the pot put twelue graines of Muske let it hang in the middest of the water in a thin linnen cloath with a thread set it in the Sun twentie or thirtie daies then take the glasse in and set it in a drie ayre Conclusions rules to be vsed in distilling and the ordering of each hearb of flower before they be distilled Chap. 50. FIrst a soft fire maketh sweete water and the sweetnesse to continue strong Secondlie coales 〈◊〉 the best water Thirdly wash nothing that you wil still but wipe it with a cleane cloth Fourthlie all hearbes flowers and seedes must be gathered when the dew is off them Fiftlie That which you will still must lie at the least sixe howers before you still it Sixtlie Al Spices corrupt your water except Amber Greece Ciuet and Musske 7. Scum your water well 8. Keepe your still verie cleane 9. Wash your still but not often and then drie it with a drie cloath 10. The glasse Stil is best the tinne next the earth not so good as the thine and the leaden is the woorst of them 11. Tender flowers as Uiolets Jillâ—flowers and such like would be stilled or glasse 12. All compositions must bee stopped close before and in stilling diligently weighed and measured 13. Liquid waters must haue greater fire than drie and light waters 14. Still not your glasse too still 15. Put store of ashes vnder your still that your Still shall not burne 16. Wipe the vpper part of the Stil often but especially the ridge 17. Diligence in looking to all things Borage must be distilled the hearb with the roote chopped together Hysop the leaues stripped from the stalk when it beares blew flowers Camomill the hearbe and flower chopt together in the middell of May. Dil the hearb in the beginning of May. Fumitory the whole substance chopped in the end of May. Mint either red or other the hearbe stalke leaues chopped in the middle of May. Roses the flowers cutting away the white endes Rosemarie the flowers buds leaues stripped from the stalke in May in the flowering Sentorie the hearbe and flowers chopped in the end of June Uiolets the flowers in April Woodbind the flowers in the beginning of June To make the water of the same colour of the Flowers that you distil Chap. 50. FIrst distill your water in a Stillitorie then put it in a faire glasse and take the buds of Roses and cut away the white and put the leaues into the stilled water then stop the glasse and put it into the Stillitorie to Still putting hearbes into the Still for feare of burning After this straine the water from the leaues and scum it well A compound Water to perfume gloues or other thinges Chap. 51. TAke Damaske water double stilled a pounde Maske ten graines Cauet three graines Amber greece foure graines heate all these together to powder and put it into the water aforesaid and stop it close and vse it without any more stilling To make Damask water Chap. 52. TAke Damaske Roses and red Roses of each 〈◊〉 handfull let them drie foure howers in the shadow when take two drams of Labdanum Nigellae Romanae two peniworth Irios halfe an ounces Storax two drams Cloues an ounce Beniamâ—n Colaâ—us Aromaticus Nutmegs of each half on ounce MarioruÌ„ Bazel of each half a haÌ„dful bruise the spice put it in Malmsey or the lees thereof the space of foure daies then distil it and scum it fourteens daies Another maner of making of Damask water Chap. 53. TAke of â—race of Iris of Spike flowers dried of Cloues of each an ounce make them in powder put them together with a pint of new Ale in corns and one pinte of Rosewater in an earthen pot put thereto a good mary of greene Roseleaues let them soke in it a night time stopped close in the morning when ye shall distill first say other Roseleaues in the bottome of your Stillitorie for feare of cleauing too then take of the Roseleaues out of the pot and put them with other green rose-leaues in your Stillitorie sufficient and to the water put Muske as aboue is said This water is excellent to set foorth a Tart an Apple Moyse or Almond butter Powder of Holland against Collick and the gnawing of the belly Chap. 54. TAke Sinamon Annis seede Fenell seede Cominseed of each a quarter of an ounce of 〈◊〉 Luâ—â—oris three quarters of an ounce of Gallingale one ounce and a halfe of Spikenard a quarter of an ounce of Stene of Alexandria two ounces beate them all into fine powder and serue them whereof take a quarter of an ounce in a messe of Pottage Powder to make the belly solluble causing a gentle laske meete for Noble Personages Chap. 55. TAke Sâ—ene of Alexandria one ounce of fine Ginger halfe a quarter of an ounce of Annys seede a quarter of an ounce beate them into fine powder into your foâ—de Sugar and make â—osinges as before of the whole the number of sixteene wherof dissolue two of them into a messe of pottage or in a cuppe of wine fasting in the morning and fast one hower after If you do put as much of Suger in powder as the waight of the whole powder ye may keep it in a bladder and the whole powder will serue eight times to receiue as euen now is said A receit to restore strength in them that are brought lowe with long sicknesse Chap. 56. TAke of the brawn of a Fesant or Partridge or of a Capon sodden or rosted of each a quarter of an ounce steepe them in Rosewater two howers of the kernels of Nuts called Pistatiorum and of the kernel of the pine Apple of each a quarter of an ounce of Sinamon in fine powder the waight of twentie barlie cornes of the spices of Dianthos Diamargariton Letificentes Galem of each the waight of fortie graines or Barlie cornes of the seede of Millon Pepon Goord and Cucummer of each the waight of ten graines the skin taken off let them bee all ground small then take sixe ounces of Suger dissolued in Borage water seeth it on height as for loosings and when it is sodden inough then put in all the other geare and make loosinges thereof Whereof one is sufficient at once dissolued in a messe of Pottage or a draught of drinke Thus do two or three times euery day To make Loosings Chap. 57. TAke halfe a pound of Suger and as much Rosewater or other distilled water as for Mamis 〈◊〉 seeth them likewise and When you will knowe when it is sâ—â—den ynough take out some vpon a kniues point and let it coole if it be hard like suger then it is sodden inought Then put into it powder of Gluger Sinamon or Nutmeg stir them well together lay it vpon a paper oiled driue it as thin as you think meet Lay on it your gold leafe with a 〈◊〉 taile cut your Losings Diamond fashion and so keep them To perfume gloues Chap. 58. TAke the
gloues and wash them in rosewater or Damaske water till the scurffe of the leather be gone and then stretch thent foorth softly and keep the water you wash them with still thea hang them vp to drie and then lay them in a cleane linnen cloath that is folded three or foure times double and when they be drie let them lie in Roseleaues dried a day or two then take oile of Ciuet Almonds and Muske and grind them together vpon a Marble stone stretch them foorth softly and with your hande annoint your gloues three or foure times and euer among stretch them fourth as they drie Then take Sandiseâ— mixed with a litle Amber Greece and staâ—â—e the powder of it thinly vpon them and lay them in a paper and in a boxes or els most the Amber Greece in a quantity of Rosewater and mixe the Sandifex in it and so annoint the glous with the same then let them drie and lay them in faire white paper 2. To perfume gloues another way TAke the gloues and wash them as aforesaid three or foure times and wring them euerie time softlie then take Gum of Dragagant and steepe it in fine Damaske water one night then straine the Water through a fine linnen cloth and take the Gum mix it with an ounce of Amber Greece and a quarter of an ounce of Muske first grinde your Amber Greece with oile of Turpentine then mingle all together and rowle your gloues with the same lay them to drie and lay a paper betweene 3. A preparatiue for gloues WAsh the gloues as aforesaid till the sent of the Leather bee gone then take Beniamin two ounces of Storax Calamit one ounce let them be verie fine then take oile of Ciuet Almonds and mingle it with Beiamin amd Storax vppon a Marble stone When it is wel ground put it into an earthen pot with more Dile of Ciuet Almondes then put in Cloues in powder and so let it stand close couered and when you neede take a litle Rosewater in a Spoonge and rub the gloues softlie and then in like maner with the oile called Ciuet oile for the same purpose 4. Another way TAke twelue grains of Muske six grains of Amber Greece three graines of Storax Calamite sixe graines of Beniamin and a few Cloues grinde all these together with oile of Ciuet Almondes First wash your gloues with Eusses dissolued a day in Damaske water 5. An other for gloues TAke your gloues and wash them in Rose water once or twice till all the scurffe be gone from them and then let them drie and stretch them well out fingers and all Then plaine them and wash them once or twice then take two ounces of Storax and as much Beniamin made in powder dresse your gloues all ouer on a smooth boord before they drie then hang them to drie and when they be drie saue the powder that is left Then take a pint of Rosewater two ounces of Storax and two ounces of Sinamon put all these in powder cast them to the Rose-water and let them seeth in a close Posnet couered Then take a fine brush and brush them ouer 6. An other way to perfume TAke Amber Greece a dram of Musk halfe a dram of Fusses a dram of Ciuet halfe an ounce put all these together in a pince of rose-Rose-water or Damask water 4. Another way TAke a dram of Amber Greece a dram of Beniamin halfe a dram of Fusses a dram of Storax a quarter of an ounce of Labdanum put all these in Rosewater A Perfume for Chestes and Cupbords and also for Gloues Chap. 59. TAke Beniamin and Storax of each an ounce Labdanum and Fusses of each a quarter of an ounce halfe a dram of Ciuet If you burne it for chestes or cupboords beate it in hote morter If it be for gloues boile it and put it to Rosewater To collour Gloues Chap. 60. YOu must haue hulles of greene Walnuts that must lie in water all the yeare long rolle them well with these hulles and make them as deepe a collour as you may How to collour gloues yellow within TO collour gloues yellow within take the yolkes of twenty Egs and put them in a frieng pan with a soft fire stir them euer and bruise them with a ladle and the oile that ascendeth of them being annointed on the inside of the gloues will make them looke yellow To make muske Sope. Chap. 61. TAke strong lie made of Chalke and sixe pound of stone Chalke foure pound of Deere Suet and put them in the lie in an earthen pot and mingle it wel and keep it the space of forty daies and mingle and stir it three or four times a day till halfe he consumed and to that that remaineth seuen or eight daies after you must put a quarter of an ounce of Muske and when you haue done so you must also stirre it and it wil linell of Muske To make red sealing Waxe Chap. 62. TAke to one pound of Waxe three ounces of cleare Turpentine in Sommer in Winter take foure melt them together with a soft fire then take it from the fire let it coole then put in Uermilion verie finely ground and Sallet oile of each an ounce and mixe them wel together and it is perfect good To keepe Damasins in sirop Chap. 63. TAke Damasins and picke them well with a knife or a pin then take clarifteu Suger as much as you shall thinke will scrue and then you muste boile it till it bee as thicke as birdlime Then boyle your Damasins in the clarified Suger til they be soft then take them vp and put them in a glasse then you must boyle the sirop till it be as thicke as the other was befor you put in the Damasins And as soone as it is so thick you must poure it into the Damasins and so couer them close A Water for the face vsed of Gentlewomen Chap. 52. TAke Goates milke two pound fine Flower halfe a pecke the white of three egges and make it from paste to litle loaues and take it not too much then take more of the said Goates milke and crum of the crummes of your bread into it let it steepe all night and wipe your face with a drie cloath and then wash with the said milke and in vsing this it will make the face shine as white as snowe Another to make the face faire TAke the shearing of Scarlet four ounces the whites of two new laid egs white wine two pound Rosemarie flowers or Rosemary it self and seeth it or still it but if you seeth it scum it clean and when it is cold vse it and it wil make the skin looke smooth Another to remooue high collour in the face LImons laide in butter-milke is an excellent meanes to remooue high collour in the face A Water for heate in the face and breaking out with Pimples Chap. 65. TAke AlluÌ„ glasse two pound the iuice of Plantin Purslane beriuice of each halfe a pound the whites of
all agues This water mast be vsed from the moneth of Nouember to the moneth of Aprill and you must take but halfe a spooneful at once nor oftener than ounce a weeke The manner to make this water ye must haue a glasse a cubit high and fill it with Aquavite made with wine and stop it well then put it in hors-dong so that it bee not moist nor too wet least the glasse breake and you must leaue the necke of the glasse without in the ayre that glasse through the heate of the dung will boile sore so that the water will ascend to the necke of the same and discend againe to the bottome through the aire and so let it stand thirty daies then taâ—e out the glasse and put these thinges following in the water and stoppe the mouth that it breathe not out and so leaue it in eight daies Last of all put the glasse in Balneo Marie with sand setting on a head with a receiuer well stopped and make a soft fire and gather the first water that drops cleare but when yee see the second water turne into redde collour change the Receiuer for then commeth the seconde Water and that will keepe well in a glasse well stopped The spices that goe to this water bee these with the hearbes Cardonum Cloues nutmegs Ginger Galingale Zedoaire long Pepper Spikenarde Lawrell berries Smallage seedes Mugwoort seedes Fenell seedes Annis seeds flowers of Basill Elder flowers red Roses and white lignum Aloes Cubibes Cardomum Calamus Aromaticus Maces Germander Frankensence TurmeÌ„til Juniper Egremonie Sentorie Fumitorie Pimpernel Dandelion Eufrage Endife seeds of Sorrell yellow Saunders Fetherfoy Aloes Epaticke of each two ounces Rubarbe two drams drie Figges Reasins Dates without stones sweet Almondes of each two ounces Aqua-uite to the quantity of them all and foure times as much Suger as they be all that is for one pounds of Engredience foure pounde of Suger two pound of honey This water is called the mother of all waters A perfect way to cure the loathsome disease of the French Pockes paines in the ioints lamenesse of limmes palenesse of collour lothsome scabbes or any other filthy disease proceeding of superfluous or euil humours as also to asswage ouer grosse and foggie fat bellies and that without danger Chap. 95. FIrst it is needfull to prouide for the sicke bodie a close and cleane chamber out of all grose aire and cleane warme garmentes both for body and legges and at rising and going to bed a fire of Charecoales for wood is not wholsome for smoking also they must not be troubled with any thing to bring them out of patience for that corrupteth the blood which must be new altered also the sicke bodie muste eate but litle meate and that kind of meate as shall hereafter be prescribed and at such times as shall be appointed and let the sicke body vse plaieng on some Instrumentes or heare some plaieng or tell merie tales and haue no companie of women for that is a most dangerous poison for the health of any person in that case Secondly you must prepare two brasse pots or els yron one being foure gallons the other sixe gallons one for strong drink the other for small drinke also ye must haue close couers to them of bâ—asse or yron you must also prepare good earthen vessels with close couers to keepe your drinke in of both sortes by themselues also you must haue a Strainer of a searce cloath to straine your drinke after it is decoct InstrumeÌ„ts to take out dead flesh and to search a sore and a syring to cleanse any sore being deep with the same drinke Also you must haue a woodden vessell to bathe the sicke body in at such times as hereafter shall be appointed Also you must prepare cleane cloathes to drie the sicke body after a sweat being warmed well first other Instruments you shall need none but only your wood raped small or turned and the bark of the wood pounded in a Morter and the drugs also small and your water which you shall decoct the same must be of a good Conduit or runnin brook verie clean without any kind of filth Chalk water is good Thirdly for your strong drink ye must take your pot of foure gallons and set it on a fire of coales with foure gallons of the faire running water then put into the same one pound and a halfe of your wood small raped or turned at the Turners but when you doo buy your wood see it be not olde and lacke moisture this triall is best take a litle cole burning and lay it on the blocke before it be raped and if it be good it will boyle vp on euery side of the coale like Myrthe Then put thereto one ounce or a litle more of the barke of the same wood made in small powder then take a quarter of a pound of Cummin seeded put whole into the same and one half quarter of an ounce of Radix and Rubarbe and then stop your pot fast and lay paste about the couer and so fast that no aire come out then seeth it on a soft fire but euer keepe it boyling let it boyle at the least eight houres then set it by and vnstop it not vntill it be cold then take your Searce and strain it into a fair carthen potte and couer it close The sicke bodie muste drinke of this but one draughte luke warme in the morning and one other at night Fourthlie you must take your pot of sixe Gallons and put in it sixe Gallons of running water and one pound of the wood raped and a quarter of Cummin seedes and decoct it in all kinde of thing euen as the other being close stopped and when it is colde straine it into an earthen vessell or vessels and that must the partie drinke at meale and at all other times when he list to drinke and spare not but draw it by Fiftly the sick body must be kept very warm and not rise out of bed before eight of the clocke and then eate a dozen or twenty Reisins of the Sun no bread but a draught of strong drinke warm and about eleuen of the clock let the sick bodie eate a litle meat as may suffise nature what meat it shal be here after shewed then let the sicke body walke somewhiles in his chaÌ„ber or read some booke or play on instrumentes to keep him from sleeping then at six of the clocke at night a dozen Reisins of the Sun nothing els but a draught of strong drink warmed Sixtly giue to the Patient to eate these meats following Chicken Partridge Fesant Hen Capon Rabbet Conie Veale Mutton none other nor any salt nor leauened breade nor Rie bread and very seldom roasted but boyled in water no broth nor porredge nor any kind of sauce if the sick body haue roste let it be but euery third meale and no kinde of fish milke or fruites Reisins excepted Seuenthly once in three daies for
the first 9. daies in the morning let the sick body drinke a good draught of the strong drinke somewhat warme then lay very many cloathes on him till he sweat for the space of two howres then ease some of the cloathes and haue warmed linnen cloathes rub al the body drie ere he rise if hee haue any sores that bee deepe wash the sore with strong drinke and with a searce and dip a litle cloath in the strong drink and lay it to the sore whether it be sore or knobs Eightlie after nine or ten daies be past once in three daies let the sicke body bee bathed on this sort Set faire running water on the fire and put thereto a great deale of ground Juie leaues and redde Sage and Fennell also and by a good fire when the sicke bodie is going to bed put the water and hearbes in a vessell of wood and let the sicke body stand upright in it by the fire and take up the hearbes and rush the body of the sicke Patient downwards and then drie him with warme cloathes vse this three weekes and by the grace of God the sicke bodie shall be made whole whatsoeuer hee bee then if the partie be verie weake after nine or ten of the first daies let him eat euerie day at foure of the clocke in the after noone a new layd Egge potched in faire water and as much new bread as will suffice nature and a litle cleane wine Use this diet with good regard as before is prescribed and by the grace of God they shall bee perfectly cured of the diseases aboue mentioned The maner to make another kinde of Diet drinke of stronger operation for the same diseases which by the practise only of one man hath done very great good aswell in the Citie of London as in diuers partes of the Realme Chap. 96. TAke of the best Guaicum most heauie and full of Gum foure pound let it be well raseâ— with a Rape or turned into fine chippes by a Turner and of the same barkes two pound of Cardus benedictus which is called the blessed Thistle half a pound of Maiden hair Cotrach the flowers of wild and garden Buglosse Ana one pound sweet Tassia sixe ounces Annis-seed one ounce and a halfe white Suger sixe pound cast all these unto a wine vessell cleane and apt for the same purpose vpon which poure of the cleanest and best white wine that may be got in quantitie one hundred and fiftie pound couer this vessell close three daies theÌ„ strain it through an baire cloath then keepe it in a cleane vessell for the Pacient at dinner and supper but not to drinke it in the morning and euening Besides the drinking of this Guaicum at dinner supper the pacient may between the times as one bower before or after dinner or supper drinke foure or fiue ounces Also your aforesaid receits may be put in clean new white or Claret wine being fiued and made in the prescribed maner Furthermore the Pacient that hath the Pox Dropsie or Gowt may drink among this worthy medicine following the dosse or quantitie is two ounces or more according to the age and complexion of the Patient Take Maiden-haire clean fresh Hops if Fumitorie Sitrach called Asplenum Sene of Alexand. of each three drams great Centaurie roots Liquorice Polipodie wilde and garden Buglosse each foure ounces Annis-seeves Nigella Romana the flowers of Buglosse the three Sanders Cinamon each five ounces put this into twentie foure pound of the Guaâ—cum water sodden after the description in the Compoundes following then put it in a close vessell and stoppe the mouth and when that is done set the said vessell in an other seething kettle vpon the fire so let it stande and seeth for twentie vowers faire and softlie then straine it and keepe it in a cleane close Vessell for the vse aforesaid But if the Pacient be full of humors then do thus take Sene Alexander two pound Succa Rosarum solatiua six pound white Suger seuen pound Rubarbe elected three ounces finely cut Turbit of the best one ounce put these in a clean stone pot with a narrow mouth poure into this pot xxiiii pounde of the common Guaicum water made in manner in the compounds following stop pour pots mouth seeth it in the foresaid manner vppon a soft fire xxiiii howers vntil it come to a thin sirop called Jelup then straine it and keepe this precious purging drink for mornings the dose one ounce and a halfe according to the age complexion and strength the Pacient must also eat bread three ounces well baked like Bisket and the flesh of Chicken Hen Capon Partridge Fesant small birds of the wood rosted excell sodden meates and if the common drinke be too strong then the Pacient may youre thereunto some smal clean Wine or Beere Let the Patient bee merrie kept in a faire cleane chamber with sweet perfumes not much feeding but litle and fine with cleane warm apparell and a fire of Char-coles eschewing Venerie wines fruites fish grosse 〈◊〉 â—ottage and white meats care anger cold much heat and by Gods helpe yee shall haue present remedie whether it be for the poxe or to cleanse the raines or for them that bee ouer fat or foggie people full of grose humours gotten with ease and feeding to rebate and asswage their fogginesse without hurt but rather renew them as it were and make them seeme yoong It helpeth also the Gowte Dropsie Sciatica Canker and Cympanie and many other lothsome diseases that proceed from ouer great aboundance of grose humours also for extreame paine in the iointes The maner to choose the best Guaicum or Lignum vitae Chap. 97. OF this wood Guaicum there are three kindes the first is blacke within in the heart pale coloured hauing in it russet lines verie hard and heauie The other black within but white without hauing verie small lines is harde and heauie and not so great as the first The third is all right white within and without hauing very small lines and the hart of this wood is the best the arme of the tree is better than the body the boughes neereâ— the fruites haue more vertue warmnesse and drinesse than the lower parts of the tree which are groser and more earthly of nature and the more vncteous the wood is it is the better the sap is not so good as the heart neither the bark as good as the sappe But the white 〈◊〉 〈◊〉 sweet most excellent in operation and is Lignum sanctum the holy wood The barke of the straight yoong branches or boughes being heauie and white moist and without liues harde compacted be the best barkes for the Pore All these wooddes called Guaiacâ— have a Rosin or matter like Beniamin or pleasant grim within the wood which is the spirite or liuely helping humour in decoction for the Porzin the sinewes veines muskles head hands feet and the bones No sicknes is so sharp and cruell to nature
but this precious wood wil both quickly and gently asswage the paine and griefe of the same if it be ministered accordingly in decoction namelie to them whom either the Pox hath tormented or els the Gowt with intollerable griefe ¶ A most certaine and approoued remedie against all manner of pestilence or plague be it it neuer so vehement Chap. 98. TAke an Onion and cut him ouerthwart theÌ„ make a litle hole in each peece the which you shall fill with fine Triacle and set the pâ—eces together againe as they were before after this wrap them in a wet linnen cloath putting it to roste couered in the Embers or ashes and when it is roasted inough presse out all the iuice of it and giue the Patient to drinke thereof a spoonfull immediately hee shall feele himselfe better and shall without faile be healed To make a sirop of Vinegre good for many things Chap. 99. TAke sharpe Vinigre a pound and a halfe Suger two pound and a halfe boile it til it be a sirrop It will digest choller Melantholie and Flewme It will make grosse humours thinne openeth obstructions prouokes vrine expelleth naughty humors is good against all pestilent Feuers cooleth and quencheth thirst and keeps the body loose To comfort the heart and take away Melancholy Chap. 100. TAke the iuice of Borage foure pounde the flowers of Borage halfe a pound let these stand infused in hot Embers fourteene howers then being strained clarified put to good Suger two pound and boile it to a sirop A sirop to cleanse the breast and the lunges the cough and Pleurisie Chap. 101. TAke Liquorice small shred and bruised an ounce Maiden haire halfe an ounce Hysope two drams water two pound let these lie mixt foure and twentie howers then boile it till the third part be consumed which strained put in of good honey Suger pellet and white Suger of each foure ounces and Rose water three ounces For spitting either of lightes or lungs Chap. 102. TAke the iuice of Purslane and Plantine of each an ounce red Corrall a dram and bloodstone half a dram fine powdered mixt together vse it For wormes in yoong children Chap. 103. TAke drie Lupines and make flower of them which kneaded with hony lay it to the stomacke of the childe For the swelling of the Cods Chap. 104. TAke Rue stampt lay it to the grieuen place and thou shall haue present remedie For him that cannot holde his water Chap. 105. TAke the small end of Oken leaues and seeth them in Claret wine beeing well beaten lay it as hot as may bee suffered vpon the yard in a plaister fashion For the Head-ach Chap. 106. TAke the iuice of Mariorum and put it into the nosethrils and it will helpe you For griefe of the stomacke Chap. 107. TAke Masticke Cloues Nutmegs of each a dram Mace Sinamon of each half a dram fine powdered then take the bottom of a brown loafe tosted and dipt in Malmesey strawing of the said powder vpon it lay it to the stomacke and it is a present remedie For the itch Chap. 108. TAke vnwrought waxe fresh butter Rose Vinegre red Rosewater Brimstone fine beaten and Cloues all boyled together make an ointment A Gargill for a sore throat Chap. 109. TAke white wine conduit water of each a pound roch Allum half an ounce two spoonful of honey boyle all to a pounde and a halfe and vse it three or foure times a day A water for scabbes Vlcers and pushes Chap. 110. TAke Plantine water halfe a pound water of Oranges four ounces Sublimate powder an ounce put al in a double glasse or some other good vessell and let it boile with a gentle fire a quarter of an hower and take it off and keepe it in a cleane vessell which vse three or or foure sundrie times and it shall heale them To make a water to take out all spots out of cloath of gold veluet Chap. 111. TAke rawe red Arsnicke Martem Cudum of each of them a like quantitie and when they bee well brayed poure some faire water vppon them and putting the hearb Cinkfoyle to it seeth it vnto the halfe and then let it coole and set it in the Sunne two howers then wash your cloath in it and let it drie in the Sunne To take spottes of grease and oyle out of all sortes of cloath white or other Chap. 112. TAke the water that Pease haue bene sodde in and steep your cloath where the spot is in it and then wash it with clean riuer water and drie it in the Sunne To take all maner of spots out of silke Chap. 113. TAke the iuice of great and round Mushroms of a sharpe taste wet the spottes in it the space of two howers and then wash them with cleare water and then let them drie To take spottes out of cloath Chap. 114. TAke colde Lie and lees of white Wine made a litle hot and mixe them well together But you must take heede they bee not too hote and wash your cloath A soueraigne remedie for the cough Chap. 115. TAke Brimstone beaten in powder halfe an ounce and put it in a new laid Egge soft roste mingle it well together then put to it Beniamin the bignesse of a Zich Pease lightly stamped and drinke it in the morning at your breakfast Make as much againe at night when you goe to bed and you shall be whole at the second or third time But if the cough haue holden you long you must take it so much the oftener To keepe Poultrie from destroying with Weisels Chap. 116. RUbbe your Poultry with the iuice of Rue or Herb-grace and the Weisels shall doo them no hurt if they eate the lunges or lights of a Fox the Foxes wil not eat theÌ„ A briefe Treatise of Vrines aswell of mens vrines as of womens to iudge by the colours which betoken health which sickenes and which death Chap. 117. IT is shewed that in foure partes of the body dwelleth sicknesse and health that is in the wombe in the head in the liuer in the bladder In what maner thou maist know their properties and thereof thou maist learne If a mans Urine be white at morrow and red before meate and white after meate he is whole And if it be fat and thicke it is not good and if the Urine be meanly thicke it is good to like and if it be thicke as Asse pisse it betokeneth headach Urine that is two daies red and at the third day white betokeneth verie health Urine that is fat white and moiste betokeneth the Feuer quartaine Urine that is blooddie betokeneth that the bladder is hurt by some rotting that is within A litle Urine all fleshie betokeneth of the reines who pisseth blood without sicknesse hee hath some vaine broken in the reines Urine that is ponderous betokeneth that the bladder is hurt Urine that is somewhat bloody of sicknesse betokeneth great euil within the body namely in the bladder Urine that falleth by droppes aboue
purpose or into an Ouen after the bread is taken out so it be not stopped it may not bake but onelie be harde and thorow dried and yee may while it is moiste sticke it full of Comfets of sundrie collours in a comely order yee must moist it ouer with Rose-water and Suger together make it smooth and so set it in the Ouen or other Instrument the clearer it is like a Lanterne horne so much the morecōmended If it be through dried and kept in a drie and warme ayre a Marchpaine will last many yeares It is a comfortable meat meete for weake folkes such as haue lost the taste of meates by much and long sicknesse The greatest secrete that is in making of this clear is with a litle fine flower of Rice Rosewater and Suger beaten together and laid thin ouer the Marchpaine ere it goe to drieng This will make it shine like yee as Ladies report To gilde a Marchpane or any other kinde of Tart. Chap. 2. TAke and cut your leafe of golde as it lyeth vpon the booke into square peeces like Dice and with a Conies tailes end moisted a litle take the gold vp by the one corner lay it on the place beeing first made moist and with an other taile of a Conie drie presse the golde downe close And if ye will haue the forme of an Harte or the name of Jesus or any other strange thing whatsoeuer cut the same through a peece of paper and lay the paper vpon your Marchpane or Tart then make the voide place of the Paper through which the Marchpane appeareth moist with Rosewater lay on your gold presse it downe take off your Paper and there remaineth behind in golde the print cut in the said paper To bake Quinces Chap. 3. PAre them take out the coare perboil them in water till they be tender let the water run from them till they be drie Then put in euery coffin one Quince in it a good quantitie of Marowe Also take Suger Sinamon a litle Ginger fil the Coffin therwith close it let it bake an hower and so serue it To keepe Quinces vnpared all the yeere long Chap. 4. TAke ripe Quinces and at the great end cut a stopple then take out the coare cleane and stop the hole againe with the same stopple but pare them not and perboile them a litle take them vp and let the water drain from them then put al the coares and some of the smallest Quinces in litle peeces all to cut into the water wherein all the Quinces were perboiled and let them seeth till the liquor be as thick as molten syze that Painters occupy then take it from the fire and let it coole in the meane season couch your cold Quinces in a barrell or in an earthen pot the great ende downwarde if the stopple bee out it makes no matter and one vppon another Then put the liquor in that it bee a handfull ouer and aboue them couer them close and after iiii or v. daies looke to them and when you see the liquor sunk downe put in more of the same which yee purposely kept to couer them as before then lay a boord vpon them and a stone that they rise not and couer the vessell close with a thick cloth folded that it take no aire so let thē remaine And when ye intend to occupie some of them vncouer the vessell and yee shall finde a creame couering the whole liquor breake it in the middest turn it ouer with your hand then take out your fruit in order beginning in the middest first thē by the sides so that you remooue nane if it may be but those that you take away and euerie time that ye breake the creame turne it ouer againe into his place for you must know that the Creame keepeth out aire and keepeth in the strength of the Syrop therfore it maketh much to the conseruation of the fruit to saue it and also to see the vessell close couered Also when you will bake your Quinces wash them well and cleane in warme water and bake them as before is written To make Vinigre of Roses Chap. 5. IN Sommer time when Roses blow gather them ere they be full spread or blowne out and in drie weather plucke the leaues let them lie halfe a day vpon a faire boord then haue a vessel with vinigre of one or two galōs if you wil make so much Roset put therein a great quantitie of the said leaues stop the vessell-close after that you have styred them wel together let it stand a day and a night then deuide your Uinigre Rose-leaues together in two partes put them into two great glasses and put in rose leaues inough stop the glasses close set them vpon a shelfe vnder a wall side on the South side without your house where the Sun may come to them the most part of the day let them stand there al the whole sommer long and then strain the Uinigre from the Roses and keep the Uinigre If you doo once in ten daies take and strain out the Rose-leaues and put in new leaues of halfe a daies gathering the Uinigre will haue the more odour of the Rose You may vse in steed of vinigre wine that it may waxe eagre and receiue the vertue of the Roses both at once Moreouer you may make your Vineger of Wine white red or claret but the red doth most binde the belly and the white doth most loose Also the Damaske Rose is not so greate a binder as the Red Rose and the white Rose looseth moste of all hereof you may make Vineger Roset Thus also you may make Vineger of Violets or of Elderne flowers but you must first gather and vse your flowers of Elderne as shall be shewed here after when we speake of making Conserue of Elderne flowers Fine Sauce for a roasted Rabbet vsed to king Henrie the eight Chap. 6. TAke a handful of washed Parcelie mince it small boyle it with Butter and Verinice vppon a chasingdish season it with Sugar and a litle Pepper grose beaten When it is ready put in a fewe crummes of of white bread amongest the other let it boile againe till it be thicke then lay it in a platter like the breadth of three fingers lay of each side one roasted Conie or moe and so serue them ¶ To make Paste of Sugar whereof may bee made all maner of fruites and other fine thinges with their forme as platters dishes glasses cups and such like thinges wherewith you may furnish a table and when you haue done you may eat them vp A pleasant thing for them that sit at the Table Chap. 7. TAke gum Dragant as much as you wil and steepe it in Rose water vntill it bee mollified And for foure ounces of Suger take of it the bignesse of a beane the iuice of Limons a Walnut shel full and a litle of the white of an eg but you must first take the gum and beat it so much