he includes two principall offices of a Physitian for a disease proceeds either from too much emptinesse or from too much fulnesse The first whereof is cured by adding what is wanting end the latter by taking away that which exceedes Galen calls physicke a science of the healthfull unhealthfull and neuters which are neither well nor can properly be said to be sicke and this is made good three waies as the body as the cause and as the signe that body is counted healthfull that enjoyes his perfect health that cause is healthfull that procures health and is the meanes of preserving it The healthfull signe doth show or indicate the present health the unhealthfull body is affected with a disease which is generated by an unhealthfull cause and the manner and greatnesse of the griefe is showne by the unhealthfull signe a body is said to be neither healthfull nor sicke when it is as it were declining and cannot be said to be perfectly well nor altogether sicke But the more vulgar and common definition of physicke is this Physicke is an art which preserves health in the sound and restores it to the sicke and preserves the neuters that are neither well nor sicke and from hence it is said to be an art of things naturall not naturall and against nature the former were according to the theory these are according to the practique Things naturall doe agree with our nature and are those things whereof our body is compacted and made and are in number seven viz. Elements Temperaments Humours Members Faculties Operations and Spirits Things not naturall are those meane and indifferent things whereby the body is preserved in health and are six in number Aire Meate and Drinke Sleepe and Watching Labour and Rest Fulnesse and Emptinesse or repletion and inanition and perturbations of the minde Things against nature are those that doe destroy our health and are of three sorts A Disease the cause of a Disease and a Symptome Hereby you may understand the two parts of Physicke Theoricke and Practique and by the Theoricke know every disease and the quality thereof and by the Practique to preserve health and cure a disease by the due administration of things not naturall and by removing of those that are against nature Things naturall and which properly belong to the constitution of our body are as I said before in number seven Elements Temperaments Humours Members Faculties Actions Spirits whereto are annexed Sex Colour Composure Time or season Region Vocation of life CHAPTER I. Of Elements An Element what it is AN Element is the most least and simple portion whereof any thing is made and in the destruction thereof is lastly resolved which to say plainely the foure first and simple bodies which accommodate and subject themselves to the generation of all manner of things be the mixture perfect or imperfect Thus Aristotle called the Heaven an Element counting five parts of the world Heaven Fire Aire Water and Earth Of Elements we reckon foure whereof two are grosse and heavy and move downewards as Earth and Water and two are light and strive upwards as Fire and Aire Earth is a simple body whose naturall place is the center of the universe in which it naturally remaines solid and still round as an apple in the middle whereof as the antient Philosopher writes is the pit of hell like as the blacke kernels lyeth in the midst of the apple and at the day of doome when all things shal be renewed then shall this Element be made a thousand fold more transparent and brighter then the Christall or any pretious Stone that they that are in the bitter paines of hell to their encrease of torment shall through it behold the blisfull joyes of heaven which will be more paine to them then all the torments of hell Earth is of nature cold and dry Water is also a simple body whose naturall place is to compas the earth it is light in respect of the earth but heavie in respect of the fire and aire therefore Reolanus saith that the earth holds the lowest part because of it's heavinesse and the fire because it is absolutly light hath the highest place the aire and water because they are as it were equally heavie or light have the middle place water being heavier then the ayre lighter then the earth the nature of water is cold and moist Aire is a simple body whose naturall place is above the Water and under the Fire and is by nature hot and moist Fire is also a simple body whose naturall place is above all the elementary parts because it is a hollow superficies of the Heavens and by its absolute lightnesse striveth upward even to Heaven its nature is hot dry these are so contrary in nature that they cannot be joined without a meane which is a temperament which fals out next to be treated of CHAP. II. Of Temperaments What is a Temperament A Temperament therefore is a concord or mixture of the former disagreeing elements or a mixture of hot cold moist and drie Of these temperaments which are in number nine eight are called distemperate and one temperate The temperate is also devided either to temperature of weight or temperature of justice but we call it not a temperature to weight wherein the elements are mingled by a like heape or weight but where it is exquisitely made temperate by the equall mixture of the foure first qualities wherein no quality exceeds but wherein all equality is included and that as if it were put in a ballance it drawes downe neither to this nor that parte Secundum justitiam A temperament to justice is that which is conveniently temperate to the vse that nature hath appointed and destinated it therefore all those things that have taken from nature a mixture of the elements though unequall yet agreeable to motion and use are called temperaments secundum justitiam as if wee see any living creature that performes the functions of nature aptly and as is ought to doe we say he hath a temperament secundum justitiam according to justice The distemperate temperament is double simple and compound the simple wherin one only quality exceeds the other two contemperate as hot cold moist dry hot in which the heate hath the dominion over the cold the moist and drie being temperate cold in which the cold excels the heate the other two being temperate The compound in which two qualities exceed and this is hot and moist or hot and drie cold and moist or cold and drie for the first qualities may be joyned within themselves six manner of waies but heate cannot be joyned with cold nor moisture with drinesse because they are in themselves contrary neither can they remaine together in one subject Heere may be added the temperatures of the seasons of the yeere which are four Spring Summer Autumn and Winter and are in nature hot cold moist and drie Spring The Spring is the most temperate as being neither too cold and moist
Aquarius â™’ The eleventh signe Aquarius raigneth in Ianuary and hath the name of the water-man forasmuch as Saint Iohn Bâ—ptist baptised our Saviour in the flood of Iordan to beginne to institute the new law of Baptisme and end the old law of Circumcision Whosoever is borne in this signe shâ—ll be negligent and lose his goods and shall be carelesse in his course of life Pisces ♓ The twelveth signe Pisces raigneth in February and hath the name of fishes forasmuch as Ionas the Prophet was cast into the sea and three daies and three nights lay in the belly of a Whale Whosoever is borne in that signe shall be gratious and happy if he make use of time But note that neither the planets nor the signes wherin they worke do constraine any man to doe good or evill but he may by his owne will and the grace of God doe good although he be disposed to evill after the nature and influence of his planet and on the contrary by his owne evill inclination he may doe evill though by his planet ha be disposed to good Saturnus ♄ Saturne hath the highest place of all the planets which hee compasseth once in thirty yeares and is a planet wicked and an enemy to humane nature a destroyer of life cold drie earthly and is masculine of the day he rules the right eare spleene bladder and bones melancholy humours mixt with flegme he hath dominion over old men solitary stubborne leane covetous and gluttonous persons the greatnesse of his body is 91 times so big as the earth his character is thus ♄ Iupiter ♃ Iupiter ends his course almost in twelve yeares he is a planet benevolent good hot and moist he rules the liver lights lungs arteries bloud and seed and the left eare humours sanguine humble just honest true liberall and rich Persons Prelates and Bishops his character is thus ♃ the greatnesse of his body is 95. times so big as the earth Mars Mars circleth his sphere once in two yeares almost he is a planet hot and drie immoderately governes the gall veines sinewes and stones the humour cholericke disdainefull seditious cruell bold and carelesse persons the greatnesse of his body is once so bigge as the earth and halfe so bigge and an eight part his character is thus ♂ The Sun ☉ Sol the lampe of heaven he passeth through the twelve signes of the Zodiack in three hundred threescore and five daies he giveth life naturall to all things and is a planet moderately hot and drie masculine of the day he rules the braine marrow and joyntes kings princes magistrates and famous persons the greatnesse of his body is 166. times so bigge as the earth his character is thus ☉ Venus ♀ Venus endeth her course as doth the sunne she is a planet feminine of the night cold and moist temperate she rules the throate pappes belly reines matrix and buttocks and humours phlegmatick governeth persons that are meeke pleasant lovers dancers musitians and Poets the greatnesse of her body is the 37 part of the earth her character is thus ♀ Mercury ☿ Mercury maketh his course as the Sun and Venus he is a planet variable unequall good with the good and bad with the bad sometimes masculine of the day and sometimes feminine of the night hot with the hot and cold-with the cold moist with the moist and drie with the drie planets whichsoever he is configured unto he rules the mouth tongue thoughts and memorie devisers of any subtilty or craft crafty deceitfull proud unconstant and lying persons the greatnesse of his body is the 32000. part of the earth his character is this ☿ Luna ☽ Luna the moone makes her passage through the Zodiacke in nine and twenty daies and eight houres and overtakes the Sunne in nine and twenty daies and twelue houres or thereabouts she is a planet naturally cold and moist of the night feminine she is the carrier of the influence of all the planets through her orbe unto us she rules the stomacke tast liver and the left-side she governes noble women widdowes also mariners and vagabondes and humors phlegmatike the greatnesse of her body is the 39. part of the earth her character is thus ☽ It shall be also necessary to consider the place country soyle windes and waters their good effects and their bad the temperature of the climate and the nature of the foure cardinall windes East which is hot and drie West which is cold and moist North which is cold and drie South which is hot and moist These I have the rather insisted upon because I find them so necessary to be knowne and duely considered in the administring of medicines CHAP. III. Of Humours AN humour is whatsoever is moist and liquid in substance into which the nourishment is first converted in the body of living creatures endewed with bloud and is called an humour not because all of them have one and the same force of moistning but because all of them have a fluent substance For choler and melancholy according to Reolanus are drie humours humours because of their liquid consistence and drie because they have the naturall force of drying The humours are the first begotten matter out of the mixture of the four elements choler of fire phlegme of water melancholy of the earth bloud of the aire for it is hot and moist as the aire An humour is either elementary alimentary or excrementitious elementary is the purest parts of the seed alimentary is that which is generated of the nourishment in the body by the native heat and mixed in the veines by the name of bloud but not only bloud for it hath a mixture of the three other humours although the greatest part be bloud and of these are produced the second humours inominata or without name ros dew gluten which is ros condensed and cambion excrementitious which is either profitable and necessary as choler in the gall melancholy in the spleen spittle in the jawes and milke in the dugs or unprofitable as urine sweate excrement of the nose and menstruous blood The alimentary Humour as I have said which is fit to nourish the body is that humour which is contained in the veines and arteries of a man who is temperate and perfectly well in health and is knowne by the generall name of Blood which is let out at the opening of a veine though it be in divers parts of the body unlike and different for the thicke blood which is in the bottome is not an humour but is melancholy blood the light froth that swimmes on the top is not Choller but cholericke blood unlesse it be changed by nature into choller and melancholy which often it is and from the blood is knowne because being out of its vessels it will congeale but the humour never at all for blood otherwise taken is an humour of a certaine kinde destinguished by heat and warmth from the other humours comprehended with it in the whole masse of the blood Blood in
to be cold and moist in the second white and unsavorie for it is made sweete before it is mingled with the bloud and it is evident that sweetnesse proceeds from a moderate heate as bloud sugar hony and the like do shew which are moderately hot but naturall phlegme is cold therfore it may better be termed unsavorie then sweete melancholy in his first qualities is cold and drie in his second black and sharp or sower bloud is hot and moist if it be with other humors it is temperate but in the second qualities it is red and sweet in all foure there ought to be a proportion of chollar least then melancholy then of bloud ought to be most then phlegme and if this proportion faile so that there be either more or lesse of one then ought to be or that one of them fall from its right temper it breeds the originall of almost all diseases which is ill digestion But to returne the unnaturall phlegme as I shewed you is either chaâ—ged in its quality or quantity and of these we count eight kindes according to Avicen whereof foure without the veines viz. Watery that is subtill as water and is found in the spittings of drunken men Secondly mucous or raw wherein are some parts grosse some subtill but when the difference of the parts is so little as it cannot be perceived then it is termed raw Thirdly glassie resembling molten glasse or rather the white of an egge by reason of the stiffenesse and weight and is not properly cold but of a kinde of faint heat Fourthly Gypsea plaisterlike which is concrete into the forme and hardnesse of chalke whose subtle parts are resolved as you see in a knotty goute in the joyntes of the fingers The other foure are within the veines as first acide or sower which hath had none or very little impression of heate more then that it first had in the stomach Secondly salt or adust which is bred by the mixture of choler whose bitternesse is lost by the unsavorinesse of phlegme Thirdly thicke and grosse of sower phlegme by reason of the vehement cold Fourthly stipticke that is not so cold nor grosse as the other Phlegme is of the nature of the three signes of the water Cancer Scorpio and Pisces and is watry cold and moist of consistence liquid of colour white of taste sweete or rather unsavory fit to nourish the braine and all other cold and moist parts to make the bloud temperate and to yeild moistnesse to the joynts It is placed in the body either of necessity or for profit of necessity two waies whereof the first is common the second particular The common is that phlegme which is neerest the members and by which they are nourished when at any time they shall have lost their proper nourishment good blood neither doth it nourish but when it is sent into the bloody veines by the liver the particular is the mingling of it with the blood tempring it and making it fit to nourish the phlegmaticke parts as the braine and nerves for to nourish these a great part or portion of phlegme is required for profit likewise two waies whereof the first is likewise common the other particular the common whereby it makes the blood the more thinne flowing and penetrating the easier to slide through the veines into the members the particular that it may moisten the joynts and members that are most moved in the body least by continuall motion they become dry because every locall motion is a straining and heating and every heate is resolutive and desiccative therefore that the joynts of the bones by continuall motion which is made by the sinewes and muscles should not be over heat dried and consequently made quite unfit for the naturall use and motion nature hath ordained these phlegmaticke humours which as it were distilling out of the veines doe water and moisten them not unlike the oyling the Axel-tree of a Coach without which it would as we see by daily experience be burned into dust but this office of this humour is not profitable nor necessary for every one for infantes and weake impotent people that can neither walke nor worke but sit idle doe not need this moisture but those that labour hard and go much have extraordinary need of it Phlegme maketh a man drowsie dull fat and swollen and hastneth gray haires it abounds most in Winter and in those that incline to old age and is encreased by cold and crude nourishment Choller The next is Choller which is an humour hot and dry of thinne and subtle substance and is as it were a certaine heate and fury of humours which generated in the liver together with the blood is carried by the veines and arteries through the whole body that of it which abounds is sent partly into the guts and partly into the bladder of the gall which is its proper receptacle and is in the hollownesse of the liver or is consumed by transpiration and sweats Choller is devided into two parts naturall and unnaturall Naturall choller The Naturall is as it were the froth of the blood whose colour is of a cleare red turning towards yellow and hath its originall from the more subtill parts of the Chylus Vnnaturall Unnaturall is by infection and commixtion of another humour or by alteration and it is called unnaturall when it is either greene blacke or darke red of colour that kinde of unnaturall Choller which is made by mixture with another humour is called Vittelline Vittelline because in heate and consistence it is like the yolkes of egges and this Avicen thinkes to be made of thicke phlegme mingled with choller but Gallen thinkes it to be only by alteration and a stronger heate destroying the moisture for any humour deprived of its moisture must needs wax thicke and this is the most received opinion for choller waxes pale and cold by the mixture of phlegme These other following are made only by alteration viz. Leeke coloured Leeke-coloured or resembling the juice of a leek in greenes tending towards black which is generated in the ventricle by the crudity of meats and therefore is sometimes called greene phlegme Aeruginous Aeruginous of the collour of Verdigreace tending towards white for according to Avicen it is made of the aforesaid greene being more adust by the ventricle or liver inflamed as bones being burned are first blacke and afterwards turne white it is so hot and biting that it burnes like to hot poison To these we may adde blew Blew choller much like in colour to the herbe Woad that our dyers use and to this also belongs that which is called Skie-coloured Skie-coloured or Sea-greene or Sea-coloured and is the worst of all the humours except blacke choller for it gets so much acrimony by reason of the heat that it corrodes and ulcerates this kinde is generated in the ventricle or neare about it Red Red. choller is improperly called Red being rather blood only this is the difference blood
purely Vesalius his Balsame 5 R. Of the best Turpentine lib. 1. Oyle of Bay â„¥ iiii Galbanum â„¥ iii. Gumme Elemi â„¥ iiii ss Frankincense Myrrhe Gumme of Iop great Centory wood of Aloes ana â„¥ iii. Galingale Cloves Comfrey Cinamon Nutmegs Zedoary Ginger white Ditanie ana â„¥ i. Oyle of Earth-wormes â„¥ ii Aqua vitae lib. vi beate all these small and infuse them three daies in Aqua vitae then distill them in a Retort of such largenesse that three parts thereof may remaine empty then place the Retort in an earthen Pan filled with sifted Ashes and set it upon the Fornace and to the neck thereof fit and closely lute a Receiver Lastly kindle under it a soft fire at the first from hence will flow three Liquors the first waterish and cleare the other thinne and of a pure golden colour the third of the colour of a Carbuncle which is the true Balsame the first Liquor cuts flegme and discusses Flatulencies is good against the weaknesse of the Stomack comming of a cold cause the second helps hot and fresh bleeding Wounds the third is chiefly effectuall against these same affects Fallopius his Balsame 6 R. Of cleere Turpentine lib. ii Linseed Oyle lib. i. Rosin of the Pine â„¥ vi Frankincense Myrrhe Aloes Masticke Sarcocoll Mace Wood of Aloes ana â„¥ ii Saffron â„¥ ss let them be put in a Glasse retort set in Ashes and so distilled there will come forth a cleere Water and presently after a reddish Oyle most profitable for Wounds A very good Balme 7 R. Of Turpentine lib. i. ss Galbanum â„¥ ii Aloes Cicatrine Masticke Cloves Galingale Cinamon Nutmegs Cubebs ana â„¥ i. Gumme of Iop â„¥ ss beat them all and mixe them together and distill them in a Glasse with a slow fire first and receive the first Water severally by it selfe then encrease the fire and you shall have a Water more reddish then encrease your fire and you shall have a red Oyle your Receiver must be thrice changed This Oyle hath all the vertues of true Balme for it burneth in the Water and curdeth Milke the first Liquor is called the Water of Balme the second Oyle of Balme the third Balme Artificiall the first is good against the running of the Eares if two drops Morning and Evening be put into them dropt into the Eyes it helpeth the Blearednesse and consumeth the Teares it is good to wash the mouth against the Toothache and Wormes in the Teeth the third Liquor is good against Venome and poyson if two or three drops be laid upon it and if you inclose any venemous thing within a Circle made herewith the Creature will rather die then come out it is good against Impostumes Fistulaes and Noli me tangere and all cold Flegmaticke humours if a cloth be wet therein and laid upon it it availeth against the Palsey and trembling of the Members Bathes CHAP. XXXIX A Bathe for a Rupture 1 R. Of the Barke and Flowers of Pomegranates Cups of Acornes Shumac ana â„¥ i. Larkes spurre Comfry ana m. i. Hypocistis Galls Allom ana Ê’ ii Roses Camomill anise ana p. ii boyle them in equall portions of Red Wine and Smithes Water with the Decoction Bathe the place affected A Bathe for Diseases in the Legs called Malum mortuum 2 R. Of sowre Sorrell of Fumetary ana m. ii nip m. i. Barley Branne Lupines ana m. i. ss Violets Mallowes ana m. ss white and black Elebor ana â„¥ i. ss Hony â„¥ ii let them boyle in a sufficient quantity of Water till the third part be consumed A Bathe for the Stone 3 R. Of Hyssop Mallowes Parseley Pellitory of the Wall ana m. i. Linseed â„¥ ss Saxifrage m. i. put them in a cloth and boyle them in a sufficient quantity of Water and make a Bathe A Bathe for a Consumption 4 R. Of new Calves Heads nu vi with the Gathers and Feet as many Sheepes Heads all as well dressed as if they were to be eaten boyle them in Water in a great Vessell or for need in two and make a Bath which let the Sicke use every other day at Evening and Morning an houre at a time thus use it every time fresh for nine times together A Bath for the retention of Womens Visits 5 R. Of Mallowes halfe a Pecke as much Plantaine as much of Elder leaves Mugwort and Motherwort ana m. iiii Wormwood Rue Featherfew ana m. ii Camomill halfe a Pecke as much Red Sage boyle them in Water untill they be soft then put into it Bay-berries â„¥ ii Cominseeds â„¥ ii make a Bath wherein let the Patient sit up to the Pappes A Bathe to soften and mollifie the Skinne 6 R. The Rootes of white Lillies and Marshmallowes ana lib. ii Mallowes Pellitory of the Wall Violets ana m. ss Linseed Fenugreeke Marshmallowes ana lib. i. Flowers of Camomill Melilot and anise ana p. vi boyle them in a sufficient quantity of Water after adde Oyle of Lillies and Flaxe ana lib. ii make hereof a Bath that the Sicke may swimme therein a good while You may see the Figure of your Bathing Tub in Parreye's Chirurgery with the double Personated Bottome to which I referre you Observations for those that Bathe 7 It is not good to use Bathing too often for it offendeth the Heart causeth Sincope taketh away the Appetite looseth the Ioynts resolveth the Spirits and moveth the Humours After what manner soever your Bathes be made they must alwayes be warme for warm Water humects and mollifies the solid parts if at any time they be too dry or hard it is good against Sun-burning and Wearinesse also if we finde our selves too hot or too cold or loathing of Meats we find great profit in Bathes made of sweet warme Water Herein wee usually adde Oyle because Water alone will not so long adhere to the Body they are good in Hecticke Feavers and in the declension of all Feavers and against raving and talking idlely for they procure sleepe against inflammation of the Lungs and Sides for they mitigate paine For Bathes we chuse Raine Water rather then River Water so it be not muddy and then Fountaine the Water of Lakes and Fennes is not to be used First you must fill your Vessell with your Decoction warme almost full and so let the Sicke goe into it in the Morning fasting or sixe houres after Meat cover the Tub close with a Goverlet or Blanket all but the Patients Head that he may take breath For the time of the yeare chuse the Spring and latter end of Summer a cleare warme day a close quiet roome and warme Whiles the Patient is in the Bathe he must abstaine from all meate unlesse to comfort his heart and keepe him from fainting he take a little sop in Wine or the Iuyce of an Orenge or a stewed Pruine or the like to quench his thirst The strength of the Patient will shew how long he may stay in the Bathe for he must not stay in to the
resolution of his powers comming out of the Bathe he must be taken up in a cleane warme Sheet and so laid in a warme bed and cloathes enough upon him to make him sweat easily after hee hath sweat so long as he can well endure take the Sheet from him and dry him well with warme Napkins chiefly his Head under his Armes Breast and Root of his Thighes then let him rest in his Bed an houre or two and when he is well refreshed give him a cleane Shirt that is dry and warme and let him rise and walke but let the Chamber be kept very warme then let him feed upon meates of good juyce and digestion after Bathe use not Venery for Bathing use such Hearbs as are most convenient for the Disease the Patient is affected with the Ordinary sort of Hearbes which are used in the Spring are these Mallowes Marshmallowes Violets Pellitory of the Wall Fumetary Angelica Roses Betony Fennell Barefoote Dragon Plantaine Buglosse Agrimony Harts-tongue which are sodden in Water and made into a Bathe after the Bathe dry well the Head and eate not of two houres after CHAP. XL. Of Stoves and Hot-houses SToves are either dry or moist dry by making a fire underneath or moist by causing a moist Vapour or heate from some decoction of Leaves Hearbes Flowers or Seedes in Water or Wine or both together the dry Stoves are used in many places in London by making a cleare fire underneath that presently heates all the roome by reason of a vaulted Furnace wherein the fire playes of this kinde every one may make himselfe one as he shall judge best and fittest the most necessary for private uses I shall delineate to you in this Figure following The Figure of a Stove to sweat in with a hole to put out the Head and a drawing Boxe underneath to put in Coales or a hot Wedge of iron it must have a seat within for the Patient to sit on so high that his feet touch not below for feare of burning A shewes the hole in the top B the dore to shut in the Drawer with Coales and C shewes the little doore whereat to give the Patient warme Clothes to dry off the Sweat The moist Stoves are made in an ordinary Bathing Tub by putting the decoction into a Pot and setting it over the fire well luted with a Pipe that shall come into the Bathing-tub standing neere thereto which Tub must have a double bottome the uppermost being full of holes whereupon the Patient sitting may receive the Sudorificke Vapour now that the heat may be mitigated when it is too hot you must have a hole in the top of your Pipe to be stopped opened at your pleasure Let the Tub be covered all but the Patients Head Electuaries CHAP. XLI To make an Electuary of the Iuyce of Roses 1 R. Of the Iuyce of fresh dry Roses white Suger ana lib. i. ss boyle them into a solid Electuary with an easie fire and in the end sprinkle powdered Sanders Masticke Cinamon all finely powdered ana ʒ ii Diacridium ℥ i. ss Camphire ℈ ss make Tablets in weight ʒ iii. ss the Dose is one Tablet the whole composition is ℥ xxii the Doses be about 70. It doth draw Choler very strongly and also thinne and watrish humours very good for those that have the Gout if they have not a vehement Ague withall To make Diaphaenicon 2 R. Of the Pulpe of Dates cleansed boyled in Hydromell and fined in a Sive fresh Penids ana lib. ss blancht Almonds ℥ iii. ss when they be bruised and mingled all together put into them clarified Hony lib. ii boyle them a little and then sprinkle Ginger Pepper Mace Cinamon Leaves of dry Rue Fennell seed and seed of wilde Carrets ana ʒ ii Turbith finely beat ℥ iiii Diacridium ℥ iiii ss the Dose is from ʒ iii. to ℥ ss the whole composition is about lib. iiii the Doses about 130. This Electuary doth mildly purge Choler Crude and slimie Flegme agreeable and convenient in continuall Agues and Diseases arising of Crudity and also for the Cholicke To make the Electuary called Benedicta 3 R. Of Turbith ʒ x. Diacridium Hermodactills red Roses anaʒ v. Cloves Ginger Saxifrage Parseley seed Salt Gemme Galingall Mace Carrawayes Fennell-seed Sparagus seed and Seed of Kneeholme or wilde Myrrhe Millet the four great cold seeds Licoras ana ʒ i. of the best clarified Honey lib. i. make it up according to Art the Dose is from ʒ iii. to ℥ ss the whole composition is almost lib. ii the Doses be about 50. It draweth forth Phlegmaticke Humours it purgeth the Rheines and expelleth the Stone and Gravell To make the Electuary called Confectio Hamech 4 R. The Barke of yellow Mirabolanes ℥ ii little Onions black Violets Coloquintida Polipody of the Oake ana ℥ i. ss Woormewood Thyme ana ℥ ss Aniseed Fennell seed red Roses anaʒ iii. bruise them all and soake them in Whey lib. ii then boyle them to a pound rub them in your hand and wring them to the strained decoction adde the juyce of Fumetary the Pulpe of Pruines and Raisins ana lib. ss white Sugar clarified Honey ana lib. i. boyle them to the thicknesse of Honey sprinkling in the end Agaricke and Sene beaten fine ana ℥ ii Rubarb beaten ℥ i. ss Dodder that groweth upon Thyme ℥ i. Diacridium ʒ vi Cinamon ℥ ss Ginger ʒ ii Seed of Fumetary and Anise Spikenard ana ʒ i. the Dose is from ʒ iii. to halfe an ounce the whole composition is lib. iii. and ℥ viii the Doses be about 80. This Electuary purgeth Melancholy and other humours adust and is good against Madnesse Melancholy Giddinesse Forgetfulnesse and all faults of the Skinne as Scabbes Morphew Canker Tetter and Elephantiasis To make an Electuary called Hiera Simplex 5 R. Cinamon Mace A sarabacca Spikenard Saffron Masticke ana ʒ vi Aloes unwashed ʒ 100 or lib. i. ss the best clarified Honey lib. iiii the Powder alone is ministred from ʒ ii to ʒ iii. but being taken in Honey from ℥ i. to ℥ i. ss It is more comfortable then purging it purgeth Choler and Phlegme from the stomacke and Intrailes it doth mildely helpe all Diseases proceeding of Crudity and also the Palenesse of the Face An Electuary for a Cough or Cold. 6 R. Of Germander Hyssop Horehound Maidenhaire Agrimony Betony Liverwort and Harts-tongue ana m. i. boyle them in nine pints of water to the consumption of sixe then let it coole and straine it to this decoction put of clarified Honey lib. ss fine Powder of Licoras ℥ v. Enulacampana roote powdered ℥ iii. boyle them to the thicknesse of an Electuary take of this at any time but especially in the morning fasting and at night when you goe to bed or two houres after Supper the quantity of a Nutmeg The Electuary of an Egge commonly called Electuarium de ovo against the Plague 7 R. A new laid Hennes Egge make a little hole in the least end of it no
their weight of Sugar clarifie it boyle it neere to Candy height dry your Pippins with a faire cloth then put them into the hot Sugar and let them boyle as fast as you can when they rise up take them off the fire and scumme them turne them and set them on the fire againe and let them boyle apace and scumme them againe so doe sixe times when the Sugar is Candy height take out the Pippins lay them on a board and put them into a warme oven within three houres you may turne them within three dayes they will be dryed enough To dry Apricocks very Orient and cleare 16 Take Apricocks which be not over ripe take out the Stones put them into as much clarified Sugar as will cover them boyle them leasurely often stirring them then take them off the fire and let them stand all the night in the Sirrup the next day warme them againe in that Sirrup when they be through hot set them to draine then take another fresh Sugar and boyl it a little higher boyle them in it leasurely and turne them now and then and scumme them so let them stand untill the next day in that Sirrup then warme them throughly and lay them again to dry take the third fresh Sugar boyle it to a Candie height put in your Apricocks to that hot Sugar boyle them now and then taking them off to skumme them your Sugar being boyled to a Candie height take out your Apricocks lay them upon a faire board then put them into a warme Oven the next day turne them and put them againe into an Oven within one weeke they will be dry and as yellow as gold To dry Plummes or Cherries 17 Gather them in the heat of the day and pricke them with a Pinne lay them upon the bottome of a Sive put them in an Oven after the Bread is drawne when they beginne to wither let not your Oven be so warme as at the first putting them in within one week they will be dry then boxe them up To dry Peares without Sugar 18 Take the Norwich Peares pare them save on the stalke and the Peepe pricke them with a knife and put them in an earthen pot and bake them in an Oven but bake them not too soft put them into a white Plate Panne put dry Straw under them and lay them into an Oven after the Bread is drawne and every day warme the Oven to that degree of heat as when the bread is newly drawne within one weeke they will be dry To dry Peare-Plummes or other Plummes 19 Take Plummes pricke them put to them as much Sugar as will cover them set them on the fire untill they crack a little then take them up and put them into fresh Sugar added to the first Sirrup and let them boyle higher then before take them off the fire now and then to skimme them then put in your Plummes againe and let them warme againe in that Sirrup halfe an houre then put them into a Glasse for three or foure houres in that Sugar then warme them againe and set them to draine then take as much fresh Sugar as will cover them and boyle it to a Candy height then put in your Plummes againe into that Sugar and let them boyle leasurely halfe an houre now and then turning them for that will make them to take Sugar take them up betweene hot and cold lay them on a Board to dry boxe them up To dry Orenges or Lemmons 20 Raspe off their outward skinnes cut them into halves take out their meate and lay them in Water three or foure dayes then take them out of that water and lay them into a fresh Water and boyle them tender shift the Water five or sixe times to take away their bitternesse when they are tender then take them up and wipe them with a faire cloth and put them into as much clarified Sugar as will cover them and let them boyle leasurely two houres take them off the fire put them into an earthen Pipkin for foure dayes then set them on the fire untill they be through hot then set them to draine and when they are drained take fresh Sugar boyle it to a Candy height then put in your Orenges to that hot Sugar so let them boyle till they come to a Candy height then take them out lay them upon a Sive and dry them in an Oven within ten dayes they will be dry To dry Lettice Stalkes Arcichhcke Stalkes or Cabbage Stalkes 21 Take the Stalkes pill them to the Pith put the Pith into a strong Brine three or foure dayes then take them out of the Brine boyle them in faire Water very tender then dry them with a cloth put them into as much clarified Sugar as will cover them so preserve them as you did your Orenges then take them up and set them to draine then take another fresh Sugar and boile it to the height of a Candy when it commeth to a Candy height take them out and dry them To Candy Barberries Grapes or Gooseberries 22 After you have preserved them as aforesaid dip them in warme Water very suddenly to wash off the ropy Sirrup then strew them over with sersed Sugar as you would doe Floure upon Fish to fry and so set them into a warme Oven or Stove three or foure times and never let them be cold untill they be dry and they will looke like a sparkling Diamond To dry any fruits after they are Preserved 23 Take Pippins Pears or Plummes and wash them out in warme Water from the Sirrup they are preserved in and strew them over with searsed Sugar as you did before then set them in a broad earthen Panne that they may lye one by one then set them in a warme Oven or Stove to dry if you will Candy them withall you must strew on Sugar three or foure times in the drying To make cleere Cakes 24 Take Plummes of any sort but Raspices are the best put them into a stone Iugge put the Iugge into a Pot of seething Water and when they are dissolved straine them thorow a faire cloth and take to every Pint of that a pound of Sugar put to the Sugar as much water as will melt it and boyle it to a Candy height boile the Liquor likewise in another Panne by then put them seething hot together boile them a little together with Stirring then put them in Glasses made like Marmalade boxes and set them in a warme Oven or Stove in a drying heat let them stand so a fortnight or three weekes and never be cold and remove them from one place to another while the cold places are heating that they may not be cold they will turne in a weeke beware you set them not too hot for that will make them tough and so every day turne them untill they be dry and they will be very well Candied without and moist within To Candy the cleare Rocke Candy 25 Take Spices or Flowers or
any dry Sucket or any Fruits after they are preserved and dry againe lay them upon round Wiers in an earthen Panne the Panne being narrow at the bottome and broad at the top and take as much Sugar refine or Brasill Powder you must neither take Barbary Sugar nor Maderous they are too fat put to it as much Water as will melt it that is halfe a Pint to every pound and something more and when your Sugar is melted take the white of an Egge and a dozen spoonfuls of faire Water beat them together in a Basen with a Birchin Rod till it come to a froth then put the froth of the Egg into the hot sirrup set it on the fire againe and when it boyles and riseth up drop a drop of cold Water amongst it then set it off the fire scum it then boyle ito to a Candie height that is when it will draw like a thred betweene your finger and your thumbe then poure it seething hot into your Panne amongst your fruits set it upon a Cushion in a warme Chimney corner and cover it close with a Blanket on the morrow poure out all the Sirrup that will run from it and then set your Pot in a warme place againe to dry pricke up your Wiers take off all the Fruits and lay them on Papers to dry then boxe them To Candy Eringoe Rootes 26 Take your Rootes new gathered without knots or joynts boyle them tender in faire Water let your Water boyle before you put them in then pill them slit them and pith them and wash them in two or three faire Waters dry them with a faire cloth and plat them then take twice so much as they weigh and refine your Sugar and boyl them in the one halfe till they be tender and cleare make your Sirrup first with halfe Rosewater and halfe faire Water when their be cleare make a Sirrup with the other halfe of your Sugar and boyle your Sugar to a Manus Christi that is when it will draw as fine as the haire of your head then put in your Rootes again and boyle them and shake them in a Basen till they be cold and so lay them upon Papers untill they be dry To Candy Suckets Orenges Lemmons Pome-citrons and Lettice Stalkes 27 Boyle them tender in Water and then Candy them as you did the Rootes aforesaid To Candy Flowers after another fashion used in Spaine 28 Take what Flowers you will and picke off the leaves from the Flower and make a Sirrup of Sugar and put in the Blossomes of your Flowers as many as will goe into the Sirrup boyle them with stirring untill it be turned to Sugar againe set them off the fire and with the backe of a Spoone stirre them and bruise the Sugar from them and they will be Candied and no Sugar seene upon them To make Lozenges of any of these Flowers 29 Make a Sirrup of Sugar as before and take the blossomes of what Flower you will and shred them on a Trencher or beat them in a Wooden Dish then put in as many as will colour the Sirrup of that colour the Flowers are of and boyle it with stirring untill it will come cleane from the bottome of the Panne and so thicke that it will scarce drop out of your spoone then poure it upon a wet board and with a wet Knife spread it abroad not very thinne when it is almost cold cut it in square Lozenges like Diamonds To make a Marchpane Ice it garnish it and gild it 30 Take Almonds and blanch them out of seething Water and beat them in a Stone morter in the beating drop in a drop or two of Rose Water to keepe them from oyling and now and then strew a handfull of searsed Sugar to bring it to a Paste when you have brought it to perfect Paste roll it as thinne as you will have it and set an edge about it as about a Tart then cut Flowers and Images to garnish it with of the same Paste then set it on Wafers and after on a double Paper and then on a Pie Plate and so put it into an Oven hot enough for Manchet and bake it when it is halfe baked take it out and with the white of an Egge Rose Water and searsed Sugar beaten together as thick as Batter for Fritters with a Feather Ice it by spreading it over then set it into the Oven againe and when the ice is risen take it out and whilest it is hot sticke in your long garnishing Comfits and when it is cold gild it over in this manner beate the white of an Egge very short and with a Pensill wet those places you would have gold when it is almost dry cut your Leafe gold in little pieces and with a Feather lay it on To make Rashers of Bacon 31 Take some of the Marchpane and knead it in Saunders untill it be red then roll abroad three Rolls of the red and foure of the white and lay together a white and a red Roll untill you have laid all then cut them overthwart in thinne slices and dry them and they will looke like Bacon To make Makeroones 32 Take of blanched Almonds a quarter of a pound and three ounces of searsed Sugar beate these in a Mortar with a little of the white of an Egge and Rose water so beat it untill it be a little thicker then Batter for Fritters then lay it a spoonefull at once upon Wafers and so bake it To make Naples Bisket 33 Take Almonds and Sugar as you did before for Makeroones to every quarter of a pound put one ounce of Pine apple seed bake it as before that is all the difference To make French Bisket Take halfe a pecke of Flower foure Egges halfe a pinte of Ale Yest an ounce and a halfe of Aniseeds make all these together in a loafe with a little sweete Creame and a little cold water make it in the fashion of a Dutch loafe something long when it is baked and a day or two old cut it in thin slices like toasts and strewe it over with pgwdered Sugar and dry it in a warme Stove then Sugar it againe when it is dry then dry it again and so doe three or foure times then box it To make Prince Bisket 35 Take a pound of Sugar and a pound of fine Flower beate your Sugar very fine then take eight Egges take out two of the Whites and beate all these together in a Bowle an houre then take Coffins made of Tinne and indosse them over with sweet butter within put to it halfe an ounce of Aniseeds finely dusted when you are ready to fill your Coffins for if it be put in before it will discolour your bread or you may lay Wafers all within your Coffins which is the best way and so bake it To boile Sugar to a Manus Christi height 36 Boile it untill it be almost Sugar againe and at the last drop of your spoone there will a haire
hardy and desirous of revenge liberall and ambitious they have light sleepe with suddaine wakings fiery and furious dreames they most desire meats and drinkes that are cold and moist and are subject to burning feavors phrensie jaundies bloody flux and pustulous inflammations Signes of a phlegmatick complexion You shall know phlegmaticke persons by a white face something livid a fat body being soft and cold to the touch they are subject to Oedematous tumours catarrhes distilling downe upon the lunges and dropsie they are slothfull drowsie and of a dull capacity dreaming of waters drowning floods and the like they cast up much phlegmaticke watery matter by vomit and spitting and are troubled with a doglike appetite and with the chollicke Signes of a melancholicke complexion Those that are melancholicke are swart cloudy and sterne of countenance they are subject to divers evill A Table of the Humours in Mans Body The humours in mans body are of three kindes which are either I. Elementarie of the purest portion of the parents seed as I. Bloud or the airie portion of the seed II. Phlegme the watry part of the seed Of which as of their proper elements are generated I. the Flesh the Heart the Liver the Lights the Spleen The Reines II. the Brain the spinall marrow the Nerves the Veines the Arteries III. The Bones the Gristles of the Bones the Ligaments the Tendons III. Melancholy the earthly part of the seed Choler or the hot and fierie portion of the seed of which no member is generated but thereby the parts formed are fashioned and dried in the wombe II. Alimentary which are generated of the nourishment taken into the body and are either Naturall spred in the veines and knowne by the name of bloud as Bloud Phlegme Choler and Melancholy Of the naturall humours before the digestion be perfected arise the second humours the humour innominate or oyly Ros or dew Gluten like glew and Cambion Vnnaturall or sickly as Bloud putrified serous Phlegmaticke in the veines choler adust in the liver pale in the liver vitteline in the liver Leeke colour in the ventricle Aeruginous in the ventricle Blew in the ventricle Cholerick or Melancholicke Phlegme Choler Melancholy acide or sowre salt in the veines Melancholy Bloud by being adust Choler by being adust Melancholy by being adust raw in the brain Glassie Plaister-like in the joynts III. Excrementitious which may bee perceived from the alimentary and are either profitable Choler in the gall Melancholy in the spleen Spittle in the jawes Milk in the dugges unprofitable Sweat Vrine Snot Menstruous bloud Phlegmatick excrements in the Braine Belly Guts gathered together Place this Table in page 39. at this marke ✚ diseases as quartaine quintane sextane and septimane feavers cancers simple and ulcerated and oftentimes with a leprosie the coldnesse that raignes in them makes them have small veines and arteries their bodies cold and hard their dreames very terrible as of divells and monsters of graves dead corpes and in the night many blacke representations before their eyes being awake they are for the most part froward deceitfull covetous of few words cowards carefull and lovers of solitarinesse slow to anger but once angred hard to be reconciled But note that these humours often change the temper of mans body for there are divers that are sometimes sanguine sometimes againe cholericke melancholicke or phlegmaticke nor happens this by the blood but by the diet as hot and dry meats make a sanguine man cholericke and grosse meats that breed and encrease evill blood as Venison Hares c. will bring either of these to a melancholy likewise cold and moist meats breed phlegme but that I may not exceed my intended brevity I shall adde a table of humours and so proceed to the next which is the members or parts of the body ✚ CHAP. IV. Of Members What a member is THE Members are bodies ingendred of the first commixtion of elements humours and spirits because they consist of a solid fleshy and spirituous substance By partes in generall I understand the head breast belly and their adjuncts by the particular partes of those I understand the simple similar partes which are in number only eight bones gristles fibres ligaments membranes tendones simple flesh and skin some adde to these vaines arteries fat marrow nailes and haires others omit them as excrements these aforesaid are called simple rather in the judgment of sense then of reason for all are nourished have life and sense either manifest or obscure A bone A bone is earthly drie and hard that they may the better serve in the foundation of the whole body and uphold it as pillars and this ought not to be all one bone but divided into divers partes that the body may with ease bend its members which way necessity requires of these some are hollow and some solid the first nourished by marrow the last by a thick bloud entring by the pores as may be perceived in broken bones which are united by a Callus which is generated of the reliques of the alimentary bloud A gristle A gristle is the same in substance that a bone is of and is meerly a soft bone that may be crushed as the bones of children are but gristles untill the heate encreasing with age doth harden them into bones gristles doe differ in themselues for some are at the ends of the bones as in the huckle bone nose sternon and knots of the ribs others without bones as in the eares the flap of the weasell throtle aspera arteria and basis of the heart A ligament As a bone is harder then a gristle so is a gristle harder then a ligament which serves only to hold the bones together which otherwise would slip asunder it is in colour and substance very like a nerve but harder and altogether without sense and feeling excepting some few which either receive the nerves or have their originall from the sensible membranes A tendon A tendon is the end and taile of the arbitrary muscles and the first instrument of motion and is called a tendon from the latin Tendendo because it stretches like a cord when the member is moved it is so much softer then a ligament as it is harder then a nerve it feeeles and is moved by a voluntary motion by reason of the nerves but by reason of the ligaments it knits the muscles to the bones A fibre A fibre is a small thred but firme and strong which nature hath placed in the muscles that so the body may move every way the right fibres do draw the transverse do put back the oblique do hold every one helpes one another as if you should hooke your fingers one within another A membrane A membrane and a coate differ onely in this a membrane is a name of substance a coat is a name of office for where a membrane invests any part it is called a coate in some parts it hath a proper name as that which involues the bones is called the
armes riding stirres the belly calling and speaking loude exercises the lungs To the exercise of the body may also be added rubbings and frictions which have been in greater esteeme then now they are and were used in stead of exercises to such bodies as for weakenesse cold use no other they were performed either with the hands sponges or hard linnen clothes which if seldome used do harden and condensate the flesh but if often they attenuate rarifie and waste it Now as there are many conveniences by exercise used indue quantity quality and time so is there many inconveniences and dangers proceeding of rest and idlenesse as crudities obstructions stones in the reines and bladder goutes apoplexy and sundry others and it not only dulleth the principall instruments of our body but also of our minde CHAP. XII Of sleeping and waking What sleepe is SLeepe is a rest and quietnesse of the whole body and the cessation of the spirits and faculty animall from sense and motion fortifying the strength helping digestion and correcting the passions of the minde it is caused when the braines are possessed with vapours that ascend which by the coldnesse of the braines are turned into humours which close the conduits of the nerves for when we are waking the animall fâ—culties as sence motion and all are at worke but when we are sleeping the natural functions are better performed because the heate goes into the bowells where by is made digestion which cannot be made by sleepe in the day so well for the Sunne drawes the heate and spirits into the outward part of the body Sleepe in the day is hurtfull and therefore sleep in the day is counted hurtful because being wakened by noise or by the attraction of the spirits by the Sun the concoction begunne is not perfected but the stomacke filled with crudities and sower belchings the braine filled with grosse vapours and excrementitious humidities and is the cause of divers sickenesses as catarrhes c. But though sleepe in the night time be counted and esteemed wholesome yet except it be restrained within certaine limits it will prove otherwise therefore eight houres is sufficient for longer time hinders the evacuation of the excrements both upwards and downwards and the naturall heate which is never idle drawes from them some ill vapour into the veines and principall parts of the body to become some matter for a disease How to sleepe Also in our lying downe to sleepe we must observe this rule first to lye one our right side that the meat may fall more easily into the bottome of the stomacke which is hotter about an houre after is good to turne on the left side that so the liver mâ—y with its lobes as with hands imbrace the ventricle and as a fire under a Furnace may hasten digestion lye in no wise on your face nor on your backe for the first causeth defluxions in the eyes the other inflammations in the reines and stone palsies convulsions and all diseases that proceed from the spinall marrow neither must we lye with our hands under our head for that causeth defluxions of humours on the lights nor sleepe soone after meate painefull sleeping in sickenesse is no good signe but altogether dangerous not painefull is a good token Dreames By dreames we often know the humour that hath dominion and is superfluous in the body for the sanguine dreames are of marriages mirth dancings gardens and things pleasant and libidinous Cholericke dreames are fiery bright shining burning full of noise and contention Phlegmaticke dreames are cold of flouds snowes waters showers and falling from high places Melancholicke dreames are sad of caves prisons thicke darkenesse smoakes and dismall things Waking Much waking corrupteth the braine and hurts the temperature thereof debilitateth the senses alters the spirits moveth crudities breedeth heavinesse of the head falling away and wasting of the flesh and dissipateth the naturall heat and maketh ulcers very rebellious and difficult to heale CHAP. XIII Of Repletion and Inanition Of fulnesse REpletion or fulnesse is made two waies either in quantity or in quality in quantity the body being distended with too much meate drinke and humours and in so great a quantity that nature cannot overcome from whence proceed infinite sorts of maladies in quality when the meat exceedeth without any defluxion or society of any humour fulnesse in quantity is either Repletio ad vasa or ad vires fulnesse to the vessels as when the stomacke and veines are so full that they are distended and stretched that some are forced to vomit up againe that which they have taken in so great quantity fulnesse to the strength is when the body is loaded with more meats than it can well beare or the vertue force or faculty thereof digest There is also a fulnesse of humours caused sometimes by one humour sometimes by all when it is by one humour it is called cacochymia that is an evill juice whether it proceed from a chollericke phlegmaticke melancholicke or serous humour fulnesse that is caused by all the humours is called plethora by the Greekes in Latine plenitude because it is an equall excesse of all the humours Witnesse what it is Inanition or evacuation is the expulsion of humours excrements which are troublesome either in quantity or quality and this is either universâ—lly or particularly the universall evacuation is the cleansing of the whole body from superfluous humours by purging vomiting sweating opening a veine scarification friction bathing c. the particular evacuation is only by evacuating and purging some one part as the braine is discharged by the nose pallat eyes and eares the lights by spitting the stomacke by vomiting the intestines by stoole the liver spleene kidneyes and bladder by urine and this is done either naturally or artificially the Physitions art helping nature to performe it Evacuation Evacuation is very necessary to prevent diseases because excrements are the originall of divers therefore it is chiefly commanded that the body be purged exonerated some excrements are good which are only in quantity excrements as seed and menstruous blood others are altogether unprofitable which are excrements both in quantity and quality as sweat urine and ordure which are as I have shewed you generall and the evacuation of the braine which is particular First therefore the retention of the seed doth acquire the force of poison in the body as it happens in young widdowes that suffer suffocation in the wombe so likewise the overmuch flowing thereof hurts the body as much for they had as good lose so much bloud this you may perceive in sparrows which scarce are known to live above two yeares and the males lesse therefore whosoever desire to preserve their health Vener let them not use venery but only to satisfie nature that is for necessity not for pleasure also those that are melancholicke and cholerick are more prejudiced hereby then the phlegmatick or sanguine for the phlegmatick are freed from many diseases because the
a haire bagge and presse out the Oyle It is good to cleare the skin and restore haire and to cure maligne and fistulous Vlcers Oyle of Hypericon or S. Iohns Wort. 16 R. The tops of S. Iohns Wort that is full ripe ℥ iii. steepe them in odoriferous Wine three daies then boile them close stopped in a double vessell afterward presse it then put to it a pound more of fresh S. Iohns Wort and steep boile and presse it as before and likewise the third time and if the Wine diminish adde more lastly take of cleare Turpentine ʒ iii. old Oyle ℥ vi Saffron ℈ i. boile them in a double Vessell untill the Wine be consumed then presse it and separate the Oyle from the grosse bottome It is Hot and Dry Stiptick it consolides wounds and helpes incision of the Nerves and burning of fire asswageth the paine of the Thighes and Bladder and provokes Vrine and monethly visits Oyle of Whelpes for wounds made by Gunshot 17 R. Two Whelpes Earth-wormes lib. i. Oyle of Lillies lib. ii Venice Turpentine ℥ vi Aqua vitae ℥ i. boile the Whelpes alive in the Oyle untill the flesh part from the bones then put in the Wormes being first prepared in white Wine and boile them in the oile till they become dry then straine it gently through a Towell and lastly adde your Turpentine and Aqua-Vitae Oyle of Vitrioll 18 R. Of Vitrioll lib. x. and powder it and put it into an earthen pot and set it upon hot coales untill it be calcined that is when it becomes reddish when it is throughly cold breake the pot and powder it againe and calcine it againe and thus doe untill it be perfectly calcined and exactly red of colour then powder it and put it into an earthen retort adding for every pound of Vitrioll 1. quarter of Tile sheards or small pieces of Brick then set the Retort luted safely to the receiver in a reverberating Fornace alwaies keeping a strong fire for the space of eight and forty houres more or lesse according to the quantity of the distilling Liquor you shall know when the distillation is finished by the receiver which will recover his naturall colour and perspicuity Your receiver must be very large lest it break also it must be set in a vessell of cold water lest it break by being over hot This Oyle comforteth the belly and stirs up the appetite calefies the cold stomack consumes Phlegme and cuts tough viscous Humors it helps the Dysentery Celiack passion it mitigates the heat of Feavers and destroys the Hecocks Nauseousnesse and Loathing of meat it must be taken very carefully tempered with something else as five or sixe drops to 2. ounces of conserve of Roses so it may be safely taken also upon whatsoever it falls it burnes it An Oyle approved for the Sciatica 19 R. Plantaine Lavender-spike Fennell Wallwort red Sage red Nettles Camomill Wormwood Marigolds with the black head Briony ana wash them chop them seethe them in new strong Ale in an earthen pot to the consumption of the halfe then straine them and put to the decoction black Snailes reboile it untill it become an oyle Oleum Benedictum 20 R. Oyle Omphacine lib. ii of Storax Calamite Ladanum Olibanum Saffron Gum arabeck Madder Gumme of Ivy tree Aloes citrine Mastick Cloves Galingale Cinamon Nutmegs Cubebes ana ℥ ii Gumme Elem. lib. i. Myrrhe Bdellium ana ℥ i. ss Galbanum ℥ vi Spike Lignum Aloes ana ℥ i. Rosin of the Pine Oppoponax Armoniack anaʒ x. powder those that are to be powdered and mingle them with the said Oyle and put them in a Limbeck with his head and receiver well stopped with Lute sapient and distill them Secundum artem put the Alimbeck upon a soft fire the space of xii houres encreasing the same from six to six houres till all be stilled then powder the rest of the spices again and so with the distilled Oile distill thē again and at the last you shall have an Oyle like Balme Which is good for the Crampe the Falling sicknesse the Coronall commissure being anointed a Mundification with a strong Medicine premised it cureth great fresh Wounds and cold Catarres one drop put into the Eare with Cotton amendeth the hearing chiefly of a cold cause a Rose Cake moistened in the said Oyle and laid to the Temples easeth the Megrim and taketh away the Swimming of the head halfe an ounce of the said Oyle drunke with a little odoriferous Wine in the morning three dayes together comforteth and reneweth the Heart and Lungs taken with a little odoriferous Wine it is good for quartain Feavers the receit must be almost one spoonfull for foure dayes together one houre before day upon such daies as no Paroxysme is looked for taken the space of thirty dayes with a little Wine and a little Piony cureth the Falling sicknesse and paines of the grand Poxe it is good for stinging of venomous Beasts and weaknesse of Sinewes and may be compared to Balsamum The composition of Oleum Magistrale invented by Aparice a Moriscoe living in Spaine 21 R. A quart of the best and oldest white Wine of the oldest Oyle Olive lib. iii. to these adde the flowers and leaves of these hearbes following viz. Of Hypericon lib. sem Cardus Benedictus Valerian the least Sage ana ℥ iiii steepe these in the Wine and Oyle foure and twenty houres then boile them in a nealed pot or Copper vessell on a gentle fire till the Wine be consumed alwaies stirring it then take it from the fire and straine it and put to the straining of good Venice Turpentine lib. i. sem then boile it againe upon a soft fire a quarter of an houre then adde thereunto Olibanum ℥ v. Myrrhe ℥ iii. Sanguis Draconis ℥ i. then boile it till the Incense and Myrrhe be dissolved then take it from the fire and let it stand till it be cold then put it into a glasse bottle and set it 8. or 10. dayes in the Sun and the longer you keep it the better The true application of this Oyle according to the qualities of the Wounds and Diseases doth consist in these points following viz. To the Patient to the Preparative to the Wound or Diseases to the Plaister to the diseased Part. 1 FIrst let the Patient eate and drinke freely what hee will he may eate to his dinner new laid Egges Mutton wilde Foule of the Woods if they have bled at night roast any of these he need not forbeare grosse Meates nor Wine if before he used them but if his body be plethorick or subject to a Feaver he must be carefull in his dyet and if he drinke any Wine it must be allayed with Water 2. If the Wound be great he must keepe his Chamber if not his Bed for feare of taking the aire 3. He must lye as well on the one side as on the other and also on the wounded side especially an houre before he be drest that the Humors may descend to
therewith it helps them presently it expelleth the Wind in the Guts and stayeth the running of the Reines it is good against the Water betweene the Skin and the Flesh it killeth Worms and helpeth all sick Members pain in the Hips Gout and Cholick and Chops in the Hands or Feet Oyle of Rue 54 Being drunke with VVine availeth much against Poisons being taken twice or thrice in three daies it helpeth all diseases of the Eyes from what cause soever they proceed if the apple be not perished if you anoint the Eye twice a day therwith it restores Members nummed with the Palsey if they be anointed therewith Oyle of Aniseeds 55 Being drunke with Wine in a morning fasting causeth a sweet Breath it is good against Winde in the Guts and Stomack and causeth the Pain to cease if you drinke three or foure drops and anoint the Stomack therewith it purgeth Phlegme upwards it inciteth to Venery and driveth forth Poison by sweat it is most excellent for shortnesse of Breath and comforteth the Lungs and breaketh the Stone in the Reins and Bladder Oyle of Fennell seed 56 It is most excellent for the Eyes to drink thereof once a day and to put a drop in the Eye morning and evening it helpeth the Dropsie and yellow Iaundise in hot diseases administer it with cold Waters and in cold diseases with Wine This Oyle breaketh the Stone in the Reines and provoketh Vrine and Moneths and breaketh winde being taken in Manus Christi Oyle of Parceley seed 57 Opens the obstructions of the Liver and Kidnies and provoketh the Moneths if it be drunke with convenient Medicines it causeth good digestion and comforts the Stomack and expells the Gravell and Stone and is good against all Poisons Blastings and Windinesse Oyle of Radish seed is made by expression 58 R. The seed of Radish and stamp it small and to every pound of seed put two ounces of good Wine then stamp it againe untill it be mixed and put it into a Copper or Iron vessell and set it over the fire continually stirring it untill it be scalding hot then put it into a Canvasse bagge and presse it forth and separate the Oyle from the Water This Oyle causeth good Digestion and provoketh Vrine breaketh Winde in the Stomack and also the Stone in the Bladder it expelleth Oyle of Mustardseed 59 Is made by expression as aforesaid It provoketh the Termes if you anoint the Reines and without the Matrice and also drinke it it dissolveth the paines in the Side and of the Mother and expelleth Gravell and Stone Oyle of Colewortseeds 60 Is made as aforesaid It is good against Wormes and all Inflammations in the Body and preserveth Armour from rusting Oyle of Linseed or Flaxe seed 61 Is made as before It is good in a Pluresie and dissolveth it if you give foure ounces thereof to drinke it is used for Painting and to make Vernish Oyle of Mans-skull 62 You shall buy this Oyle of the Chymists it is good against the Falling sicknesse giving three graines at a time thereof to drinke Oyle of Saturne and Iupiter that is of Lead and Tin 63 It is the most excellent of all Oyles to heale Wounds so as no bones be broken or cut Oyle of Mercury or Quicksilver 64 Is marveilous good in fresh Wounds and to be used outwardly for the Poxe anointing the Sores therewith Oyle of Hempseed 65 If any one drinke one ounce of this Oyle at a time it maketh him pleasant and merry it is profitable for Women it maketh them merry and comely to see to and maketh Souldiers couragious it is made as the Oile of Linseed Emplaisters CHAP. XXXIV Emplastrum de Ianna R. The Iuice of Smalladge Plantaine and Betony ana lib. i. Waxe Pitch Rosin Turpentine ana lib. ss let three of the Simples be concocted in the Iuices stirring them easily till the Iuices be consumed then take it from the fire and put in the Turpentine It is marveilous effectuall in Wounds and greene Vlcers it pacifieth Inflammation Detergeth Agglutinateth Incarnateth and also Cicatrizeth Emplastrum Divinum 2 R. Of Galbanum Myrrhe ana â„¥ i. Ê’ ii Ammoniacum â„¥ iii. Ê’ iii. Oppoponax Mastick long Aristolochia Verdigrease ana â„¥ i. Litharge common Oyle ana lib. ss new Waxe â„¥ viii Frankinsence â„¥ i. Ê’ i. Bdellium â„¥ ii Loadstone â„¥ iii. the Litharge by stirring is mingled with the Oyle after it is boiled untill it become thicke then adde the Waxe in small pieces and as soon as it is melted take it off the fire and put in the Galbanum Oppoponax Ammoniacum and Bdellium dissolved in Vinegar and Wine boiled and strained after adde the powdered Myrrhe Mastick Incense and Aristolochia and Loadstone next strew in the Verdigrease lest that if it should be boiled any long space the Emplaister become red This Emplaister is marvellous good against maligne Vlcers for it detergeth and consumeth Quitture and corruption and ingendreth new Flesh and bringeth them to a Scar. The black Emplaister 3 R. Of red Lead lib. i. of white Lead lib. ss Oyle Olive lib. ii ss boile them together untill it looke black then take it off the fire and make it up in rowles It is a very good Salve for all manner of Sores or Aches To make an attractive Plaister for the Gout 4 R. Of Waxe lib. ss â„¥ iiii Rosin lib. ss Colophony lib. ss â„¥ iiii Bolearme â„¥ iiii Benjamin â„¥ ii Storax liquid â„¥ ss Storax calamite â„¥ ii Mastick â„¥ i. Olibanum â„¥ i. Myrrhe â„¥ i. Assafaetida â„¥ ii Galbanum â„¥ ss Saffron â„¥ ss Oyle of Roses â„¥ i. Cloves â„¥ i. Deeres suet lib. ss melt your Waxe and Deere suet upon a soft fire then put it to the Rosin Colophony and Bolearmenick and then put in halfe the rest of the Parcels reserving the Oyle of Roses Benjamin and Galbanum they must be last stir it continually upon the fire put it into a Canvasse bagge and strain it with a rowling pin then boile a good quantity of Plantaine in vi Gallons of Water two houres then straine it and when it is cold straine your Plaister into it and make it up in rowles An excellent Emplaister to heale any Wound or Ache. 5 R. Valerian Woodbine Isope Devils bit Adders tongue Hounds tongue Capons Feather S. Iohns wort Houseleeke Red Sage Brier leaves Diasie leaves Tutsane leaves Cumfrey Selfeheale anam i. House-snailes one Pint chop them and the Hearbes and boyle them according to Art in a double Vessell in a sufficient quantitie of May Butter and straine it adde of Frankincense â„¥ ii Myrrhe and Sacrocole ana â„¥ i. Alome Honey Waxe Rosin Turpentine ana â„¥ vi boyle it according to Art and reserve it for your use Sir Philip Parys his Emplaister 6 R. Of Oyle Olive lib. ii red Lead lib. i. white Lead lib. i. beat and searse them Spanish Soape â„¥ xii Incorporate these well together in an earthen Pot well glazed before you put them to boyle then put them upon a gentle
Distill all these together with a little Vrine of a Man childe and a little Frankincense and drop it into the Eyes at Night A Water for a Sore Mouth 8 R. Red Fennell red Sage Daisie rootes Woodbine leaves ana m. i. Roche Allome Ê’ i. English Honey one spoonfull boile them together in a pinte of Water and wash the mouth therewith A precious Water for Sore Legs and for the Canker in the Mouth or any other place 9 R. Of Woodbine leaves Ribwort Plantaine Abinte ana m. i. English Honey purified three spoonfulls Roche Allome a quantity put all these into a quantity of running Water and let it seethe to a Pottle or lesse then keepe the Water in a pure Earthen vessell well glased and wash the Sore therewith twice a day A Water for a Canker 10 R. The Barke of an Elder tree Sorrell Sage ana beate them and straine them and temper the Iuice with White Wine and wash the Sore therewith A Water to take away Pimples or Heate in the Face 11 R. A spoonfull of burnt Allome and put it into a sawcerfull of good white Wine Vinegar and stir it well together and when you goe to bed dip a linnen Cloth in the Vinegar and wet your Face therewith and it will dry up the Wheales and take away Rednesse A Water for to cleare the Face 12 R. Limons n. ii slice them and steepe them in a pinte of Conduite water let them infuse foure or five daies close covered then straine them and dissolve in the Water the quantity of a Hasell Nut of Sublimate some hold a Dram a good proportion finely powdered let the Patient wet a Cloth therein and rub her face every Morning and Evening untill the hewe doe please her you may make the same stronger or weaker as you please A Water for the Morphewe 13 R. White Wine Vinegar q. i. Distill it to a pint then put therein Egges with the shels n. ii râ—d Docke rootes scraped and sliced n. ii three spoonfulls of the flower of Brimstone so let it stand three dayes before you use it you must tye a little Wheat Bran in a Cloth and wash therewith Night and Morning nine daies together Another Water for the same 14 First to bring the Morphewe out R. every Morning fasting the quantity of a Nut of Treacle either in Strawberry or Fumetary water for nine or ten Mornings together Then R. Sulphur vivum â„¥ ss and as much Camphire finely beaten and searced infuse both in a pinte of the strongest white Wine Vinegar shake it twice or thrice for one day then use it to rub the place tainted A Water for heate in the Face and to cleare the Skin 15 R. The Iuice of Limons and therein dissolve common Salt and with a Cloth wet your Face when you goe to bed A Water to preserve the Face young a great while 16 R. Of Sulphur vivum â„¥ i. white Olibanum â„¥ ii Myrrhe â„¥ ii Ambre Ê’ vi make them all into fine powder and put them into one pound of Rosewater and distill them in Balneo Mariae and keepe the Water in a close vessell when you would use it wet a linnen Cloth therein and wash the Face before you goe to bed and in the Morning wash it with Barley water or Spring water The Water of Beane flowers Lillie flowers Water Lillies distilled Milke distilled Water of young Whelpes are good to wash the face and procure it lovely A Water to make the face Smooth and Lovely 17 R. Of Cowes Milk lib. ii Oranges and Limons ana n. iiii of the whitest and purest Sugar and Roche Allome ana â„¥ i. distill them together let the Limons and Oranges be cut into slices and infused in the Milke adding the Sugar and Allome then distill them all in Balneo Mariae and you shall have an excellent Water to wash the Face and about bed time you shall cover your face with clothes dipped therein Another for the same 18 R. Snails gathered in a Vineyard Iuice of Limons the flowers of white Mullaine mixed together in equall proportion with a like quantity of the Liquor contained in the Bladders of Elme leaves distilled all together is very good for the same purpose Also this 19 R. The crummes of white Bread lib. iiii Beane flowers white Roses flowers of water Lillies and Flower de luce ana lib. ii Cowes Milke lib. vi Egges nu viii of the purest Vinegar lib. i. distill them all in an Alimbeck of Glasse and you shall have a most excellent Water to wash your Hands and Face Another 20 R. A live Capon and the Cheese newly made of Goates Milke and Limons n. iiii Egges n. vi Cerus washed in Rose water â„¥ ii Boras â„¥ i. ss Camphire Ê’ ii Water of Beane flowers lib. iiii infuse them all for the space of foure and twenty houres and then distill them in a Limbeck of Glasse Also take Mutton bones severed from the flesh by boiling beate them and boile them in Water and when they are well boiled take them from the fire and when the Water is cold gather the fat that swims upon it and therewith anoint your Face when you goe to bed and wash it in the Morning with the formerly prescribed Water A Water for Rednesse and Pimples in the Face which for the Milky whitenesse is called Virgins Milk 21 R. Litharge of Gold â„¥ ii Cerus and common Salt ana â„¥ ss Vinegar and Plantaine water ana â„¥ ii Camphire Ê’ ss steepe the Litharge and Cerus severally in Vinegar for three houres and the Salt and Camphire in what Water you please and like best for your purpose then Filter them both severally and mixe them so Filtered when as you would use them To make a pretious Water 22 R. Cloves Cinamon ana â„¥ i. Mastick Mace Camphire ana â„¥ ii beate all these to fine Powder and let them stand in sixe spoonfull of good white Wine Vinegar the space of foure and twenty houres then put it into a Pottle of good Rose water and so let it stand two dayes in some warme place then put thereto three quarters of a pound of good hard Sugar and distill it with a gentle fire This Water is pleasant and good for the mouth it preserveth the Gums and scoureth the Pallate and keepeth white the Teeth and free from all corruption it maketh sweet the breath being gargarized in the Mouth wash the Face and Hands therewith and it will cleare the skin and adde much beauty to them and if you sprinkle a toste of wheaten Bread with three or foure drops of this Water and eate it a few Nights together last to bedward it will make the breath very sweet To make Aqua mirabilis 23 R. Galingale Cloves Quibibes Ginger Mellilot Cardemony Maces Nutmegs anaÊ’ i. of the Iuice of Celandine â„¥ viii powder the Spices and mingle them with the Iuice and adde thereto Aqua vitae one pinte and white Wine three pintes then put them all in a Stillatory
the rest into the Capon then distil it in an Earthen distillatory and you shall have a precious Water A red Water to cure Vlcers 37 R. Of the Ashes of Ashe wood one Peck a Gallon and a halfe of water make thereof a Gallon of Lie put to it one Gallon of Tanowse not used with any Leather one pound of Madder crumbled smal into the Tanowse and roche Allome lib. ss boile these to the halfe upon a soft fire then let it run through a Canvasse bag and after you have washed the Sore therewith wet a Cloth therein and lay it upon the Sore it both cleanseth and healeth A Water to coole the Liver 38 R. Savory Endive Borage Sorrell ana m. i. Leekes Violet leaves Buglos Liverwort ana m. ss boile all these in running Water to the consumption of halfe then scum it and straine it then set it upon the fire againe and boile it gently and put thereto of Vinegar â„¥ ii as much Sugar as will make it pleasant to drink and keep it in a Violl for your use For sore Eyes 39 R. Of Lapis Calaminaris the quantity of a Walnut put it in the fire until it be red hot then quench it in a little white or Rhenish Wine and so doe for seven times then put it into a Marble morter and beate it exceeding small then put the same into sixe or eight spoonfulls of red Rose water in a small Glasse and take a little piece of a Spunge tyed to a thred and hang it in the Water and when you would use it shake it that the thicknesse in the bottome of the Glasse may run unto the Spunge then opening the Eye drop therein a drop or two out of the Spunge doe this two or three times a day and it will ease the Sorenesse and cure the Blood-shot A Water for a Sore Mouth to be made in May for all the yeare 40 R. Vnsett Hyssope Plantaine Violet leaves Cullumbine leaves Strawberry leaves Cinkefoile leaves Woodbine leaves red Rose leaves dryed ana m. i. a good piece of roche Allome burnt three spoonfulls of Hony a pottle of running Water bruise all the hearbes and put them into the Water and boile them in a Pipkin from a Pottle to a Quart then take blew Figs sliced in the middle nu ii put them into the Pipkin and cover it with a Paper and set it in the Sun foure or five daies or more and then straine it and put it into a Glasse A Water for a bruised Eye 41 R. The Iuice of Daisie rootes being cleane washed and dryed the Iuice of Fennell the white of an Egge well beaten ana Rose water a little temper all these together then take a little Pledget of Flaxe wet therein and lay on the Eye but first drop a drop or two of the Water into the Eye Another for dim Eyes 42 R. Ground Ivy Celandine Daisies ana Stampe them and straine them and put thereto a little Rose water and drop a little into the Eyes with a Feather It cureth Inflammations Spots Webs Itch Smarting or any other griefe in the Eyes To make Hydromell or Honied Water 43 R. Of Fountaine water lib. xv fine Honey lib. i. mixe all in one pot adding a little Fennell and a handfull of Eyebright tie all together with a thred and put it into the pot and let it seeth untill the third part of the Water be consumed and in the seething scumme it cleane To make a good Ptisan 44 R. A pot of Brasse or Earth and put therein a Gallon of faire water and one handfull of Hyssop and two spoonfulls of Honey then take Licoras â„¥ ss and beate it well and put it into the pot and boile them all together a quarter of an houre then straine it and let it stand untill it be cold and drinke thereof last when thou goest to bed and it will Coole and Moisten and drive the Phlegme from thy Stomack and profit thee very much A Water to heale any Sore Leg. 45 R. Running water one quart Allome roche as much as an Egge bay Salt a spoonfull or somewhat more if it be full of dead flesh Wheate flowre to the quantity of an Egge beate the white of an Egge the Flowre and bay Salt together and put it into the Water as it boileth with a branch of Rosemary stirring it continually In using this Water doe thus three times in the day wet Clothes and lay on the Wound in the Morning wet them with the Water to loosen them from the Sore and then dresse them and so againe at Noone and Night Water of Coperas 46 R. Coperas grinde it all to Powder then put a little Water to it and so let it stand a Day and a Night then straine it through a Cloth this Water is good for sore Eyes Canker in the Mouth and Noli me tangere For the Spots of the Morphew a Water 47 R. Foure Egges roste them hard and put them all broken into a pinte pot to a pinte of Vinegar and let it stand so three Dayes and three Nights well stopped and then cleanse it through a linnen Cloth and wash the Spots therewith till they be away To take away the roote of the Morphew 48 R. Of Fumetary m. viii Borage Scabious ana m. iiii bray them together in a Mortar and put thereto a Pottle of cleane Whey then straine them and set them on the fire till the scum rise then take it off and straine it and then set them over the fire againe and put thereto a good quantity of clarified Honey and boile them well together as long as any scumme will rise take hereof a good draught in a Morning An excellent Water to help Pimples in the Face and it is good for sore Eyes and Pearles in the Eyes or any Ache in the Head Shoulders or Knees 49 R. A pinte of white Wine white Coperas Ê’ ii Allome â„¥ ss Camphire and Brimstone anaÊ’ ii beate all these very small in a Mortar and then put it into the Wine and shake it all together halfe an houre and let it stand two dayes before you use it you may keepe it a whole yeare When you Bathe any Ache with it heat a little thereof in a Sawcer and with a Cloth bathe the Member at the fire A Drinke against the small Poxe or any Feaver 50 R. Of the herbe Scabious m. ss Figs dry nu vi Licoras â„¥ ss slice them and boile them in a pinte of Springwater to the consumption of halfe then adde a penniworth of Saffron hereof take three spoonfulls in the Morning warme A Drinke against the Plague Poxe Measells and other infectious Diseases 51 R. Three pintes of Malmesey and boile therein of Sage and Rue ana m. i. till one pinte be wasted then straine it and set it on the fire againe and put thereto one penniworth of long Pepper halfe an ounce of Ginger a quarter of an ounce of Nutmegs all beaten together let it boile a little and
and penetrates into all the parts of the Body and also after a Purgation it provoketh sweat and corrects the malice of all humours To make Sirrup of Vinegar compound 3 The Sirrup of Vinegar compound is made by boyling Hearbes Rootes or Seedes in Water and of the Decoction to make a Sirrup with Vinegar and Sugar the Hearbes or Seedes ought to be such as are fittest to prepare the humour you intend to purge To make Catholicum simplex 4 R. Of the rootes of Enula Campana Buglosse Cichorie or wilde Endive Marshmallowes Polipodie of the Oake seed of Bastard Saffron all beaten ana â„¥ ii Hyssop Staechados Bawme Agrimony Mugwort Betony Scolopendria or Stoneferne ana m. ii Raisins stoned â„¥ iii. of the foure great cold Seedes Aniseedes Licoras ana Ê’ iii. boyle all these according to Art in lib. x. of Hydromell which is xv lib. of water boyled with lib. i. of Honey skummed cleane as it boyles till three pounds be consumed then straine the Decoction and macerate therein the space of xii houres the cleansed leaves of Sene beaten â„¥ iiii the Sirrup of the infusion of pale Roses lib. i. of the best clarified Honey lib. ii boile them with an easie fire unto the thicknesse of Honey putting into it last of all of the best Rubarbe and purest Cinamon ana â„¥ i. yellow Sanders â„¥ i. Nutmegs Ê’ ii the Dose is â„¥ i. the whole composition is lib. iiii the Doses be about 50. This doth purge all humours gently from all parts of the Body and may be given to women with childe old folke or children either with an Ague or without To make Catholicum Majus 4 R. Of the foure great cold Seedes cleansed of white Poppy seed ana Ê’ i. Gumme Dragant Ê’ iii. red Roses Yellow Sanders Cinamon ana Ê’ ii Ginger Ê’ i. of the best and choisest Rubarbe Diacridium ana â„¥ ss Agaricke Turbith ana Ê’ ii white Sugar dissolved in Rose water in the which â„¥ ii of the leaves of Sene have beene incocted lib. i. let Tables be compounded of weight Ê’ iii. the Dose is one Table the whole composition is lib. i. ss the Doses be about 50. It gathereth humours from all places of the Body more forcibly without disturbance of the body or strength To make a Sirrup of white Roses by infusion 6 R. Of the Water of infusion of white Roses lib. v. clarified Sugar lib. iiii boyle them with a lent fire to the thicknesse of a Sirrup soake lib. ii of Fresh white Roses in lib. vi of warme water twelve houres covered instead of these put in other fresh Roses then wring those out and put in other fresh Roses nine or tenne times untill the water have the strength of the Roses in which the Sugar must be dissolved This Sirrup draweth from the Entrailes thinne Choler and waterish humors to be given to children and old folkes and those that are sicke Sirrup of the Iuice of Lemmons 7 The Sirrup of the juyce of Lemmons of Citrons of Oranges of unripe Grapes of Pomegranates of Sorrell of Ribes or red Gooseberries the order of making them is all alike for the juyce of every one of them must be purged by running through a Woollen Strainer freely without compulsion and to every vii lib. of Iuyce adde of good white Sugar lib. 5. and boile them in a Tinne Vessell on a soft fire to a Sirrup The Sirrup of the Iuyce of Lemmons doth asswage heate and thirst and restraineth corruption in Feavers it defendeth the Stomacke Heart and Noble parts it purgeth the Kidneyes and provoketh Vrine Sirrup of Citrons doth the like the Sirrup of Pomegranates corroborates the Stomacke the Spleene Liver and Lungs and restraineth vomiting Sirrup of Oranges is more pleasant Sirrup of unripe Grapes doth more quench thirst Sirrup of the Iuyce of Sorrell doth allay Choler and open obstructions the Sirrup of red Gooseberries is more sweet in taste and more astringent Oxymel simple 8 R. Of the clearest Water and of the best Honey ana lib. iiii boyle them untill halfe the Water be consumed then poure in of very sharpe Vinegar lib. ii and let them be boyled againe to a Sirrup it doth extenuate grosse humours and scoure slimy matter and open old obstructions and Asthma that is obstructions of the Lungs with Flegme whereof ariseth shortnesse of Wind. Sirrup of Endive 9 R. Of fresh Endive Lettice Agrimony Garden Succory Liverwort Sowthistle Hawkeweed ana m. i. ss of the foure great cold Seedes ana â„¥ i. red and white Sanders red Roses bruised ana Ê’ ii boyle them in lib. viii of Water to the halfe then straine it and to the decoction put of white Sugar lib. iiii seeth them all together againe and scumme and fine them as they boyle then adde of the Iuyce of Endive purged by setling lib. i. afterwards of the pure Iuyce of Pomegranates without dregs â„¥ iiii boyle them all to a Sirrup It cooles purges and corroborates the Liver and is good after Purgations Sirrup of Harts-tongue 10 R. Of Oake Ferne Rootes of both kindes of Buglosse the barke of the root of the Caper bush Barks of Tamariske ana â„¥ ii Harts-tongue m. iii. Maydenhaire Balmemint Hoppes Dodder ana m. ii boyle them in lib. ix of Water untill there remaine v. straine it and put to the decoction of white Sugar lib. iiii boyle them and fine them to a Sirrup It is good against Melancholly and abateth the Swelling of the Spleene Sirrup of dry Roses 11 R. Of Water lib. iiii make it warme and infuse in it for the space of xx iiii houres red Roses dried lib. i. straine it and dissolve therein white Sugar lib. ii then boyle them to a Sirrup It doth mitigate the hot Diseases of the Braine asswages thirst strengthens the Stomacke causeth Sleepe and stayeth Fluxes of the Belly agglutinates and mundifies Vlcers Sirrup of Poppy 12 R. the Heads of white Poppie not throughly riped and new â„¥ viii the Heads of blacke Poppy fresh gathered â„¥ vi Aqua Coelestis lib. iiii boyle them to the consumption of halfe and put thereinto Sugar and Penids ana â„¥ viii boyle them to a Sirrup It is good against Catarrhes and Coughes mitigateth the heate of the forehead helpeth Frenzies and Watchings and so procureth Sleepe To make Diacodion 13 R. The heads of white Poppy neither the greatest nor ripest nu xii Aqua Coelestis lib. ii boyle them to the thid part and when it is strained put thereto of the best Sapa that is new Wine boyled to the third part â„¥ iiii of the purest Honey â„¥ ii boyle all these together and in the end of the Decoction put red Roses Flowers of Pomegranates Acatia Sumach ana Ê’ ii Seed of Purselaine white and red Corrall ana Ê’ i. This Sirrup procureth Sleepe and helpeth the Catarrhes and stayeth all Fluxes of the Belly Sirrup of Violets compound 14 R. The fresh gathered Flowers of Violets â„¥ ii Seed of Quinces and Mallowes ana â„¥ i. Iujubes Sebestens
halfe a pinte be consumed straine it and with one pound of white Sugar candy powdered make a Sirrup A Sirrup for the cough of the Lunges 27 R. Leaves of Harts tongue nu iii. Liverwort Lungwort unset Hyssope wilde Time ana m. i. boile all these in a pottle of new Wort to a quart make a thin Sirrup with Sugar candy and drinke of it when you goe to bed and in the morning before you rise Another Sirrup for the same and to open Obstructions and help a short breath 28 R. Of unset Hyssop and Penyroyall m. iii. wash them and stamp them and to the strained juice adde the like proportion of English Honey boile it in a Pewter dish on a Chafingdish and Coales the space of half an houre untill the Iuice and Honey be well incorporated hereof let the Patient take two spoonefulls at Morning three of the Clocke and bed time and use it as long as need shall require A Sirrup for a Cold. 29 R. Of Cetrack one ounce Coltsfoot and Maidenhaire ana â„¥ i. Elecampane rootes sliced lib. i. boile them in three quarts of Water till it be wasted to one quart then straine it and with a pound of Sugar make a Sirrup secund art take of this Sirrup every night and morning Ê’ ss and as often as you cough Pilles CHAP. XLIII To make Pilles of Aristolochia 1 R. The roote of round Aristolochia â„¥ i. roote of Gentian Myrrhe anaÊ’ iii. Aloes Cinamon ana â„¥ ss Ginger Ê’ i. beate them very fine and make them up with new Oyle of sweete Almonds the dose is Ê’ i. ss they may be drunke but they are so bitter that they are more easily swallowed These Pilles are of an opening vertue scouring the Liver and Reines and are good in an olde Cough and in the suppression of womens visits also they expell the after birth and dead childe Pills of Agaricke 2 R. Of Agaricke Mastick anaÊ’ iii. root of Flower-de-luce Horebound anaÊ’ i. Turbith Ê’ v. powdered Hiera Picra â„¥ ss the pulpe of Coloquintida Sarcocoll anaÊ’ ii Myrrhe Ê’ i. Sapa as much as shall suffice to make them into a masse They purge very strongly from all parts of the body both Choler and Slimy humours but especially from the head and breast and are good against Catarrhes and old Coughes Pills called Without which I would not be 3 R. Of the best Aloes Ê’ xiiii yellow Mirabolanes Mirabolanes of India Mirabolanes Chebules Rubarbe Masticke Wormwood Roses Violets Sene Agarick Dodder anaÊ’ i. Scammony Ê’ vi ss dissolve the Scammony in the Iuice of Fennell as much as shall suffice and straine it through a Cloth and with the same Iuice mingle the said Powders finely beate These draw Choler Phlegme and Melancholy from all parts of the body but especially from the Head Eyes and Sences they preserve the sight and take away the paine and noise of the Eares Stomack Pills 4 R. Aloes Ê’ vi Mastick red Roses anaÊ’ ii make them up with the Sirrup of Roses or Wormwood These are to be taken before meate and doe purge the Stomack gently and mildly and help concoction Pills of Ruffus called common Pills or Pestilentiall 5 R. Of the best Aloes â„¥ ii of the best Myrrhe and Saffron ana â„¥ i. mingle them with Aromatick Wine and make a masse They doe much help the concoction and will not suffer the meate to putrifie and availe much against pestiferous contagions Those that would purge twice or thrice in a day or keep their bodies soluble let them take two or three little Pills as big as a Pease every morning of Aloes Rosatum or at any time when they will also there is a way to wash Aloes and so to make it into Pills very excellent to purge the Head of Phlegme whereof I shall speake hereafter As for Antidotaries Trochiskes and the like because amongst those for whom I intend this Booke such things are seldome used and therefore may more better be bought at the Apothecaries if occasion shall serve I have omitted them and considering also that so little cannot be made as sometimes is used the residue oftentimes corrupted and lost the strength before they use any againe moreover I doe not finde any but such as are in Print at large already and therefore needlesse to be here inserted Next I will shew you some things that are set downe in this Book amongst divers Simples which you cannot know unlesse you runne to the Apothecary to buy them CHAP. XLIV First Of the foure cordiall Flowers which are 1 Roses 2 Violets 3 Borage 4 Rosemary or Bawme 5 Buglosse The five Emellient hearbes are 1 Marsh-mallow Mallow 2 Beets Brankursine 3 Mercury hearbe 4 Violet Plants 5 Pellitary of the Wall The foure great hot seeds 1 Aniseed 2 Fennell seed 3 Carraway seed 4 Cummin seed The foure lesse hot seeds 1 Ammi 2 Our Ladies rose 3 Smallage or Sage 4 Daucus or wilde Carrets Pimpernell The foure great cold seeds 1 Gourds 2 Cucumbers 3 Citrons 4. Mellons The foure lesse cold seeds 1 Endive 2 Cichory 3 Lettuce 4. Porcelaine The five great common Rootes aperitive and diuretick 1 Smallage 2 Asperagus 3 Fennell 4 Parseley 5 Kneeholme or Butchers broome The two Rootes 1. Fennell 2 Parseley The foure Pleuretick Waters 1 Our Ladies Thistle 2 Sowthistle 3 Holy thistle 4 Scabious The five lesse opening Rootes 1 Grasse 2 Sea Holly 3 Capers 4 Cammocke or ground Furze 5 Madder The three Stomachiall Oyles 1 Wormwood 2 Quinces 3 Mastick The five Capillar hearbes 1 Adjanthus Black or Venus haire 2 Adjanthus White or Wall Rue 3 Golden Polytrichon 4 Common Maidenhaire 5 Scolopendria The foure hot Oyntments 1 Agrippa 2 Marshmallowes 3 Arragon 4 Martiatum The foure cold Oyntments 1 White Oyntment with Camphire 2 Of Popular Buds 3 Galens refrigerative 4 Mesue his Rosate The common hot Flowers 1 Camomill 2 Melilot 3 Flower-de-luce or Lillie The foure Ointments wherewith a Chirurgion ought to be stored 1 Basilicon which digests and ripens 2 Greene Oyntment of the Apostles to Mundifie 3 Golden Oyntment to Incarnate 4 The White to Cicatrize CHAP. XLV Notes for those that shall practise the compounding of Medicaments THose Sirrups that you make by infusion of Flowers to every pinte of Water you must adde foure ounces of Flowers and these must be done in Pipkins of earth well glased or in Vessels of Pewter or Silver with narrow mouthes that may be stopped close and not in Brasse nor Copper In making Sirrup of Roses and Violets c. which are made with many infusions it will be good that the first infusion be made with scalding water powred on them the rest of the infusions with warme water Boile your Sirrups softly upon a cleere Charcoale fire taking it from the fire when it is boiled and with a Spoone full of holes scum it cleane you shall know when it is boiled enough by the breath which comes out very strongly at first but when it is almost enough the fume
will scarce appeare at all also if you take a little in a Spoone and let it fall if it make a thread it is enough else not when it is almost cold put it in a Pot and cover it with a Paper perforated with a Needle and when it is quite cold cover it with a leather and keepe it in a temperate place To make pulp of Dates 1 R. Of Dates lib. i. part them in two and pill off the white on the inside and the skinne all over put away the stones and cut the Dates into small pieces and put them into a Skillet and powre on them of cleere Water lib. ss let them infuse in some warme place the space of three daies then take them up and beate them into a paste in a Marble Mortar and pulp it through a pulping sieve This Pulp is used in Electuaries To prepare and correct Sene. 2 R. Of the best Sene lib. i. cleanse it from the stalkes and naughty leaves and to every ounce of Sene adde of fennell seed or Aniseed Ê’ i. and powder them first your seeds and when they are well beaten then adde your Sene and beat them all well together and searse them in a covered searce that which will not passe beat againe and searse it till all be finely searsed this is used in Pilles Electuaries Powders c. and is never used otherwise then with his Correctives When you powder Myrrhe or Saffron they must be done by themselves by dropping a drop or two of Oyle Olive into the bottome of the Mortar that it may not sticke the same way you shall powder Rubarb Aloes or Assa foetida and also Scamonie but Mastich must be powdered by dropping a little Rosewater into your Mortar Before you beat Camphire you must grinde ii or iii. sweet Almonds in your Mortar the like in beating Cinamon Oyles are boiled enough when if you throw a drop in the fire it burneth cleare and without cracking Plaisters are boiled enough when if you put a drop into faire water it runneth not abroad but riseth whole to the top of the Vessell those Plaisters that have Oile in them when you make them up wet your hands in faire water or white wine those that have none wet your hands in Oyle To wash and prepare Fat 's 3 R. The cakes of Fat and picke out the skin and bloudie Veines and wash it in severall waters untill the water runne from it cleere and neither fatty nor bloudie then cut it in pieces and melt it in a panne with a little water then straine it strongly through a linnen cloth and put it in a good great pot and when it is cold cover it with warme water and beate it together against the sides of the pot well then powre away that water and adde more thus doe nine times untill it hath lost the smell of Grease then wash it in Rose water and put it up To prepare Marrowes you must take them out of the bones in the beginning of Autumne and wash them and melt them and then use them as you did the Fat 's To make Hony of Raisons 4 R. Raisons of the Sunne stoned lib. ii infuse them xxiiii houres in in lib. vi of warme water then boile them to the consumption of halfe and straine it and presse it throughly and boile the decoction to the thicknesse of Honey or else to lib. iii. of the decoction adde two pound of dispumed Honey mingle it and boile it to the thicknesse of Honey Honey of Violets and Roses is thus made R. of red Rose buds lib. ii of the best and purest Honey lib. vi boile them as before To make dispumed Honey 5 You shall boile Honey that hath beene clarified with the white of an Egge untill it come to the thicknesse of Honey againe then take it from the fire and when it is coole put it up Rose Vineger 6 R. Red Rose buds almost blowne the whites and stalkes cut away gathered drie and dried in the Sunne three or foure dayes lib. i. Vineger * See this word in the Table of weights and measures Sextaries viii let them soake xl daies then straine it and adde other Roses doe thus until the savour and taste please you To make the decoction of flowers and fruits much used in purgations 7 R. Drie Figs nu v. Damaske pruines nu xv Iujubes Sebesten ana nu xx Tamarindes â„¥ i. Flowers of Roses Violets Borage and Buglosse ana Ê’ i. Venus haire Hops Endive ana m. ss Licoras Ê’ ii cut them and beat them all together and boile them in lib. iii. of Fountaine water to the consumption of the third part To make Iuice of Licoras 8 R. The Roots of Licoras full of Iuice and well cleansed and a little bruised what quantity you please macerate them three daies in Spring water in a Vessell wherein the water may stand three or foure fingers above the Licoras after this heate them at the fire and strain them then take the decoction and boile it gently untill it come to the just consistence then make it up into what fashion you will To make Aloes Rosatum 9 R. Of the best Aloes cicatrine and cleere powdered â„¥ iiii Iuice of Damaske Roses clarified lib. i. mingle them and put them in the Sunne or in a Balneo untill all the moisture be exhaled doe this foure times make it up in a masse and when you have occasion make small pilles thereof To make May Butter 10 R. Fresh Butter made in May and without salt put it in a broad earthen Vessell glased and set it in the Sunne to melt that which melts whilest the Sunne is hottest let runne through a thicke Cloth without pressing then put it againe to the Sunne doe thus untill it be white then put it up in pots To make Salt of Cerusse described in my receits for Beauties 11 R. A quantity of Cerusse grinde it into very fine Powder and infuse lib. i. in a pottle of distilled Vinegar for foure or five daies then Filter it then set that you have Filtred in a glased Earthen vessell over a gentle fire untill it concrete unto Salt The manner to prepare Goats blood wonderfull efficacious in Medicines for the Stone 12 R. A young Male Kid of a reasonable age not too young breed him up in the house with Pimpernell Smallage Parseley Fennell Bayes Ivy Lovage and all manner of hearbes that will breake the Stone and let him eate nothing else kill him in the moneth of August when the Sun is going into the signe Cancer cut his throate and receive the blood that comes out of the Arteries which you may know by the thicknesse let it congeale and throw away the water that swims on the top the rest of the blood put into an Oven when the bread is newly drawne and let it dry and then powder it To make Metheglin 13 Gather these hearbes following in the middest of Iuly and lay them to dry in the Winde
then keepe them cleane and from moulding untill Michaelmas that you make your Metheglin Saxifrage Egrimony Sentory Time browne Mints Rosemary Betony ana but of Saxifrage and Egrimony a greater quantity boile all these in Water untill it looke like Malmesey then take it from the fire and let it coole then take your poulst or combes wrought as it is and put into the Wort being blood warme temper them well together and let them run through a cleansing sieve and skumme the Waxe off very cleane then put in a new laid Hens Egge into the Wort and if it beare not the Egge put in more Combes untill it beare it then seethe it again three or foure walmes and skumme it cleane then take it off the fire and when it is cold put it into a Barrell and when it hath worked stop it up close To make Cider 14 Grinde your Apples or beate them small and straine them let the Liquor stand a while as you doe Wort then tunne it up and let not the Barrels be stopped untill it hath done working and casting out all the dregs then stop it up close if you will have it compounded with Spices you must boile such Spices in it as you have a minde to and then tun it as before Perry is made after the same manner with Peares An excellent way to wash Aloes 15 R. Of the best Aloes â„¥ ii put thereto a quarter of a pinte of the Iuice of damaske Roses and as much of the Sirrup of Violets two spoonefulls of Vinegar then set it in a warme Oven after the bread is drawne and let it so remaine untill it be dissolved then straine it hard through a faire Cloth and set it on faire Embers untill it be thicke like a Conserve stirring it divers times then R. Nutmegs Cinamon Ginger Cloves Mace Agaricke Cubebs ana one Duccate weight and as much Rubarbe bruise all these as you would for Ipocras and lay them in three quarters of a pinte of very good Muskadine three daies then straine it and after beate the Spices as small as you can and grinde them with the said Wine againe then straine it and wring it out as hard as you can then put your Wine to your Conserved Aloes and let it stand so long on warm Embers till it have drunke up all the Wine and is turned to a Conserve againe stirring it divers times then put it in a close Pot and keepe it for an excellent purging Pill to be taken once a weeke the quantity of a Beane made in Pills one houre before supper it doth cure the Headache comforteth the Stomack and hath many good and approved operations To make Lute sapientiae to lute the Receivers in distillations or to lute Pots in any decoction 16 R. Of Potters earth two parts Horse dung one part a little fine powdered Bricke and a little of the filings of Iron quick Lime with salt Water and the yolkes of Egges temper them very well together and use it If you wet a linnen Cloth in salt Water and let it dry of it selfe then wet it in the yolkes of Egges well beaten and lay it over with a little of the former lute thin and cover the pot the whites of Egges with Lime is also good 17 Bread and Honey eaten every Morning cureth a Consumption To make Honey of Roses 18 R. Of red Rose buds lib. ii of the best Honey lib. vi boile them according to art To know the vertues of hearbes in all Seasons Gather hearbes and leaves in March April May Flowers in May Iune Iuly August Seeds in September October November Rootes in December Ianuary February Preserves and Conserves CHAP. XLVI To preserve Cherries 1 GAther your Cherries in the morning and let them not be too ripe cut off the tops of the Stalkes and lay the Cherries in a pan upon a thin bed of Sugar to every pound of Cherries take a pound of Sugar and beate it very fine and ever as the Cherries boile up cast Sugar on them and scumme them not untill the scumme be ready to seethe over let them boile with a quick fire for so they will be the fairer you need not feare the breaking of them for as they coole they will close againe and seethe not above two pound at once the fewer the better and boile them rather too little then too much being sodden put them into a faire dish and let them stand till the next day and if there come any Water from them then seethe them a little more you must use a silver spoone about them which must be scoured very cleane for if you use either Ladle or knife that hath been used about flesh it will cause Mites to breed in your Cherries To preserve Quinces 2 Take Quinces and wipe them cleane and coare them into a faire platter that you may save the seeds then take cleare Conduit water and put it into a faire Earthen pot that is somewhat broad in the bottome that the Quinces may lie one by one then put in your Quinces with the Kernels and Ielly about them but no part of the Coares for it will make the Sirrup bitter then set them on the fire and let them seethe gently till the Quinces be soft and breake not then take them out and lay them in a faire dish and when they are cold pare them but let the Kernels and the Water seethe a while after the Quinces are out then take the Water and straine it cleane from the Kernels and to every pound of Quinces put a pinte of that Water and a pound of fine beaten Sugar and put the Sugar into the Liquor and stir it well untill the Sugar be melted then let it seethe and when it hath sodden a while and is scummed put in your Quinces and let them seethe very softly a good while till they be red for with long seething they will be red of themselves you must turn them often that they may be all of one colour and when you thinke they be red enough skin them cleane and when they be cold put them up To preserve Damsons Peareplums or any other kinde of Plummes 3 Gather your Damsons in a faire dry day and let them not be bruised but let them be ripe or else they will not be well coloured to every pound of Damsons take a pound of fine beaten Sugar and one spoonfull of Rosewater you must put your Damsons in a faire great pan one by one and not above a pound at once then set them upon a Chafingdish and Coales but let not your fire be too hot at first then set on your Plummes and cast in as much Sugar as the Rosewater will melt before you set them on the fire and when you feele your pan warme cast on halfe your Sugar and let the pan be no hotter than you can suffer your hand on it for the space of a quarter of an houre you must not turn them untill there be as much Sirrup as will
beare them up then turne them and cast on the rest of your Sugar but you must not let them seethe when you doe turne them because then they will breake on both sides but let them lie in hot Sirrup a while then turne the broken sides downewards againe and let them seethe softly a little while then may you turne them as often as you please and let them seeth reasonable fast till you think they be enough if you let them seethe long they will lose their colour and will be tough you must skinne them very cleane and when they be cold put them up in Glasses and put in foure or five Cloves and as many little slices of Cinamon of about an inch long thus you may preserve any Plummes but you must put neither Cloves nor Cinamon to your white Plummes To make Marmalade of Quinces 4 First take twelve quarts of fine running Water and put to it sixteene pound of Quinces well pared and coared and quartered into foure parts and put to them eight pound of Sugar and let all this seethe softly till it be more than halfe sodden away let them be close covered or else they will not be red when you see them of a good colour breake them with a spoone and boile them till they come to Marmalade You may dissolve a little Muske or a little Ambergreece in some Rose-water and put into it after the boiling to give it both a fine taste and smell when it begins to cleave to the spoone then take it from the fire and fill your Boxes and with a feather strike it over with Rosewater To preserve Grapes Barberies or Gooseberries 5 Take as much Sugar as they doe weigh and somewhat more and beate it very fine then take your preserving Pan or Skillet and lay a bed of Sugar and a bed of Fruit till you have laid all then take five or six spoonfulls of faire water as much as will wet the bottome of the Pan and boile them as fast as you can untill they be cleare then boile the Sirrup untill it will button upon the side of a dish and it is enough then put them up in pots To keep Quinces rawe all the yeare 6 Take some of the worst Quinces and cut them into small pieces and boile them in water untill it bee strong of the Quince put in the boiling to every Gallon two spoonfulls of Salt as much English Honey halfe a pinte of white Wine Vinegar then straine it and when it is cold put it into a woodden vessel and take as many of your best Quinces as will goe into that Liquor then stop them very close that no aire get into them and they will keep all the yeare To make Paste of Oranges and Lemons 7 Take your Oranges well coloured boile them tender in water shifting them sixe or seaven times in the boiling put into the first water a handfull of Salt then beate them in a wooden Bowle with a wooden Pestle straine them through a piece of Cushion Canvasse take the weight of them in Sugar and somewhat more then boile it and dry it and fashion it as you please and dry it in a warme Oven upon a Plate all night on the morrow turne it To make Paste of Genua the true way 8 Take Quinces and boile them in their skins then scrape all the pulpe from the coare straine it through a piece of Cushion Canvasse then take as much Sugar as the pulpe doth weigh put to it twice so much water as will melt it that is halfe a pinte to every pound of Sugar boile it to a candy height dry the pulpe upon a Chafingdish and Coales then put the Sugar and the pulpe hot together boile it with stirring untill it will lie upon a Plate even as you lay it and run no broader then fashion it some like leaves and some like letters so set your Plate in a warme Stove or Oven set it upon two billets of Wood up from the hearth of the Oven all one night in the morning turne it and so set it in the like heate againe and so every day turne untill it bee dry To make Paste of any tender Plummes 9 Take any tender Plummes and put them in an earthen Pot and put your Pot into a Pot of seething water and when they are dissolved straine all the thin water from them through a faire Cloth and set the Liquor by to make Quiddnie of then straine the pulpe through a piece of Canvasse then take as much Sugar as the pulpe doth weigh put to it as much water as will melt it and boile it to a Candy height Then boile the pulp of the Plummes very well upon the Coales and put it and the Sugar hot together so boile them with stirring then lay them upon a Pie plate and fashion it and dry it as before put some pulpe of Apples amongst the the pulpe of Plummes else it will be tough To make Marmalade of some of these Plummes 10 There is no more difference but in boiling it higher than your Paste till it come cleane from the bottome of the Skillet then boxe it To make conserve of any of these Fruits 11 When you have boiled your Paste beforesaid ready to fashion upon the Plate put it up in gally Pots and never dry it and that is all the difference betweene Conserve and Paste and so you may make Conserve of any Fruits this is for all hard bodyed Fruits as Quinces Pippins Oranges and Lemons To make Conserve of tender Fruits or Berries 12 First dissolve your Plummes as you did to make your Paste straine through the Liquor Pulpe and all and to every pinte of that take three quarters of a pound of Sugar and so boile it untill it be somewhat thicke that when you lay some of it upon a cold dish it will run no broader then put it up To Preserve Fruits greene 13 Take Pippins Apricockes Peareplummes or Peaches while they are green scald them in hot water and pill them the Peaches and Apricockes scrape the Furre off them then boile them very tender then take as much Sugar as they doe weigh and as much water as will make a Sirrup to cover them in then boile them something leisurely and take them up and boile the Sirrup untill it be something thick that it will button upon a dish side and when they are cold put them up together To Preserve these Plummes when they are ripe 14 Take as much Sugar as they weigh and put not so much water to them as you did to the greene for they will yeeld Liquor of themselves boile them not altogether so leasurely as you did the other if you doe the Sirrup will turne red and so when you have boiled them take them up and pot them as aforesaid To dry Pippins as cleare as Amber 15 Take yellow Pippins pare them and cut them in the middest and cut out the Core then put them into a Bason of Water then take
Cheese grate it and with Honey make an Oyntment and anoint the place till it bee whole For to stay the humour that flowes to the Teeth and Eyes through the Temples 26 R. Of Masticke and Frankincense powdered ana make a Plaister with sufficient white Wine and the white of an Egge and lay it to the Temples To give present ease to the goute 27 R. Milke and boile it and with Vinegar make a Posset and binde the Curde hot to the part For the Palsey 28 R. A new Earthen pot and fill it full of Camomill and stop it well and set it in another pot under ground for forty dayes then take it up and you shall finde Oyle there in and anoint the place with that Oyle if it be in thy Head anoint thy Forehead if the Hands anoint thy Wrists To stop a Laske 29 R. Wheaten Meale and with the juice of Yarrow make little Cakes and bake them and eate them Another 30 R. Rubarbe â„¥ i. grate it and mingle it with as much Conserve of Roses as will make it up hereof R. every morning Ê’ ss and presently after it drinke a good draught of warme Milk well boiled and fast two houres after it doe thus for three daies then R. every night before you goe to bed halfe a dram of Diascordium For one that is blasted 31 R. A Hens Egge and roast it hard and put the white only into a brasse Mortar and put to it of Copperas Ê’ ii and grinde them well together to an Ointment and anoint the Face and it will coole it and allay the swelling and when it is almost whole anoint it with Oyntment of Popular buds described before To stop womens immoderate Fluxe 33 R. A Hares foote and burne it to Powder and drinke it first and last in stale Ale till you be whole To provoke the monthly Visits 33 R. A piece of fresh Beefe boile it in faire Water and skumme it cleane when it is enough take it up and boile in the Broth these hearbes following being shred small untill they be soft Hartstongue Maidenhaire Borage red Mints Languebeufe Alisander and Water cresses ana eate these hearbes next your heart in a morning for nine daies and lie not long in bed For them that cannot hold their Water 34 R. The Pissle of a red Deare that is fallen from him as it doth every yeare dry the same in an Oven after the Bread is drawne then beate it to powder and give the Patient a little thereof in a draught of drinke blood-warme last at night and first in the morning and fast for three houres after it To stay a Laske 35 R. A Nutmeg made in Powder mixe it with a Yolke of an Egge in the shell the White done away then heate a Stone hot and drop a little hereof upon the Stone like little Cakes and let it bake and eate of them morning and evening the quantity of one Egge and a Nutmeg at a time For a Cough or Cold. 36 R. Aniseeds â„¥ i. Licoras â„¥ ss of the best dry Figs nu x. Raisons of the Sun nu xx bruise them small and boile them in a quart of running Water till halfe be consumed and give it the sicke to drinke warme morning and evening and fast two houres after and it will remove the Cold from the Stomack For the running of the Reines 37 R. Parsnips sliced thinne and boiled in red Cowes Milke till they be all Pap taken cold morning and evening if you adde in the boiling the water of Oaken buds it will be much better For any Carbuncle Plague Sore Botch Boile or Imposthume 38 R. Bay Salt well beaten to powder sifted and incorporated well with the yolke of an Egge and applyed and it will draw to it selfe all the Venome of the Sore and breake any Boile and heale it A singular Medicine for Bone ache in what place soever 39 R. Of Aquavitae and Oyle of Bay ana mixe them well together and warme it in a Saucer and anoint the grieved place from the fire and keepe it warme For all old Aches and Paines in the Ioynts 40 R. The whole Horne that a Bucke casts off the later the better cast away the Scalpe and take nothing but the Horne then cut it in pieces and boile it in a Gallon of faire water untill it come to a pinte or something more then straine it and let it stand untill it bee cold when you use it warme some of it in a Saucer and anoint the grieved place by the fire and it will cure in nine or ten dressings To cause one to voide Winde 41 R. The cleare Iuice of red Fennell and make Posset Ale therewith and drink it A good Purge 42 R. Of Sene â„¥ i. Coriander seed â„¥ ss Cinamon Licoras Aniseeds Ginger anaÊ’ ii Sugar â„¥ ii beate them into powder and steepe them in a quart of Ale the space of foure and twenty houres then straine it and drinke the one halfe at a time if you will you may take the other halfe the next day To stay bleeding at the Nose 43 R. A linnen Cloth and wet it in cold water and wrap it about the Patients Cods and it will stay For the bloody Fluxe 44 R. As much linnen Cloth as will make a Suppositary make it up into the forme of a Suppositary and soake it well in Aqua composita and put it up into the Fundament To stay womens immoderate Fluxe 45 R. A pinte of Milke hot from the Cow put in as much Rennet as will serve to turne it to Cheese and immediatly drinke it up doe thus for three mornings if need be and it will stay For too much Vomiting 46 R. Of Speare Mint water â„¥ iiii put thereto of the Sirrup of Quinces â„¥ ss and Ê’ ii of Cinamon Water and take two or three spoonfulls at a time For Freckles in the Face 48 R. The blood of a Hare warme from the body and anoint the Face therewith and it will doe them away For an old Ioint sicknesse 49 R. Ants with their Egges stampe them and boile them in faire Water and bathe the member therein For a Botch Boile or Fellon 50 R. The curde of a Posset and lay to it to gather the corruption together remove it not in twelve houres and if once laying will not serve then doe so three or foure times then take quicke Lime and quench it with faire Spring water and mixe with it as much blacke Sope and lay a little thereof to the Sore when it is broken wash it with white Wine a little warmed and then heale it with Butter and powder of Sugar mixed together To make a Iuice of Licoras to stay the Cough comming of Rheume to be made in the beginning of May. 51 R. Of Licoras â„¥ iiii beate it small and searce it then R. of Hyssop m. v. or vi of Foales foote m. iiii Rosemary flowers m. i. stampe all these together in a Stone Mortar and straine them into a faire Bason