straine it through a fine Strainer and set it againe on the fire and let it seethe a good space after ever stirring it untill it be very thicke then put in of red Sugar Candy â„¥ iii. or iiii and boile them untill they puffe up from the bottome of the Bason For a Fellon 52 R. Raggewort Rue Hyssop ana pu i. one clove of Garlicke a little pieces of sowre Leaven a spoonfull of Bay salt and a piece of rusty Bacon beate all these together and lay it to very thicke for foure and twenty houres space For those that are troubled with Rheume distilling downe their Throate in the night 53 Of Cumminseeds â„¥ ii bruised Nutmegs sliced nu ii Cloves bruised the same quantity the yolkes of two Egges or two Egges hard roasted mingle these together and quilt them in a linnen bagge and sprinkle the said bagge with very good Aquavitae and lay the said bagge every night to the nape of your Necke For a Bruise 54 R. Of the blood of a Pigge â„¥ iiii of Vinegar â„¥ ii a few crummes of browne Bread boile all these together untill they be something thicke and so warme lay it to the place for the space of foure and twenty houres doe thus twice or thrice if need be To take away the Morphew and other filth from the Face and Hands and to make a new skin 55 R. Of white Mercury sublimated Ê’ i. Camphire Ê’ ii Lemons nu ii white Sugar â„¥ i. faire water one pinte and a halfe put all these into a Glasse and so let it stand eight or ten daies and then straine it and keepe it in a cleane Violl and when you will use it wet a cleane linnen Cloth therein and then put it softly upon the Face or Hands where the Morphew or Filth is and will take it off in short time To make the Skin soft and white after the said Medicine 56 R. A black Sheepes head or two and cut off the Hornes and Skin and throw them away with the Brain and eyes then seeth the Heads in faire water and skum off the Oyle very cleane put to this Oyle a little Rose-water and anoint the Face therewith and it will make a smooth Skin soft white and faire To breed Blood and bring a good fresh Colour in the Face 57 R. A new Pipkin with a Cover that will hold a pinte fill it with good olde Muscadine and halfe a pound of great blew Currans and the weight of a Shilling of the best Rubarbe cut in slices and three slices of Ginger let these stand all night upon the hot Embers and eate every morning a spoonefull or two of the Currans and Sirrup For the Spleene 58 R. Ashen keyes and the Greenewood burne them make Lye of the Ashes after it hath stood three dayes cleare it then take Barrowes grease and wash it in white Wine and dry it and beate it with a rowling pin and when it is well beaten put it into the Lye and seethe the Lye and it to an Oyle then put into it a spoonefull of Doctor Stephens water and and as much Rose-water beate it well together and so put it up to anoint the Side downewards if you use to drinke Bedward Posset drinke wherein the greene barke of Ashe is boiled it will much profit it is also good to use Oyle of Tamariske and Oyle of Capers to anoint the Side with it An approved laxative Whey for the Spleene 59 R. Of the inner barke of the Ashe tree Maidenhaire Hartstongue Licoras Aniseeds Parceley rootes Sene leaves and coddes ana m. i. boile them in a pottle of cleane Whey untill almost the halfe be consumed then straine it and use it first and last every day untill you finde health forbearing to eate or drinke the space of two or three houres after all the while you doe this you shall anoint your Side with the aforesaid Ointment To stanch Blood in Veine or Artery 60 R. Olibanum â„¥ ii Aloes Hepaticke â„¥ i. haires of a Hare a little cut whites of Egges as much as will serve to incorporate them make a Stuphe of Flax and dip it in the Medicine and apply it cold let it lye three or foure dayes then if it sticke fast apply the white of an Egge and Oyle of Roses untill the next day To provoke Vomit and to purge the Belly 61 R. The rinde of the roote of Elder tree chopped in small pieces steepe it in Wine the space of a night and drinke the Wine in the morning For the Dropsie 62 R. Raisons of the Sun stoned lib. i. put them into a pinte of good white Wine and so let them stand covered nine or ten dayes then eate thereof three or foure times a day eight or nine at a time For the Ptisicke 63 R. The tender crops of Mallows boile them and butter them as a Sallet with Butter and Vinegar and eate them with your meate For women with Childe that are subject to Miscarrying 64 R. The whites of two Egges beate them well with cleane Water and sup them up when you feele any fright or sudden alteration For the Cholicke 65 R. Of the Oyle of sweete Almonds drawne without fire â„¥ iii. mixe it with a little white Wine and Pellitary water and drinke it then swallow a Leaden Bullet besmeated with Quicksilver and the Bullet comming presently forth at his Fundament will cure him For the Sciatica 66 First raise a Blister and let out the Water in it then R. ground Ivy and stampe it and apply it to the Blister with a cloth sufficiently doubled then R. a Cat and flea it and put into the Belly the garbage being taken out twenty Snailes shels and all and so roast it and to the dripping put of Oyle of Spike one penny-worth halfe an Oxe gall Neats-foote Oyle two spoonefulls Badgers grease one spoonefull Oyle of Turpentine two penniworth A quavitae one penniworth mixe them and therewith anoint the griefe and keepe it warme FINIS A Table of the principall matters contained in this booke A TO make Aegyptiacum part 2. page 8. For an Ache part ibidem page 10. num 9. page 11. num 10 page 12 num 15 page 13. num 18. page 17. num 16. page 49. num 6. page 51. num 10. page ibi num 11. page 52. num 13. page 55. num 19. page 48. num 8. page 45. num 5. page 167. num 41. page 84. num 49. Actions what they are part 1. page 52. Ages part 1. page 9. Agues cured part 2. page 63. num 7. page 104. num 2. page 110. num 2. Aloes Rosatum made part 2. page 133. num 9. Aloes washed part ibidem page 135. num 15. Apoplexie cured part 2. page 36. num 33. Apostemes cured part ibidem page 49. num 6. in the head page 158. num 9.
iiii Mastick â„¥ ss Harts suet â„¥ iiii Camphite Ê’ ii melt those that are to be melted and pound those that are to be pounded and searce them finely then boile them altogether over the fire and strain them into a pottle of white Wine then let it coole and when it is no more then blood warme put to of Turpentine â„¥ iii. ever stirring it untill it be cold then worke it well in the hands and make it up in rolls It is good for old Wounds cleansing them and engendring good Flesh and wasting evill Flesh it is good for all manner of Impostumes in the head or in the body and for strained Sinewes and it draweth out any Thorne or broken Bone and it healeth all manner of Botches it is good for a Canker or Noli me tangere it is good for Seareclothes for the Gout Sciatica and other Aches and for pestilent Botches Of Oyles CHAP. XXXIII To make Oyle of Roses 1 R. Buds of red Roses fresh gathered the prickles taken away and the buds bruised juice of Roses ana lib. i. macerate them in five pound of Oyle Omphacine which is without Salt in a vessell of glasse close shut then set them the space of sixe or eight daies in the Sun after boile them three houres in a double vessell and straine them and cast away the Roses and put in new doe so twice or thrice lastly being fairely strained set it in the Sunne and boile it in a double vessell untill the juices be consumed if you want Oleum Omphacinum you may wash Oyle Olive in the juice of sowre Grapes This Oyle is cooling and doth strengthen thicken and stay Fluxes and helpe the gnawing paine of the Guts being given in a Clister Oyle of Violets 2 It is made by putting in fresh purple Violets into a vessell of glasse and Oyle Omphacine or Oyle of Almonds and to be sunned ten or twelve daies changing the Violets every third day lastly put in dry Violets it hath the same Vertue as hath Oyle of Roses Oyle of Mints 3 R. The leaves of sowne Mints bruise them and with the juice macerate them in Oyle Omphacine and change and boile it as you doe Oyle of Roses It corroborateth and strengthens the stomack if it be therewith anointed and furthereth concoction Oyle of Wormwood 4. R. The tops and leaves of Wormwood bruise them and macerate them in Oyle Omphacine as you do make Oyle of Roses it is a furtherer of concoction procurer of appetite and kills the Wormes Oyle of Lillies 5 R. Of Mastick Calamus Aromaticus Costus Oyle of Pellitary Carpobalsame ana â„¥ i. Cloves and Cinamon ana â„¥ ss Saffron Ê’ iii. bruise them all and steepe them in water xxiiii houres then boile them a little and taken from the fire poure in of sweete Oyle lib. ii leaves of Lillies â„¥ viii set them forty dayes in the Sun and then straine it Oyle of sweet Almonds 6 R. Sweet Almonds and blanch them and bruise them then poure upon them a little Rose water then put them in a vessell that they may be kept warme as it were in hot water lastly put them in a little bagge and presse them in a presse untill you have the Oyle It doth mitigate paine comfort the exasperated parts especially the Lungs and Kidnies it mollifieth dry and hard matter and is very fit for those that have the Hectick feaver Oyle of bitter Almonds 7 R. Bitter Almonds dry and purge them and bruise and calefie them in hot boiling water and pressed as the former This Oyle doth mightily attenuate and divide doth dissipate Winde cures the Noise in the Eares and opens the obstructions of the Liver and other Intrailes and mollifieth hardnesse of Sinewes Oyle of Wormes 8 R. Of Wormes of the earth washed and prepared lib. ss white Wine â„¥ ii sweet Oyle lib. ii boile them to the consumption of the Wine and the wasting of the Wormes then straine the Oyle and reserve it for your use It mollifies asswages Paine and is good for Bruises and paine in the Ioynts Oyle of Rue 9 R. Of leaves of Rue the juice of Rue ana lib. ss macerate them three daies in lib. iii. of sweet Oyle boile them in a double vessell untill the juice be consumed then straining the Rue change it three times or foure then presse out the Oyle It is hot and attenuateth grosse Humours dissipates Winde being administred as a Clister alone it availeth against the Crampe Palsey and coldnesse of the Wombe and Bladder Oyle of Baye 10 R. The ripe berries of Laurell bruised and boiled a good space in Water and then straine it and when it is cooled gather the Salt that swimmeth above the decoction which is the Oyle and is good to extenuate califie dissipate Winde in the stomack the Collick and dissolveth cold diseases of the Head Intrailes Wombe Kidneies and Ioynts Oyle of Scorpions 11 R. The roote of round Aristolochia Gentian Galingale barke and roote of Capers ana â„¥ i. bruise them all and macerate them in lib. i. ss of Oyle of bitter Almonds and sunne them twenty dayes then boile them in a double vessell with a gentle fire lastly put in xv Scorpions and sunne them againe thirty daies then straine the Oyle and keepe it as an excellent Oyle to extenuate forcibly and being anointed upon the loines doth unlodge the Stone in the Kidneies Oyle of Turpentine 12 R. Of the best Turpentine lib. iiii put it in a large glasse Cucurbite and set it in Sand and distill it by art first you shall have a thin Oyle come out with the Water the second Oyle will be of a golden colour the last will be yellow and thick keepe every one by its selfe but the last is the best and is good against all cold Diseases especially of the Ioynts Oyle of Mastick 13 R. Oyle of Roses â„¥ xii odoriferous Wine â„¥ iiii of the best Mastick â„¥ iii. boile them according to art in a double Vessell to the consumption of the Wine This Oyle strengthens the Braine Nerves Ioynts Ventricle and Liver mollifies Tumors and asswages pain Oyle of Tilestones 14 Breake an old red Tilestone in pretty small pieces burne them in the fire untill they be red hot then extinguish them in cleare old Oyle and let them lie in it untill they be full of Oyle then take them out and beat them into fine power and put it into a Cucurbite of glasse and lute the joynts well together and put under coales and draw your Oyle according to art It is good against all cold diseases for it is hot and penetrative easeth the Epilepsie Vertigo Palsie Crampe and paine in the back and all cold affects of the Ioynts and Nerves Oyle of the Yolkes of Egges 15 R. Of new laid Egges one hundred boile them untill they be hard and take out the yolkes and cut them in pieces and put them in a frying pan untill they turne reddish and yeeld a fatty moisture then take them and put them hot into
and penetrates into all the parts of the Body and also after a Purgation it provoketh sweat and corrects the malice of all humours To make Sirrup of Vinegar compound 3 The Sirrup of Vinegar compound is made by boyling Hearbes Rootes or Seedes in Water and of the Decoction to make a Sirrup with Vinegar and Sugar the Hearbes or Seedes ought to be such as are fittest to prepare the humour you intend to purge To make Catholicum simplex 4 R. Of the rootes of Enula Campana Buglosse Cichorie or wilde Endive Marshmallowes Polipodie of the Oake seed of Bastard Saffron all beaten ana â„¥ ii Hyssop Staechados Bawme Agrimony Mugwort Betony Scolopendria or Stoneferne ana m. ii Raisins stoned â„¥ iii. of the foure great cold Seedes Aniseedes Licoras ana Ê’ iii. boyle all these according to Art in lib. x. of Hydromell which is xv lib. of water boyled with lib. i. of Honey skummed cleane as it boyles till three pounds be consumed then straine the Decoction and macerate therein the space of xii houres the cleansed leaves of Sene beaten â„¥ iiii the Sirrup of the infusion of pale Roses lib. i. of the best clarified Honey lib. ii boile them with an easie fire unto the thicknesse of Honey putting into it last of all of the best Rubarbe and purest Cinamon ana â„¥ i. yellow Sanders â„¥ i. Nutmegs Ê’ ii the Dose is â„¥ i. the whole composition is lib. iiii the Doses be about 50. This doth purge all humours gently from all parts of the Body and may be given to women with childe old folke or children either with an Ague or without To make Catholicum Majus 4 R. Of the foure great cold Seedes cleansed of white Poppy seed ana Ê’ i. Gumme Dragant Ê’ iii. red Roses Yellow Sanders Cinamon ana Ê’ ii Ginger Ê’ i. of the best and choisest Rubarbe Diacridium ana â„¥ ss Agaricke Turbith ana Ê’ ii white Sugar dissolved in Rose water in the which â„¥ ii of the leaves of Sene have beene incocted lib. i. let Tables be compounded of weight Ê’ iii. the Dose is one Table the whole composition is lib. i. ss the Doses be about 50. It gathereth humours from all places of the Body more forcibly without disturbance of the body or strength To make a Sirrup of white Roses by infusion 6 R. Of the Water of infusion of white Roses lib. v. clarified Sugar lib. iiii boyle them with a lent fire to the thicknesse of a Sirrup soake lib. ii of Fresh white Roses in lib. vi of warme water twelve houres covered instead of these put in other fresh Roses then wring those out and put in other fresh Roses nine or tenne times untill the water have the strength of the Roses in which the Sugar must be dissolved This Sirrup draweth from the Entrailes thinne Choler and waterish humors to be given to children and old folkes and those that are sicke Sirrup of the Iuice of Lemmons 7 The Sirrup of the juyce of Lemmons of Citrons of Oranges of unripe Grapes of Pomegranates of Sorrell of Ribes or red Gooseberries the order of making them is all alike for the juyce of every one of them must be purged by running through a Woollen Strainer freely without compulsion and to every vii lib. of Iuyce adde of good white Sugar lib. 5. and boile them in a Tinne Vessell on a soft fire to a Sirrup The Sirrup of the Iuyce of Lemmons doth asswage heate and thirst and restraineth corruption in Feavers it defendeth the Stomacke Heart and Noble parts it purgeth the Kidneyes and provoketh Vrine Sirrup of Citrons doth the like the Sirrup of Pomegranates corroborates the Stomacke the Spleene Liver and Lungs and restraineth vomiting Sirrup of Oranges is more pleasant Sirrup of unripe Grapes doth more quench thirst Sirrup of the Iuyce of Sorrell doth allay Choler and open obstructions the Sirrup of red Gooseberries is more sweet in taste and more astringent Oxymel simple 8 R. Of the clearest Water and of the best Honey ana lib. iiii boyle them untill halfe the Water be consumed then poure in of very sharpe Vinegar lib. ii and let them be boyled againe to a Sirrup it doth extenuate grosse humours and scoure slimy matter and open old obstructions and Asthma that is obstructions of the Lungs with Flegme whereof ariseth shortnesse of Wind. Sirrup of Endive 9 R. Of fresh Endive Lettice Agrimony Garden Succory Liverwort Sowthistle Hawkeweed ana m. i. ss of the foure great cold Seedes ana â„¥ i. red and white Sanders red Roses bruised ana Ê’ ii boyle them in lib. viii of Water to the halfe then straine it and to the decoction put of white Sugar lib. iiii seeth them all together againe and scumme and fine them as they boyle then adde of the Iuyce of Endive purged by setling lib. i. afterwards of the pure Iuyce of Pomegranates without dregs â„¥ iiii boyle them all to a Sirrup It cooles purges and corroborates the Liver and is good after Purgations Sirrup of Harts-tongue 10 R. Of Oake Ferne Rootes of both kindes of Buglosse the barke of the root of the Caper bush Barks of Tamariske ana â„¥ ii Harts-tongue m. iii. Maydenhaire Balmemint Hoppes Dodder ana m. ii boyle them in lib. ix of Water untill there remaine v. straine it and put to the decoction of white Sugar lib. iiii boyle them and fine them to a Sirrup It is good against Melancholly and abateth the Swelling of the Spleene Sirrup of dry Roses 11 R. Of Water lib. iiii make it warme and infuse in it for the space of xx iiii houres red Roses dried lib. i. straine it and dissolve therein white Sugar lib. ii then boyle them to a Sirrup It doth mitigate the hot Diseases of the Braine asswages thirst strengthens the Stomacke causeth Sleepe and stayeth Fluxes of the Belly agglutinates and mundifies Vlcers Sirrup of Poppy 12 R. the Heads of white Poppie not throughly riped and new â„¥ viii the Heads of blacke Poppy fresh gathered â„¥ vi Aqua Coelestis lib. iiii boyle them to the consumption of halfe and put thereinto Sugar and Penids ana â„¥ viii boyle them to a Sirrup It is good against Catarrhes and Coughes mitigateth the heate of the forehead helpeth Frenzies and Watchings and so procureth Sleepe To make Diacodion 13 R. The heads of white Poppy neither the greatest nor ripest nu xii Aqua Coelestis lib. ii boyle them to the thid part and when it is strained put thereto of the best Sapa that is new Wine boyled to the third part â„¥ iiii of the purest Honey â„¥ ii boyle all these together and in the end of the Decoction put red Roses Flowers of Pomegranates Acatia Sumach ana Ê’ ii Seed of Purselaine white and red Corrall ana Ê’ i. This Sirrup procureth Sleepe and helpeth the Catarrhes and stayeth all Fluxes of the Belly Sirrup of Violets compound 14 R. The fresh gathered Flowers of Violets â„¥ ii Seed of Quinces and Mallowes ana â„¥ i. Iujubes Sebestens
ana nu xx Gourds boyled or their Seed lib. v. boyle them to them to the halfe and with lib. ii of Sugar make a Sirrup It mitigates the Catarrhe and hoarsenesse helpes the Cough and easeth the Plurisie and quencheth thirst Sirrup of Violets simple 15 The Sirrup of Violets simple is made by infusing the Flowers in water once or twice or thrice as you did in making Sirrup of Roses and with the Decoction make a Sirrup with Sugar It asswageth sharp humours and Plurisie good for Head-ach Watching and dreaming and against the heavinesse of the Heart also it is good to temper other Medicines Sirrup of Hyssop 16 R. Of dryed Hyssop â„¥ i. ss rootes of Oake Ferne of Fennell Licoras Seed of Bastard Saffron ana â„¥ i. clensed Barley white Venus haire ana â„¥ ss cleansed Raisins â„¥ i. ss dryed Figges fat Dates ana nu x. boyle them in sixe pound of Water to the consumption of halfe then straine it and adde to the Decoction of pure Honey lib. i. ss and Sugar as much and make a Sirrup It purgeth the Lungs gently and doth digest Phlegme by â—nuating it and is good against the Plurisie Sirrup of Horehound 17 R. Of white fresh Horehound â„¥ ii Licoras Polipody of the Oake Roote of Smallage and Fennell ana â„¥ ss white Venus Haire Hyssop Origan Garden Savorie Calamint Coltfoot ana Ê’ vi Seed of Anise and Cotton ana â„¥ iii. Raisins of the Sunne stoned â„¥ ii fat Figges dry nu x. boyle them in viii lib. of Hydromel delayed till the halfe be consumed then straine it and boyle the Iuyce into a Sirrup with Honey lib. ii and white Sugar lib. ii season it with â„¥ i. of the Powder of the Roote of the Florentine Flower-de-luce This Sirrup avayleth much in Ptisickes Coughes and all Diseases of the Breast and Liver for it cutteth attenuateth and purgeth all grosse and slimy Flegme and because it is composed of such a confused mixture of lenitive and cutting simples therefore in old inveterate Coughes and Ptisicks I usually prescribe with good successe a composition of this Sirrup with others more moderate as thus R. of Sirrup of Horehound Maiden-haire Coltsfoot Hyssop Violets ana â„¥ i. mingle them and take every morning and evening halfe a spoonefull and as much when you feele the Cough approach or the Flegme to rise Sirrup of the Iuyce of Buglosse 18 R. Of the Iuyce of Buglosse clarified lib. iii. white Sugar lib. ii boyle them to a Sirrup Thus you shall make the Sirrup of the Iuyce of Violets or Peaches which are all Cordiall Sirrup of Buglosse is not onely good to cheare the Heart and drive away swouning out also for Melancholy and Mad people Sirrup of Mint 19 R. The Iuice of sweet Quinces the Iuyce of Tarty sweet Quinces the Iuyce of sweet Pomegranates the Iuyce of Tarty sweet Pomegranates ana lib. i. ss mixe these together and infuse in them for the space of xxiiii houres lib. i. ss of dry Mint and of red Roses â„¥ ii boyle them untill halfe be consumed and then straine it and adde thereto of white Sugar lib. iiii and to sweeten the Sirrup boyle therein Ê’ iii. of Gallia Muscata bound in a cloth This Sirrup heates the stomacke moderately and corroborates it and helpeth concoction abateth Loathsomenesse Vomiting Chincough and Lientery Sirrup of Coltsfoot 20 R. Of Coltsfoot fresh gathered m. vi Maidenhaire m. ii Hyssop m. i. Licoras â„¥ ii boyle them in lib. iiii of Rain Water or Spring Water untill the fourth part be consumed then straine it and clarifie it and with lib. iii. of white Sugar make a Sirrup Sirrup of Maidenhaire 21 R. Of Licoras â„¥ ii Maidenhaire â„¥ v. infuse it in lib. iiii of Spring Water then boyle it and straine it and with lib. i. ss of pure Sugar boyle it up to a Sirrup Sirrup of Wormewood 22 R. Roman Wormewood lib. ss red Roses â„¥ ii Spikenard Ê’ iii. bruise them and infuse them xxiiii houres in old and well smelling white Wine and the Iuyce of Quince peares lib. ii ss boyle them with a gentle fire to the consumption of halfe then boyle them againe with lib. ii of white Sugar to the thickenesse of a Sirrup It purgeth and consumeth Choler out of the stomacke it recovereth a good and pleasant colour and helpeth the Iaundies Sirrup of Radish 23 R. Of the Rootes of Garden and wilde Raddish ana â„¥ rootes of Saxifrage Kneeholme or Butchers Broome Lovage Sea-Holly Pety Whin O Cammocke or Ground-Furze Parseley Fennell ana â„¥ ss Leaves of Betony Pimpernell Wilde Time tender Crops of Nettles Cresses Samphire Venus Haire ana m. i. the fruite of sleepy Nightshade and Iujubes ana nu xx the Seed of Basill Burre Parseley of Macedonia Carawayes Seseli Yellow Carrots Grommell Barkes of Baytree root ana Ê’ ii Raisins stoned Licoras ana Ê’ vi boyl them in lib. x. of Water till foure pound be consumed then straine it and with lib. ii of purified Honey and white Sugar lib. iiii make a cleare Sirrup season it with Cinamon â„¥ i. and Nutmegs â„¥ ss This Sirrup expelleth Gravell and Stone and scoureth the Kidneis and Bladder if it be mixed with other Lenitive and scowring things also it provoketh Vrine Sirrup of Mugwort 24 R. Of Mugwort m. ii Rootes of Flowerdeluce Elecampane Madder Piony Lovage Fennell ana â„¥ ss Wilde Time Origanum Calamint Nep Balmemint Savine sweet Marjoram Hyssop Horehound Germander Groundpine S. Iohns Wort Featherfew Betony ana m. i. Seed of Anis Parsley Fennell Basill Yellow Carrets Rue Nigella ana â„¥ iii. bruise them and infuse them xxiiii houres in lib. viii of Hydromel till three pound be consumed then boyle it with lib. v. of Sugar unto a Sirrup season it with Cinamon â„¥ i. and Spike Ê’ iii. This Sirrup of Mugwort doth provoke mightily the suppressed monthly Visits of Women which may be done by Sirrup of Maidenhaire or Hyssop but more mildely it also avayleth against the strangling of the Wombe Sirrup of Alchachenge or Morrell of the Hill 25 R. Of Alchachenge â„¥ i. ss Raisins Kernels of Pine Apples cleansed ana Ê’ vi of the three lesse Seeds ana Ê’ iii. rootes of Parseley Fennell Asperage Bruschus and Smallage ana m. ss Licoras Ê’ x. Damaske Pruines Sebestens Iujubes ana nu xii Flowers of Violets Heliotropion or milium solis and of Girus solis ana m. i. Saxifrage m. ss beate them and boyle them a little with Water of Endive Buglosse Fennell and a little Wine of Pomegranates till the third part be consumed then straine them and make a Sirrup with sufficient white Waxe and Ê’ i. ss of fine Rubarbe This Sirrup mundifieth and cleanseth the Reines from the Stone Haires or Branne comforteth the stomacke and breaketh wind An excellent Sirrup to preserve the Lunges and for Astma 26 R. Of Nettle-water and Colts-foot water ana pinte i. Aniseed and Licoras powdered ana ii spoonefuls Raisons of Sun m. i. Figs sliced nu iiii boile them untill
beare them up then turne them and cast on the rest of your Sugar but you must not let them seethe when you doe turne them because then they will breake on both sides but let them lie in hot Sirrup a while then turne the broken sides downewards againe and let them seethe softly a little while then may you turne them as often as you please and let them seeth reasonable fast till you think they be enough if you let them seethe long they will lose their colour and will be tough you must skinne them very cleane and when they be cold put them up in Glasses and put in foure or five Cloves and as many little slices of Cinamon of about an inch long thus you may preserve any Plummes but you must put neither Cloves nor Cinamon to your white Plummes To make Marmalade of Quinces 4 First take twelve quarts of fine running Water and put to it sixteene pound of Quinces well pared and coared and quartered into foure parts and put to them eight pound of Sugar and let all this seethe softly till it be more than halfe sodden away let them be close covered or else they will not be red when you see them of a good colour breake them with a spoone and boile them till they come to Marmalade You may dissolve a little Muske or a little Ambergreece in some Rose-water and put into it after the boiling to give it both a fine taste and smell when it begins to cleave to the spoone then take it from the fire and fill your Boxes and with a feather strike it over with Rosewater To preserve Grapes Barberies or Gooseberries 5 Take as much Sugar as they doe weigh and somewhat more and beate it very fine then take your preserving Pan or Skillet and lay a bed of Sugar and a bed of Fruit till you have laid all then take five or six spoonfulls of faire water as much as will wet the bottome of the Pan and boile them as fast as you can untill they be cleare then boile the Sirrup untill it will button upon the side of a dish and it is enough then put them up in pots To keep Quinces rawe all the yeare 6 Take some of the worst Quinces and cut them into small pieces and boile them in water untill it bee strong of the Quince put in the boiling to every Gallon two spoonfulls of Salt as much English Honey halfe a pinte of white Wine Vinegar then straine it and when it is cold put it into a woodden vessel and take as many of your best Quinces as will goe into that Liquor then stop them very close that no aire get into them and they will keep all the yeare To make Paste of Oranges and Lemons 7 Take your Oranges well coloured boile them tender in water shifting them sixe or seaven times in the boiling put into the first water a handfull of Salt then beate them in a wooden Bowle with a wooden Pestle straine them through a piece of Cushion Canvasse take the weight of them in Sugar and somewhat more then boile it and dry it and fashion it as you please and dry it in a warme Oven upon a Plate all night on the morrow turne it To make Paste of Genua the true way 8 Take Quinces and boile them in their skins then scrape all the pulpe from the coare straine it through a piece of Cushion Canvasse then take as much Sugar as the pulpe doth weigh put to it twice so much water as will melt it that is halfe a pinte to every pound of Sugar boile it to a candy height dry the pulpe upon a Chafingdish and Coales then put the Sugar and the pulpe hot together boile it with stirring untill it will lie upon a Plate even as you lay it and run no broader then fashion it some like leaves and some like letters so set your Plate in a warme Stove or Oven set it upon two billets of Wood up from the hearth of the Oven all one night in the morning turne it and so set it in the like heate againe and so every day turne untill it bee dry To make Paste of any tender Plummes 9 Take any tender Plummes and put them in an earthen Pot and put your Pot into a Pot of seething water and when they are dissolved straine all the thin water from them through a faire Cloth and set the Liquor by to make Quiddnie of then straine the pulpe through a piece of Canvasse then take as much Sugar as the pulpe doth weigh put to it as much water as will melt it and boile it to a Candy height Then boile the pulp of the Plummes very well upon the Coales and put it and the Sugar hot together so boile them with stirring then lay them upon a Pie plate and fashion it and dry it as before put some pulpe of Apples amongst the the pulpe of Plummes else it will be tough To make Marmalade of some of these Plummes 10 There is no more difference but in boiling it higher than your Paste till it come cleane from the bottome of the Skillet then boxe it To make conserve of any of these Fruits 11 When you have boiled your Paste beforesaid ready to fashion upon the Plate put it up in gally Pots and never dry it and that is all the difference betweene Conserve and Paste and so you may make Conserve of any Fruits this is for all hard bodyed Fruits as Quinces Pippins Oranges and Lemons To make Conserve of tender Fruits or Berries 12 First dissolve your Plummes as you did to make your Paste straine through the Liquor Pulpe and all and to every pinte of that take three quarters of a pound of Sugar and so boile it untill it be somewhat thicke that when you lay some of it upon a cold dish it will run no broader then put it up To Preserve Fruits greene 13 Take Pippins Apricockes Peareplummes or Peaches while they are green scald them in hot water and pill them the Peaches and Apricockes scrape the Furre off them then boile them very tender then take as much Sugar as they doe weigh and as much water as will make a Sirrup to cover them in then boile them something leisurely and take them up and boile the Sirrup untill it be something thick that it will button upon a dish side and when they are cold put them up together To Preserve these Plummes when they are ripe 14 Take as much Sugar as they weigh and put not so much water to them as you did to the greene for they will yeeld Liquor of themselves boile them not altogether so leasurely as you did the other if you doe the Sirrup will turne red and so when you have boiled them take them up and pot them as aforesaid To dry Pippins as cleare as Amber 15 Take yellow Pippins pare them and cut them in the middest and cut out the Core then put them into a Bason of Water then take