if the party refuse to take the broath of Sene hee may in stead thereof take one good glasse full of laxative Ptisan of which I have written hereafter taking two houres after some thin warme broath For the poore which are solid and hard bound THose poore people which have not the Commodity to take Clysters nor broaths made with Sene as is before written let them use this remedy following Take two pennyworth of Sene that is two or three drammes with a little Anniseeds which they may have at the Apothecaries or drouguists which they shall infuse in a porringer with nine or tenne spoonefulls of water upon hot cinders the space of an houre or two then straine and squeeze it through a linnen cloath and put it into three or foure times as much broath or pottage and take it as aforesaid The manner to make Iniections INjections are made for divers diseases as Vlcers wounds in divers parts of the body as also for the diseases of the yard and matrix which are used with syringes proper for the same in the which are put waters decoctions oyles or other liquors according to the advice of the Physitian to be administred to the sioke The which Injections in composing there is great difference for the remedies of divers diseases which the Physitian ought to appoint according to the discase But I shall write of some few to content the curiosity of some persons An Iniection for the Gonorrhea YOu shall make an Iniection for the beginning with cleare milke or with Barly water warme and afterwards you shall mixe with it syrup of dryed Roses that is to say to foure ounces of liquor you you shall mixe an ounce and a halfe or two ounces Syrup Or if there be at the beginning any Inflammation you shall make an Injection in Summer with a decoction of French Barly Plantaine Betony and water Lillies and in winter with their waters also against the paine of the said part you shall make an Injection with new milk from the Cow To make Pessaries A Pessiry is bigger then a Suppositorie and is very proper for the matrix the which are made of Cotton silke or Linnen cloath in the which there are put medicaments being wrapped in Taffata silke or Linnen cloath and well tyed then being infus'd in wine water juyce or other liquor convenient is put into the neck of the matrix They are made also with hearbs flowers seeds c. bruised in a morter and wrapped in a cloath fast tyed which hath a great vertue That you must tye a little ribban at the end of the said Pessarie to tie round the thigh for feare it goeth into the matrix A pessary to provoke the monethly courses TAke the leaves of 2 or 3 handfulls of the hearb Mercury bruise them in a morter with a pestle then wrap it in a cloath and bind it fast and make a pessary the which you shall infuse a little in the juyce of the said hearb being warme and use it A Pessary to stay the monethly courses TAke the leaves of these hearbs following that is Centorie Mirth Plantain Cinquefoyle or five leaved grasse of each halfe a handfull after you have washt them and made them cleane beate them together in a morter and make Pessaries as aforesaid which you shall soake in warme juyce of Plantaine To make Ptisan Simplex to drinke ordinarily TAke a handfull of French Barly prepared that is to say washed and cleansed a dramme of Anniseeds boyle them in a pottle of river water or other good water in a pipkin or other vessell being very cleane being pretty well boyled you shall put into it halfe an ounce of good liquorish well scraped and sliced then you shall scum it and when there riseth no more scumme take it from the fire and let it coole and drinke it ordinarily Thâ—e are certaine persons which love the taste of Licorish and others that love it not therefore you may augment or diminish the said licorish or in the place of the Licorish you may put rasped Harts-horn or Ivory or other medicaments according to the advice of the Physitian To make Barly water TAke a handfull of French Barly prepared as aforesaid and boyle it in a pint of faire water untill a quarter be consumed then straine it through a white cloath and use it If it be to drinke you may boyle with it a few Anniseeds or a little Cinnamon The manner to take Bezoar stone and what it is worth a graine FOrasmuch as we treat of Ptisans simple wee may also shew the manner to take the Bezoar stone Take foure sixe eight or tenne graines or more of good Bezoar in powder the which put in a spoone and powre upon it a little Ptisan or juyce of Lymons and mixe it together and so take it Also I give you to know that the best Bezoar will cost but two pence the graine and I councell those that hold the vulgar opinion that it is good against small Pocks Measells Feavers Purples and many other diseases to buy it at the druguists two drams or halfe anounce you may have a dram for seven shillings it will serve for your family and to give to the poor seeing it costes so little The manner to make Hydromell Simplex TAke a pottle of River water or other good water sixe ounces of good honey put them into a pipkiâ— or other cleane vessell and boyle them and scum iâ— alwayes untill there riseth no more scum then take it from the fire and let it coole and take a quarter of a pint at a time To make compounded Hydromell FIrst boyle the medicaments appointed by the Physitian then straine them and boyle with them as much honey as shall be needfull To make Laxative Ptisan TAke an ounce of good Licorish prepared boyle it in a quart of water and scum it very cleane and when there riseth no more scum take it from the fire and infuse in it all night halfe an ounce of good Sene and a dramme of Fenill seeds inclosed and tyed in a linnen cloath the morning following you shall straine it and drinke a good glasse full taking two houres after a potringer of cleare thin broath If you will have the Ptisan stronger instead of a quart of water put a pint Another Laxative Ptisan TAke a handfull of French Barly prepared Rasped Harts horne and Ivory of each a pugill tie the said rasping in a linnen cloath put them in a pint and a halle of good water and boyle them and in the end put to them an ounce of good Licorish prepared then being well scummed put to infuse the Sene and Fenill seeds as aforesaid In summer you shall take a quantity of River water and put it into a pot or boule with halfe an ounce of prepared Liquorish and two drammes of good Sene and a dramme of Fenill seeds then poure it out of one pot or boule into another many
ounces the ounce commeth to two pence three farthings The second manner to make Syrup of Violets TAke foure ounces of juyce of Violets for each pound of Sugar boyled almost as thicke as to make Lozinges abating the scum and losse there will be eighteene ounces which commeth to two pence halfe penny the ounce The third manner TAke a pound of Sugar boyled to the consistance and passe it through a linnen cloath upon foure ounces of Violets well beaten in a marble morter the Violets lying upon the cloath and it commeth to two pence the ounce Syrup of Colts foote MAke three infusions one after another of Colts-foot each time halfe a pound in a quart of water the last infusion being strained clarifie it and put into it a pound and a halfe of good Sugar and boyle it to the height of a Syrup The which Syrup amounteth to penny halfe penny the ounce Syrup of Damask Roses THere are made nine infusions of Rose leaves a pound each time in five pints of water the last infusion being strained clarifie with it foure pound of good Sugar and boyle it as aforesaid it amounteth to two pence an ounce Syrup of Poppies Simple MAke an Infusion of seven ounces and a halfe of white Poppie heads and as many blacke heads twenty foure houres in foure pints of water boyle it untill it commeth to a pint and a halfe Then straine it and boyle in it halfe a pound of Sugar and as many Sugar pellets the ounce penny halfe penny Syrup of red Poppies MAke an Infusion of halfe a pound of red Poppie flowers three times a quart of water halfe a pound each time the last infusion being strained put to it a pound and a halfe of Sugar and foure ounces of Sugar of Roses the ounce amounteth to three halfe pence Syrup of water Lillies MAke three Infusions of water Lillie flowers or leaves a pound at each time in foure pints of water the last infusion being strained boyle with it foure pound of Sugar to the height The ounce commeth to a penny Syrup of Maiden-haire IT is made by boyling and infusing the simples in five pints of water then it is strained and clarified with foure pound of Sugar the ounce a penny Syrup of five Roots THere is a decoction made with the roots cleansed in sufficient quantity of water and boyld to foure pints then strained and with three pound of Sugar it is made into a Surup the ounce a penny Syrup of Marsh Mallowes A Decoction is made with the roots hearbs fruits and seeds in sufficient quantity of water boyled to foure pints in the which is clarified and boyled to the height three pound of Sugar and the Syrup commeth to three halfe pence the ounce Syrup of Succory compounded with Rubarbe THe decoction is made of hearbs roots seeds c. according to art and strained in the which is put sixe pound of Sugar and being boyled to the height there is stirred and tied in it sixe ounces of Rubarbe and an ounce of Spikenard or Cinnamon the which Syrup amounteth to three pence an ounce Syrup of Succory Simple TAke foure pints of the said decoction and boyle and clarifie with it as much Sugar which commeth to three halfe pence the ounce Syrup of Endive simple Boyle with eight pound of the juyce of Endive dispumd and clarified five pound of sugar the ounce a penny Syrup of Femmatorie Two pound of the juyce clarified and despumed boyld with as much Sugar maketh the Syrup which commeth to penny the ounce Syrup of the juyce of Buglosse IN sixe pound of the juyce of Buglosse boyle a pound of the flowers then straine them and clarifie them boyle with the decoction foure pound of Sugar and the Syrup commeth to two pence the ounce Syrup of Vineger BOyle foure pints of fountaine water with five pound of fine Sugar and when it is halfe consumed scumme it and poure in by little and little three pound or pints of good white Wine vineger boyling it to the consistance of a Syrup the which amounteth to a penny an ounce Syrup of Mulberries TAke a pound and a halfe of the juyce of Mulberries and boyle with it two pound of honey scum it well and make it into a Surup of one penny the ounce BOyle foure pound of the juyce of Quinces with three pound of Sugar the ounce one penny halfe penny Syrup of Apples Simple FOure pound of the juyce of Apples clarified with three pound of Sugar which commeth to a penny Syrup of Apples compounded IN five pound of the juyce there is put to infuse foure ounces of Sene and halfe an ounce of Anniseeds twenty foure houres then strained and clarified with three pound of good Sugar which commeth to two pence the ounce Syrup of Mints simple THree pound of the juyce clarified and boyled with as much Sugar the ounce amounteth to sixe pence Syrup of dryed Roses THere is infused three or foure ounces of dry Rose leaves in a pint and a halfe of water the space of twenty foure houres then it is boyled a little and strained in the which is boyled a pound of Sugar the ounce a penny Iulep of Roses BOyle foure ounces of good Sugar with eight ounces of Rose water to the height of a Iulep which is but a little boyled the ounce a penny Syrup of Wormewood AN infusion is made of the simples in two pints and a halfe of white Wine and as much juyce of Quinces the which being boyled and clarified there is put to it two pound of Sugar and made into a Syrup the ounce two pence halfe penny Syrup of Staechados A Decoction made with the simpler in tenne pints of water and boyled to five pints then straine it and clarifie it and boyle with it two pound of Sugar and as much honey being well scummed and Aromatized with Cinnamon Ginger and Aromat Rosat the ounce two pence Syrup of Licorish AN Infusion made with the ingredients mentioned in foure pints of water and the decoction being boyled to three pints there is mixed with it Sugar honey and pennedes or sugar pellets the ounce amounting to a penny an ounce Syrup of Iujubes Amounteth to sixteen pence a pound or a penny an ounce Syrup of Isope to eighteene pence the pound or three halfe pence the ounce Syrup of Horehound to eighteen pence a pound Oximell simplex amounteth to eighteene pence a pound Oximell Squillitic or honey of Squills the ounce three halfe pence or eighteen pence the pound Oximell compounded amounteth to sixteen pence a pound or a penny an ounce Vineger of Squills amounteth to sixteene pence the pound Scum'd Honey or dispumd eight pence the pound Honey of Roses eighteen pence a pound three halfe pence an ounce Honey of Violets and Mercury sixteene pence a a pound Conserves Conserve of Violetts two shillings eight pence the pound or two pence the ounce Conserve of Roses eighteen pence the pound three halfe pence the ounce Conserves of Buglosse Burrage
height of a Syrup taking away the scum with a spoone and covering of it and keepe it in a temperate place CHAP. VII To make Syrup of Red Poppies Rhead MAke three infusions of halfe a pound at each time of red Poppies in two pints of water and the last infusion being strained and pressed put to it as much Sugar and boyle it into a Syrup scumming of it at the last and well covering of it CHAP. VIII To make Syrup of water Lillies MAke three infusions of water Lillie flowers in a quart of water halfe a pound at each time letting them infuse the space of twelve houres as is aforesaid the last infusion being strained boyle it into a Syrup with as much Sugar CHAP. IX To make Syrup of Maidenhaire TAke Capill Veneris or in his stead Adianthe two handfulls Pollitric Scolopendry of each a handfull and a halfe an ounce of Licorish bruised and scraped and with Sugar make it into a Syrup as followeth The hearbs being washed and cleansed shall bee put in infusion for the space of twenty foure houres in three pints of warme water then boyle them a little and straine them and with three parts of Sugar clarifie and boyle them into a Syrup CHAP. X. The manner to make Syrup of Iujubes simple and compounded and first to make the simple TAke a hundred good Iujubes open them in the middle without throwing away any thing then boyle them in three pints of water untill halfe be consumed and with three parts of Sugar boyle it into a Syrup CHAP. XI To make Syrup of Iujubes compounded TAke French Barly an ounce good Iujubes threescore Licorish scraped and bruised an ounce Capill Veneris politric of each a handfull Quince seeds Poppie Melon and Lettice seeds of each halfe an ounce bruised with Sugar make them into a Syrup as followeth Take foure pints of water set it to boyle first with the Barly and when it is a little boyled put in the seeds and afterwards the hearbs and Licorish and boyle them untill halfe be consumed then straine the decoction and with three parts of Sage clarifie and boyle it into a Syrup CHAP. XII To make Syrup of Marsh Mallowes TAke Marsh Mallow roots prepared an ounce and a halfe of Sparagus roots also prepared Licorish scraped and bruised of each halfe an ounce tops of Marsh Mallowes common Mallowes Pellitory Pimpernell Adianthos Politric of each halfe a handfull Mellon Cucumber and Citroll seeds of each halfe an ounce sugar a pound and a halfe make them into a Syrup as followeth The roots of Marsh Mallowes and Sparagus being bruised and prepared boyle first in five pints of water and when it is a little boyled then put in the seeds being bruised and then the hearbs and after that the Licorish boyle them all to a pint then straine it and with a pound and a halfe of Sugar clarifie and boyle it into a Syrup CHAP. XIII To make Syrup of Succory with Rubarbe TAke French Barly a handfull Sparagus roots roots of Danderlion and Succory roots of each three ounces Femmaterry Politric Agrimon Adianthos of each a handfull and a halfe Mellon Cucumber and Citrole seeds of each halfe an ounce Licorish scraped and bruised an ounce Sugar two pound make the Syrup as followeth Put eight pints of water into a pan or other vessell boyle with it very well the French Barly then put to it the Succory Danderlion Sparagus roots prepared and after that the hearbs and then the seeds and at last the Adianth Politric and Licorish and boyle the decoction to foure pints then poure it altogether into an earthen vessell to infuse together twenty foure hâ—ures having first strained twelve ounces of the said decoction and poured it upon five ounces of good Rubarbe cut into small pieces in a little pipkin and set it also in the chimney corner being well covered to infuse twenty foure houres At the end of which time straine the other decoction and clarifie it and boyle with it two pound of Sugar into a Syrup almost as high as your Sugar of Roses and in the meane time while that is boyling straine the decoction with the Rubarbe and presse it well in the presse and when the Syrup is boyled to the heigh mixe it amongst it and if the Syrup be not thicke enough make it boyle a little more and coole it and put it into a pot and keepe it in a temperate place CHAP. XIIII To make Syrup of Rubarbe Laxative TAke three pints of the decoction made with Betony Succory Sage with their roots and Buglosse and in this decoction being hot infuse all night in these medicaments following That is two ounces and a halfe of good Rubarbe cut in small pieces a handfull of Violets two drams of Cinnamon bruised in a morter as many Fenill seeds and halfe an ounce of Licorish scraped and bruised The morning following boyle them all two or three boylings then straine and presse it and with the said expression boyle three parts or Sugar into a Syrup and mixe with it foure ounces of Syrup of Damaske Roses CHAP. XV. To make Syrup of Poppies simple TAke halfe a pound of white Poppie heads and as many blacke Poppie heads breake them or cut them with their seeds and put them into a pan or pipkin and poure upon them foure pints of scalding water then cover them close and set them in infusion in the chimney corner the space of twenty foure houres then straine and presse them and put to the infusion being hot as many more Poppie heads and let them infuse as before then let them boyle a little and straine and presse them and put to the decoction three parts of Sugar and boyle it into a Syrup CHAP. XVI To make Syrup of Lymons TAke a pound of good Sugar and with faire water boyle it to the height of Sugar of Roses then mixe with â—t foure ounces of cleare juyce of Lymons to render it into the forme of a Syrup CHAP. XVII To make Syrup of Quinces TAke two pound of the juyce of Quinces clarifie it very well and with a pound and a halfe of good Sugar boyle it into a Syrup CHAP. XVIII To make Syrup of Sabor or Apples compounded TAke a pint and a halfe of the Iuice of Runnet Apples or Pearemaines clarifie it very well and infuse in it twenty foure houres two ounces of Sene and two drammes of Anniseeds then boyle them a little and straine and presse them and with twelve ounces of Sugar make the decoction into a Syrup if you will have it more purging you may put three ounces of Sene and three drammes of Anniseeds Also if you please you may infuse the Sene with halfe the juice of Apples and halfe juyce of Burrage and Buglosse being well clarified CHAP. XIX To make Syrup of Mulberries TAke two pound of juyce of Mulberries and Blackberries together clarifie them and with a pound and a halfe of Sugar boyle them into a Syrup CHAP. XX. To
times and then let it settle and so use it If you would take this in a morning it were better to let it infuse all night and the said Ptisan would be better You may also inclose a dramme of Rubarbe cut in small slices with a little Cinnamon or as much of Agaricke with a little Ginger to infuse with it but let it be with the counsell of your Physitian A Laxative Ptisan with Sene Rubarbe and Agaricke TAke three quarters of a pint of good water in the which boyle and scum as is aforesaid an ounce of Licorish then take it from the fire and infuse in it all night a little bag with halfe an ounce of Sene and Anniseeds in the which inclose also the weight of a dramme and a halfe of Rubarbe with a little Cinnamon and as much Agaricke with a little Ginger bruised the morning following straine it and presse it through a linnen cloath and this shall be for twice taking Another Laxative Ptisan with Cassia and Sene. TAke an ounce of Licorish prepared the which being boyled in a pint and a halfe of water and well scummed untill there riseth no more scum then you shall put into it the Cassia with the seeds being drawne out of two ounces of Cassia in the Cane then take it from the fire and infuse in it all night the bag with halfe an ounce of Sene and Fenill seeds the morrow morning straine it and take a good glasse full at a time That it was spoken of before concerning this who could not take neither Clysters nor Suppositories and if their bodies be very solid and that they take a good glasse of this Ptisan and it doth not cause them to goe to stoole which hapneth but seldome they may take another glasse at night about foure or five a clocke and another the next morning taking two houres after some thin warme broath Also with the advice of a Physitian one might take this Ptisan three dayes together morning and evening take two houres after some warme broath The excellency of these Ptisans MOreover I certifie you that these Ptisans are of most excellent vertue as well for the rich as for the poore for they cost but little as you see and they are of great effect serving for purging medicines and for Clysters being easie to take because of the Licorish which taketh away the ill taste of the medicaments without hindring their operation therefore you ought to pray for those that invented them and for those that gives you the knowledge of making them in your owne house with ease and yet you ought not to make them without the advice of a Physitian To make water of Cassia TAke halfe a quartern of Cassia in the Cane the which you shall open and put it with the seeds into a pipkin with a pint of faire water and put to it a dramme and a halfe of Cinnamon bruised boyle them a little then straine them and let it coole and take a good glasse full at a time you may also boyle with the said Cassia and ounce of Tamarinds and a dram or two of Rubarbe cut in small pieces One might easily by this methode make the decoctions of Guaicum Sursaparillae and others for those diseases which ought not to be divulged in the curing the which for the honour and health of the diseased needeth not so many testifyings the Physitian Chyrurgion are onely those necessaries keeping silence in their mouths The difference of these things are only for the preparation of the medicaments and the time they ought to be in infusion and in boyling which is a small matter and little paine and easily prepared To make water of Rubarbe TAke halfe a pint of water put it into a pipkin or some other cleane vessell and put into it a dram of Rubarbe cut into small pieces with a little Cinnamon bruised boyle them two or three walmes and straine them and use it You may also boyle in the said water the roots of China and Licorish raspd Harts horne and Ivory and being a little boyled take them from the fire and put into it the Rubarbe and Cinnamon to infuse Also if you will after the said ingredients are boyled and strained you may put in the Rubarbe and Cinnamon to infuse and take it not out untill the water be very faire and well coloured To make the said water of Rubarbe more purging you may put into the cloath with the Rubarbe a dram or two of good Sene. To make a decoction of Sene purgative TAke halfe an ounce of good Sene a dramme of Anniseeds infuse them all night in a quarter of a pint of water in a porringer neere the fire and in the morning straine it through a cloath and put into it the juyce of a Lymon and then put it into as much more pottage or broath and take it fasting There are those that infuses their Sene in verjuyce but it is better to infuse it in juyce of Lymons for the verjuyce is astringent and hinders the working of the Physicke but the juyce of Lymons is Laxative A purging decoction of Sene for the poore THe poore which hath not the commodity to prepare it of this fashion shall take halfe an ounce of Sene and a dramme of Fenill seed and infuse it all night in a little hot water or Ptisan and in the morning straine it and with some pottage drink it The manner to make and prepare Laxative and purging medicines of divers fashions and with little trouble TAke halfe an ounce of good Sene a dramme of Fenill seeds put them into a porringer and poure upon them a quarter of a pint of water and let them infuse all night neere the fire and in the morning straine and presse them and when it is strained mixe with it an ounce of syrup of Damask Roses and take it luke-warme fasting in the morning and two houres after take a porringer of warme broath and keep your chamber all that day Another Laxative medicine TAke halfe an ounce of Sene with the Fenill seeds being infused all night then straine it and mixe with it an ounce and a halfe of syrup of Damask Roses you may also infuse the Sene and Anniseeds in Ptisan ordinary Another medicine Laxative compounded with Syrup of Roses Sene Rubarbe and Agaricke TAke halfe an ounce of Sene a dramme of Fenill seeds infuse them and boyle them a little in a quarter of a pint of Ptisan or Barly water then straine it and presse it hard in the which being strained you shall infuse in it two drammes of Agaricke rasped with a little Ginger and a dramme and a halfe of Rubarbe cut in small pieces and in the morning boyle it a little and straine it and in the decoction which is strained dissolve an ounce of good Syrup of Damaske Roses the which you shall take in the morning and two houres after take a porringer of warme
broath and keep the house all day A Laxative medicine made with a decoction of Roots Hearbs Sene Cassia Rubarb and Syrup of Damask Roses TAke two or three roots of wilde Succory scrape them and take out the pith take also three or foure roots of Fenill and Parsley and prepare them in the said fashion three drammes of Licorish prepared Take also Agrimony Betony Scolopendry Buglosse Burrage and Purslaine and Lettice of each halfe a handfull You may put away the seeds and flowers and wash them all very well then boyle them very well in a pipkin or earthen pot in sufficient quantity of water boyling first the roots then put in the hearbs and then the flowers and seeds with the Licorish then take a sufficient quantity of this decoction strained to make this medicine following Take halfe an ounce of good Sene and a dramme of Anniseeds puâ— them into a porringer and put with it the Cassia which is taken out of halfe a quartern of the Cane a dramme and a halfe of Rubarbe cut in small pieces then poure a quantity of the decoction seething hot upon them and cover the porringer and let it stand all night in the chimney corner in the morning you shall boyle them a little upon a chaffing dish of coales and then straine it through a white linnen cloath and in that which is strained mixe an ounce of Syrup of Damask Roses and so take it in the morning fasting keeping your chamber as is aforesaid An easier manner to make the said medicine TAke the said Sene and Fenill seeds boyle them in the said decoction or infuse them in the decoction three or foure houres in some warme place then straine and squeeze it and then put in the Rubarbe and Cassia and let them infuse all night and then straine it and mixe with it the Syrup of Damaske Roses You may keepe these medicaments to boyle in a decoction for a Clyster and then straine it and mixe with it red Sugar Honey Butter or other things proper for the same which is very good This medicine above written is better then if there were Diacatholicon double or Syrup of Succorie with Rubarbe That if you cannot get the roots and hearbs before mentioned you may take Barly water or ordinary Ptisan Another Laxative medicine TAke a dramme of Anniseeds and halfe an ounce of Sene boyle them in a quantity of Ptisan then straine it and mixe with it halfe an ounce of Diacatholicon doubled with Rubarbe a dramme and a halfe of Diaphaeniâ—um and an ounce of Syrup of Damask Roses and take it as is before written A medicine for those which are strong bodies and rusticke TAke halfe an ounce of Sene a dramme of Fenill seeds infuse them all night in a quantity of Ptisan or Barly water then straine it and mixe with it three drammes or halfe an ounce of Electuarium Diacarthum with an ounce of Syrup of Roses A Laxative medicine for those that are soluble TAke halfe an ounce of Sene and a dramme of Fenill seeds infuse them a in sufficient quantity of water then straine it and infuse in that which is strained all night a dramme of Rubarbe cut in small pieces then straine it and mixe with it two ounces of fine Sugar to make it pleasing and take it A Laxative medicine for little children at nurse TAke halfe an ounce of Syrup of Succory with Rubarb and let it take it with twice as much Ptisan Also you may infuse all night a dramme of Sene in a little Ptisan and Sugar it a little and so let him take it Otherwise you may infuse all night in a little Ptisan or water sugred then straine it in the morning and let them take it as aforesaid To make a Bolus of Cassia TAke sixe ounces of Cassia in the Cane draw it and extract it with the decoction of Fenill seeds as followeth Take halfe an ounce of Fenill seeds boyle them a little and poure them into a porringer then lay a searce over the porringer and so pulpe your Cassia through which being done you may take out with a spoone and then you may wrap them up in bits with Sugar and so put them in wafers soaked in water or wine and some two houres after take some warme broath or the decoction of Sene which followeth The night before you take the Bolus put in infusion halfe an ounce of Sene and a dramme of Fenill seeds in sufficient quantity of water and juyce of Lymons The morrow morning two houres after you have taken your Bolus you shall straine this decoction and mixe with your broath and so take it keeping your chamber all day Also you may mixe with the extracted Cassia a dram of good Rubarbe in powder That when one mundifieth the Cassia upon the breath of the decoction of Anniseeds or Fenill seeds it hinders the fuming of the Cassia into the head which many times causeth sicknesse A Bolus of Cassia to purge the reines and refreshing EXtract as much Cassia as is aforesaid mixing with it a dramme of powder of Licorish and then take it in bits in a spoone and two houres after take some warme broath in the which you shall put the juyce of a Lymon A Bolus of Cassia with Turpentine for the Gonorrhaea TAke as much Cassia extracted as is aforesaid and mixe with it with a knife or Spatule of wood two drammes of Venice Turpentine not washt and wrap it up into bits and so put it into wafers and swallow it downe and take some broath as is aforesaid Another Bolus of Cassiae TAke an ounce of extracted Cassia which being extracted mixe with it two drammes of diaprunes and make it into bits and take it as is aforesaid Another Bolus for children at nurse TAke three drammes of extracted Cassia newly extracted and dissolve it in a little broath and then let them swallow it A Bolus for the poore TAke an ounce and a halfe of Electuar Lenetiv and swallow it two houres before you take broath Another TAke an ounce of Catholicon doubled with Rubarbe two drammes of Diâ— prun Laxatâ— mixe them together and take them as afore mentioned Another Bolus for the poore TAke an ounce of Electuar Lenetiv two drams of Dia pran Laxat or as much of Dia phenic mixe them together with the point of a knife and then swallow it down two houres before you take broath To make Vomits THat the best time to take vomits is when the stomack is full that is two say after you have eaten for that will cause you to vomit with more case and to void the excrements from the bottome of the stomacke A common Vomit TAke twelve spoonfulls of warme water and three or foure spoonefulls of oyle of Olives or two ounces of fresh Butter melted drinke them and now and then put your finger in your mouth that the vomit shall not stay
to long upon the stomack Another Vomit TAke three or foure Radishes wash them and bruise them halfe an ounce of Mallow seeds being bruised also boyle them in a porringer or two of water untill three quarters be consumed then straine it and mixe with it a little oyle or fresh Butter and so take it A Vomit which is stronger TAke seven or eight greene leaves of Cabaret beate them and juyce them and mixe with the juyce two or three times as much white wine and drinke it warme To make Chewings or Masticatories THe ordinariest and easiest of all is to take onely Masticke and chew it in your mouth and you shall feele the rheume fall from your head into your mouth which you must spit out and use this fasting Another INcorporate the said Masticks with a little waxe melted and never so little oyle with a little powder of pepper Pellitorie and Stafes-acre and make pills the which take one fasting as is aforesaid to draw better the humidities from the head Another TAke Pepper and Pellitory of each a dramme and a halfe put them in powder and mixe them with honey and cut them in pieces about the bignesse of a Beane and let them dry in the shade and then use them as above To make Gargarismes TAke ordinary Ptisan as before written wash and Gargarize the mouth and throat luke-warme and if you will you may mixe with it an ounce of honey Another Gargarisme TAke a quantity of Barly water and mixe with it three or foure spoonefulls of Vineger and use it Another TAke a handfull of Barly well pickt and washt Agrimony Plaintaine dry Roses wash the hearbs and cleanse them then boyle them in a pint and a halfe of water first boyle the Barly a little and then the hearbs untill halfe be consumed then dissolve in it two or three spoonfulls of honey and as much of syrup of Mulberries and use it A Gargarisme to mollifie the heart and mouth TAke thirty sweet Almonds peele them and beate them in a morter pouring upon them by little and little as you beate them a quarter of a pint of warme water then presse them through a cloath and put that which is pressed into a porringer and let it infuse all night in the chimney corner and then use it if you will have it more agreeable you may dissolve some sugar in it An Anodine Gargarisme for the poore GArgarize your mouth and throat very well with milk hot from the Cow A Gargarisme Astringent and Repereussive TAke a handfull of French Barly Plaintaine Pencroyall and bramble tops of each a handfull boyle them in a sufficient quantity of water untill it commeth to halfe a pint straine it and mixe with it two or three ounces of Surup of Mulberries and use it To make and prepare Emulcions An Emulcion for to refresh the reines and for the sharpnesse of Vrine TAke two ounces of sweet Almonds peele them and put them into a marble morter and beate them with a wooden pestle pouring by a little and a little upon them some warme Barly water then put to them two drammes of each of the foure greater cold seeds beate them all very well powring still upon them a little warme Barly water untill it come to a pint then straine and presse it very hard through a linnen cloath and in that which is strained dissolve two or three ounces of fine Sugar and two ounces of juyce of Lymons and take it at three times two houres after you have eaten and if the paine of the reines continue you shall beate with the Almonds two drams of white Popie seeds or a dram of Lettice seeds and as much of Poppies That when you make your Emulcion you must beat your seeds very well with a little warme Barly water before you put in your Almonds An easier way to make an Emulcion which is ordinary TAke halfe an ounce of Gourd seeds and as many of Cowcumber seeds put them into a marble morter being very well picked and beate them very well with a wooden pestle pouring by little and little some warme Barly water then beate two ounces of sweet Almonds peeled powring more water as is aforesaid beating of them very well and straine and presse them very hard that there may be strained the quantity of a pint strained To make Almond Milke TAke two ounces of sweet Almonds peele them and beat them in a Marble morter as is aforesaid powring now and then upon them a little and a little warme water untill there bee a about halfe a pint then straine and presse it very hard through a cleane white cloath then take that which is strained and put it into a little pipkin and boyle it upon a fier without smoake that it be neither to thick nor to thin then dissolve in it two ounces of fine Sugar and a graine or two of salt for to give it a taste and take it at night at the houre of sleepe about nine or ten a clock There are those that put Ptisan and Barly water in the place of common water but it maketh the Almonds more rough so that it will not be pleasing to some delicates There are those also that doe beate with the Almonds the crumme of a new white loase to make it more white and nourishing which you may doe if you please Also in great heat of the reines we use to put and beate with the Almonds a dramme of white Poppie seeds but you must beate them well before you put in your Almonds To make a Hordest or mundified Barly TAke two ounces of French Barly boyle it upon a cleare fire in three quarters of a pint of water three or foure houres untill that there bee but a porringer of liquor left then straine it without pressing the Barly then peele and beate in the morter two ounces of sweet Almonds pouring this liquor upon them as aforesaid then straine and presse them very hard and boyle it a little and dissolve in it two ounces of fine Sugar and take it when you goe to bed There are those also that beats their Barly in the morter with the Almonds and presse it hard which you may doe if you please To make Tablets or Lozinges of Sugar of Roses TAke halfe a pound of fine white Sugar and foure ounces of good Damask Rose water put them together into a skillet and boyle it very well upon a soft cleare fire untill it come to the consistance which you shall know by taking a little upon the end of the Spatule and let it fall downe into the skillet againe and there will be a long thred or put a little upon the handle of the skillet and it will grow hard Secondly take a trencher and put a little upon it and when it is cold if it bee hard it is enough Thirdly drop three or foure drops upon the ground and if you can take it up that
it stick not to the ground it is enough then poure it all upon a Marble stone or upon a table well rubd strowing upon the table or stone a little starch in powder through a bolter or linnen cloath and so forme your Lozinges to make them red you may stirre very well in it two drammes of red Rose leaves in powder To make a frontall or binding for the paines of the head caused of cold TAke leaves of Sage Rosemary Betony and Balme of each halfe a handfull boyle them very well in white wine or halfe wine and halfe water then beate them in a morter and put them betwixt two linnen cloaths and bind them hot upon the temples A frontall or binding to cause rest TAke Betony red Roses white Lillies and Violets of each a Pugill white Poppie and Lettice seeds of each two drams beate them all in a morter to powder beginning with the Poppie and Lettice seeds and then with the hearbs and flowers and this powder you may incorporate with oxirrhodin and apply it hot betwixt two cloaths as is aforesaid you may also incorporate them with oyntment of Roses Another refreshing to cause rest TAke a handfull of new dry Roses or of those of Rose Cakes if they be not burnt beate them very well in a morter and incorporate them with oxicrat warme that it may bee something thin then bind it betweene two cloaths warme upon the forehead and temples as before if there be any new fresh Lettices or Purslaine you may beate halfe a handfull with them Another TAke a piece of Rose Cake which is not burnt and cut it with a paire of Scissers just the length and breadth of the forehead then soake it in a platter upon the fire with oxicrat and bind it hot as is aforesaid Another ANnoint the forehead and temples with oyntment of Populeon being well anointed take a cloath and dip it three or foure times in oxicrat hot and then squeeze and bind it upon the temples the oxicrat is made as followeth To make Oxicrat OXicrat is composed of vineger and water but because the vineger hath not alwayes the same property for sometimes it is weake and sometimes to strong it is hard to write of the quantity but you may take upon sixe parts of water one of vineger but the ordinary use is to take as much vineger as water which is best To make Oxirrhodinum TAke foure spoonfulls of good oyle of Roses two spoonfulls of good Rose water and a spoonfull of vineger mixe them well together and your oxirrhod is done which when you goe to use warme it well in a porringer and rub the party with it tying upon it a dry cloath or soake in the said oxirrhod or oxicrat Another TAke three ounces of oyle of Roses and an ounce of vineger mixe them together and use them as before written To make Hydreleum THe said Hydreleum is made mixing sixe parts of water and one of oyle together To make Epithemes An Epitheme refreshing the parts which are temper'd with heat TAke halfe a pint of oxicrat before written put it in a basen and set it upon a chasing dish of coales being hot dip a linnen cloath into three or foure times and squeeze it and clap it hot upon the place affected and lay another dry cloath upon it and when that begins to be cold be ready with another and so do halfe a dozen times This Epitheme is of great virtue and better then those which are made with distilled water or powders for they are hot of themselves A Corroborant and refreshing Epitheme for hot bellies in lingring Feavers TAke Suckory Sage and their roots Agrimony Purslaine Plantaine and Endive of each a handfull red Rose leaves halfe an handfull boyle them all very well according to order in a pint and a halfe of water being first washed and made cleane boyle them to three quarters of a pint of water then straine it and mixe with it sixe or seven spoonfulls of vineger of Roses or common vineger applying it hot with cloaths upon all the belly as is aforesaid An Epitheme to lay upon the region of the heart in malignant and pestilent Feavers TAke a Citron or Lymon peele cut it in small pieces and infuse it an houre or two in a quarter of a pint of good Rose water then straine it and mixe with it the juyce of a Citron or Lymon and it is done which you shall apply three or foure times a day with linnen cloaths as is aforesaid if you mixe with the said Epitheme a dramme or two of Venice Treacle it will be very excellent Another for the same TAke two handfulls of Medowsweet and as much of Scabios and Divells bit seeds of Citron Carduus Benedict and Alkekeng of each halfe an ounce wash and cleanse the hearbs and boyle them in a pint and a halfe of water and a little after put in the seeds being bruised then boyle them to halfe a pint being strained dissolve in it the juyce of a Lymon and two or three spoonefulls of vineger of Roses and the said Treacle the which you shall use as before An Epitheme against the coldnesse of the heart TAke a quarter of a pint of strong wine that is to say Claret or White wine warme it very well upon the fire and use it with linnen cloaths as before You may also instead of Wine use good Aqua-vitae with the councell of a Physitian To make Sternatutories or sneesing powder TAke a little white Hellibor or Euphorbium in in powder snuffe it up into your nostrills out of a piece of a pen or quill To make Fumes and Perfumes An excellent perfume to cast a sent in a chamber and against the ill aire TAke seven or eight spoonefulls of good Rose water tenne or twelve cloves bruised foure or five little pieces of Lymon or Orange peele put them all together upon a chafing dish of coales in a porringer and put them in the middle of the chamber or in any other place and the vapour will rise and give a good sent and throwe out the evill aire Another Perfume TAke seven or eight spoonefulls of vineger foure or five bits of Lymon or Orange peele fourteene or fifteen Cloves bruised put them together in a platter upon a Chasing-dish of coales as before This last perfume is not so odoriferous as the former but it is very good That you must not boyle the said medicament but put them upon so much fire as will raise the vapour There are made divers perfumes for divers diseases with roots hearbs seeds c. the which the Physitian will shew you To make Fomentations and baggs A Fomentation against the Pleurisie TAke Mallowes Marsh Mallowes Pellitory Sage Isope March Violets Cammomill and Mellilote flowers of each a handfull cleanse the said hearbs and wash them and boyle them in sufficient quantity of water and
towards the latter end poure a quarter of a pint of white wine then presse and straine them all putting the decoction into a pipkin and put into it to soake a sponge or double linnen cloath with the which you foment and bath the party affected then when it begins to bee cold squeeze and doe as before Bags or Cataplasmes for the same TAke the said hearbs and flowers cut them very small and put to them an ounce of Linseeds and as much Faenugrecke bruised then put them in an old cloath white and cleane the length and breadth as shall require then few it with thred and boyle it in milke or water and when the party is well bathed with the former decoction apply one of these baggs very hot and squeeze them upon the griefe and when that begins to be cold put one the other A Fomentation Resolative and Emollient TAke Mallowes Marsh Mallowes with their roots of each a handfull Sage Hysope of each two handfulls Camomill and Mellilote flowers of each halfe a handfull Linseeds Anniseeds Fenill seeds and Faenugrecke of each halfe an ounce bruised prepare them as is written before and boyle them insufficient quantity of water to a pint straine it and put halfe of it in a hoggs bladder and tye it one the top and apply it one the griefe and when it begins to be cold lay the other halfe being in a bladder upon the same place putting the other into a vessell to bee hot against that which is on cooles And if you have no bladders then bathe it with sponges or double linnen cloaths and if you will make bags of the ingredients put them between two cloaths as before An Anodine Fomentation TAke a pint of new milke and foment with it as before mentioned Baggs for the poore TAke three or foure handfulls of Bran fry it in a frying pan putting to it a little wine that it bee not to dry then put it betwixt two cloaths and apply them one after another as before Baggs for the griefe of the stomacke TAke two handfulls of wormewood cut it in little bits as much Rose leaves and put them betwixt two cloaths and boyle them in wine water or oxicrate and apply them one after another as before you may also put to them a little Isope A Cataplasme for Apostumes and Tumours TAke three or foure lillie roots wrappe them in a Colewort leafe and rost them upon the hot cinders then take them and beate them in a morter and put to them a piece of fresh Butter Take a part of this Cataplasme hot and spread it upon a linnen cloath and apply it upon the Tumours if it be either pestilentiall or common This Cataplasme is of little price but it is an excellent thing against all sorts of pestilentiall and other Apostumes changing it twice a day If in malignant tumours you will mixe with it a dramme or two of Venice Treacle you will make it very good An Emollient and Remolitive Cataplasme TAke Mallowes Marsh Mallowes with their roots Pellitory Violets Camomill and Mellilote flowers of each a handfull one Lillie root â—aenugrecke and Linseeds of each an ounce wash and prepare them and boyle them according to order in three pints of water untill it be almost boyld all away then straine it through a sieve and pulpe the ingredients through as you do your Cassia the which being pulpe you shall dissolve in it a piece of fresh Butter or a little Oyle or Suet if you please you may put to it some Beane meale or Bran and then put in your Suâ—t or Oyle A Cataplasme for Gangrenes and Pestilent boyles TAke fresh Butter or oyle of Olives an ounce as much good honey and the yolke of an egge and a little Beane flower first melt your Butter or heate your oyle then mixe in it the yolke of a egge and the honey and afterwards the flower and your Cataplasme is ready to use To make Linements TAke an ounce of fresh Butter Cinnamon or Nutmeg in powder a dramme melt the Butter and mixe in it the powder and the Linement is done Another TAke two ounces of oyle of Roses and a dramme of Cinnamon and as much of Cloves in powder and prepare them as before If you will make these Linements into oyntments you must dissolve in the said oyle or butter a piece of yellow waxe An excellent oyntment for a burne made by a charitable Gentlewoman in France TAke a penniworth of yellow waxe and a penny-worth of oyle of Olives cut the waxe very small and melt it with the Oyle then take it from the fire and mixe with it two yolks of eggs and beate it together untill it commeth to an oyntment To use it you must take a little of the said oyntment and spread it upon a linnen cloath as thin as can be then lay it upon the place being burnt and in little time it will heale any burne changing of it twice a day The said Gentlewoman had alwayes of it ready by her and gave it to all that came to demand it of her To make a refreshing Cerat and of a good odour TAke an ounce of white virgins waxe and foure ounces of oyle of Olives cut the waxe in small peices and melt it with the Oyle then let it stand till it be cold then beate and wash it fifteene or sixteene times with faire water untill the oyntment commeth as white as Snow then after that wash it three or foure times with Rose water to give it a good smell and put it into an earthen pot or other vessell convenient with Rose water that it may be more refreshing and more sweet To make Colyrium or Eye-waters A Colyrium against gravell or any filth in the eyes TAke three spoonfulls of white wine and as much water the weight of a crowne of Aloes hepatic in powder mixe them together and make a Colyrium and with some soft linnen cloaths wash and bathe the eyes and soake the cloathes in the said liquor and lay upon the eyes A Colyrium for the paine of the eyes TAke the quantity of a little Beane of white Vitreol or Copperas in powder put it into a saucer with three or foure spoonefulls of faire water the Copperas being melted you shall use it as followeth Take of this water with the end of your finger and drop three or foure drops into your eye stirring your eye that it may runne about your eye this do two or three times a day A Refrigeretive Colyrium for the beginning of a fluxion or blacknesse TAke Plantaine and rose water of each three or foure spoonfulls the white of a new laid egge beate and malaxe them together in a dish and it is done in the which being warme soake linnen raggs and bind about the forehead and the eye round the same side you may also use Plantaine water alone or Rose water or both together To make
Vesicatories TAke a dramme of the flies called Cancharides beate them in a morter to powder and mixe with it the double quantity of Vnguent Basilicon and use it take a little of the said confection and spread it upon a linnen cloath or Taffetie and so apply it Another TAke halfe a dramme of the said Flies in powder and beate with it three drams of good Leven and put to it a spoonfull or two of good vineger and use it as before Another TAke a dramme of good Mustard and halfe a dram of the said Flies in powder beate them together in a morter with halfe an ounce of leaven and a spoonfull of vineger and use it as before Be sure that after you have made these things in in the morter that you wash the morter and pestle with hot water An excellent preservative against the Plague TAke a good Citron or Lymon weighing foure ounces cut it in small slices round then put it into a skillet or other cleane vessell with halfe a pint of Medow-sweet water or Cardus or Scabios water boyle it untill all the water be almost consumed stirring of it still with a spoone for feare of burning then take it and beate it very well in a Marble morter with a wodden pestle beating and adding unto it foure ounces of conserves of red Roses two drams of good Venice Treacle and as much of confection of Hyacinth all being well mixed together put them into a galley-pot and take every morning the quantity of a dramme upon the point of a knife fasting two houres after and let children take the quantity of halfe a dramme as soone as you have swallowed it drinke a good glasse of oxicrat or three parts of water and one of Wine And when you feare you have caught some evill infection dissolve twenty graines of the said Treacle in oxicrat or in wine and water and keep your selfe warme Washings for the leggs and feete to provoke sleepe TAke tenne or twelve Lettices five or sixe handfulls of Vine leaves five or sixe Poppie heads being broken and cut boyle them all together in a sufficient quantity of water being boyled take it from the fire and poure them into a large vessell where let the party wash and bathe his leggs and feete the space of halfe an houre beginning above and so bathing downwards with the said ingredients then let there be warme linnen cloaths bound about the parties legs and feet and so put in bed Of Bathes EVery one knoweth now adayes to make and prepare Bathes and halfe Bathes of hot water therfore I will not speake of this much but only this many times according to divers diseases the Physitians prescribe many sorts of Bathes made with roots seeds hearbs c. which being well boyled are poured into a large vessell for the party to bathe with Touching the Hot-houses or dry Baths any Physitian will direct you to them A Treatise or Catalogue of those Instruments which the rich ought to have in their houses FIrst two syringes or bladders fitted with pipes to give Clysters the one for great folks and the other for children A little brasse pot to keepe a Clyster in and to warme it in Another bladder and boxe pipe to lend charitably to the poore Two sieves one very fine to straine medicines and the other to straine decoctions But in stead of the said sieves you may use white linnen cloaths fitting Two pulping sieves the one to pulp Cassia Prunes Tamarinds c. And the other to pulpt roots hearbs c. for Cataplasmes A set of weights of sixteene ounces in the pound and a paire of scales to weigh the medicaments Two Spatuls of iron one bigger then another One woodden Spatule A Marble morter with a pestle of wood A brasse morter with an iron pestle or a pestle of the same A lesser morter with a pestle as before Pots Pipkins Skillets Basons c. To make Ptisans decoctions c. A Catalogue of those Medicaments which the rich ought to have in their houses A Pound of good Sene of Levant Foure ounces of good Rubarbe Foure ounces of good Agaricke Two pound of good Cassia Halfe a pound of good Tamarinds A pound of Electuar Lenetiv A pound of good Catholicon Foure ounces of Diaphaenicum Foure ounces of Benedict Laxat Foure ounces of Hiera Diacolocynthid Foure ounces of Diaprun Laxat Halfe a pound of Lozinges of Diacarthami A quantity of Pills of three or foure sorts Foure pound of good common honey A pound of honey of Roses A pound of honey of Violets A pound of honey of Mercury Two pound of red Sugar Three or foure pound of fine Sugar Halfe a pound of Syrup of Poppies A pound of Syrup of Violets A pot of Syrup of Maidenhaire Halfe a pound of Syrup of Quinces Halfe a pound of Syrup of Mulberries A pound of Syrup of Damask Roses Halfe a pound of Syrup of Succory with Rubarbe A pecke of French Barly Foure ounces of Anniseeds Foure ounces of Fenill seeds A pound of Linseeds A pound of Faenugrecke Foure ounces of each of the greater cold seeds Foure ounces of Lettice seeds Foure ounces of white Poppie seeds Foure ounces of Cardus seeds An ounce of common Pepper Nutmegs and Cloves of each an ounce Foure ounces of Cinnamon A pound of sweet Almonds An ounce of Pellitorie Foure ounces of Azarum root Foure ounces of Masticke Halfe an ounce of Vitriole or Copperas Foure ounces of Sal gem Three or foure pound of good Licorish Halfe a pound of red Rose leaves and as many Violets Cammomill and Mellilote flowers of each a sufficient quantity Foure ounces of raspt Harts-horne A pint of Rose water A pint of Plantaine water A pint of Carduus water A pint of vineger of Roses Two ounces of confect Hyacinth Two or three ounces of good Treacle An ounce of confection Alkermes A dramme of good Bezoar Foure ounces of yellow waxe Foure ounces of white waxe Three ounces of unquen Populeon Three ounces of unguen Rosat Foure ounces of Venice Turpentine Two pound of oyle of Olives A pound of oyle of Roses A pound of oyle of Violets A pound of oyle of Quinces Oyle of Cammomill Lillies Rue and Walnuts of each a pound A Charitable and notable advertisement to the publike IT is necessary for all sorts of people to keepe by them a syringe or bladder and pipe to give Clysters and to make or cause to bee made the said Clysters in their houses for what disease soever hapneth or ariveth there is nothing so proper at the first as a Clyster but if your servant or any other unto you belonging should give a Clyster to any one sicke of the Plague Poxe Measells Purples Dissentery small Poxe Vlcers Sores Boyles or any other pestiferous disease or should lend it to any that should doe the like and come and give you a Clyster with the same pipe without washing and cleansing any of the said dicases would be upon
the fire and when you see the scumme rise and it begins to boyle then take it from the fire and straine it through the blancket made fast to the foure corners of the wooden square with a bason underneath to receave that which is strained If the said sugar being strained seeme not to be clarified enough you may passe it againe through the blanket and so you may doe two or three times but it must be done while it is hot When the said sugar is faire enough one need not take the paines to clarifie it for Syrups c. but onely at the end of their boyling take them from the fire and scumme it with a silver spoone or with a spoone with holes you may take of the scum That if you clarifie sugar you must put for each pound of sugar a pint of water decoction or infusion and one white of an egge with the shell but if the Sugar bee soule you must put more of the liquor and more whites of eggs according to the dampnesse thereof That those syrups which are made of Iuices are made with good white sugar as those of Raspas Quinces Mulberries Cherries and the like for if they be often clarified they loose their strength and vertue Also that to make syrup of Lymons Granates and others you must have of the best sugar and it must bee boyled to the height as you make your sugar of Roses but if you cannot get that which is very white you must first clarifie it and then boyle it and scumme it as is aforesaid At the end when your sugar is strained you must not presse and squeeze the blancket but let it straine by little and little untill it be all dropt into the rest For to clarifie Honey take a pound or two or the quantity you please of the best Honey put it into a pan with as much water or other liquor and put it upon the fire and when it hath boyld a walme or two straine it through a strong linnen cloath and for every two pound of honey take a white of an egge with the shell as is aforesaid in the clarification of Sugar and the second straining shall bee boyled to what consistence the Physician shall see fitting If the honey bee very foule you must put more liquor and whites of egges as is said of Sugar Note that when you straine your honey it must bee very hot but the sugar ought to coole a little before you passe it CHAP. III. The manner to Clarifie Decoctions and Infusions a part without Sugar THE decoctions and infusions ought not to bee strained boyling but halfe cold before they bee passed through the strainer or blancket as for example one putteth the white of an egge with the shell upon two pound of decoction or infusion doing as followeth Take a white of an egge with the shell and put it into the pan or bason and beate it very well with the said whiske or little broome then put to it halfe a pint of the said decoction or infusion beating them very well together then poure in by little and little the rest of the said infusion or decoction then put it upon the furnace and when it hath boyled a walme or two that you see the durty scum rise then let it stand untill it be halfe cold and then passe it thorow the strainer or blancket That infusions and decoctions are passed but one time through the blancket for if they be passed any more they loose a part of their vertue CHAP. IV. The manner to clarifie Apozemes with Syruys and also to clarifie Whey THose that are licorish of Apozemes clarifie them in this manner Take a pint and a halfe of the decoction of the simples strained which being clarified with the white of an egge and the shell put it into a pan upon the furnace and when it beginneth to boyle put the Syrups into it and when the scumme riseth take it from the fire and let it coole a little then passe it two or three times through the blancket untill it be cleare If you will have your Apozeme Aromaticke you may Aromatize it with some Cordiall powder as followeth Before you passe your Apozeme put the powder upon the blancket and passe the Apozeme three or foure times pouring it upon the powder and your Apozeme will be clarified and Aromatized Know that upon foure ounces of decoction you must put an ounce of Syrup and being passed and repassed there will be wanting a quarter or more Take twelve pints of Whey foure pound of good Sugar put them together into a bason or other vessell convenient the sugar being melted let it boyle a walme or two then put into it foure ounces of juice of Lymons boyling it a little longer then take it from the fire and being a little cold passe it three or foure times through a white linnen cloath and it will be cleare and agreeable If you have no Whey you may make it with Milk as followeth Take three or sixe pints of Milke put it into a pipkin or earthen vessell that done take a spoonefull of stroakings and mixe it with three or foure spoonefulls of the said Milk then mixe it with the Milk and cover the pot with a cover and let it stand three or foure houres upon the hot Coales or Cinders then take away the Cheeze or Curd and clarifie it as aforesaid CHAP. V. The manner to draw Iuices THe juyces of Roots and of Hearbs of Plantaine Rue Smalladge Purslaine Lettice Betony Mercury and other fresh hearbs are drawne as followeth The Brasse or Stone Morter being filled with the Roots or hearbs well cleansed and washed if need require then beate them very well with an iron or woodden pestle after they are well beaten put them into a strong linnen cloath tying the cloath on the top with a packthred and put it into the presse and presse it very well having a bason underneath to receive the juyce That when you draw the juyce of any other root or hearb you must first wash the morter pestle and presse with hot or cold water for feare the said root or hearb be different in quality and so loose his vertue and you must seeke alwayes to have your hearbs when they are at their best nature Also there are certaine simples which ought to bee beat in the Marble morter as shall bee written hereafter CHAP. VI. To draw the juice of Quinces THe Quinces must be rasped with the raspe of iron one after another for by this meanes you may draw more juyce then if you beate them in a morter whole or in quarters thē put that which is rasped into a cloath and presse it in the presse as is shewed before CHAP. VII To draw the Iuice of Red and Damaske Roses TAke the flowers of the said Roses and beate them very well in a Marble morter untill they be almost in a paste then put them in a linnen cloath and presse them CHAP. VIII To draw the
which the infusions are made in ought to be stopped that the medicaments loose not their vertue by exhalation Also that in making many infusions one after another as in Syrups it is necessary that the first infusion should bee made with boyling water poured upon them and the others which follow onely warmed CHAP. XX. To know when Syrups are boyled enough NOte that to make Syrups with infusions or decoctions there is put sometimes three parts of Sugar to a quantity of infusion or decoction as for example three quarterns of Sugar to a pint of infusion or decoction also there be those Syrups that are put as much Sugar as decoction and some not so much therefore this is no generall rule The Syrups ought to bee boyled softly upon the furnace upon a charcoale fire taking it from the fire when it is boyled and scumming of it with a pierced spoone or silver spoone When the Syrup beginneth to boyle the fume will goe out very strong but when it is boyled or neere being boyled you shall see the fume very well diminished To know better take a little upon the spoone or spatule and let it fall and if it make a thred it is boyled Also in taking a little between the thumbe and one of the fingers it maketh a thred it is enough or in putting a little upon a trencher and it runneth drop by drop and maketh a thred And when it is boyled take it from the fire and let it coole in the bason then put it into a pot and cover it with a paper full of holes made with a needle that nothing falleth into it and when it is cold cover it with a double paper and keepe it in a temperate place CHAP. XXI To Remedie Syrups that are to much boyled and those which are to little and those which are Candied IF the Syrups be to much boyled put a little of the decoction or infusion or juyce the which it is made with and let it boyle a little to come to the true height If they be not boyled enough you must put them upon the fire and boyle them to their consistance for those Syrups which are candied you must warme some of the decoction or juyce that it is made with and poure it into the Candie and so dissolve that which is candied and boyle it to the height CHAP. XXII To draw the pulpe of dates for Electuar Diaphaenic TAke tenne ounces of good new Dates take the skinne away with your knife and the little white skinne which is within side and put away the stones then cut them into small pieces and put them into a skillet or other vessell pouring upon them five ounces of water or more and let them stand in soake three dayes in winter in the chimney corner but in summer in some place from the fire and when they have beene in infusion three dayes take them up and put them into a Marble morter and beate them very well into a paste soluble then pulpe them through a sieve as you do your Cassia with a vessell underneath to receive that which is pulped or passed CHAP. XXIII To draw the pulps of Cassia prunes and Tamarinds and to prepare them for molutive Electuaries EAch one knoweth how to pulpe and passe the Cassia by a common sieve For to draw the pulps of prunes in their times and seasons you shall take sweet Damaske prunes or in their stead sweet plumbs the quantity you please boyle them in sufficient quantity of water till they be boyled enough Then pulpe them through a sieve and put under them a vessell to receive the pulpe putting to them a little liquor and if you have not of the liquor take a little warme water To draw pulpe of Tamarinds do as followeth take what quantity of Tamarinds you please put them into a Marble morter and beat them well with warme water or decoction then pulpe them through a sieve as aforesaid That when the said pulpes of Tamarinds and of Prunes are passed there will remaine some humidity which hath beene put to them in the passing of them wherefore you must put them severall in a pewter dish or platter upon a chaffing dish of coales stirring it together untill all the humidity bee consumed so you may doe with Cassia c. if you put liquor to them for otherwise they will spoyle the Electuaries which they enter into and make them mustie That done you may weigh the dose that enters into the Electuary and keepe the best for another use CHAP. XXIII Of Medicaments which are put into powder and first of Sennae TAke halfe a pound of the best Sennae cleanse it from the stalkes and naughty leaves if there bee any and for every ounce of the said Sennae put a dram of Fenill or Anniseeds and beate them to powder as followeth First put your Fenill or Anniseeds which bee the Correctives into the morter and beate them very well and when they are well beaten put in your Sennae and when they bee well beaten together put them into a lawne searse covered and searse them and that which remaineth put into the morter and beate it againe and then searse it and so do while you have searsed it all but if there be halfe an ounce or so left you may keepe it to make some medicine It is good to have five or sixe ounces in a boxe ready in powder to use when there is occasion as to make pills powders Electuaries or such like it will keepe halfe a yeere together in powder That in Electuaries pills c. it is written hereafter of the quantity of Senae you must understand the said Senae with the Correctives CHAP. XXIIII The manner to dry certaine Medicaments which are afterwards put in powder ROses Violets and Saffron if they be too moyst and not dry enough they shall bee dryed in the Sunne or before the fire inclosed in a paper and turning the paper first one side and then the other that they may dry one every side and bee not burned after that beate them easily in powder in the morter Those hearbs and roots which are not dry enough must bee put into the Oven after the Bread is taken out laying them that they doe not burne Otherwise some certain time before you use them tye them in little bundles and hang them in the aire in the shade to dry CHAP. XXV How to put in powder Aloes Mirrhe Rubarbe Saffron and Assafaetida THese foresaid medicaments are put in powder severally therfore before you put them into powder you must put two or three drops of oyle of Olives into the bottome of the morter according to the quantity of the medicament which you will put in powder then stirre it about with the bottome of the pestle and put in the medicament which you easily put into powder without either sticking to pestle or morter For the Rubarbe before you put it in powder it is not amisse to cut
make Syrup of Cherries TAke a pound of the Iuice of Cherries well clarified and with twelve ounces of Sugar boyle it into a Syrup CHAP. XXI To make Syrup of dryed Roses TAke three or foure ounces of good red Rose leaves put them into a pan and poure upon them a pint and a halfe of hot water and let them infuse being covered the space of twenty foure houres then straine and presse them and with a pound of Sugar boyle the infusion into a Syrup CHAP. XXII To make Syrup of Wormewood TAke halfe a pound of Roman Wormewood cut it into small pieces take also three drams of Nard Indic which cut also then take two ounces of red Roses infuse them altogether the space of twenty foure houres hot in two pints of good old white Wine and as much Iuice of Quinces clarified at the end of which boyle them to two pints and clarifie it and with as much Sugar boyle it into a Syrup CHAP. XXIII Of Syrups made with Honey To make Despumd Honey TAke a quantity of good honey prepare and clarifie it as is shewed in the first Chapter of the first Treatise then boyle it upon the furnace in a bason untill it be come to the height of honey which you shall know by taking a little with the spatule and put it on a trencher and let it coole that done take it from the fire and when it is cold set it up among the other Syrups CHAP. XXIIII To make honey of Roses THe said Honey of Roses is made divers wayes but the best and easiest wayes is those which followeth The first is to make three infusions of a pound of red Roses as you doe your Syrups in foure pints of hot water each infusion the space of twelve houres the last infusion being strained boyle with it as much honey untill it commeth to the height of a Syrup and when it is cold scumme it The second manner is to make the said three infusions with halfe red Rose leaves and halfe Damaske Rose leaves mixed together being both together a pound in foure pints of common water as is said before the last infusion being strained and pressed you shall boyle as much honey with it to the consistance thereof CHAP. XXV To make Honey of Violets THe honey of Violets is made like the honey of Roses making three infusions and the last infusion being strained boyle as much honey with it and at the last scumme it CHAP. XXVI To make Honey of Mercury TAke the juice of Mercury and common honey of each a like quantity boyle them a walme or two and straine them through a linnen cloth and then wash the pan cleane and put into it againe the said juice and honey and boyle it to the height of a Syrup CHAP. XXVII Of Conserves To make Conserve of Violets TAke halfe a pound of Violet leaves cleane pickt put them into a Marble morter and beate them with a woodden pestle untill they come into a paste and that in handling of them you feele no roughnesse then put to them by little and little a pound of fine Sugar in powder or cut in small pieces and beat them very well together then put it into a pot and set it in the Sunne for thirty dayes stirring of it two or three times a weeke with a spatule CHAP. XXVIII To make Conserve of Roses TAke halfe a pound or a pound of red Rose buds cutting the white and yellow away from them and beate them in the Marble morter with the double of Sugar CHAP. XXIX To make Conserve of water Lillie flowers TAke halfe a pound of white water Lillie flowers and beate them in the Marble morter as before with the Sugar doubled and set them in the Sunne as before CHAP. XXX To make Conserve of Coltsfoote TAke onely the yellow of the flower and make it into Conserve as before CHAP. XXXI To make Conserves of the flowers of Burrage Buglosse Rosemary and Betony THe said Conserves are made and prepared as the Conserves before written if you will have the said Câ—nserves sweeter you may put for a pound of flowers three pound of Sugar and for halfe a pound of flowers a pound and a halfe of Sugar THE CHARITABLE APOTHECARIE The third Treatise of Ele 〈…〉 CHAP. I. The manner to make Electuary 〈…〉 tive for the rich TAke Polypodic of the Oake bruised three ounces Fenill seeds halfe an ounce Betonie Agrimonie Adianthos Politric Scolopendry of each two handfulls leaves of Sene cleansed two ounces Anniseeds halfe an ounce pulpe of Cassia pulpe of Tamarinds and of Prunes of each sixe ounces Sene in powder with Anniseeds foure ounces and a halfe a pound of sugar make it into an Electuary as followeth Boyle the said simples cleansed and washed in faire water first the Polypodie with the Fenill seeds the space of a quarter of an houre then put in the Betony and the Agrimony and after that the Politric Adianthos and Scolopendry Take a pint of the said decoction strained in the which infuse the space of twenty foure houres the said two ounces of Sene with the Anniseeds in the which time draw the pulps of Tamarinds and prunes as is shewed in the twenty two Chapter of the first Treatise a part That after you have drawne your Cassia those excrements which cannot be pulped through the sieve put in infusion with the Sene. That done make your infusion boyle a little and then presse and straine it and with the decoction or infusion boyle your Sugar to the height as is written in the seventeene Chapter of the first Treatise The Syrup being done poure it into a vessell of brasse or pewter from the fire and mixe with it the said pulpes of Tamarinds and prunes mixing of them well together with the bistorties and after that mixe with them the pulpe of Cassia then stirre very well into it the Sene in powder as is shewed in the twenty three Chapter of the said first Treatise mixing all very well together the which being all mixed and incorporated together the Electuary is done if in the mixing of them the Syrup should grow cold you must warme it upon the furnace That you must never mixe the pulps with the Syrup boyling hot for then it will burne but when it is almost halfe cold I have written but onely one way to make the Syrup which is very good and shall serve for these foure following CHAP. II. To make Electuar Lenetive for the poore TAke a pint of the former decoction of the simples to infuse with the Sene and Anniseeds as aforesaid Sene cleansed two ounces Anniseeds halfe an ounce Pulpe of Prunes and Tamarinds of each nine ounces Sene in powder with his Anniseeds foure ounces and a halfe Sugar a pound make it into an Electuary in the same manner as the former CHAP. III. To make Diâ—catholicâ—n TAke twenty ounces of the former decoction to infuse with the Sene and Anniseeds Sene cleansed two ounces Fenill seeds
To make Oyle of Cammomill MAke two infusions of a pound of Cammomill beaten in the morter in foure pound of oyle as before CHAP. V. Oyle of Lillies TAke onely the white of the Lillies taking away the yellow and make two infusions as before CHAP. VI. To make oyle of Dill Rue and Marjoram and Wormewood THe said Oyles are made with two infusions as the former many chooseth the lesser leaves of Wormwood because they are most astringent CHAP. VII To make Oyle of Masticke TAke three ounces of Mastick breake it in the morter and put it into the pan with twelve ounces of Oyle and foure ounces of red Wine boyle it untill all the wine bee almost consumed then straine and presse it and cover it close in a pot CHAP. VIII To make Oyle of Capers TAke the Cortex of Caper roots an ounce Cortex or Barbe of Tamarix seeds of Agnus Castus and Ceterach of each two drammes leaves of Rue a dramme good Wine and Vineger of each two ounces oyle of Olives twelve ounces make the oyle first beate your barkes well in the morter then the Ceterach and the Ruc then stirre them with the oyle wine and vineger and let them infuse fifteene dayes in the Sunne then boyle them untill the Wine and Vineger be almost consumed as is shewed in the thirty two Chapter of the first Treatise and straine it and put it in a pot CHAP. IX To make Oyle of Castor TAke dry Castor grossely powdered an ounce Wine or Aqua vitae two ounces twelve ounces of oyle boyle them untill halfe the Wine or water be consumed for the Castor will not endure long coction then straine it and keep it among the rest CHAP. X. To make Oyle of Wormes TAke halfe a pound of earth wormes wash them very well first with faire water then with white wine then put them to infuse into a pot covering them with wine the space of twelve houres then throw away that wine and put the wormes to infuse in the Sunne or in the chimney corner in a pound of oyle and three ounces of Claret the space of eight dayes then boyle them untill the wine bee almost consumed and straine them CHAP. XI To draw Oyle of sweet and bitter Almonds TAke a quantity of Almonds beate them very well in a Marble morter with a woodden pestle without peeling of them untill they be all beaten into a paste then presse them softly by little and little in the presse in a cleane strong linnen cloth or in a cloth of haire The Oyle of bitter Almonds is made after the same manner CHAP. XII Of Vnguents or Oyntments To make unguent Basilicon TAke Navell or blacke Pitch good Rossin and yellow waxe of each sixe ounces good oyle of Olives a pound and a halfe make thereof an oyntment Cut the waxe into small pieces breake the Rossin and the Pitch into little bits and melt them all together in the oyle and when they are all melted straine them through a strong linnen cloth and put it into a pot or other vessell untill it be cold then tye it up and set it away CHAP. XIII To make unguent Aureum TAke oyle of Olives thirty ounces yellow Waxe sixe ounces cleare I urpentine two ounces Rossin and Colophonia of each an ounce and a halfe Olibanum Masticke of each an ounce Saffron a dram make them into an oyntment First put the Olibanum and the Mastick in powder and scarce them That you must put more of the Mastick and Olibanum to powder because you shall find the quantity scarced and the rest may be kept Then cut the waxe into small pieces and also breake the Rosin and Colophonia into small bits then melt them them with the oyle then mixe with them the Turpentine and when it is halfe cold put in the powders of Olibanum and Masticke stirring them well together with the Spatule and after that the Saffron being dry and put in powder for to colour it the better and the oyntment is made the which put into a pot fitting CHAP. XIIII To make unguent Aegyptiacum TAke common Honey seven ounces strong Vineger three ounces and a halfe make an oyntment of them as followeth First put into the morter to beate to powder some Verdegrece in the beating thereof forget not to stop your nose then scarce it and take a quantity of it and keepe the rest and poure it into the Honey and Vineger and boyle them to an oyntment That when you have powdered the Verdegrece you must wash the morter pestle and scarce with hot water CHAP. XV. To make mundificative of Smalladge THis oyntment is made at any time putting into the juyce what the Physitian shall thinke fitting according to the nature and time of the diseased CHAP. XVI To make unguent Album or white oyntment TAke white Waxe three ounces Ceruse washed sixe ounces oyle of Roses twelve ounces three whites of egges Camphir a dram make the oyntment as followeth The Ceruse being washed and afterwards powdered and searced then cut the waxe into small pieces and melt it with the oyle and when it is melted take it from the fire and stirre it well together with a Spatule of wood untill it be halfe cold then stirre in the Ceruse and afterwards the whites of egges and so make it into an oyntment CHAP. XVII To make red Dissicative TAke oyle of Roses twelve ounces white Waxe five ounces Lap Calaminaris Bol Armoniacke of each foure ounces Litarge of gold prepared and Ceruse of each three ounces Camphir a dramme make them into an oyntment Cutting the Waxe into small pieces and melting it with the oyle and mixing the other things being in powder as is written in the former Chapter CHAP. XVIII To make unguent Pompholigos TAke oyle of Roses twenty ounces juice of Nightshade eight ounces white Waxe five ounces washed Ceruse foure ounces burnt Lead as is shewed in the thirty eight and thirty nine Chapter of the first Treatise being in powder Tuttie prepared of each two ounces Frankincense an ounce make the oyntment according to Art as followeth The Lead and Tuttie being powdered with the Ceruse and the other powders then boyle the juyce of Nightshade with the oyle untill the juyce bee almost consumed then straine it through a strong linnen cloth and mixe with it the powders upon the fire stirring them well together then take it from the fire and stirre it till it be cold CHAP. XIX To make oyntment of Populeon or Poplar buds TAke Poplar buds nine ounces Hogs lard or Barrowes grease eighteene ounces good Vineger and good Rose water of each sixe ounces leaves of Nightshade and Lettice of each foure ounces Houseleeke three ounces make the oyntment as followeth In the moneth of March take the said Poplar buds and beate them very well in a Marble morter then put to them the Hogges grease beating of them very well together and put them into an earthen pot and let them stand untill Iune untill you
can get the other hearbs then when you have the other hearbs poure upon the grease and buds the vineger and Rose water and let them stand in the Sunne a day or two then take the hearbs picke them and cut them very small and beate them in the morter and put them into the pot with the grease and buds and let them infuse in the Sunne the space of eight dayes stirring of them now and then with the Spatule and then poure them all into a pan and boyle them untill the liquor be almost consumed then straine and presse them through a strong cloath and if it happen it be not thicke enough boyle it a little upon the fire and make it thicker and then let it stand untill it be cold and and put it into a pot and cover it and set it in a temperate place CHAP. XX. To make oyntment of Roses TAke Hogges grease or Barrowes grease washed as is showne in the thirty five Chapter of the first Treatise eighteene ounces as many red Roses new beate the said Roses in a morter and mixe with them the grease and beate them well together then put them into a pot and let them infuse in the Sunne the space of sixe dayes or upon hot cinders three dayes then boyle them a very little and presse them in the presse and then beate as many more Roses with the said grease and let them infuse as before then straine and presse them and mixe with it sixe ounces of juyce of Roses and foure ounces of oyle of sweet Almonds and boyle them untill the juyce be almost consumed then straine it and keepe it CHAP. XXI To make Plaisters To make white Diachilon TAke common Oyle thirty sixe ounces Litarge of gold prepared eighteene ounces roots of Marsh Mallowes cleansed Linseeds of each a pound seeds of Faenugreeke twelve ounces make thereof a plaister To make this plaister very white choose a good faire aire and cleare curiously washing and cleansing the Marsh Mallow roots and taking away the skin that goeth round them and the pith that is within them then put the Linseeds and Faenugreeke into the morter and beate them very well with the roots and put them into a pipkin covering them with water and cover the pipkin and let them infuse in the chimney corner twenty foure houres then boyle them a little and straine them that there may be two pound foure ounces of Mucilage a part of which shall be boyled with the Oyle and Litarge prepared as is showne in the thirty seven Chapter of the first Treatise upon a midling fire stirring them alwayes with a Spatule of wood or else the Litarge being heavie will burne to the bottome and when that part of Mucilage is almost consumed which you shall know when it maketh no more bubbles then put in the rest and boyle them into a plaister as is shewed in the thirty foure Chapter of the first Treatise then let it stand untill it be halfe cold and then make Magdaleons wetting your hands with a little water CHAP. XXII To make Diachalcyteos or Diapalma Plaister TAke Roman Vitriol foure ounces Hogges grease a pound and a halfe Litarge of gold prepared old Oyle of each thirty sixe ounces make them into a plaister The Litarge being prepared shall bee boyled with the Oyle and the grease stirring them well together with a wooden Spatule and when the plaister is boyled mixe with it the Vitriol prepared as is shewed in the forty one Chapter of the first Treatise and make Magdaleons as before CHAP. XXIII To make Emplastrum Divinum TAke Litarge and common Oyle of each eighteene ounces yellow waxe eight ounces loadstone foure ounces Amoniacke three ounces and three dramms Bdellium two ounces Galbanum Mirrhe of each two ounces and two drammes Frankincense an ounce and a dramme Masticke Oppoponax long Aristolochia root Verdigreece of each an ounce make of these medicaments an oyntment as followeth First put in infusion the gummes which are Amoniac Bdellium Galbanum and Oppopanax in sufficient quantity of vineger that the vineger may cover them the space of twenty foure houres or untill the gummes bee dissolved then straine them and boyle them upon a chaffing dish till their humidity be consumed or untill they come to the thicknesse of Honey in the meane time weigh the Lytarge and put it in a paper and then powder the rest and searce them severally that is the Loadstone Masticke Frankincense Aristoloch and Verdegrease then boyle your Lytarge and Oyle with the Waxe cut in small pieces stirring it together with a Spatule and when it is boyled put in the gummes and then the powders and last of all the Verdegrease stirring them together and when it is halfe cold forme Magdaleons or Roules as before CHAP. XXIIII To make Emplastrum de Ianua sive de Betonica TAke the juice of Betony Plantain and Smalladge of each twelve ounces yellow waxe black pitch Rosin and Turpentine of each sixe ounces make the plaster as followeth Put the juyces into the pan with the waxe cut in small pieces and the Pitch and Rosin broken and boyle them untill the juyces bee consumed which you shall know by taking a little upon the end of the Spatule and dropping it into the fire and it will make no noyse then put in the Turpentine and make Magdaleon as before written CHAP. XXV Of the distillation of waters FOr the distilling of simple waters every one hath knowledge as to put the hearbs being bruised or picked into a Still and covering of it keeping a moderate fire also for the stilling of flowers or hearbs in a Limbecke putter water unto them and putting cold water in the top and drawing away the first water which is the strength and throwing away the rest therefore we shall not need to write any more of this CHAP. XXVI Of Treacle water IN the place of Treacle waters described by divers Authors and divers wayes It is better to take a quantity of Venice Treacle and dissolve it in wine if there be no Feaver or in Scabious or Carduus water but if there be a Feaver in Purslaine water Lillie or common water with a little juyce of Lymons CHAP. XXVII To make Cinnamon waters TAke a pound of fine Cinnamon beate it and put it to infuse the space of twenty foure houres in a glasse vessell with foure pints of good Rose water and halfe a pint of good white wine upon the hot cinders or in some hot place being well stopped then still it in a Limbecke or Balneo Mariae and keepe the water in a strong glasse well stopt CHAP. XXVIII Another Cinnamon water IN a necessity for to make Cinnamon water take halfe an ounce of Cinnamon and beate it in a morter and boyle it in a pint of faire water untill halfe be consumed then straine it and use it CHAP. XXIX To make excellent Hipocras TAke a pound of good Sugar an ounce of fine Cinnamon two drammes of
seeds Roch Allom and common Salt of each a pound boyle them together in eighteene pints of good Vineger untill it commeth to fourteene pints then straine and presse it and use it as is aforesaid If with the said Vineger compounded strained and pressed you will put three pints of Life water or Aqua vitae it will be excellent To make foure sorts of Balmes to powder and put into the parts of the body The Description of the first Balme TAke dry common salt Allom of glasse of each a pound beate them to powder in a morter then take Balme hearb or hoarie Mints Wormwood water Mints Sage Rosemary Origanum Calamint Time Costus Hortensis the greater and lesser Centory and Scordeum of each sixe handfulls all these hearbs ought to be dryed as I shewed before then put into the great morter and beaten to powder and searced so beating and searcing them untill they bee all searced then mixe with them the Allum and Salt and so use it A Description of the second Balme TAke Hysope Time Sage Lavender Rosemary Wormewood Marjoram Rue and Scordeum of each eight handfulls Ireos of Florence Pepper Ginger Pellitory and dry red Roses of each halfe a pound make them into a powder as followeth The Salt being dry shall bee powdered by it selfe then beate the Ireos pepper Ginger Pellitorie and dry Roses with the other simples beating and searcing them all to powder and when they are all searced mixe with them the Salt and the Balme is made the which use as before written A Description of the third Balme TAke Ireos of Florence Gentian Orange and Citron peeles Ginger Iuniper Berries Cyprus Nuts Benjamin Frankincense Aloes Mirrhe Cinnamon Cloves of each halfe a pound Rosemary Sage Lavender Dill Origanum Cyprus Wormewood Balme Time Scordeum of each eight handfulls make the Balme as followeth First beate well together in the morter the Ireos Gentian Orange and Citron peeles Ginger Iuniper Berries Cyprus Nuts Cinnamon and Cloves with the other simples beating them all to powder and searcing them then powder the Aloes Mirrhe Frankincense and Benjamin with a little Oyle anointing the bottome of the morter and mixe them altogether and the Balme is done A Description of the fourth Balme in case of necessitie SOmetimes one hath not the commodity to get the simples aforesaid as in Armies Townes and Castles assieged when some man of quality dyeth and that his parents or friends will have him preserved for some time to carry to some tombe of his Predecessors then one must make necessity a vertue for having emptied the three bellies as is shewed before wash them and the incisions with common vineger if you have not the commodity to make the compounded or if you have not common vineger take salt water that is salt melted in water and fill them up with this Balme following Take ashes of Willow and Lime of each a sufficient quantity fift it through a sieve and use it but if you have no Lime take Chalke and doe as before being thus embalmed rub and anoint the body over with this Linement following and keepe him in a temperate place not to hot nor to cold A Description of the Linement to anoint the body after it is embalmed TAke Oyle of Olives Roses or Spike one part Venice or common Turpentine two parts make thereof a Linement Warme the oyle upon the fire then put to it the Turpentine stirring them well together and anoint the body all over with it being warme The end of this Treatise A Treatise of Oyntments A Balme or Balsome for all wounds that are newly made TAke two ounces of Aqua vitae put it into two Violls equally divided and put into the one two drammes of Mirrhe and a dramme of Aloes in powder and let it stand untill it hath taken the colour Then put two drammes of Turpentine into the other Violl and let it stand untill that the Aqua vitae hath taken the colour of the Turpentine then put them both together to use it Another for an old and new wound O Liban and Masticke of each an ounce two ounces of Verdegrece asmuch Galbanum an ounce of Turpentine and asmuch Rosin oyle of Olives a pound and halfe a pound of oyle of bitter Almonds and asmuch oyle of poppies white waxe an ounce black pitch three ounces melt your gummes and heat your oyle with the Verdegrece and straine them through a strong cloth and keepe it in a pot or boxe An oyntment for new and old wounds BEate three yolks of egges with the bignesse of a nut of washt Turpentine and a little Beane meale it will keepe but a moneth Another for Apostumes and Boyles HAlfe a pound of Turpentine foure ounces of Virgins waxe as much of Mutton suet a little milke from a woman which hath a male child and a little from one that hath a female child boyle them together untill they be thicke For to eate dead flesh THree ounces of honey put into a new pan or pipkin a dramme of greene Coppras and asmuch of Verdegrece and Allom and halfe an ounce of galls being all in powder stirre them into the honey and boyle them untill they become red For a burne VVAter of Nightshade and of Plantaine yolks of Egges oyle of Roses and Virgins waxe as much of one as of another melt them together and anoint the sore For paine in the head BEate Plantaine with the urine of the diseased and make a plaster and bind it upon the Temples For blacke and blue eyes SAlt honey and wine boyled together and the place anointed Against the swelling of the throat LEaven honey and juyce of Smalladge mixed together and made into a plaister For to stay bleeding in what place soever IVyce of Shepheards purse Masticke Oliban Bolâ— Armenic Dragons blood of each two drammes to make a plaister A washing for a Fistula upon womens Brests LOng and round Plantaine Agrimony Câ—â—ntorie and Wormewood of each halfe a handfull cut them small and boyle them in a new pot or pipkin with a quart of wine untill it commeth to a pint then straine it and wash the pipkin and put into it againe that which is strained and put to it two ounces of honey of Roses and as much Syrup of Wormewood then boyle them a little and when you will use it put a little to warme in a saucer and keepe the rest in a glasse Oyntment or unguent Martiatum TAke Baye leaves three pound Rue two pound Marjoram two pound Rosemary a pound and a halfe Mirrhe a pound the tops of Marjoram and water Mints seeds of Ocimum of each sixe ounces Butter sixe drammes Storax Harts grease Beares grease and Cocks grease of each halfe an ounce Masticke three ounces Frankincense two ounces and a halfe oyle of Nard an ounce common oyle sixe pound Waxe foure pound make an oyntment according to art It is good against cold Goutes the Palsie Sciatica and generally against all diseases of the Nerves A Stomachall oyntment TAke
blâ—dder the seeds boyled with milk and wine are gooâ— to provoke urine and against all diseases of the bladder The leaves beaten with Wine healeth the bitings of dogs Of Oranges ORanges are refreshing and are good in Feavers for to quench thirst the peele is hot and Cordiall Of Lymons LYmons are very good against hot and pestilent Feavers and the Syrup is very good to stay Feavers also the juyce of Lymons killeth wormes in the bowells Of Fruits which refresh the stomacke Of Cherries CHerries are very good to refresh the stomack and against the paine of the belly Olives OLives are also good to comfort and to refresh the stomacke Respases REspases are very good to refresh the stomacke to stay vomitings and are good against the fluxe of the belly Of Fruits which engender seeds FIgges Pine kernells Nutmegs and Pistaches are good to augment and engender seeds Fruits which are good against Poyson IVniper berries common Nuts Pepper Citrons c. are good against venome and Poyson The End of this Treatise To make Preserves dry and liquid Of Preserves which comfort the Heart Preserv'd Oranges CHoose the best Oranges that have the thickest skins cut them in quarters and lay them a soake in water five or sixe dayes then boyle them in honey syrup or sugar to the height Citron peeles preserv'd or Candied TAke Citrons and peele them and cut them into slices and infuse them in water nine or ten dayes then take them out of the water and boyle them in faire water untill they be soft then put them into Iulep or Sugar and boyle them unto the height of Sugar Candie you may Aromatize them with a little Muske or a little Ambergreece In this manner you may Candie Oranges Lymons or any other rind or peeling Of Apples TAe Apples and peele them and cut out the core and the pippins within them and cut them into quarters boyle them in Iulep or Sugar and water well and the next day boyle them againe in Sugar and put them with the Syrup into a pot Of Preserves which comfort the Belly Of Ginger PReserved Ginger or Candied Ginger is very good for the belly and against all hard humors thereof Preserv'd Quinces QVinces preserved and Aromatized as Apples are very good for the paines of the belly and to stay vomiting also against the fluxe of the belly and to strengthen the stomacke and to helpe digestion To make Marmalade TAke eight pound of the flesh of Quinces cleansed from their rinde pippins and stalkes boyle them in water untill they come into a paste then pulpe it through a sieve and boyle it to the height with as much sugar and put it into boxes There are those which boyle it but with halfe so much sugar it is very good for the fluxe of the belly taking it before meales and good against vomitings taken after meales and for the losse of appetite Preserv'd Peares PReserve Peares as the Quinces and Apples and they are very good to strengthen the heart and against the paines of the belly Preserv'd Wallnuts GAther the Wallnuts before they bee hard when they are greene pare them as the Apples and infuse them in water nine dayes changing the water every day then pierce them with a needle or bodkin in three or foure places and boyle them in water untill they be soft then take them from the fire and stick them with Cinnamon and Cloves and boyle them in Sugar and put them into a pot Preserved Cherries GAther Cherries before they be quite ripe put them into Sugar and boyle them and put them into pots or glasses Of Drie Comfits or Candies TAke the Cortex or Rinde of Citrons Oranges Lymons or any other barke or fruit boyle them first in faire water having first infus'd them then boyle them in Sugar to the height and then take them and dry them The end of this Treatise To make all manner of Fumes and Perfumes Of Perfumes and Aromatick smells PErfumes are certaine medicaments simple and compounded the which without putting in the fire will alter the head and hinder all ill smells and corruption of the aire They are also used divers wayes sometimes onely one simple medicament is used and held to the nose as the seed Nigella infused in vineger and wrapped in a cloth or piece of silke and at another time there is mixed many medicaments together and sometimes there are made Pomanders Oyntments and Bullets the ingredients which ordinarily enter into Perfumes are Muske Ambergreece Nigella Marjoram Storax Cloves Ocimum Staechados Spikenard Lavender wood of Aloes Labdanum Roses Violets Saunders water Lillies Camphor and the like You must observe that in making of Pomanders and Bullets you must put the Muske and Ambergreece the last of all the ingredients Perfumes or suffumigations for the head A Suffumigation to stay and dry Catarhes TAke Coriander seeds Roses Nigella infused in Vineger of each an ounce and a halfe Masticke Frankincense of each halfe an ounce gumme of Iuniper two ounces make them into a powder the which strow upon a chasing dish of coales and perfume the cap and clothes for the head you may make them into Trochisques with Rose water and gumme Dragant if you please Another Perfume of the same TAke Frankincense Masticke Labdanum Storax of each halfe a dramme beate them together and make them into Trochisques with gumme Dragant dissolved in Rose water A Suffumigation of a good smell to strengthen the head TAke Trochis of Gallia Muscata a dramme Sage Marjoram and Rosemary of each a dramme and a halfe Cloves and Cinnamon of each a dramme wood of Aloes a scruple foure graines of Muske make them into a powder and use them as before Another Perfume TAke Frankincense Cinnamon and Cloves of each a dramme and a halfe Citron peele a dram wood of Aloes two scruples Mirrhe and Masticke of each a dramme Trochis of Gallia Muscata two drammes Labdanum two drammes and a halfe beate them together with oyle of Mirrhe and forme them into Trochisques Another TAke gumme of Iuniper Masticke Roses of each a dramme Cloves Storax of each three drammes make them into Trochisques with Turpentine Cordiall Perfumes A Perfume against the sincopes or failings of the Heart TAke Frankincense Mastick of each an ounce dry Citron peele halfe an ounce wood of Aloes Storax Cloves Calamint of each three drammes Make a perfume for those that have paines at their heart A Perfume to strengthen the animall and vitall spirits TAke red Roses Staechaedos Rosemary of each a dramme Frankincense two drammes Cloves wood of Aloes of each a dramme and a halfe make them into powder and make a Perfume A Perfume against the corruption of the Aire TAke red Roses Spikenard wood of Aloes Costus Rosemary Masticke red Saunders Bdellium Labdanum Olibanum Saffron of each a dramme and a halfe Dock roots Pepper yellow Sanders of each three drammes Cardamomes Cubebes Camphor of each halfe a dramme five graines of Muske put them into powder and make little
THE CHARITABLE PHYSITIAN Shewing the manner to make and prepare in the house with ease and little paines all those remedies which are proper to all sorts of diseases according to the advice of the best and ordinariest Physitians Serving as well for the rich as the poor Together with a Table of all those medicaments as well simple as compounded which one ought to have by them both in City and Country With a notable and Charitable advertisement to the publicke By Philbert Guibert Esquire and Physitian Regent in Paris Translated into English by I. W. LONDON Printed by THOMAS HARPER 1639. THE CHARITABLE PHISITIAN The manner to make Clysters A Clyster to purge the Belly which you may make at all times TAke a handfull of French Barly and boyle it very well in a pint and a halfe of water then straine this decoction being about three quarters of a pint then boyle in it halfe an ounce of good Sene and two drams of greene Anni-seeds or Fenill-seeds then straine it through a linnen cloath or sieve the decoction being wel strained in which you shall dissolve the honey butter and red sugar as followeth Having a bason or platter ready within which you shall put two or three ounces of good honey and an ounce of red Sugar then poure upon them seven or eight spoonefulls of the decoction being very hot with the which dissolve the said Honey and Sugar after that adde unto them the rest of the decoction stirring them together a little longer that being done straine it again through a white linnen cloath or sieve in the which you shall mixe five or sixe spoonefulls of oyle of Olives or half a quartern of fresh butter your clister is done the which you shall poure into a bladder or syringe to be given luke warme or something warmer if you have no Barly in the house you may take a quantity of porridge or broath or laxative Ptisan or whey or common milk as shall be written hereafter and if you will not use the said clyster you may make it as followeth In the said decoction being strained you shall dissolve the said honey red sugar and oyle adding to the same a dramme of salt or a little more being common white salt Note that when you have dissolved your honey and all other medicaments in any clisters whatsoever you must passe or straine them through a sieve or white cloath for feare there bee some durt or uncleannesse left that would stop the pipe and so hinder the injecting of the clyster To make another Clister for the same Take French Barly mallowes Marsh mallowes Pellitory March Violets Mercury Camomill flowers and Mellilote flowers of each a handfull Fenugreeke and Linseeds of each two ounces bruised cut the said hearbs and flowers with a knife after that wash them and make them cleane then take a little kettle or an earthen pot in the which you shall put three pints of water or a little more then you shall boyle in it three or foure walmes the barly then put in the hearbs and at the last the flowers and seeds being all boyled to a pint and a halfe or a little more which will serve for three clisters Then take halfe a pint of the said decoction being strained in the which being warme you shall infuse for the space of an houre the weight of three Crowns or halfe an ounce of good Sene with two dramms of greene Anniseeds and after the infusion boile them a little then passe it straine it as before in that which is strained dissolve that which the Physitian shall appoint An other Clyster TAke a quantity of the said decoction strained and put it into a pipkin with halfe an ounce of Sene and a dramme of green Anniseeds then having boild it a walme or two you shall stirre into it foure ounces of good common honey then letting it have a walme or two you shall passe or straine it through a cloath and dissolve in it two ounces of fresh butter and then it shall be ready to give being luke-warme An other Clyster TAke a quantity of milke boyle it a little then straine it and dissolve in it two ounces of red sugar and your clyster is done you may also take Barly water halfe a pint dissolve the red sugar in it or a quarterne of good honey or in the place of the milke you may take whay To make a detersive Clyster TAke a handfull of common Barly and two drams of greene Fenill boile them in a good quantity of water till halfe be consumed and at the end put into it a quarterne of good common honey and then let it boyle a walme or two to dissolve the said honey and then straine them and dissolve in them two ounces of fresh Butter and your Clyster shall be finished A Clyster against the beginning of the Dissentery TAke a quantity of good milke being boyled in the which dissolve three or foure ounces of good common honey and the yolke of an egge and your clyster is done A Refreshing and detersive Clyster TAke a pint of new milk and boile it with three or foure Lettices and a handfull or two of purslaine take a quantity of this decoction strained in the which dissolve foure ounces of honey and your Clyster is made An Emollient Clyster TAke a pint of new milke in the which being a little boyled you shall dissolve the yolke of an egge and then straine it and in that which is strained you shall mixe two ounces of oyle of roses or an ounce and a halfe of fresh Butter A Clyster with Turpentine against the Stone-Collicke TAke two ounces of oyle of Olives or fresh Butter warme them upon a chafing dish or upon hot Cinders then take them from the fire and poure upon them halfe an ounce of good venice Turpentine stirring it together with the oyle or fresh Butter which is an easie thing to doe being stirred well together you shall dissolve them with any of the aforesaid Clysters according to the advice of the Physitian An Astringent Clyster TAke Plantaine leaves Shepheards purse of each two handfulls wash them cleanse them and cut them a handfull of red rose leaves boyle them all in Smiths water in the beginning the leaves and towards the end cast in the rose leaves for to take a walme or two untill the decoction commeth to a sufficient quantity then straine it and mixe with it two ounces of oyle of quinces one or two yolks of eggs and your Clyster is done Another Clyster for the same TAke a quantity of good milke which boyling you shall quench a red hot Iron in it three or foure times then straine it through a white cloath or searce in the which you shall mixe your oyle of Quinces and yolkes of eggs you may also dissolve in it an ounce of sugar of roses Note That to little children you must give halfe the quantity
of the said Clysters A Clyster for the Collicke of the Belly TAke Mallowes Marsh Mallowes Pellitory of the wall Isope Rue Calamint Peneroyall Origan of each a handfull Fenill-seeds and Cumin-seeds of each two drams Bay Berries halfe an ounce Camomill and Mellilote flowers of each halfe a handfull boyle them all in three pints of water or a little more beginning first with the hearbs and then with the seeds being bruised and boyle them untill halfe be consumed and this decoction will serve for three Clysters Take a quantity of this decoction being strained in the which you shall dissolve fixe drammes of Dia phaenicum and asmuch of Benedict Laxat two ounces of honey of Mercury and as much of oyle of Cammomill or of Rue and your clyster is made which you shall give luke-warme and if the griefe continue you shall renew the said Clyster with the Physitians advice A Clister for the Apoplexie FOr those which are troubled with the Apoplexie if the disease lingers you shall take a quantity of the former decoction in the which you shall dissolve sixe drammes of Benedict Laxat and as much of Hiera Diacolocynthidos paschij with two ounces of honey of Mercury and as much of oyle of Cammomill and so make the Clyster But if the disease be forward or dangerous you shall take a quantity of Ptisan common or Laxative and in the said Ptisan you shall dissolve the said medicaments Another Clyster against the Collicke for the poore TAke Isope Sage Cammomill and Mellilote flowers of each a handfull halfe an ounce of Anniseeds bruised boyle them all in three quarters of a pint of good wine being boyled to a little more then a quarter of a pint in the which you shall mixe three ounces of oyle of Nutts and as much of good honey Another for the poore YOu shall infuse upon hot Cinders or boyle in three quarters of a pint of good wine halfe an ounce of good Sene and as much of green Fenil seeds then straine it and mixe with it the said honey and oyle of nuts A natritive Clyster TAke a quantity of broath or porridge made with the fat of a Capon a piece of Veale and the bloody end of a necke of Mutton boyled together in the which you shall dissolve an ounce of fine Sugar and two yolks of Egges Another for the same TAke a quantity of Hen or Pullet Broath and as much Gelle mixed together with two yolks of eggs and make your Clyster Another for the poore TAke a quantity of milke being boyled with two ounces of good Sugar in the which you shall dissolve two yolks of eggs That before you give any of these nutritive Clysters you must purge the excrements of the belly with an Emollient Clyster Also that in making of these Clysters afore mentioned you may make all sorts of Clysters whatsoever That for little children you must lesson the dose and quantity of the decoctions and medicaments with the counsell of the Physitian The manner to make and prepare Suppositories TAke two ounces of common honey boyle it in a little sauce pan upon a cleare fire untill it commeth to the thicknesse of an Electuary solide that done take it from the fire and stirre into it two drammes of common salt or a dramme of sal gemme in powder mixe them very well together with a Spatule then poure it on a paper being anoynted over with oyle and forme suppositories and when you use them you must dip them in oyle Those which you make for children must be but halfe so big as the other and if you will keep them by you you must put them in suet or in fresh butter or otherwise the aire will dissolve them Other Suppositories which are stronger TAke the said honey being boyled and let it coole a little then mixe in it very well a Spatule common salt and sal gemm of each a dramme and make suppositories Another Suppository WIth the said honey being boyled and a little cooled you may mixe twenty graines of Coloquintida in powder and as much sal gem in powder Another Suppository OR with the said honey being boyled you may mixe forty graines of Scammony in powder For little children you may make suppositories with sope or with the hearb Mercury or with a little waxe candle or fresh butter That in the place of Suppositories you may also put three or foure sugar plumbs of Verdum without muske anointed with fresh butter one after another I would not write any more examples of suppositories because they are little in use and of little effect for the former glysters and laxative Ptisans and purging broaths which follow are farre better and of more vertue A Certaine remedy for to loosen the belly of those which are hard bound and will not take neither Clysters nor Suppositories BEcause there are certaine persons that are so cholericke that they will use neither Clysters nor suppositories for any good in the world not so much for a certaine shame as they have as they are afflicted with their Hemerods as well internall as externall and other diseases thereunto belonging therefore let them use this remedy following which is excellent Take a dramme and a halfe or two drammes of good Sene halfe a dramme of greene Anniseeds put them into a porringer and poure upon them seven or eight spoonefulls of water but if the person bee not troubled with a Cough you may put halfe water and halfe and halfe juyce of Lymons and then cover the said porringer and put them to infuse upon hot cinders or in some other warme place the space of halfe an houre or an houre then straine and squeeze it through a white linnen cloath and put it into three or foure times as much of cleare thin broath or pottage and let it be drunk fasting and some two houres after let the party eate some warme thing But if the aforesaid broath or infusion be disagreeable to some delicates because of the taste of the Sene may squeeze into the broath the juyce of another Lymon but if that cannot please them then you shall make the Infusion as followeth in this case you shall not put your Sene and Anniseeds in Infusion upon hot cinders but in another place from the fire the space of three houres then straine and squeeze it as before and mixe it with the other broath putting to it the juyce of a Lymon and there shall be no ill taste at all This said Infusion or broath of Sene thus prepared dischaâ—geth the belly dissolveth and emollifieth the excrements of the belly which are hard and maketh them passe away without any paine or griefe to the Hemerods which is a good secret But if it happen that the party being long time bound this broath doth not discharge the belly which hapneth but seldome you must reiterete it at night about foure or five a clocke or the next morning Also
Iuice of Gooseberries THe Gooseberries being beate very well in a Marble morter put them into a cloath and presse them in the presse CHAP. IX To draw the Iuice of Barberries THey are drawne in the same manner as the Gooseberries CHAP. X. To draw the Iuice of Mulberries TAke a quantity of Mulberries beat them and tye them in a cloath and presse them in the presse CHAP. XI To draw the Iuice of Cherries TAke a quantity of Cherries and take out the stones and presse them as aforesaid CHAP. XII To draw the Iuice of Granates TAke the Pomgranates and take away the peele and keepe it which is called Malicorium and all the rest is put in a cloth and prest as before CHAP. XIII To draw the Iuice of Citrons and Lymons CVt the Citrons and Lymons in the middle and take away the peele and put the rest in a cloth and presse it Otherwise cut the said Citrons and Lymons in foure quarters and take away the skinne peele and seeds and so presse it but because the pulpe will never presse so well but there will remaine some juyce you may put to it a little fresh water and so presse it and you may use it about what you please CHAP. XIIII The manner to Clarifie the aforesaid Iuices WHen you have drawne the aforesaid Iuices as is written you shall put them severally in a double glasse and set them in the Sunne or some other place two or three dayes or more to the end that they may settle and all the dreggs may descend to the bottome of the said glasse then take them and passe them severally very softly through the blancket that the dregs doe not mixe with them and trouble the cleare which ought onely to passe And if you will use them presently you may doe as you make Syrups and other Compositions but if you will keepe them put them into a double glasse filling the glasse almost to the necke then fill up the glasse with a little oyle of Olives and stop it and keepe them in a temperate place And when you will use the foresaid Iuices you must take a little Cotton and put into the mouth of the glasse to sucke up the oyle and your juyce will be cleare and cleane which you may passe through the blancket to make it more clearer The Iuice of Mulberries is clarified as followeth being pressed boyle it a little in a pan or bason and being hot passe it by little and little through the blancket and as soone as it is passed make it into a Syrup with Sugar The Iuice of Cherries is clarified in the Sunne and strained through the blancket and as soone as it is strained made into a Syrup as it is written in the Treatise of Syrups CHAP. XV. To draw the Iuice of Apples and to Clarifie it RAspe the Apples one after another as the Quinces and draw the Iuice of the same fashion the which being drawne boyle it a little and straine it through the blancket and that which is strained put into a glasse and set it in the Sunne that the dreggs may goe to the bottome and then straine it againe through the blancket and make Syrup If you will keepe the said Iuice of Apples put it into a double glasse and put some oyle upon it Note that in Winter the said Iuices ought to bee kept in the Cellar CHAP. XVI The manner to boyle Sugar to the consistance to make Sugar of Roses BOyle a pound of Sugar or what quantity you please that is to say to a pound of Sugar halfe a pint of water into the consistance or height which you shall know by these signes following First the summe that riseth from the sugar in the skillet or other vessell will be very little when the sugar is almost boyled Secondly taking a little up upon the end of the spatule and throwing it upon the ground a little of it will flye away and that which is one ground doth not cleave thereto Also you may know by putting a little upon a trencher and let it coole also in taking a little upon the end of the spatule or spoone and pouring it down maketh a long thred by those signes you may know when it is boyled to the consistance you shall know also when it is halfe cold by the thicknesse of it CHAP. XVII To boyle Sugar to make Tablets or Lozinges with powders TO make the said Lozinges or Tablets if you have not of the best Sugar take some midling Sugar and when it is almost boyled scum it very well this Sugar must not be boyled to that height as the Sugar of Roses you may know when it is enough by taking a little upon the Spatule or upon a trencher and it groweth thicke and doth not runne but yet it sticks to the trencher also if you take a little upon the end of the spatule it maketh a thred but not so long as that of Sugar of Roses And to tell you in one word you must have judgement to judge of the boyling thereof for sometimes there is put two drammes of powder for two ounces of Sugar and sometimes a dramme for two ounces CHAP. XVIII To boyle Sugar and Honey to the height to make Electuaries TAke the decoction or infusion with the Sugar and boyle them upon a char-coale fire well kindled to the height that it ought to be boyled unto The which you shall know by taking a little upon the end of the spatule or silver spoone and putting it upon a trencher which being cold will not scarce runne without you stirre it with your fingers which will bee very glutinous Also when it stayeth upon the spoon or spatule and will not runne but drop out in little bits as it were The honey will be boyld also in the same fashion preparing it as followes The honey being clarified as is written in the first Chapter of this Treatise and boyled to the height which you shall know by taking a little and putting it upon a trencher and it stay upon the trencher being cold and doth not runne then take it from the fire and use it or if you will keep it let it be a little cold and then put it into a pot fitting and tye a paper over it being pricktfull of small holes with a needle that no durt nor flies get into it and when it is cold tye it over with a double paper and keep it in a temperate place and when you will use it you need but weigh the quantity you shall need and heat it in a skillet or vessell fitting for the same CHAP. XIX Infusions to make Syrups FOr to make Infusions of Syrups which are made of flowers you must put for each pint of water foure ounces of flowers as you shall see written hereafter the infusions must bee made in pipkins or vessells of pewter or silver having narrow mouthes that they may bee covered and not in vessells of Copper or Brasse That the vessell
it into a Crucible and set it into a furnace of hot fire untill it bee very well burnt which you shall know by the rednesse of it for when it is enough it will looke very red then take it from the fire and let it stand untill it be cold then powder it in a morter and searce it through a searse and when you have done prepare it with Rose water or faire common water in this manner put your powder upon the stone and powre some water upon it and stirre it together with the mule or mallet stone untill it be very well prepar'd which you shall know by putting it upon your hand and rubbing of it a little and it doth grace nor scratch as one doth by pearles and pretious stones then forme little Trochisques and trio them and when you will use them powder them in a morter CHAP. XXXIX The manner to Calcine Roman Vitrioll ROman Vitrioll is dryed in the great iron spoone or ladle in a moderate fire untill it commeth all white stirring of it continually with a spatule or iron rod and then augment the fire a little and it will come all red and that is called Colcothar then take it from the fire and put it in powder as is said of the Tuttie and prepare it upon the stone for the confection of the Emplaster Diapalma CHAP. XL. To make Creame and Salt of Tartar TAke a pound of Tartar beate it in a morter and searce it through a course sieve then put it into a pipkin and cover it with water and make it boyle a walme or two then passe it two or three times through a hippocras bagge with a bason underneath to receive the liquor then set it to settle the space of twenty foure houres at the end of which you shall take of the Creame which swimmeth one the top with a trencher or silver spoone and poure the water softly away by inclination and scrape the salt away which sticketh one the sides with a spoone and make it fall to the bottome then wash them dry them and prepare them and keepe them by themselves THE CHARITABLE APOTHECARIE The second Treatise of Syrups CHAP. I. The manner to make Syrup of Violets with the Iuice TAke twelve ounces of Violet leaves pickt put them into a marble Morter and beate them very well then tye them in a linnen cloth and presse them in the presse and you shall have five ounces of Iuice which you shall put into a violl then take twenty ounces of good Sugar and halfe a pint of faire water and boyle it almost to the height of the Sugar of Roses then take it from the fire and mixe your juice with it and your Syrup is made the which you shall put into a pot and cover it with a paper prickt with holes and when it is cold cover it with a double paper and keepe it in a temperate place CHAP. II. The manner to make Syrup of Violets upon a cloath TAke two pound of Sugar boyle it with a pint of water to the height or consistence as before specified then take halfe a pound of Violet leaves beate them in a morter as before and put them upon a cloth two holding the cloth at each end then poure the Sugar very hot three times upon the said Violet leaves with a bason underneath to receive the Syrup pressing of it very hard with a spatule or silver spoon and scraping the outside of the cloth very cleane and making of it fall into the said bason and your Syrup is done the which you shall prepare and keepe as before That you must not throw away that which hath coloured the cloth for there is Sugar amongst it but dry it in the Sunne and keepe it which will be good conserve and serve for a binding as shall be written hereafter CHAP. III. To make Syrup of Violets of three Infusions TAke a pound of Violet leaves picked and cleansed from the greene leaves put them into an earthen pot or other vessell and poure upon them foure pints of water being hot then cover the said vessell and set it to infuse in the chimney corner for the space of twelve houres at the end of which warme it very well and straine it through a strong linnen cloth and presse them in the presse and through away those flowers then warme the infusion and put to it another pound of fresh Violets letting them infuse twelve houres as before then straine and presse them in the presse and put a pound more of fresh flowers to the infusion stirring them well together and let them infuse as before then straine and presse them in the presse and if you will make it presently into Syrup then take foure pound two ounces of the infusion put it into the Copper pan and put to it five pound and a halfe of good Sugar and boyle them together unto a Syrup the which let stand till it bee halfe cold then scumme of the froth or scumme and put it into a pot and cover it with a pierced paper untill it bee quite cold then cover it with a double paper or wet parchment CHAP. IIII. Mucharon of Violets and Damaske Roses THe Mucharon of Violets and Damaske Roses is nothing else but the last infusion strained and pressed the which will keepe a whole yeere being put into a glasse with a streight necke then put upon it a little oyle of Olives to keep it from being mustie and when you will use it take the oyle away with a little Cotten CHAP. V. To make Syrup of Coltsfoot THere is made three infusions of the flowers of Coltsfoot with the green that goeth round about them halfe a pound at each time in a quart of water you shall take the said flowers and put them into a pot or pipkin and heat the water scalding hot then poure it upon the flowers and stirre them well together with a spatule of wood cover them close and let them stand in the chimney corner the space of twelve houres then straine them and presse them and put as many more flowers unto the infusion being hot and let them infuse twelve houres as before then straine and presse them and put as many more flowers doing as before then clarifie it with the white of an egge and the shell as is shewed in the second Chapter of the first Treatise weigh it and put to it three parts of Sugar and boyle it to a Syrup CHAP. VI. To make Syrup of Damaske Roses of nine Infusions THere is made nine infusions of a pound at each time of Damaske Rose leaves being picked and the yellow which is within them taken away also the greene that goeth round about them in foure pints of water the last infusion being made straine them and let them stand a while to settle then straine them softly and there will be about five pints then clarifie it and boyle with it as much Sugar that is five pound and boyle it to the
Ginger with three pints of good white wine or Claret make the Hipocras cut the Sugar into small pieces and beate the Cinnamon and Ginger in the morter then put them together in a pipkin and poure the wine upon them and stirre them together with a spoone or spatule and let them stand all night in the chimney corner and in the morning passe them five or sixe times through the Hipocras bagge That if you will have it very cleare poure into it a spoonefull of milke CHAP. XXX Another manner to make Hipocras TAke a quart of good Wine halfe a pound of good Sugar and an ounce of Cinnamon beaten infuse it all night covered in the chimney corner and and the next morning passe it through the Hipocras bag five or sixe times CHAP. XXXI To make Hipocras of water TAke halfe a pound of good Sugar two drammes of good Cinnamon beaten two quarts of water infuse them all night as before and in a morning straine them as before through the bag The end of the Charitable Apothecary THE CHARITABLE PHYSITIAN SHEVVING THE manner to Embalme a dead Corps By Philbert Guibert Esquire Doctor Regent in the faculty of Physicke at Paris Translated into English By I. W. LONDON Printed by THOMAS HARPER 1639. The manner to Embalme a dead Corps FIrst of all let the Chyrurgeon make a long incision from the necke unto the lower belly opening the breast and taking out the heart lungs and others or leaving of them within but if they desire to havâ— the heart embalmed by it selfe then make an Incision in the pericard in which it is inclosed and embalme it as shall be showne hereafter After that you may show the belly inferiour that is the stomacke and the Epipleon considering the orifice superiour and inferiour and afterwards the bowells bladder and other things All the said parts of the the brest and belly inferiour being observed must bee all cut round the Diaphragma and cut as neere as possible can be where they are tied and taken all out and put into a large bason or vessell Those two bellies being emptied and cleansed that is all the blood that commeth from the veines and Arteries dryed up with Sponges then you must come to the head The head or Cranium shall bee sawed in two as you doe in an Anatomie and the braines and parts shall be put into the vessell with the bowells together with the blood that hath been drawne out of the three bellies that is the head brest and belly inferiour and put them altogether into a barrell and hoope it round to be buried or put into the ground but if they desire to carry them far or to keep them you may embalme them as followeth Having emptied and squeezed the blood from the excrements you must wash them with warme oxicrat made with foure parts of water and one of vineger compounded as shall be written hereafter then powder them all about with one of the balming powders hereafter written then put them into a barrell pitcht within and without and hoope the barrell well and then wrappe it round with Ceare-cloth and cord it fast then put it into a bigger barrell also pitcht and hoopt and send it whither you please The head brest and belly inferiour being also emptied and cleansed you shall begin to embalme them beginning at the head being well washed within with the said vineger compounded then with pieces of Cotton soaked in the said vineger and filled with balme the head shall be filled and both the pieces of the skull shall bee bound together with thred Doe also to the brest as you doe to the head piercing the Muscles and flesh with a bodkin to make the blood runne out which you must dry up with sponges then wash and soake it with the said vineger and fill it up with Cotten full of Balme do so also to the belly inferiour The foresaid parts being embalmed you must make long Incisions in the armes legges thighes and buttocks and principally in the great veines and Arteries to make the blood runne out and to dry them up with Sponges then soake them with the said Vineger and stop them full of pieces of Cotton filled with Balme You shall make an Incision from the shoulder to the wrist in the arme piercing it with a bodkin to the bone all about to make way for the blood then dry it up with sponges and wash and soake it well with the said vineger and then filling it with pieces of Cotton soaked in the said vineger and filled with Balme and then sowe it up with a needle and thred so doe to the thighes making an incision from the belly to the knee piercing of it and stoping and sewing of it up as before and so the knees and others You may also stop the holes of the eares and nostrills and mouth with Cotton soaked in the vineger and filled with Balme That done turne the Corps upon the belly and make an Incision about the Ingular veines in the necke letting out the blood and so make an incision downe the reines piercing the backe to let out the blood taking it away and washing it with the said vineger and filling it with Cotton balmed and sewing them up as before Also make Incisions in the palmes of the hands and in the soles of the feet and wash and fill them as before sowing them up also the fingers and toes incisions being made and stopped as before The Corps being thus embalmed shall be anointed all over with Venice Turpentine dissolved in oyle of Roses or oyle of Spike and then it shall bee covered all over with Seare-cloth and put it into a Coffin of Lead the which Coffin shall be filled with dry Aromaticke hearbs as Rue Wormwood Time Scordeum Marjoram and others as shall be written hereafter then cover it and let it be well sodered To Embalme the Heart THe Heart being washed with the said Vineger compounded shall bee put to infuse in the said Vineger in a pipkin being plaistered round the lidde that the aire enters not the space of five or sixe dayes then take it out and make an incision in it and fill it with balme and pieces of Cotton balmed and sowe it up againe then few it well into a little bag made of Scarecloth and put it into a case of Lead Silver or Pewter fashioned in the forme of a Heart and carry it whither you please That the Simples which enter into the following Balmes as roots hearbs seeds c. if they bee not dry they must be dryed in the shade or in an Oven after the Bread is drawne forth before they be powdered A Description of the Vineger compounded the which is to wash and soake the parts being warme before you apply any of these Balmes following TAke Wormwood dry or green five or sixe handfulls cut it into small pieces with a knife oppaire of Cizers thirty Apples of Coloquintida cut them into foure quarters without throwing away the
oyle of Wormewood Masticke Nard of each an ounce red Roses red Corall Cloves Cinnamon Lign Aloes Mastick Mints Shaenants of each a dramme Waxe a sufficient quantity make them into an oyntment It is very good to strengthen the stomacke and to appease those griefes which have come of cold causing an appetite and helping digestion Oyntment of Marsh Mallowes TAke Marsh Mallow roots two pound Faenugreeke and Linseeds of each a pound Oyle foure pound Waxe a pound Turpentine two ounces Rosin sixe ounces cut the roots and beat them with the seeds and make a Mucilage and take of the said Mucilage two pound boyle it with the other ingredients untill it bee all consumed this oyntment is good to warme and will keep three yeeres Galens refreshing Oyntment TAke white Waxe and oyle of Roses of each foure ounces beat them long together first with faire water washing them then with Vineger and then with Rose water and if you will keep it any time you must wash it often with Rose water An Astringent Oyntment TAke Bole Armonick Dragons blood and sealed earth of each an ounce oyle of Roses sixe ounces Waxe a pound and a halfe and of Vineger boyle the waxe oyle and vineger together untill the vineger be consumed then mixe the other ingredients being in powder The end of the Treatise A Treatis of Pretious Stones Of the Bezoar stone THe Bezoar stone is such an excellent Counter poison that the Physitians have given its name to all the most excellent Antidotes calling them medicaments Bezoarties if it be powdered and put upon bitings of venemous beasts it will heale them also being strowed upon byles or plague sores it healeth them also there is made Lozinges with it and Rose water against all sorts of poison Of the Emeraud THe Emeraud hung about the necke hindereth the accidents and assaults of the Kings Evill and healeth it also sometimes Of another Stone THere is found a stone in the belly of old Cockes or in the Gizard the which as is said maketh him that weareth it constant gratious hardie and happie in love and the same held upon the tongue appeaseth thirst Of the Amethist The Amethist hindereth a man from drunkennesse Of the Saphir THe true Saphir infused in water and the eyes being washed therewith draweth away all filth from the eyes Of the Turqui Stone THe Turqui Stone groweth in Ethiopia and is somewhat of a greene colour and being infused maketh a liquor as white as milke and is very good against any paine of the eyes or hinderance of the sight Of Christall CHristall ingendereth of a pure liquor which hardneth by little and little in the entrailes of the earth it is found often with other mettles in mines in Holland and Spaine being powdered and mixt with white wine is good against dissenteries and it stayeth the white fluxe of women and causeth store of milk in womens brests Of Alablaster ALablaster is well knowne of those which have visited the Antiquities of Rome Alablaster burnt and incorporated with pitch or Rosin melted dissolveth hardnesse and is good against the griefes of the stomacke Of the Serpentine Stone THe Serpentine Stone worne about the necke is good against the paines of the head Of the Stone of Arabia IT dryeth the Hemerods being powdered and put upon them and it is good to make teeth white Of the Stone of Iudea THe bignesse of a Nut of this Stone being powdered and drunke in warme water causeth urine and and breaketh the Stone in the bladder Of the Chalcedine Stone THe Chalcedine hung about the necke hindereth melancholly Of the Sponge stone SPonge Stone being drunke in white wine breaketâ— the stone in the bladder Of Corall THose children which take halfe a scruple of Corall in powder with their Nurses milke before they sucke shall never be troubled with the Epilepsie The end of this Treatise Of the vertue of Fruits Of Temperate Fruits Of Figgs OF all the Fruits of Autumne the Figs are the best for they are very good to cleanse the breast also they are good against a cough and the diseases of the lungs dry Figgs eaten looseneth the belly and they are good to dissolve tumors being mixed with meale and leaven Of Raisons RAisons of the Sunne are very good against the diseases of the stomack lungs and head being eaten by themselves or with a little pepper Currants are also good for the brest and causeth obstructions Of Fruits hot in the first degree Of Almonds THe best sweet Almonds which are yellow and full and breake white are very good to avoid grosse excrements also they are good to cause Appetite and for those which have cold bellies Of common Nuts COmmon Nuts are hard of digestion and contrary to the stomacke but being eaten fasting they are very good against the wormes of the belly also being incorporated with the leaves of Rue Figs and a little Salt are good against the pestilence and poyson being taken fasting Of fruits hot in the second degree Of Capers CApers being taken in broath the quantity of two drammes and wine the space of fourty daies purgeth away gravell and bringeth away by urine all bloudy matter it is also good against the Sciatica and Palsie and for women which have not their flowers Of Nutmegs NVtmegs are very good to clear the sight strengthen the stomacke to diminish gravell to provoke urine and to stay the fluxe of the belly and is good against all cold diseases of the matrixe Of Fruits hot in the third degree Of Iuniper Berries IVniper Berries taken in broath are very good for the stomacke against all diseases of the brest against a cough and against stingings of Serpents also it is very good against Convulsions and against the suffocations of the Matrix Of Cloves CLoves are very good for the stomack and heart helpeth digestion and stayeth the fluxe of the belly foure drammes taken in milke being in powder maketh a man valiant and is good to cleare the sight Of Fruits hot in the fourth degree Of Pepper PEpper is good against venome and it is soveraigne against the Collick and against all cold and grosse humors Of Fruits cold in the first degree Of Citrons CItrons are good to fortifie and strengthen the stomacke and are very good against melancholy and their seeds taken in broath and applied without are good against stingings or bitings of Scorpions and their juyce is good against the pestilence Of Quinces QVinces are good for the stomack and to provoke urine and are good against the dissentery and fluxe of the belly their decoction is singular good to foment the fundament or Matrix that commeth forth and they are good against the inflammation of womens brests and against vomitings Of Peares PEares are good against the stomack and are astringent and are good against defluctions Of Prunes Prunes are very good to loosen the belly Of Fruits cold in the second degree Of Cucumbers CVcumbers are refreshing to the stomacke and are good for the