if the party refuse to take the broath of Sene hee may in stead thereof take one good glasse full of laxative Ptisan of which I have written hereafter taking two houres after some thin warme broath For the poore which are solid and hard bound THose poore people which have not the Commodity to take Clysters nor broaths made with Sene as is before written let them use this remedy following Take two pennyworth of Sene that is two or three drammes with a little Anniseeds which they may have at the Apothecaries or drouguists which they shall infuse in a porringer with nine or tenne spoonefulls of water upon hot cinders the space of an houre or two then straine and squeeze it through a linnen cloath and put it into three or foure times as much broath or pottage and take it as aforesaid The manner to make Iniections INjections are made for divers diseases as Vlcers wounds in divers parts of the body as also for the diseases of the yard and matrix which are used with syringes proper for the same in the which are put waters decoctions oyles or other liquors according to the advice of the Physitian to be administred to the sioke The which Injections in composing there is great difference for the remedies of divers diseases which the Physitian ought to appoint according to the discase But I shall write of some few to content the curiosity of some persons An Iniection for the Gonorrhea YOu shall make an Iniection for the beginning with cleare milke or with Barly water warme and afterwards you shall mixe with it syrup of dryed Roses that is to say to foure ounces of liquor you you shall mixe an ounce and a halfe or two ounces Syrup Or if there be at the beginning any Inflammation you shall make an Injection in Summer with a decoction of French Barly Plantaine Betony and water Lillies and in winter with their waters also against the paine of the said part you shall make an Injection with new milk from the Cow To make Pessaries A Pessiry is bigger then a Suppositorie and is very proper for the matrix the which are made of Cotton silke or Linnen cloath in the which there are put medicaments being wrapped in Taffata silke or Linnen cloath and well tyed then being infus'd in wine water juyce or other liquor convenient is put into the neck of the matrix They are made also with hearbs flowers seeds c. bruised in a morter and wrapped in a cloath fast tyed which hath a great vertue That you must tye a little ribban at the end of the said Pessarie to tie round the thigh for feare it goeth into the matrix A pessary to provoke the monethly courses TAke the leaves of 2 or 3 handfulls of the hearb Mercury bruise them in a morter with a pestle then wrap it in a cloath and bind it fast and make a pessary the which you shall infuse a little in the juyce of the said hearb being warme and use it A Pessary to stay the monethly courses TAke the leaves of these hearbs following that is Centorie Mirth Plantain Cinquefoyle or five leaved grasse of each halfe a handfull after you have washt them and made them cleane beate them together in a morter and make Pessaries as aforesaid which you shall soake in warme juyce of Plantaine To make Ptisan Simplex to drinke ordinarily TAke a handfull of French Barly prepared that is to say washed and cleansed a dramme of Anniseeds boyle them in a pottle of river water or other good water in a pipkin or other vessell being very cleane being pretty well boyled you shall put into it halfe an ounce of good liquorish well scraped and sliced then you shall scum it and when there riseth no more scumme take it from the fire and let it coole and drinke it ordinarily Thâ—e are certaine persons which love the taste of Licorish and others that love it not therefore you may augment or diminish the said licorish or in the place of the Licorish you may put rasped Harts-horn or Ivory or other medicaments according to the advice of the Physitian To make Barly water TAke a handfull of French Barly prepared as aforesaid and boyle it in a pint of faire water untill a quarter be consumed then straine it through a white cloath and use it If it be to drinke you may boyle with it a few Anniseeds or a little Cinnamon The manner to take Bezoar stone and what it is worth a graine FOrasmuch as we treat of Ptisans simple wee may also shew the manner to take the Bezoar stone Take foure sixe eight or tenne graines or more of good Bezoar in powder the which put in a spoone and powre upon it a little Ptisan or juyce of Lymons and mixe it together and so take it Also I give you to know that the best Bezoar will cost but two pence the graine and I councell those that hold the vulgar opinion that it is good against small Pocks Measells Feavers Purples and many other diseases to buy it at the druguists two drams or halfe anounce you may have a dram for seven shillings it will serve for your family and to give to the poor seeing it costes so little The manner to make Hydromell Simplex TAke a pottle of River water or other good water sixe ounces of good honey put them into a pipkiâ— or other cleane vessell and boyle them and scum iâ— alwayes untill there riseth no more scum then take it from the fire and let it coole and take a quarter of a pint at a time To make compounded Hydromell FIrst boyle the medicaments appointed by the Physitian then straine them and boyle with them as much honey as shall be needfull To make Laxative Ptisan TAke an ounce of good Licorish prepared boyle it in a quart of water and scum it very cleane and when there riseth no more scum take it from the fire and infuse in it all night halfe an ounce of good Sene and a dramme of Fenill seeds inclosed and tyed in a linnen cloath the morning following you shall straine it and drinke a good glasse full taking two houres after a potringer of cleare thin broath If you will have the Ptisan stronger instead of a quart of water put a pint Another Laxative Ptisan TAke a handfull of French Barly prepared Rasped Harts horne and Ivory of each a pugill tie the said rasping in a linnen cloath put them in a pint and a halle of good water and boyle them and in the end put to them an ounce of good Licorish prepared then being well scummed put to infuse the Sene and Fenill seeds as aforesaid In summer you shall take a quantity of River water and put it into a pot or boule with halfe an ounce of prepared Liquorish and two drammes of good Sene and a dramme of Fenill seeds then poure it out of one pot or boule into another many
times and then let it settle and so use it If you would take this in a morning it were better to let it infuse all night and the said Ptisan would be better You may also inclose a dramme of Rubarbe cut in small slices with a little Cinnamon or as much of Agaricke with a little Ginger to infuse with it but let it be with the counsell of your Physitian A Laxative Ptisan with Sene Rubarbe and Agaricke TAke three quarters of a pint of good water in the which boyle and scum as is aforesaid an ounce of Licorish then take it from the fire and infuse in it all night a little bag with halfe an ounce of Sene and Anniseeds in the which inclose also the weight of a dramme and a halfe of Rubarbe with a little Cinnamon and as much Agaricke with a little Ginger bruised the morning following straine it and presse it through a linnen cloath and this shall be for twice taking Another Laxative Ptisan with Cassia and Sene. TAke an ounce of Licorish prepared the which being boyled in a pint and a halfe of water and well scummed untill there riseth no more scum then you shall put into it the Cassia with the seeds being drawne out of two ounces of Cassia in the Cane then take it from the fire and infuse in it all night the bag with halfe an ounce of Sene and Fenill seeds the morrow morning straine it and take a good glasse full at a time That it was spoken of before concerning this who could not take neither Clysters nor Suppositories and if their bodies be very solid and that they take a good glasse of this Ptisan and it doth not cause them to goe to stoole which hapneth but seldome they may take another glasse at night about foure or five a clocke and another the next morning taking two houres after some thin warme broath Also with the advice of a Physitian one might take this Ptisan three dayes together morning and evening take two houres after some warme broath The excellency of these Ptisans MOreover I certifie you that these Ptisans are of most excellent vertue as well for the rich as for the poore for they cost but little as you see and they are of great effect serving for purging medicines and for Clysters being easie to take because of the Licorish which taketh away the ill taste of the medicaments without hindring their operation therefore you ought to pray for those that invented them and for those that gives you the knowledge of making them in your owne house with ease and yet you ought not to make them without the advice of a Physitian To make water of Cassia TAke halfe a quartern of Cassia in the Cane the which you shall open and put it with the seeds into a pipkin with a pint of faire water and put to it a dramme and a halfe of Cinnamon bruised boyle them a little then straine them and let it coole and take a good glasse full at a time you may also boyle with the said Cassia and ounce of Tamarinds and a dram or two of Rubarbe cut in small pieces One might easily by this methode make the decoctions of Guaicum Sursaparillae and others for those diseases which ought not to be divulged in the curing the which for the honour and health of the diseased needeth not so many testifyings the Physitian Chyrurgion are onely those necessaries keeping silence in their mouths The difference of these things are only for the preparation of the medicaments and the time they ought to be in infusion and in boyling which is a small matter and little paine and easily prepared To make water of Rubarbe TAke halfe a pint of water put it into a pipkin or some other cleane vessell and put into it a dram of Rubarbe cut into small pieces with a little Cinnamon bruised boyle them two or three walmes and straine them and use it You may also boyle in the said water the roots of China and Licorish raspd Harts horne and Ivory and being a little boyled take them from the fire and put into it the Rubarbe and Cinnamon to infuse Also if you will after the said ingredients are boyled and strained you may put in the Rubarbe and Cinnamon to infuse and take it not out untill the water be very faire and well coloured To make the said water of Rubarbe more purging you may put into the cloath with the Rubarbe a dram or two of good Sene. To make a decoction of Sene purgative TAke halfe an ounce of good Sene a dramme of Anniseeds infuse them all night in a quarter of a pint of water in a porringer neere the fire and in the morning straine it through a cloath and put into it the juyce of a Lymon and then put it into as much more pottage or broath and take it fasting There are those that infuses their Sene in verjuyce but it is better to infuse it in juyce of Lymons for the verjuyce is astringent and hinders the working of the Physicke but the juyce of Lymons is Laxative A purging decoction of Sene for the poore THe poore which hath not the commodity to prepare it of this fashion shall take halfe an ounce of Sene and a dramme of Fenill seed and infuse it all night in a little hot water or Ptisan and in the morning straine it and with some pottage drink it The manner to make and prepare Laxative and purging medicines of divers fashions and with little trouble TAke halfe an ounce of good Sene a dramme of Fenill seeds put them into a porringer and poure upon them a quarter of a pint of water and let them infuse all night neere the fire and in the morning straine and presse them and when it is strained mixe with it an ounce of syrup of Damask Roses and take it luke-warme fasting in the morning and two houres after take a porringer of warme broath and keep your chamber all that day Another Laxative medicine TAke halfe an ounce of Sene with the Fenill seeds being infused all night then straine it and mixe with it an ounce and a halfe of syrup of Damask Roses you may also infuse the Sene and Anniseeds in Ptisan ordinary Another medicine Laxative compounded with Syrup of Roses Sene Rubarbe and Agaricke TAke halfe an ounce of Sene a dramme of Fenill seeds infuse them and boyle them a little in a quarter of a pint of Ptisan or Barly water then straine it and presse it hard in the which being strained you shall infuse in it two drammes of Agaricke rasped with a little Ginger and a dramme and a halfe of Rubarbe cut in small pieces and in the morning boyle it a little and straine it and in the decoction which is strained dissolve an ounce of good Syrup of Damaske Roses the which you shall take in the morning and two houres after take a porringer of warme
broath and keep the house all day A Laxative medicine made with a decoction of Roots Hearbs Sene Cassia Rubarb and Syrup of Damask Roses TAke two or three roots of wilde Succory scrape them and take out the pith take also three or foure roots of Fenill and Parsley and prepare them in the said fashion three drammes of Licorish prepared Take also Agrimony Betony Scolopendry Buglosse Burrage and Purslaine and Lettice of each halfe a handfull You may put away the seeds and flowers and wash them all very well then boyle them very well in a pipkin or earthen pot in sufficient quantity of water boyling first the roots then put in the hearbs and then the flowers and seeds with the Licorish then take a sufficient quantity of this decoction strained to make this medicine following Take halfe an ounce of good Sene and a dramme of Anniseeds puâ— them into a porringer and put with it the Cassia which is taken out of halfe a quartern of the Cane a dramme and a halfe of Rubarbe cut in small pieces then poure a quantity of the decoction seething hot upon them and cover the porringer and let it stand all night in the chimney corner in the morning you shall boyle them a little upon a chaffing dish of coales and then straine it through a white linnen cloath and in that which is strained mixe an ounce of Syrup of Damask Roses and so take it in the morning fasting keeping your chamber as is aforesaid An easier manner to make the said medicine TAke the said Sene and Fenill seeds boyle them in the said decoction or infuse them in the decoction three or foure houres in some warme place then straine and squeeze it and then put in the Rubarbe and Cassia and let them infuse all night and then straine it and mixe with it the Syrup of Damaske Roses You may keepe these medicaments to boyle in a decoction for a Clyster and then straine it and mixe with it red Sugar Honey Butter or other things proper for the same which is very good This medicine above written is better then if there were Diacatholicon double or Syrup of Succorie with Rubarbe That if you cannot get the roots and hearbs before mentioned you may take Barly water or ordinary Ptisan Another Laxative medicine TAke a dramme of Anniseeds and halfe an ounce of Sene boyle them in a quantity of Ptisan then straine it and mixe with it halfe an ounce of Diacatholicon doubled with Rubarbe a dramme and a halfe of Diaphaeniâ—um and an ounce of Syrup of Damask Roses and take it as is before written A medicine for those which are strong bodies and rusticke TAke halfe an ounce of Sene a dramme of Fenill seeds infuse them all night in a quantity of Ptisan or Barly water then straine it and mixe with it three drammes or halfe an ounce of Electuarium Diacarthum with an ounce of Syrup of Roses A Laxative medicine for those that are soluble TAke halfe an ounce of Sene and a dramme of Fenill seeds infuse them a in sufficient quantity of water then straine it and infuse in that which is strained all night a dramme of Rubarbe cut in small pieces then straine it and mixe with it two ounces of fine Sugar to make it pleasing and take it A Laxative medicine for little children at nurse TAke halfe an ounce of Syrup of Succory with Rubarb and let it take it with twice as much Ptisan Also you may infuse all night a dramme of Sene in a little Ptisan and Sugar it a little and so let him take it Otherwise you may infuse all night in a little Ptisan or water sugred then straine it in the morning and let them take it as aforesaid To make a Bolus of Cassia TAke sixe ounces of Cassia in the Cane draw it and extract it with the decoction of Fenill seeds as followeth Take halfe an ounce of Fenill seeds boyle them a little and poure them into a porringer then lay a searce over the porringer and so pulpe your Cassia through which being done you may take out with a spoone and then you may wrap them up in bits with Sugar and so put them in wafers soaked in water or wine and some two houres after take some warme broath or the decoction of Sene which followeth The night before you take the Bolus put in infusion halfe an ounce of Sene and a dramme of Fenill seeds in sufficient quantity of water and juyce of Lymons The morrow morning two houres after you have taken your Bolus you shall straine this decoction and mixe with your broath and so take it keeping your chamber all day Also you may mixe with the extracted Cassia a dram of good Rubarbe in powder That when one mundifieth the Cassia upon the breath of the decoction of Anniseeds or Fenill seeds it hinders the fuming of the Cassia into the head which many times causeth sicknesse A Bolus of Cassia to purge the reines and refreshing EXtract as much Cassia as is aforesaid mixing with it a dramme of powder of Licorish and then take it in bits in a spoone and two houres after take some warme broath in the which you shall put the juyce of a Lymon A Bolus of Cassia with Turpentine for the Gonorrhaea TAke as much Cassia extracted as is aforesaid and mixe with it with a knife or Spatule of wood two drammes of Venice Turpentine not washt and wrap it up into bits and so put it into wafers and swallow it downe and take some broath as is aforesaid Another Bolus of Cassiae TAke an ounce of extracted Cassia which being extracted mixe with it two drammes of diaprunes and make it into bits and take it as is aforesaid Another Bolus for children at nurse TAke three drammes of extracted Cassia newly extracted and dissolve it in a little broath and then let them swallow it A Bolus for the poore TAke an ounce and a halfe of Electuar Lenetiv and swallow it two houres before you take broath Another TAke an ounce of Catholicon doubled with Rubarbe two drammes of Diâ— prun Laxatâ— mixe them together and take them as afore mentioned Another Bolus for the poore TAke an ounce of Electuar Lenetiv two drams of Dia pran Laxat or as much of Dia phenic mixe them together with the point of a knife and then swallow it down two houres before you take broath To make Vomits THat the best time to take vomits is when the stomack is full that is two say after you have eaten for that will cause you to vomit with more case and to void the excrements from the bottome of the stomacke A common Vomit TAke twelve spoonfulls of warme water and three or foure spoonefulls of oyle of Olives or two ounces of fresh Butter melted drinke them and now and then put your finger in your mouth that the vomit shall not stay
to long upon the stomack Another Vomit TAke three or foure Radishes wash them and bruise them halfe an ounce of Mallow seeds being bruised also boyle them in a porringer or two of water untill three quarters be consumed then straine it and mixe with it a little oyle or fresh Butter and so take it A Vomit which is stronger TAke seven or eight greene leaves of Cabaret beate them and juyce them and mixe with the juyce two or three times as much white wine and drinke it warme To make Chewings or Masticatories THe ordinariest and easiest of all is to take onely Masticke and chew it in your mouth and you shall feele the rheume fall from your head into your mouth which you must spit out and use this fasting Another INcorporate the said Masticks with a little waxe melted and never so little oyle with a little powder of pepper Pellitorie and Stafes-acre and make pills the which take one fasting as is aforesaid to draw better the humidities from the head Another TAke Pepper and Pellitory of each a dramme and a halfe put them in powder and mixe them with honey and cut them in pieces about the bignesse of a Beane and let them dry in the shade and then use them as above To make Gargarismes TAke ordinary Ptisan as before written wash and Gargarize the mouth and throat luke-warme and if you will you may mixe with it an ounce of honey Another Gargarisme TAke a quantity of Barly water and mixe with it three or foure spoonefulls of Vineger and use it Another TAke a handfull of Barly well pickt and washt Agrimony Plaintaine dry Roses wash the hearbs and cleanse them then boyle them in a pint and a halfe of water first boyle the Barly a little and then the hearbs untill halfe be consumed then dissolve in it two or three spoonfulls of honey and as much of syrup of Mulberries and use it A Gargarisme to mollifie the heart and mouth TAke thirty sweet Almonds peele them and beate them in a morter pouring upon them by little and little as you beate them a quarter of a pint of warme water then presse them through a cloath and put that which is pressed into a porringer and let it infuse all night in the chimney corner and then use it if you will have it more agreeable you may dissolve some sugar in it An Anodine Gargarisme for the poore GArgarize your mouth and throat very well with milk hot from the Cow A Gargarisme Astringent and Repereussive TAke a handfull of French Barly Plaintaine Pencroyall and bramble tops of each a handfull boyle them in a sufficient quantity of water untill it commeth to halfe a pint straine it and mixe with it two or three ounces of Surup of Mulberries and use it To make and prepare Emulcions An Emulcion for to refresh the reines and for the sharpnesse of Vrine TAke two ounces of sweet Almonds peele them and put them into a marble morter and beate them with a wooden pestle pouring by a little and a little upon them some warme Barly water then put to them two drammes of each of the foure greater cold seeds beate them all very well powring still upon them a little warme Barly water untill it come to a pint then straine and presse it very hard through a linnen cloath and in that which is strained dissolve two or three ounces of fine Sugar and two ounces of juyce of Lymons and take it at three times two houres after you have eaten and if the paine of the reines continue you shall beate with the Almonds two drams of white Popie seeds or a dram of Lettice seeds and as much of Poppies That when you make your Emulcion you must beat your seeds very well with a little warme Barly water before you put in your Almonds An easier way to make an Emulcion which is ordinary TAke halfe an ounce of Gourd seeds and as many of Cowcumber seeds put them into a marble morter being very well picked and beate them very well with a wooden pestle pouring by little and little some warme Barly water then beate two ounces of sweet Almonds peeled powring more water as is aforesaid beating of them very well and straine and presse them very hard that there may be strained the quantity of a pint strained To make Almond Milke TAke two ounces of sweet Almonds peele them and beat them in a Marble morter as is aforesaid powring now and then upon them a little and a little warme water untill there bee a about halfe a pint then straine and presse it very hard through a cleane white cloath then take that which is strained and put it into a little pipkin and boyle it upon a fier without smoake that it be neither to thick nor to thin then dissolve in it two ounces of fine Sugar and a graine or two of salt for to give it a taste and take it at night at the houre of sleepe about nine or ten a clock There are those that put Ptisan and Barly water in the place of common water but it maketh the Almonds more rough so that it will not be pleasing to some delicates There are those also that doe beate with the Almonds the crumme of a new white loase to make it more white and nourishing which you may doe if you please Also in great heat of the reines we use to put and beate with the Almonds a dramme of white Poppie seeds but you must beate them well before you put in your Almonds To make a Hordest or mundified Barly TAke two ounces of French Barly boyle it upon a cleare fire in three quarters of a pint of water three or foure houres untill that there bee but a porringer of liquor left then straine it without pressing the Barly then peele and beate in the morter two ounces of sweet Almonds pouring this liquor upon them as aforesaid then straine and presse them very hard and boyle it a little and dissolve in it two ounces of fine Sugar and take it when you goe to bed There are those also that beats their Barly in the morter with the Almonds and presse it hard which you may doe if you please To make Tablets or Lozinges of Sugar of Roses TAke halfe a pound of fine white Sugar and foure ounces of good Damask Rose water put them together into a skillet and boyle it very well upon a soft cleare fire untill it come to the consistance which you shall know by taking a little upon the end of the Spatule and let it fall downe into the skillet againe and there will be a long thred or put a little upon the handle of the skillet and it will grow hard Secondly take a trencher and put a little upon it and when it is cold if it bee hard it is enough Thirdly drop three or foure drops upon the ground and if you can take it up that
ounces the ounce commeth to two pence three farthings The second manner to make Syrup of Violets TAke foure ounces of juyce of Violets for each pound of Sugar boyled almost as thicke as to make Lozinges abating the scum and losse there will be eighteene ounces which commeth to two pence halfe penny the ounce The third manner TAke a pound of Sugar boyled to the consistance and passe it through a linnen cloath upon foure ounces of Violets well beaten in a marble morter the Violets lying upon the cloath and it commeth to two pence the ounce Syrup of Colts foote MAke three infusions one after another of Colts-foot each time halfe a pound in a quart of water the last infusion being strained clarifie it and put into it a pound and a halfe of good Sugar and boyle it to the height of a Syrup The which Syrup amounteth to penny halfe penny the ounce Syrup of Damask Roses THere are made nine infusions of Rose leaves a pound each time in five pints of water the last infusion being strained clarifie with it foure pound of good Sugar and boyle it as aforesaid it amounteth to two pence an ounce Syrup of Poppies Simple MAke an Infusion of seven ounces and a halfe of white Poppie heads and as many blacke heads twenty foure houres in foure pints of water boyle it untill it commeth to a pint and a halfe Then straine it and boyle in it halfe a pound of Sugar and as many Sugar pellets the ounce penny halfe penny Syrup of red Poppies MAke an Infusion of halfe a pound of red Poppie flowers three times a quart of water halfe a pound each time the last infusion being strained put to it a pound and a halfe of Sugar and foure ounces of Sugar of Roses the ounce amounteth to three halfe pence Syrup of water Lillies MAke three Infusions of water Lillie flowers or leaves a pound at each time in foure pints of water the last infusion being strained boyle with it foure pound of Sugar to the height The ounce commeth to a penny Syrup of Maiden-haire IT is made by boyling and infusing the simples in five pints of water then it is strained and clarified with foure pound of Sugar the ounce a penny Syrup of five Roots THere is a decoction made with the roots cleansed in sufficient quantity of water and boyld to foure pints then strained and with three pound of Sugar it is made into a Surup the ounce a penny Syrup of Marsh Mallowes A Decoction is made with the roots hearbs fruits and seeds in sufficient quantity of water boyled to foure pints in the which is clarified and boyled to the height three pound of Sugar and the Syrup commeth to three halfe pence the ounce Syrup of Succory compounded with Rubarbe THe decoction is made of hearbs roots seeds c. according to art and strained in the which is put sixe pound of Sugar and being boyled to the height there is stirred and tied in it sixe ounces of Rubarbe and an ounce of Spikenard or Cinnamon the which Syrup amounteth to three pence an ounce Syrup of Succory Simple TAke foure pints of the said decoction and boyle and clarifie with it as much Sugar which commeth to three halfe pence the ounce Syrup of Endive simple Boyle with eight pound of the juyce of Endive dispumd and clarified five pound of sugar the ounce a penny Syrup of Femmatorie Two pound of the juyce clarified and despumed boyld with as much Sugar maketh the Syrup which commeth to penny the ounce Syrup of the juyce of Buglosse IN sixe pound of the juyce of Buglosse boyle a pound of the flowers then straine them and clarifie them boyle with the decoction foure pound of Sugar and the Syrup commeth to two pence the ounce Syrup of Vineger BOyle foure pints of fountaine water with five pound of fine Sugar and when it is halfe consumed scumme it and poure in by little and little three pound or pints of good white Wine vineger boyling it to the consistance of a Syrup the which amounteth to a penny an ounce Syrup of Mulberries TAke a pound and a halfe of the juyce of Mulberries and boyle with it two pound of honey scum it well and make it into a Surup of one penny the ounce BOyle foure pound of the juyce of Quinces with three pound of Sugar the ounce one penny halfe penny Syrup of Apples Simple FOure pound of the juyce of Apples clarified with three pound of Sugar which commeth to a penny Syrup of Apples compounded IN five pound of the juyce there is put to infuse foure ounces of Sene and halfe an ounce of Anniseeds twenty foure houres then strained and clarified with three pound of good Sugar which commeth to two pence the ounce Syrup of Mints simple THree pound of the juyce clarified and boyled with as much Sugar the ounce amounteth to sixe pence Syrup of dryed Roses THere is infused three or foure ounces of dry Rose leaves in a pint and a halfe of water the space of twenty foure houres then it is boyled a little and strained in the which is boyled a pound of Sugar the ounce a penny Iulep of Roses BOyle foure ounces of good Sugar with eight ounces of Rose water to the height of a Iulep which is but a little boyled the ounce a penny Syrup of Wormewood AN infusion is made of the simples in two pints and a halfe of white Wine and as much juyce of Quinces the which being boyled and clarified there is put to it two pound of Sugar and made into a Syrup the ounce two pence halfe penny Syrup of Staechados A Decoction made with the simpler in tenne pints of water and boyled to five pints then straine it and clarifie it and boyle with it two pound of Sugar and as much honey being well scummed and Aromatized with Cinnamon Ginger and Aromat Rosat the ounce two pence Syrup of Licorish AN Infusion made with the ingredients mentioned in foure pints of water and the decoction being boyled to three pints there is mixed with it Sugar honey and pennedes or sugar pellets the ounce amounting to a penny an ounce Syrup of Iujubes Amounteth to sixteen pence a pound or a penny an ounce Syrup of Isope to eighteene pence the pound or three halfe pence the ounce Syrup of Horehound to eighteen pence a pound Oximell simplex amounteth to eighteene pence a pound Oximell Squillitic or honey of Squills the ounce three halfe pence or eighteen pence the pound Oximell compounded amounteth to sixteen pence a pound or a penny an ounce Vineger of Squills amounteth to sixteene pence the pound Scum'd Honey or dispumd eight pence the pound Honey of Roses eighteen pence a pound three halfe pence an ounce Honey of Violets and Mercury sixteene pence a a pound Conserves Conserve of Violetts two shillings eight pence the pound or two pence the ounce Conserve of Roses eighteen pence the pound three halfe pence the ounce Conserves of Buglosse Burrage
height of a Syrup taking away the scum with a spoone and covering of it and keepe it in a temperate place CHAP. VII To make Syrup of Red Poppies Rhead MAke three infusions of halfe a pound at each time of red Poppies in two pints of water and the last infusion being strained and pressed put to it as much Sugar and boyle it into a Syrup scumming of it at the last and well covering of it CHAP. VIII To make Syrup of water Lillies MAke three infusions of water Lillie flowers in a quart of water halfe a pound at each time letting them infuse the space of twelve houres as is aforesaid the last infusion being strained boyle it into a Syrup with as much Sugar CHAP. IX To make Syrup of Maidenhaire TAke Capill Veneris or in his stead Adianthe two handfulls Pollitric Scolopendry of each a handfull and a halfe an ounce of Licorish bruised and scraped and with Sugar make it into a Syrup as followeth The hearbs being washed and cleansed shall bee put in infusion for the space of twenty foure houres in three pints of warme water then boyle them a little and straine them and with three parts of Sugar clarifie and boyle them into a Syrup CHAP. X. The manner to make Syrup of Iujubes simple and compounded and first to make the simple TAke a hundred good Iujubes open them in the middle without throwing away any thing then boyle them in three pints of water untill halfe be consumed and with three parts of Sugar boyle it into a Syrup CHAP. XI To make Syrup of Iujubes compounded TAke French Barly an ounce good Iujubes threescore Licorish scraped and bruised an ounce Capill Veneris politric of each a handfull Quince seeds Poppie Melon and Lettice seeds of each halfe an ounce bruised with Sugar make them into a Syrup as followeth Take foure pints of water set it to boyle first with the Barly and when it is a little boyled put in the seeds and afterwards the hearbs and Licorish and boyle them untill halfe be consumed then straine the decoction and with three parts of Sage clarifie and boyle it into a Syrup CHAP. XII To make Syrup of Marsh Mallowes TAke Marsh Mallow roots prepared an ounce and a halfe of Sparagus roots also prepared Licorish scraped and bruised of each halfe an ounce tops of Marsh Mallowes common Mallowes Pellitory Pimpernell Adianthos Politric of each halfe a handfull Mellon Cucumber and Citroll seeds of each halfe an ounce sugar a pound and a halfe make them into a Syrup as followeth The roots of Marsh Mallowes and Sparagus being bruised and prepared boyle first in five pints of water and when it is a little boyled then put in the seeds being bruised and then the hearbs and after that the Licorish boyle them all to a pint then straine it and with a pound and a halfe of Sugar clarifie and boyle it into a Syrup CHAP. XIII To make Syrup of Succory with Rubarbe TAke French Barly a handfull Sparagus roots roots of Danderlion and Succory roots of each three ounces Femmaterry Politric Agrimon Adianthos of each a handfull and a halfe Mellon Cucumber and Citrole seeds of each halfe an ounce Licorish scraped and bruised an ounce Sugar two pound make the Syrup as followeth Put eight pints of water into a pan or other vessell boyle with it very well the French Barly then put to it the Succory Danderlion Sparagus roots prepared and after that the hearbs and then the seeds and at last the Adianth Politric and Licorish and boyle the decoction to foure pints then poure it altogether into an earthen vessell to infuse together twenty foure hâ—ures having first strained twelve ounces of the said decoction and poured it upon five ounces of good Rubarbe cut into small pieces in a little pipkin and set it also in the chimney corner being well covered to infuse twenty foure houres At the end of which time straine the other decoction and clarifie it and boyle with it two pound of Sugar into a Syrup almost as high as your Sugar of Roses and in the meane time while that is boyling straine the decoction with the Rubarbe and presse it well in the presse and when the Syrup is boyled to the heigh mixe it amongst it and if the Syrup be not thicke enough make it boyle a little more and coole it and put it into a pot and keepe it in a temperate place CHAP. XIIII To make Syrup of Rubarbe Laxative TAke three pints of the decoction made with Betony Succory Sage with their roots and Buglosse and in this decoction being hot infuse all night in these medicaments following That is two ounces and a halfe of good Rubarbe cut in small pieces a handfull of Violets two drams of Cinnamon bruised in a morter as many Fenill seeds and halfe an ounce of Licorish scraped and bruised The morning following boyle them all two or three boylings then straine and presse it and with the said expression boyle three parts or Sugar into a Syrup and mixe with it foure ounces of Syrup of Damaske Roses CHAP. XV. To make Syrup of Poppies simple TAke halfe a pound of white Poppie heads and as many blacke Poppie heads breake them or cut them with their seeds and put them into a pan or pipkin and poure upon them foure pints of scalding water then cover them close and set them in infusion in the chimney corner the space of twenty foure houres then straine and presse them and put to the infusion being hot as many more Poppie heads and let them infuse as before then let them boyle a little and straine and presse them and put to the decoction three parts of Sugar and boyle it into a Syrup CHAP. XVI To make Syrup of Lymons TAke a pound of good Sugar and with faire water boyle it to the height of Sugar of Roses then mixe with â—t foure ounces of cleare juyce of Lymons to render it into the forme of a Syrup CHAP. XVII To make Syrup of Quinces TAke two pound of the juyce of Quinces clarifie it very well and with a pound and a halfe of good Sugar boyle it into a Syrup CHAP. XVIII To make Syrup of Sabor or Apples compounded TAke a pint and a halfe of the Iuice of Runnet Apples or Pearemaines clarifie it very well and infuse in it twenty foure houres two ounces of Sene and two drammes of Anniseeds then boyle them a little and straine and presse them and with twelve ounces of Sugar make the decoction into a Syrup if you will have it more purging you may put three ounces of Sene and three drammes of Anniseeds Also if you please you may infuse the Sene with halfe the juice of Apples and halfe juyce of Burrage and Buglosse being well clarified CHAP. XIX To make Syrup of Mulberries TAke two pound of juyce of Mulberries and Blackberries together clarifie them and with a pound and a halfe of Sugar boyle them into a Syrup CHAP. XX. To
Vesicatories TAke a dramme of the flies called Cancharides beate them in a morter to powder and mixe with it the double quantity of Vnguent Basilicon and use it take a little of the said confection and spread it upon a linnen cloath or Taffetie and so apply it Another TAke halfe a dramme of the said Flies in powder and beate with it three drams of good Leven and put to it a spoonfull or two of good vineger and use it as before Another TAke a dramme of good Mustard and halfe a dram of the said Flies in powder beate them together in a morter with halfe an ounce of leaven and a spoonfull of vineger and use it as before Be sure that after you have made these things in in the morter that you wash the morter and pestle with hot water An excellent preservative against the Plague TAke a good Citron or Lymon weighing foure ounces cut it in small slices round then put it into a skillet or other cleane vessell with halfe a pint of Medow-sweet water or Cardus or Scabios water boyle it untill all the water be almost consumed stirring of it still with a spoone for feare of burning then take it and beate it very well in a Marble morter with a wodden pestle beating and adding unto it foure ounces of conserves of red Roses two drams of good Venice Treacle and as much of confection of Hyacinth all being well mixed together put them into a galley-pot and take every morning the quantity of a dramme upon the point of a knife fasting two houres after and let children take the quantity of halfe a dramme as soone as you have swallowed it drinke a good glasse of oxicrat or three parts of water and one of Wine And when you feare you have caught some evill infection dissolve twenty graines of the said Treacle in oxicrat or in wine and water and keep your selfe warme Washings for the leggs and feete to provoke sleepe TAke tenne or twelve Lettices five or sixe handfulls of Vine leaves five or sixe Poppie heads being broken and cut boyle them all together in a sufficient quantity of water being boyled take it from the fire and poure them into a large vessell where let the party wash and bathe his leggs and feete the space of halfe an houre beginning above and so bathing downwards with the said ingredients then let there be warme linnen cloaths bound about the parties legs and feet and so put in bed Of Bathes EVery one knoweth now adayes to make and prepare Bathes and halfe Bathes of hot water therfore I will not speake of this much but only this many times according to divers diseases the Physitians prescribe many sorts of Bathes made with roots seeds hearbs c. which being well boyled are poured into a large vessell for the party to bathe with Touching the Hot-houses or dry Baths any Physitian will direct you to them A Treatise or Catalogue of those Instruments which the rich ought to have in their houses FIrst two syringes or bladders fitted with pipes to give Clysters the one for great folks and the other for children A little brasse pot to keepe a Clyster in and to warme it in Another bladder and boxe pipe to lend charitably to the poore Two sieves one very fine to straine medicines and the other to straine decoctions But in stead of the said sieves you may use white linnen cloaths fitting Two pulping sieves the one to pulp Cassia Prunes Tamarinds c. And the other to pulpt roots hearbs c. for Cataplasmes A set of weights of sixteene ounces in the pound and a paire of scales to weigh the medicaments Two Spatuls of iron one bigger then another One woodden Spatule A Marble morter with a pestle of wood A brasse morter with an iron pestle or a pestle of the same A lesser morter with a pestle as before Pots Pipkins Skillets Basons c. To make Ptisans decoctions c. A Catalogue of those Medicaments which the rich ought to have in their houses A Pound of good Sene of Levant Foure ounces of good Rubarbe Foure ounces of good Agaricke Two pound of good Cassia Halfe a pound of good Tamarinds A pound of Electuar Lenetiv A pound of good Catholicon Foure ounces of Diaphaenicum Foure ounces of Benedict Laxat Foure ounces of Hiera Diacolocynthid Foure ounces of Diaprun Laxat Halfe a pound of Lozinges of Diacarthami A quantity of Pills of three or foure sorts Foure pound of good common honey A pound of honey of Roses A pound of honey of Violets A pound of honey of Mercury Two pound of red Sugar Three or foure pound of fine Sugar Halfe a pound of Syrup of Poppies A pound of Syrup of Violets A pot of Syrup of Maidenhaire Halfe a pound of Syrup of Quinces Halfe a pound of Syrup of Mulberries A pound of Syrup of Damask Roses Halfe a pound of Syrup of Succory with Rubarbe A pecke of French Barly Foure ounces of Anniseeds Foure ounces of Fenill seeds A pound of Linseeds A pound of Faenugrecke Foure ounces of each of the greater cold seeds Foure ounces of Lettice seeds Foure ounces of white Poppie seeds Foure ounces of Cardus seeds An ounce of common Pepper Nutmegs and Cloves of each an ounce Foure ounces of Cinnamon A pound of sweet Almonds An ounce of Pellitorie Foure ounces of Azarum root Foure ounces of Masticke Halfe an ounce of Vitriole or Copperas Foure ounces of Sal gem Three or foure pound of good Licorish Halfe a pound of red Rose leaves and as many Violets Cammomill and Mellilote flowers of each a sufficient quantity Foure ounces of raspt Harts-horne A pint of Rose water A pint of Plantaine water A pint of Carduus water A pint of vineger of Roses Two ounces of confect Hyacinth Two or three ounces of good Treacle An ounce of confection Alkermes A dramme of good Bezoar Foure ounces of yellow waxe Foure ounces of white waxe Three ounces of unquen Populeon Three ounces of unguen Rosat Foure ounces of Venice Turpentine Two pound of oyle of Olives A pound of oyle of Roses A pound of oyle of Violets A pound of oyle of Quinces Oyle of Cammomill Lillies Rue and Walnuts of each a pound A Charitable and notable advertisement to the publike IT is necessary for all sorts of people to keepe by them a syringe or bladder and pipe to give Clysters and to make or cause to bee made the said Clysters in their houses for what disease soever hapneth or ariveth there is nothing so proper at the first as a Clyster but if your servant or any other unto you belonging should give a Clyster to any one sicke of the Plague Poxe Measells Purples Dissentery small Poxe Vlcers Sores Boyles or any other pestiferous disease or should lend it to any that should doe the like and come and give you a Clyster with the same pipe without washing and cleansing any of the said dicases would be upon
you in lesse then an houre after and to all your family therefore see the pipe well warmed washed and cleansed before you take the said Clyster and lend your pipe to none but to those that you know very well THE PRICE AND VALVE OF MEDICAments as well Simple as compounded which are used in PHYSICKE By Philbert Guibert Esquire Doctor Regent in the faculty of Physick in Paris in France The Price of Medicaments Simple as they are sold at the Druguists  l. s. d. A Cassia the pound 0 4 2 A Corus the pound 0 10 0 Agaricke the pound 0 18 0 Aloes the pound 0 12 0 Roche Allum the pound 0 3 0 Bitter Almonds the pound 0 1 0 Sweet Almonds the pound 0 0 6 Amber-greece the dramme 0 10 0 Yellow Amber the pound 0 2 6 Angelica the pound 0 6 8 Anniseeds the pound 0 0 10 Quick-silver the pound 0 4 0 Aristolochia round the pound 0 1 0 Aristolochia long the pound 0 1 0 Asarum the pound 0 2 6 Assa faetida the pound 0 4 0  BAyberries the pound 0 0 6 Mirtle Berries the pound 0 1 0 Bdellium the pound 0 6 0 Been Allum the pound 0 1 8 Been Rubr the pound 0 1 6 Benjamin the pound 0 6 0 Berberis the pound 0 0 8 Bezoar the ounce 2 10 0 Bithumeis Iudaic the pound 0 4 0 Lign Aloes the pound 1 4 0 Bol Armoniacke pound 0 1 4 Borax the pound 0 6 0  CAlamus Aromat the pound 0 1 0 Campher the pound 0 6 0 Cantharides the ounce 0 2 6 Cardamom majus the pound 0 4 0 Cardamom minus the pound 0 0 8 Carpobalsamum the ounce 0 0 6 Cassia the pound 0 4 6 Castoreum the ounce 0 1 0 Caeruse the pound 0 0 6 White waxe the pound 0 1 4 Yellow waxe the pound 0 1 8 China the pound 0 12 0 Colocynthidos the pound 0 6 0 Colophonia the pound 0 0 4 Red Corall the pound 0 4 6 White Corall the pound 0 3 6 Cortex radic Cappar the pound 0 2 6 Cortex radic Tamarisc the pound 0 2 0 Cortex media fraxin the pound 0 1 2 Cortex guaiaci the pound 0 0 8 White Costus the pound 0 6 0 Cremor tartar the pound 0 8 0 Christall minerall the pound 0 2 6 Cubebes the pound 0 5 0 Cyperus roots the pound 0 1 4  DAtes the pound 0 1 6 Dictaum Crets the pound 0 8 0 White Ellebor the pound 0 0 9 Blacke Ellebor the pound 0 2 0 Olibanum the pound 0 2 6 Common Frankincense the pound 0 0 4 Epithymum the pound 0 2 6 Candied Citron peele the pound 0 3 6 Euphorbium the pound 0 1 6  FEnill seeds the pound 0 1 2 Staechados the pound 0 1 8 Folium Indum the ounce 0 1 6 Fragments of pretious stones of Emerauds Grinads Saphirs and Topaz each of them an ounce 0 1 0  GVaicum the pound 0 0 2 Galbanum a pound 0 6 0 Galingall the pound 0 6 0 Gum Armoniacke the pound 0 2 8 Gum Arabicke the pound 0 0 10 Gum Dragant the pound 0 0 10 Grana tinctor i. Kermes the pound 0 6 0  HErmodacti the pound 0 1 4 Hypocystis the pound 0 4 6  IAlap the pound 0 7 10 Ireos of Florence the pound 0 1 8 Iujubes the pound 0 1 4 Iuncus odoratus the pound 0 6 0  LAbdanum the pound 0 3 6 Gum-Lacke the pound 0 6 0 Lapis Calaminaris the pound 0 2 0 Lapis hematicis the pound 0 10 0 Lapis Lazuli the pound 0 1 8 Lapis spongiae the pound 0 0 6 Litarge of gold the pound 0 0 6 Litarge of silver the pound 0 0 6 Lupius the pound 0 1 4  MAnna Calabrin the pound 0 12 0 Masticke the pound 0 8 0 Mechoachan the pound 0 7 8 Minium the pound 0 0 10 Mirrhe the pound 0 12 0 Muske the dramme 0 15 0  NVx indica the pound 0 1 6 Cyprus Nuts the pound 0 0 10 Galls the pound 0 0 8  OPium the pound 0 12 0 Opibalsamum the pound 0 6 8 Opoponax the pound 0 10 0 Orpiment the pound 0 1 4  PEnedes the pound 0 1 6 Navell pitch the pound 0 0 3 Burgundie pitch the pound 0 0 6 Pistaches the pound 0 1 6 Polipodie the pound 0 0 8 Long pepper the pound 0 5 0 Piretrum the pound 0 2 6  Roots of Esula the pound 0 2 6 Licorish the pound 0 1 2 Rubarbe the pound 1 8 0  SAffron the pound 1 12 0 Sagapaenum the pound 0 8 0 Dragons blood the pound 0 2 0 White Sanders the pound 0 1 4 Red Sanders the pound 0 1 4 Yellow Sanders the pound 0 6 0 Sarsaparilla the pound 0 6 0 Sassafras the pound 0 1 8 Scamonie the pound 0 10 0 Sqults the pound 0 1 3 Sebestens the pound 0 1 4 Sal gem the pound 0 1 4 Sal niter the pound 0 1 2 Seeds of Agnus Castus the ounce 0 0 3 Seeds of Ameos the pound 0 6 0 Seeds of Bombas the pound 0 1 8 Seeds of daucus Greticus the pound 0 2 0 Seeds of Levistici the pound 0 0 4 Seeds of Eruca the pound 0 1 0 Seeds of Seseleos the pound 0 0 6 Wormeseeds the pound 0 6 0 Carthamus seeds the pound 0 1 4 Faenugrecke the pound 0 0 4 Linseeds the pound 0 0 6 Seeds of pearle the ounce 0 5 0 Sene the pound 0 4 6 Brimstone the pound 0 0 4 Styrax Calamit the pound 0 6 8 Styrax liquid the pound 0 3 4 White juyce of Licorish the pound 0 2 0 Blacke juyce of Licorish the pound 0 1 8 Sumach the pound 0 0 6 Spica Celtica the pound 0 6 0 Spica Indica the pound 0 8 0  TAlc of Venice the pound 0 0 10 Venice Turpentine the pound 0 0 6 Common Turpentine the pound 0 0 8 Tamarinds the pound 0 1 4 Terra Sigillat the pound 0 10 0 Turbith the pound 0 10 0  VErdegrease the pound 0 2 0 Viscus quercin the pound 0 0 8 Xilobalsamum the pound 0 6 0 Zedoaria the pound 0 10 0 For the value of roots hearbs and other such like you may have them cheape at the Herborists The price of Medicaments compounded and first of Syrups SYrup of Violets is made divers wayes but principally in three The first which is the best is made as followeth Make three infusions of a pound of Violets pickt at a time in foure pints and a halfe of water and the last infusion being strained and pressed dissolve in it five pound and a halfe of fine Sugar and it is done and there will be seven pound of Syrup The three pound of Violet flowers pickt commeth to sixe shillings the Sugar seven shillings tenne pence fire sixteene pence summe twenty two shillings and sixe pence The seven pound of Syrup abating for the losse commeth to sixe pound foure
the fire and when you see the scumme rise and it begins to boyle then take it from the fire and straine it through the blancket made fast to the foure corners of the wooden square with a bason underneath to receave that which is strained If the said sugar being strained seeme not to be clarified enough you may passe it againe through the blanket and so you may doe two or three times but it must be done while it is hot When the said sugar is faire enough one need not take the paines to clarifie it for Syrups c. but onely at the end of their boyling take them from the fire and scumme it with a silver spoone or with a spoone with holes you may take of the scum That if you clarifie sugar you must put for each pound of sugar a pint of water decoction or infusion and one white of an egge with the shell but if the Sugar bee soule you must put more of the liquor and more whites of eggs according to the dampnesse thereof That those syrups which are made of Iuices are made with good white sugar as those of Raspas Quinces Mulberries Cherries and the like for if they be often clarified they loose their strength and vertue Also that to make syrup of Lymons Granates and others you must have of the best sugar and it must bee boyled to the height as you make your sugar of Roses but if you cannot get that which is very white you must first clarifie it and then boyle it and scumme it as is aforesaid At the end when your sugar is strained you must not presse and squeeze the blancket but let it straine by little and little untill it be all dropt into the rest For to clarifie Honey take a pound or two or the quantity you please of the best Honey put it into a pan with as much water or other liquor and put it upon the fire and when it hath boyld a walme or two straine it through a strong linnen cloath and for every two pound of honey take a white of an egge with the shell as is aforesaid in the clarification of Sugar and the second straining shall bee boyled to what consistence the Physician shall see fitting If the honey bee very foule you must put more liquor and whites of egges as is said of Sugar Note that when you straine your honey it must bee very hot but the sugar ought to coole a little before you passe it CHAP. III. The manner to Clarifie Decoctions and Infusions a part without Sugar THE decoctions and infusions ought not to bee strained boyling but halfe cold before they bee passed through the strainer or blancket as for example one putteth the white of an egge with the shell upon two pound of decoction or infusion doing as followeth Take a white of an egge with the shell and put it into the pan or bason and beate it very well with the said whiske or little broome then put to it halfe a pint of the said decoction or infusion beating them very well together then poure in by little and little the rest of the said infusion or decoction then put it upon the furnace and when it hath boyled a walme or two that you see the durty scum rise then let it stand untill it be halfe cold and then passe it thorow the strainer or blancket That infusions and decoctions are passed but one time through the blancket for if they be passed any more they loose a part of their vertue CHAP. IV. The manner to clarifie Apozemes with Syruys and also to clarifie Whey THose that are licorish of Apozemes clarifie them in this manner Take a pint and a halfe of the decoction of the simples strained which being clarified with the white of an egge and the shell put it into a pan upon the furnace and when it beginneth to boyle put the Syrups into it and when the scumme riseth take it from the fire and let it coole a little then passe it two or three times through the blancket untill it be cleare If you will have your Apozeme Aromaticke you may Aromatize it with some Cordiall powder as followeth Before you passe your Apozeme put the powder upon the blancket and passe the Apozeme three or foure times pouring it upon the powder and your Apozeme will be clarified and Aromatized Know that upon foure ounces of decoction you must put an ounce of Syrup and being passed and repassed there will be wanting a quarter or more Take twelve pints of Whey foure pound of good Sugar put them together into a bason or other vessell convenient the sugar being melted let it boyle a walme or two then put into it foure ounces of juice of Lymons boyling it a little longer then take it from the fire and being a little cold passe it three or foure times through a white linnen cloath and it will be cleare and agreeable If you have no Whey you may make it with Milk as followeth Take three or sixe pints of Milke put it into a pipkin or earthen vessell that done take a spoonefull of stroakings and mixe it with three or foure spoonefulls of the said Milk then mixe it with the Milk and cover the pot with a cover and let it stand three or foure houres upon the hot Coales or Cinders then take away the Cheeze or Curd and clarifie it as aforesaid CHAP. V. The manner to draw Iuices THe juyces of Roots and of Hearbs of Plantaine Rue Smalladge Purslaine Lettice Betony Mercury and other fresh hearbs are drawne as followeth The Brasse or Stone Morter being filled with the Roots or hearbs well cleansed and washed if need require then beate them very well with an iron or woodden pestle after they are well beaten put them into a strong linnen cloath tying the cloath on the top with a packthred and put it into the presse and presse it very well having a bason underneath to receive the juyce That when you draw the juyce of any other root or hearb you must first wash the morter pestle and presse with hot or cold water for feare the said root or hearb be different in quality and so loose his vertue and you must seeke alwayes to have your hearbs when they are at their best nature Also there are certaine simples which ought to bee beat in the Marble morter as shall bee written hereafter CHAP. VI. To draw the juice of Quinces THe Quinces must be rasped with the raspe of iron one after another for by this meanes you may draw more juyce then if you beate them in a morter whole or in quarters thē put that which is rasped into a cloath and presse it in the presse as is shewed before CHAP. VII To draw the Iuice of Red and Damaske Roses TAke the flowers of the said Roses and beate them very well in a Marble morter untill they be almost in a paste then put them in a linnen cloath and presse them CHAP. VIII To draw the
which the infusions are made in ought to be stopped that the medicaments loose not their vertue by exhalation Also that in making many infusions one after another as in Syrups it is necessary that the first infusion should bee made with boyling water poured upon them and the others which follow onely warmed CHAP. XX. To know when Syrups are boyled enough NOte that to make Syrups with infusions or decoctions there is put sometimes three parts of Sugar to a quantity of infusion or decoction as for example three quarterns of Sugar to a pint of infusion or decoction also there be those Syrups that are put as much Sugar as decoction and some not so much therefore this is no generall rule The Syrups ought to bee boyled softly upon the furnace upon a charcoale fire taking it from the fire when it is boyled and scumming of it with a pierced spoone or silver spoone When the Syrup beginneth to boyle the fume will goe out very strong but when it is boyled or neere being boyled you shall see the fume very well diminished To know better take a little upon the spoone or spatule and let it fall and if it make a thred it is boyled Also in taking a little between the thumbe and one of the fingers it maketh a thred it is enough or in putting a little upon a trencher and it runneth drop by drop and maketh a thred And when it is boyled take it from the fire and let it coole in the bason then put it into a pot and cover it with a paper full of holes made with a needle that nothing falleth into it and when it is cold cover it with a double paper and keepe it in a temperate place CHAP. XXI To Remedie Syrups that are to much boyled and those which are to little and those which are Candied IF the Syrups be to much boyled put a little of the decoction or infusion or juyce the which it is made with and let it boyle a little to come to the true height If they be not boyled enough you must put them upon the fire and boyle them to their consistance for those Syrups which are candied you must warme some of the decoction or juyce that it is made with and poure it into the Candie and so dissolve that which is candied and boyle it to the height CHAP. XXII To draw the pulpe of dates for Electuar Diaphaenic TAke tenne ounces of good new Dates take the skinne away with your knife and the little white skinne which is within side and put away the stones then cut them into small pieces and put them into a skillet or other vessell pouring upon them five ounces of water or more and let them stand in soake three dayes in winter in the chimney corner but in summer in some place from the fire and when they have beene in infusion three dayes take them up and put them into a Marble morter and beate them very well into a paste soluble then pulpe them through a sieve as you do your Cassia with a vessell underneath to receive that which is pulped or passed CHAP. XXIII To draw the pulps of Cassia prunes and Tamarinds and to prepare them for molutive Electuaries EAch one knoweth how to pulpe and passe the Cassia by a common sieve For to draw the pulps of prunes in their times and seasons you shall take sweet Damaske prunes or in their stead sweet plumbs the quantity you please boyle them in sufficient quantity of water till they be boyled enough Then pulpe them through a sieve and put under them a vessell to receive the pulpe putting to them a little liquor and if you have not of the liquor take a little warme water To draw pulpe of Tamarinds do as followeth take what quantity of Tamarinds you please put them into a Marble morter and beat them well with warme water or decoction then pulpe them through a sieve as aforesaid That when the said pulpes of Tamarinds and of Prunes are passed there will remaine some humidity which hath beene put to them in the passing of them wherefore you must put them severall in a pewter dish or platter upon a chaffing dish of coales stirring it together untill all the humidity bee consumed so you may doe with Cassia c. if you put liquor to them for otherwise they will spoyle the Electuaries which they enter into and make them mustie That done you may weigh the dose that enters into the Electuary and keepe the best for another use CHAP. XXIII Of Medicaments which are put into powder and first of Sennae TAke halfe a pound of the best Sennae cleanse it from the stalkes and naughty leaves if there bee any and for every ounce of the said Sennae put a dram of Fenill or Anniseeds and beate them to powder as followeth First put your Fenill or Anniseeds which bee the Correctives into the morter and beate them very well and when they are well beaten put in your Sennae and when they bee well beaten together put them into a lawne searse covered and searse them and that which remaineth put into the morter and beate it againe and then searse it and so do while you have searsed it all but if there be halfe an ounce or so left you may keepe it to make some medicine It is good to have five or sixe ounces in a boxe ready in powder to use when there is occasion as to make pills powders Electuaries or such like it will keepe halfe a yeere together in powder That in Electuaries pills c. it is written hereafter of the quantity of Senae you must understand the said Senae with the Correctives CHAP. XXIIII The manner to dry certaine Medicaments which are afterwards put in powder ROses Violets and Saffron if they be too moyst and not dry enough they shall bee dryed in the Sunne or before the fire inclosed in a paper and turning the paper first one side and then the other that they may dry one every side and bee not burned after that beate them easily in powder in the morter Those hearbs and roots which are not dry enough must bee put into the Oven after the Bread is taken out laying them that they doe not burne Otherwise some certain time before you use them tye them in little bundles and hang them in the aire in the shade to dry CHAP. XXV How to put in powder Aloes Mirrhe Rubarbe Saffron and Assafaetida THese foresaid medicaments are put in powder severally therfore before you put them into powder you must put two or three drops of oyle of Olives into the bottome of the morter according to the quantity of the medicament which you will put in powder then stirre it about with the bottome of the pestle and put in the medicament which you easily put into powder without either sticking to pestle or morter For the Rubarbe before you put it in powder it is not amisse to cut
it into a Crucible and set it into a furnace of hot fire untill it bee very well burnt which you shall know by the rednesse of it for when it is enough it will looke very red then take it from the fire and let it stand untill it be cold then powder it in a morter and searce it through a searse and when you have done prepare it with Rose water or faire common water in this manner put your powder upon the stone and powre some water upon it and stirre it together with the mule or mallet stone untill it be very well prepar'd which you shall know by putting it upon your hand and rubbing of it a little and it doth grace nor scratch as one doth by pearles and pretious stones then forme little Trochisques and trio them and when you will use them powder them in a morter CHAP. XXXIX The manner to Calcine Roman Vitrioll ROman Vitrioll is dryed in the great iron spoone or ladle in a moderate fire untill it commeth all white stirring of it continually with a spatule or iron rod and then augment the fire a little and it will come all red and that is called Colcothar then take it from the fire and put it in powder as is said of the Tuttie and prepare it upon the stone for the confection of the Emplaster Diapalma CHAP. XL. To make Creame and Salt of Tartar TAke a pound of Tartar beate it in a morter and searce it through a course sieve then put it into a pipkin and cover it with water and make it boyle a walme or two then passe it two or three times through a hippocras bagge with a bason underneath to receive the liquor then set it to settle the space of twenty foure houres at the end of which you shall take of the Creame which swimmeth one the top with a trencher or silver spoone and poure the water softly away by inclination and scrape the salt away which sticketh one the sides with a spoone and make it fall to the bottome then wash them dry them and prepare them and keepe them by themselves THE CHARITABLE APOTHECARIE The second Treatise of Syrups CHAP. I. The manner to make Syrup of Violets with the Iuice TAke twelve ounces of Violet leaves pickt put them into a marble Morter and beate them very well then tye them in a linnen cloth and presse them in the presse and you shall have five ounces of Iuice which you shall put into a violl then take twenty ounces of good Sugar and halfe a pint of faire water and boyle it almost to the height of the Sugar of Roses then take it from the fire and mixe your juice with it and your Syrup is made the which you shall put into a pot and cover it with a paper prickt with holes and when it is cold cover it with a double paper and keepe it in a temperate place CHAP. II. The manner to make Syrup of Violets upon a cloath TAke two pound of Sugar boyle it with a pint of water to the height or consistence as before specified then take halfe a pound of Violet leaves beate them in a morter as before and put them upon a cloth two holding the cloth at each end then poure the Sugar very hot three times upon the said Violet leaves with a bason underneath to receive the Syrup pressing of it very hard with a spatule or silver spoon and scraping the outside of the cloth very cleane and making of it fall into the said bason and your Syrup is done the which you shall prepare and keepe as before That you must not throw away that which hath coloured the cloth for there is Sugar amongst it but dry it in the Sunne and keepe it which will be good conserve and serve for a binding as shall be written hereafter CHAP. III. To make Syrup of Violets of three Infusions TAke a pound of Violet leaves picked and cleansed from the greene leaves put them into an earthen pot or other vessell and poure upon them foure pints of water being hot then cover the said vessell and set it to infuse in the chimney corner for the space of twelve houres at the end of which warme it very well and straine it through a strong linnen cloth and presse them in the presse and through away those flowers then warme the infusion and put to it another pound of fresh Violets letting them infuse twelve houres as before then straine and presse them in the presse and put a pound more of fresh flowers to the infusion stirring them well together and let them infuse as before then straine and presse them in the presse and if you will make it presently into Syrup then take foure pound two ounces of the infusion put it into the Copper pan and put to it five pound and a halfe of good Sugar and boyle them together unto a Syrup the which let stand till it bee halfe cold then scumme of the froth or scumme and put it into a pot and cover it with a pierced paper untill it bee quite cold then cover it with a double paper or wet parchment CHAP. IIII. Mucharon of Violets and Damaske Roses THe Mucharon of Violets and Damaske Roses is nothing else but the last infusion strained and pressed the which will keepe a whole yeere being put into a glasse with a streight necke then put upon it a little oyle of Olives to keep it from being mustie and when you will use it take the oyle away with a little Cotten CHAP. V. To make Syrup of Coltsfoot THere is made three infusions of the flowers of Coltsfoot with the green that goeth round about them halfe a pound at each time in a quart of water you shall take the said flowers and put them into a pot or pipkin and heat the water scalding hot then poure it upon the flowers and stirre them well together with a spatule of wood cover them close and let them stand in the chimney corner the space of twelve houres then straine them and presse them and put as many more flowers unto the infusion being hot and let them infuse twelve houres as before then straine and presse them and put as many more flowers doing as before then clarifie it with the white of an egge and the shell as is shewed in the second Chapter of the first Treatise weigh it and put to it three parts of Sugar and boyle it to a Syrup CHAP. VI. To make Syrup of Damaske Roses of nine Infusions THere is made nine infusions of a pound at each time of Damaske Rose leaves being picked and the yellow which is within them taken away also the greene that goeth round about them in foure pints of water the last infusion being made straine them and let them stand a while to settle then straine them softly and there will be about five pints then clarifie it and boyle with it as much Sugar that is five pound and boyle it to the
make Syrup of Cherries TAke a pound of the Iuice of Cherries well clarified and with twelve ounces of Sugar boyle it into a Syrup CHAP. XXI To make Syrup of dryed Roses TAke three or foure ounces of good red Rose leaves put them into a pan and poure upon them a pint and a halfe of hot water and let them infuse being covered the space of twenty foure houres then straine and presse them and with a pound of Sugar boyle the infusion into a Syrup CHAP. XXII To make Syrup of Wormewood TAke halfe a pound of Roman Wormewood cut it into small pieces take also three drams of Nard Indic which cut also then take two ounces of red Roses infuse them altogether the space of twenty foure houres hot in two pints of good old white Wine and as much Iuice of Quinces clarified at the end of which boyle them to two pints and clarifie it and with as much Sugar boyle it into a Syrup CHAP. XXIII Of Syrups made with Honey To make Despumd Honey TAke a quantity of good honey prepare and clarifie it as is shewed in the first Chapter of the first Treatise then boyle it upon the furnace in a bason untill it be come to the height of honey which you shall know by taking a little with the spatule and put it on a trencher and let it coole that done take it from the fire and when it is cold set it up among the other Syrups CHAP. XXIIII To make honey of Roses THe said Honey of Roses is made divers wayes but the best and easiest wayes is those which followeth The first is to make three infusions of a pound of red Roses as you doe your Syrups in foure pints of hot water each infusion the space of twelve houres the last infusion being strained boyle with it as much honey untill it commeth to the height of a Syrup and when it is cold scumme it The second manner is to make the said three infusions with halfe red Rose leaves and halfe Damaske Rose leaves mixed together being both together a pound in foure pints of common water as is said before the last infusion being strained and pressed you shall boyle as much honey with it to the consistance thereof CHAP. XXV To make Honey of Violets THe honey of Violets is made like the honey of Roses making three infusions and the last infusion being strained boyle as much honey with it and at the last scumme it CHAP. XXVI To make Honey of Mercury TAke the juice of Mercury and common honey of each a like quantity boyle them a walme or two and straine them through a linnen cloth and then wash the pan cleane and put into it againe the said juice and honey and boyle it to the height of a Syrup CHAP. XXVII Of Conserves To make Conserve of Violets TAke halfe a pound of Violet leaves cleane pickt put them into a Marble morter and beate them with a woodden pestle untill they come into a paste and that in handling of them you feele no roughnesse then put to them by little and little a pound of fine Sugar in powder or cut in small pieces and beat them very well together then put it into a pot and set it in the Sunne for thirty dayes stirring of it two or three times a weeke with a spatule CHAP. XXVIII To make Conserve of Roses TAke halfe a pound or a pound of red Rose buds cutting the white and yellow away from them and beate them in the Marble morter with the double of Sugar CHAP. XXIX To make Conserve of water Lillie flowers TAke halfe a pound of white water Lillie flowers and beate them in the Marble morter as before with the Sugar doubled and set them in the Sunne as before CHAP. XXX To make Conserve of Coltsfoote TAke onely the yellow of the flower and make it into Conserve as before CHAP. XXXI To make Conserves of the flowers of Burrage Buglosse Rosemary and Betony THe said Conserves are made and prepared as the Conserves before written if you will have the said Câ—nserves sweeter you may put for a pound of flowers three pound of Sugar and for halfe a pound of flowers a pound and a halfe of Sugar THE CHARITABLE APOTHECARIE The third Treatise of Ele 〈…〉 CHAP. I. The manner to make Electuary 〈…〉 tive for the rich TAke Polypodic of the Oake bruised three ounces Fenill seeds halfe an ounce Betonie Agrimonie Adianthos Politric Scolopendry of each two handfulls leaves of Sene cleansed two ounces Anniseeds halfe an ounce pulpe of Cassia pulpe of Tamarinds and of Prunes of each sixe ounces Sene in powder with Anniseeds foure ounces and a halfe a pound of sugar make it into an Electuary as followeth Boyle the said simples cleansed and washed in faire water first the Polypodie with the Fenill seeds the space of a quarter of an houre then put in the Betony and the Agrimony and after that the Politric Adianthos and Scolopendry Take a pint of the said decoction strained in the which infuse the space of twenty foure houres the said two ounces of Sene with the Anniseeds in the which time draw the pulps of Tamarinds and prunes as is shewed in the twenty two Chapter of the first Treatise a part That after you have drawne your Cassia those excrements which cannot be pulped through the sieve put in infusion with the Sene. That done make your infusion boyle a little and then presse and straine it and with the decoction or infusion boyle your Sugar to the height as is written in the seventeene Chapter of the first Treatise The Syrup being done poure it into a vessell of brasse or pewter from the fire and mixe with it the said pulpes of Tamarinds and prunes mixing of them well together with the bistorties and after that mixe with them the pulpe of Cassia then stirre very well into it the Sene in powder as is shewed in the twenty three Chapter of the said first Treatise mixing all very well together the which being all mixed and incorporated together the Electuary is done if in the mixing of them the Syrup should grow cold you must warme it upon the furnace That you must never mixe the pulps with the Syrup boyling hot for then it will burne but when it is almost halfe cold I have written but onely one way to make the Syrup which is very good and shall serve for these foure following CHAP. II. To make Electuar Lenetive for the poore TAke a pint of the former decoction of the simples to infuse with the Sene and Anniseeds as aforesaid Sene cleansed two ounces Anniseeds halfe an ounce Pulpe of Prunes and Tamarinds of each nine ounces Sene in powder with his Anniseeds foure ounces and a halfe Sugar a pound make it into an Electuary in the same manner as the former CHAP. III. To make Diâ—catholicâ—n TAke twenty ounces of the former decoction to infuse with the Sene and Anniseeds Sene cleansed two ounces Fenill seeds
halfe an ounce pulpe of Cassia foure ounces pulpes of Prunes and Tamarinds of each sixe ounces Sene in powder with his Anniseeds two ounces and two drammes Rubarbe in powder two ounces sugar a pound and a halfe make it into an Electuary as followeth First put in infusion the Sene and the Anniseeds as before The Rubarbe must be put in powder as is showne in the twenty five Chapter of the first Treatise â—nd is mixed with the powder of Sene and Anniseeds The pulpes of Cassia Tamarinds and Prunes being prepared are put asunder and when the sugar is boyled with the infusion as is shewed before then when it is halfe cold mixe the Pulpes in and after that the powders as before and so make it into an Electuary CHAP. IIII. To make Diaprunes simple and compounded TAke a pint of the said decoction strained of the said simples to infuse with the Sene and Anniseeds Sene cleansed two ounces Anniseeds halfe an ounce pulpe of Prunes halfe a pound pulpe of Tamarinds foure ounces red Roses three drammes Sugar a pound make it into an Electuary This Electuary is made according to the former and is called Diaprunes Simple Which if you will make compounded while this said Electuary is hot mixe very well with it nine drammes of good Scammonie put in powder as is shewed in the twenty sixe Chapter of the first Treatise and then it is Diaprunes compounded That I have not written heere the Catholicon for Clysters because you may use for the same any of these former Electuaries which are farre better CHAP. V. To make Electuary of Dates or Diaphaenicon TAke sixe ounces of the pulpe of Dates two ounces of Turbith a few sweet Almonds peeled Ginger scraped with a knife Mace Fenill seeds of each two drammes Scammonie fixe drammes with tenne ounces of despumd Honey as is written in the seventeene Chapter of the first Treatise make an Electuary The pulpe of Dates being prepared as is shewed in the twenty one Chapter of the first Treatise and put by it selfe you shall make the following powder First put the Turbith and the Ginger in the morter with the Almonds too hinder their exhalation and beate them together and when they are halfe beaten put in the Mace Fenill and Anniseeds beating them into powder and searcing them in a coverd scarce as is written in the twenty three Chapter of the first Treatise speaking of Sene having drawne three ounces of powder put it by it selfe in a paper the Scammonie also must be put in powder as is written before Then take the pulpe of Dates put it into a bason and put some despumd honey to it stirring them well together and then mixe the powders and the rest of the honey and the last of all stirre in the Scammony stirring them altogether very well and your Electuary is done CHAP. VI. To make Benedict Laxative TAke Turbith Hermodactills sliced of each sixe drammes a few sweet Almonds peeled red Roses three drammes Ginger sliced Mace of each a dramme Anniseeds Grummell seeds Saxifrage and Smallage feeds of each two drammes Scammonie five drammes despumd honey fifteene ounces make it into an Electuary First put in the morter the Turbith Ginger and Hermodacts and the Almonds which being halfe powdred you shall put in the seeds and at the last the red Roses and the Mace beating them all to powder as before and searcing them in the scarce then put your powder in the bason being stirred about with some of the honey then put in all the honey and then put in the Scammony stirring them all very well together and the Electuary is made CHAP. VII To make Tablets or Lozinges of Mechoacan TAke Mechoacan Hermodacts sliced and Turbith of each two drammes red Roses a dramme Ginger halfe a dramme Scammonie two drammes with halfe a pound of Sugar dissolved and boyled in common water make Tablets the weight of halfe an ounce each of them The Mechoacan bruised in the morter put in the Turbith Hermodacts and red Roses being all powdred and scarced with two or three Almonds to hinder their exhalation then powder the Scammonie and mixe the other powders with it Then boyle the Sugar as is shewed in the fifteene Chapter of the first Treatise and when it is boyled take it from the fire and let stand untill it be halfe cold stirring of it together then mixe your powders into it and forme Tablets as is shewed before CHAP. VIII To make Trochisques of Agaricke RAspe two ounces of good white Agaricke or what quantity you please with the great Raspe of iron put it into a morter of Marble and beate it very well pouring by little and little some Aqua vitae upon it and beate it into a paste then forme Trochisques and dry them in the shade and when they are dry beate them againe powring more Aqua vitae upon them and dry them againe and then beate them the third time doing as before and dry them and use them you may also in the place of Aqua vitae take white wine in which Ginger hath beene all night infused CHAP. IX To make Trochisques of Athandal FIrst put into infusion for the space of foure or five dayes three drames of gum dragant in Rose water in a little pipkin well covered in which time take Coloquintida purged from the seeds the which cut into small pieces and put it into the morter having first anointed the bottome of the morter with a little oyle of Olives which being well powdred forme it into Trochisques with the gum dragant dissolved then dry them and powder them the second time and make them into Trochisques with the said gum CHAP. X. To make Trochisques of Mirrhe TAke Cinnamon seeds of Nigella Aloes Mirrhe of each two drammes with the juyce of Rue despumd make them into Trochisques The said medicaments being powdered beginning with the Cinnamon as is shewed in the thirty Chapter of the first Treatise then the Nigella and then the Mirrhe and afterwards the Aloes which being all well powdred and searced then stirring them together in the morter powre upon them the juyce beating and malaxing them well together and forme them into Trochisques the which dry in the shade and use them CHAP. XI Of Pills To make stomack Pills or ante Cibum TAke Aloes sixe drammes Masticke and red Roses of each two drammes with the Syrup of Damaske Roses beate and malaxe them into a masse First powder the Mastick wetting the bottome of the morter wtih a little Rose water then powder the Roses and after that the Aloes then mixe them together and poure the Syrup upon them and make a masse beating and malaxing them very well then wrap it in a paper being anoynted with oyle and keep it in a Gally-pot CHAP. XII To make Pills without the which or sine quibus TAke Aloes halfe an ounce Rubarbe Trochisques of Agaricke Sene in powder of each a dramme and a halfe Scammonie two drammes and a halfe with Syrup of Damaske
oyle of Wormewood Masticke Nard of each an ounce red Roses red Corall Cloves Cinnamon Lign Aloes Mastick Mints Shaenants of each a dramme Waxe a sufficient quantity make them into an oyntment It is very good to strengthen the stomacke and to appease those griefes which have come of cold causing an appetite and helping digestion Oyntment of Marsh Mallowes TAke Marsh Mallow roots two pound Faenugreeke and Linseeds of each a pound Oyle foure pound Waxe a pound Turpentine two ounces Rosin sixe ounces cut the roots and beat them with the seeds and make a Mucilage and take of the said Mucilage two pound boyle it with the other ingredients untill it bee all consumed this oyntment is good to warme and will keep three yeeres Galens refreshing Oyntment TAke white Waxe and oyle of Roses of each foure ounces beat them long together first with faire water washing them then with Vineger and then with Rose water and if you will keep it any time you must wash it often with Rose water An Astringent Oyntment TAke Bole Armonick Dragons blood and sealed earth of each an ounce oyle of Roses sixe ounces Waxe a pound and a halfe and of Vineger boyle the waxe oyle and vineger together untill the vineger be consumed then mixe the other ingredients being in powder The end of the Treatise A Treatis of Pretious Stones Of the Bezoar stone THe Bezoar stone is such an excellent Counter poison that the Physitians have given its name to all the most excellent Antidotes calling them medicaments Bezoarties if it be powdered and put upon bitings of venemous beasts it will heale them also being strowed upon byles or plague sores it healeth them also there is made Lozinges with it and Rose water against all sorts of poison Of the Emeraud THe Emeraud hung about the necke hindereth the accidents and assaults of the Kings Evill and healeth it also sometimes Of another Stone THere is found a stone in the belly of old Cockes or in the Gizard the which as is said maketh him that weareth it constant gratious hardie and happie in love and the same held upon the tongue appeaseth thirst Of the Amethist The Amethist hindereth a man from drunkennesse Of the Saphir THe true Saphir infused in water and the eyes being washed therewith draweth away all filth from the eyes Of the Turqui Stone THe Turqui Stone groweth in Ethiopia and is somewhat of a greene colour and being infused maketh a liquor as white as milke and is very good against any paine of the eyes or hinderance of the sight Of Christall CHristall ingendereth of a pure liquor which hardneth by little and little in the entrailes of the earth it is found often with other mettles in mines in Holland and Spaine being powdered and mixt with white wine is good against dissenteries and it stayeth the white fluxe of women and causeth store of milk in womens brests Of Alablaster ALablaster is well knowne of those which have visited the Antiquities of Rome Alablaster burnt and incorporated with pitch or Rosin melted dissolveth hardnesse and is good against the griefes of the stomacke Of the Serpentine Stone THe Serpentine Stone worne about the necke is good against the paines of the head Of the Stone of Arabia IT dryeth the Hemerods being powdered and put upon them and it is good to make teeth white Of the Stone of Iudea THe bignesse of a Nut of this Stone being powdered and drunke in warme water causeth urine and and breaketh the Stone in the bladder Of the Chalcedine Stone THe Chalcedine hung about the necke hindereth melancholly Of the Sponge stone SPonge Stone being drunke in white wine breaketâ— the stone in the bladder Of Corall THose children which take halfe a scruple of Corall in powder with their Nurses milke before they sucke shall never be troubled with the Epilepsie The end of this Treatise Of the vertue of Fruits Of Temperate Fruits Of Figgs OF all the Fruits of Autumne the Figs are the best for they are very good to cleanse the breast also they are good against a cough and the diseases of the lungs dry Figgs eaten looseneth the belly and they are good to dissolve tumors being mixed with meale and leaven Of Raisons RAisons of the Sunne are very good against the diseases of the stomack lungs and head being eaten by themselves or with a little pepper Currants are also good for the brest and causeth obstructions Of Fruits hot in the first degree Of Almonds THe best sweet Almonds which are yellow and full and breake white are very good to avoid grosse excrements also they are good to cause Appetite and for those which have cold bellies Of common Nuts COmmon Nuts are hard of digestion and contrary to the stomacke but being eaten fasting they are very good against the wormes of the belly also being incorporated with the leaves of Rue Figs and a little Salt are good against the pestilence and poyson being taken fasting Of fruits hot in the second degree Of Capers CApers being taken in broath the quantity of two drammes and wine the space of fourty daies purgeth away gravell and bringeth away by urine all bloudy matter it is also good against the Sciatica and Palsie and for women which have not their flowers Of Nutmegs NVtmegs are very good to clear the sight strengthen the stomacke to diminish gravell to provoke urine and to stay the fluxe of the belly and is good against all cold diseases of the matrixe Of Fruits hot in the third degree Of Iuniper Berries IVniper Berries taken in broath are very good for the stomacke against all diseases of the brest against a cough and against stingings of Serpents also it is very good against Convulsions and against the suffocations of the Matrix Of Cloves CLoves are very good for the stomack and heart helpeth digestion and stayeth the fluxe of the belly foure drammes taken in milke being in powder maketh a man valiant and is good to cleare the sight Of Fruits hot in the fourth degree Of Pepper PEpper is good against venome and it is soveraigne against the Collick and against all cold and grosse humors Of Fruits cold in the first degree Of Citrons CItrons are good to fortifie and strengthen the stomacke and are very good against melancholy and their seeds taken in broath and applied without are good against stingings or bitings of Scorpions and their juyce is good against the pestilence Of Quinces QVinces are good for the stomack and to provoke urine and are good against the dissentery and fluxe of the belly their decoction is singular good to foment the fundament or Matrix that commeth forth and they are good against the inflammation of womens brests and against vomitings Of Peares PEares are good against the stomack and are astringent and are good against defluctions Of Prunes Prunes are very good to loosen the belly Of Fruits cold in the second degree Of Cucumbers CVcumbers are refreshing to the stomacke and are good for the
blâ—dder the seeds boyled with milk and wine are gooâ— to provoke urine and against all diseases of the bladder The leaves beaten with Wine healeth the bitings of dogs Of Oranges ORanges are refreshing and are good in Feavers for to quench thirst the peele is hot and Cordiall Of Lymons LYmons are very good against hot and pestilent Feavers and the Syrup is very good to stay Feavers also the juyce of Lymons killeth wormes in the bowells Of Fruits which refresh the stomacke Of Cherries CHerries are very good to refresh the stomack and against the paine of the belly Olives OLives are also good to comfort and to refresh the stomacke Respases REspases are very good to refresh the stomacke to stay vomitings and are good against the fluxe of the belly Of Fruits which engender seeds FIgges Pine kernells Nutmegs and Pistaches are good to augment and engender seeds Fruits which are good against Poyson IVniper berries common Nuts Pepper Citrons c. are good against venome and Poyson The End of this Treatise To make Preserves dry and liquid Of Preserves which comfort the Heart Preserv'd Oranges CHoose the best Oranges that have the thickest skins cut them in quarters and lay them a soake in water five or sixe dayes then boyle them in honey syrup or sugar to the height Citron peeles preserv'd or Candied TAke Citrons and peele them and cut them into slices and infuse them in water nine or ten dayes then take them out of the water and boyle them in faire water untill they be soft then put them into Iulep or Sugar and boyle them unto the height of Sugar Candie you may Aromatize them with a little Muske or a little Ambergreece In this manner you may Candie Oranges Lymons or any other rind or peeling Of Apples TAe Apples and peele them and cut out the core and the pippins within them and cut them into quarters boyle them in Iulep or Sugar and water well and the next day boyle them againe in Sugar and put them with the Syrup into a pot Of Preserves which comfort the Belly Of Ginger PReserved Ginger or Candied Ginger is very good for the belly and against all hard humors thereof Preserv'd Quinces QVinces preserved and Aromatized as Apples are very good for the paines of the belly and to stay vomiting also against the fluxe of the belly and to strengthen the stomacke and to helpe digestion To make Marmalade TAke eight pound of the flesh of Quinces cleansed from their rinde pippins and stalkes boyle them in water untill they come into a paste then pulpe it through a sieve and boyle it to the height with as much sugar and put it into boxes There are those which boyle it but with halfe so much sugar it is very good for the fluxe of the belly taking it before meales and good against vomitings taken after meales and for the losse of appetite Preserv'd Peares PReserve Peares as the Quinces and Apples and they are very good to strengthen the heart and against the paines of the belly Preserv'd Wallnuts GAther the Wallnuts before they bee hard when they are greene pare them as the Apples and infuse them in water nine dayes changing the water every day then pierce them with a needle or bodkin in three or foure places and boyle them in water untill they be soft then take them from the fire and stick them with Cinnamon and Cloves and boyle them in Sugar and put them into a pot Preserved Cherries GAther Cherries before they be quite ripe put them into Sugar and boyle them and put them into pots or glasses Of Drie Comfits or Candies TAke the Cortex or Rinde of Citrons Oranges Lymons or any other barke or fruit boyle them first in faire water having first infus'd them then boyle them in Sugar to the height and then take them and dry them The end of this Treatise To make all manner of Fumes and Perfumes Of Perfumes and Aromatick smells PErfumes are certaine medicaments simple and compounded the which without putting in the fire will alter the head and hinder all ill smells and corruption of the aire They are also used divers wayes sometimes onely one simple medicament is used and held to the nose as the seed Nigella infused in vineger and wrapped in a cloth or piece of silke and at another time there is mixed many medicaments together and sometimes there are made Pomanders Oyntments and Bullets the ingredients which ordinarily enter into Perfumes are Muske Ambergreece Nigella Marjoram Storax Cloves Ocimum Staechados Spikenard Lavender wood of Aloes Labdanum Roses Violets Saunders water Lillies Camphor and the like You must observe that in making of Pomanders and Bullets you must put the Muske and Ambergreece the last of all the ingredients Perfumes or suffumigations for the head A Suffumigation to stay and dry Catarhes TAke Coriander seeds Roses Nigella infused in Vineger of each an ounce and a halfe Masticke Frankincense of each halfe an ounce gumme of Iuniper two ounces make them into a powder the which strow upon a chasing dish of coales and perfume the cap and clothes for the head you may make them into Trochisques with Rose water and gumme Dragant if you please Another Perfume of the same TAke Frankincense Masticke Labdanum Storax of each halfe a dramme beate them together and make them into Trochisques with gumme Dragant dissolved in Rose water A Suffumigation of a good smell to strengthen the head TAke Trochis of Gallia Muscata a dramme Sage Marjoram and Rosemary of each a dramme and a halfe Cloves and Cinnamon of each a dramme wood of Aloes a scruple foure graines of Muske make them into a powder and use them as before Another Perfume TAke Frankincense Cinnamon and Cloves of each a dramme and a halfe Citron peele a dram wood of Aloes two scruples Mirrhe and Masticke of each a dramme Trochis of Gallia Muscata two drammes Labdanum two drammes and a halfe beate them together with oyle of Mirrhe and forme them into Trochisques Another TAke gumme of Iuniper Masticke Roses of each a dramme Cloves Storax of each three drammes make them into Trochisques with Turpentine Cordiall Perfumes A Perfume against the sincopes or failings of the Heart TAke Frankincense Mastick of each an ounce dry Citron peele halfe an ounce wood of Aloes Storax Cloves Calamint of each three drammes Make a perfume for those that have paines at their heart A Perfume to strengthen the animall and vitall spirits TAke red Roses Staechaedos Rosemary of each a dramme Frankincense two drammes Cloves wood of Aloes of each a dramme and a halfe make them into powder and make a Perfume A Perfume against the corruption of the Aire TAke red Roses Spikenard wood of Aloes Costus Rosemary Masticke red Saunders Bdellium Labdanum Olibanum Saffron of each a dramme and a halfe Dock roots Pepper yellow Sanders of each three drammes Cardamomes Cubebes Camphor of each halfe a dramme five graines of Muske put them into powder and make little
the last Booke A Catalogue of all the Instruments necessary to furnish an Apothecary pag. 65 Of Clarification pag. 67 To clarifie decoctions and infusions a part without Sugar pag. 69 To Clarifie Apozeams with Syrups and also to make Clarified Whey pag. 70 To draw Iuices pag. 71 To draw juyce of Quinces pag. 72 To draw the juice of Red and Damaske Roses ibid. To draw the juice of Mulberries pag. 73 To draw the juice of Cherries ibid. To draw the juice of Citrons and Lymons pag. 74 To clarifie the said juices ibid. To draw the juice of Apples and to clarifie them pag. 76 To boyle Sugar to the height to make tablets of Sugar of Roses ibid. Of infusions to make Syrups pag. 79 To know when Syrups are boyled enough ibid. For to remedie those Syrups which are to much boyled or to little or candied pag. 80 To draw the pulpe of Dates pag. 81 To draw pulpes of Cassia Tamarinds Prunes c. ibid. Of medicaments which are put in powder and first of Sene pag. 82 The manner to dry medicaments which are afterwards put in powder pag. 83 How you must powder Mirrhe Aloes Rubarbe Saffron and Assafaetida pag. 84 How to powder Scammony and how to powder Mastick pag. 85 To powder Trochis of Agarick ibid. To powder Camphor and Cinnamon pag. 86 Of the Infusion of Oyles ibid. Of the boyling of Oyles pag. 87 Of the boyling of Plaisters ibid. To wash hogs grease for unguent rosat pag. 88 To wash Ceruse pag. 89 To wash Litarge ibid. To burne and wash lead pag. 90 To prepare Tuttie stone ibid. To Calcine Roman Vitriol pag. 91 To make Creame and Salt of Tartar pag. 92 The second Treatise of Syrups TO make Syrup of Violets pag. 93 Of Infusion of Violets and Damaske Roses pag. 95 To make Syrup of Coltsfoot pag. 96 To make Syrup of Damaske Roses ibid. To make Syrup of red Poppies pag. 97 To make Syrup of water Lillies ibid. To make Syrup of Maidenhaire pag. 98 To make Syrup of Iujubes ibid. To make Syrup of Marsh Mallowes pag. 99 To make syrup of Succory with Rubarb pag. 100 To make syrup of Poppies pag. 102 To make syrup of Lymons ibid. To make syrup of Quinces ibid. To make syrup of Apples pag. 103 To make syrup of Mulberries ibid. To make syrup of Cherries pag. 104 To make syrup of dried Roses ibid. To make syrup of Wormewood ibid. Of Syrups with honey To make despumd honey pag. 105 To make honey of Roses ibid. To make honey of Violets pag. 106 To make honey of Mercury ibid. Of Conserves To make Conserve of Violets ibid. To make Conserve of Roses pag. 107 To make Conserve of water Lillies ibid. To make Conserve of Coltsfoot ibid. To make Conserves of Burrage Buglosse Rosemary and Betony flowers pag. 108 The third Treatise TO make Elect Lenetive for the rich pag. 109 To make Elect Lenetive for the poore pag. 111 To make Catholicon ibid. To make Diaprunes pag. 112 To make Diaphaenicon pag. 113 To make Benedict Laxat pag. 114 Tablets of Mechoacan ibid. Of Trochisques To make Trochis of Agarick pag. 115 To make Trochis of Athandal pag. 116 To make Trochis of Mirrhe ibid. Of Pills To make stomack pills or ante Cibum pag. 117 To make pilul sine quibus ibid. To make pills of Agarick pag. 118 To make pills of Rubarbe ibid. To make somniferous pills pag. 119 To make powder of three Sanders ibid. To make Diambra Aromat Rosat pag. 120 To make Diatragagant ibid. To make powder of Licorish pag. 121 Of Confect Alkermes Hyacinth and Venice Treacle pag. 122 The fourth Treatise To make oyle of Roses pag. 123 To make oyle of Violets pag. 124 To make oyle of water Lillies ibid. To make oyle of Cammomill pag. 125 To make oyle of Lillies ibid. To make oyle of Wormewood Dill Rue and Marjoram ibid. To make oyle of Mastick ibid. To make oyle of Capers pag. 126 To make oyle of Castor ibid. To make oyle of Wormes pag. 127 To make oyle of sweet and bitter Almonds ibid. Of Oyntments To make unguent Basilicon pag. 128 To make ungent Aureum ibid. To make unguent Aegyptiacum pag. 129 To make muudification of Smalladge ibid. To make unguent Album pag. 130 To make Dissicative red ibid. To make Diapompholigos pag. 131 To make unguent Populeon ibid. To make oyntment of Roses pag. 132 Of Plasters To make Diachilon Plaster pag. 133 To make Diapalma pag. 134 To make Emplast Divinum ibid. To make plaster of Betony pag. 135 Of the distillation of waters pag. 136 Of Treacle water ibid. Of Cinnamon water pag. 137 To make Hippocras pag. 138 FINIS This Clyster being very good commeth but to 7. pence This Clyster commeth to 6. pence This Clyster commeth to 6. pence This Clyster commeth to 3. pence This Clyster commeth to 2. pence This Clyster commeth to 4. pence This Clyster 4. pence This Clyster 2. pence ob This Clyster 4 pence This Clyster 3. pence This Clyster 6. pence This with the Sugar of Roses 8. pence Note This Clyster 20. pence This Clyster a shilling This Clystes 10. pence Note Note Note Each suppositorie cōmeth to 2. pence ob Each suppositorie a halfe penny Each suppositorie a halfe penny Each a halfe penny Note Note This Infusion commeth to 6. pence This Iniecton with the syrup 10. pence Each Injection 2. pence Note This pessarie 2 pence This pessarie 3. pence This Ptisan 3. pence The best Bezar 2. pence the graine This Hydromell 4. pence This Ptisan 6. pence Note Each taking will amount to 2. pence Note This water 4 pence This water 6. pence This 6. pence This decoction 6. pence This medicine 8. pence This medicine 10 pence This medicine 18. pence This medicine 2. shill Note Note This 6. pence This medicine 14. pence This medicine 2. pence This 2. pence This 4. pence This Bolus 18. pence There will be an ounce and halfe This decoction 2. pence Note This Bolus 18. pence This Bolus 18. pence This Bolus 12. pence This 4. pence This 8. pence This 8. pence This Bolus 8. pence Note This vomit 2. pence This 2. pence This 2. pence This 1. penny This 4 This 2. pence This 1. pen◠halfe penny This 1. penny This 4. pence This 3. pence This 9 pence Note This 6. pence This 6. pence This Frontall 3. pence This 2. pence This 1. penny This 1. penny This oxirrhod 4. pence This 4. pence This Epithem 1. penny This with the Treacle 18. pence This 16. pence This 1. penny This 1. penny or 2. pence This 4. pence This 3. pence Note Note These two bags 6. pence This 2. pence This Cataplasme 4. pence Note Note This 8. pence This 4. pence This 2. pence This 4. pence Note This Cerat 9. pence This Colyrium 2. pence This 1. penny This 3. pence Each Vessicate 1. penny Each 1. penny Each 1. penny This 6. pence Note Note Note Note Note Note Note Note Note Note