it stick not to the ground it is enough then poure it all upon a Marble stone or upon a table well rubd strowing upon the table or stone a little starch in powder through a bolter or linnen cloath and so forme your Lozinges to make them red you may stirre very well in it two drammes of red Rose leaves in powder To make a frontall or binding for the paines of the head caused of cold TAke leaves of Sage Rosemary Betony and Balme of each halfe a handfull boyle them very well in white wine or halfe wine and halfe water then beate them in a morter and put them betwixt two linnen cloaths and bind them hot upon the temples A frontall or binding to cause rest TAke Betony red Roses white Lillies and Violets of each a Pugill white Poppie and Lettice seeds of each two drams beate them all in a morter to powder beginning with the Poppie and Lettice seeds and then with the hearbs and flowers and this powder you may incorporate with oxirrhodin and apply it hot betwixt two cloaths as is aforesaid you may also incorporate them with oyntment of Roses Another refreshing to cause rest TAke a handfull of new dry Roses or of those of Rose Cakes if they be not burnt beate them very well in a morter and incorporate them with oxicrat warme that it may bee something thin then bind it betweene two cloaths warme upon the forehead and temples as before if there be any new fresh Lettices or Purslaine you may beate halfe a handfull with them Another TAke a piece of Rose Cake which is not burnt and cut it with a paire of Scissers just the length and breadth of the forehead then soake it in a platter upon the fire with oxicrat and bind it hot as is aforesaid Another ANnoint the forehead and temples with oyntment of Populeon being well anointed take a cloath and dip it three or foure times in oxicrat hot and then squeeze and bind it upon the temples the oxicrat is made as followeth To make Oxicrat OXicrat is composed of vineger and water but because the vineger hath not alwayes the same property for sometimes it is weake and sometimes to strong it is hard to write of the quantity but you may take upon sixe parts of water one of vineger but the ordinary use is to take as much vineger as water which is best To make Oxirrhodinum TAke foure spoonfulls of good oyle of Roses two spoonfulls of good Rose water and a spoonfull of vineger mixe them well together and your oxirrhod is done which when you goe to use warme it well in a porringer and rub the party with it tying upon it a dry cloath or soake in the said oxirrhod or oxicrat Another TAke three ounces of oyle of Roses and an ounce of vineger mixe them together and use them as before written To make Hydreleum THe said Hydreleum is made mixing sixe parts of water and one of oyle together To make Epithemes An Epitheme refreshing the parts which are temper'd with heat TAke halfe a pint of oxicrat before written put it in a basen and set it upon a chasing dish of coales being hot dip a linnen cloath into three or foure times and squeeze it and clap it hot upon the place affected and lay another dry cloath upon it and when that begins to be cold be ready with another and so do halfe a dozen times This Epitheme is of great virtue and better then those which are made with distilled water or powders for they are hot of themselves A Corroborant and refreshing Epitheme for hot bellies in lingring Feavers TAke Suckory Sage and their roots Agrimony Purslaine Plantaine and Endive of each a handfull red Rose leaves halfe an handfull boyle them all very well according to order in a pint and a halfe of water being first washed and made cleane boyle them to three quarters of a pint of water then straine it and mixe with it sixe or seven spoonfulls of vineger of Roses or common vineger applying it hot with cloaths upon all the belly as is aforesaid An Epitheme to lay upon the region of the heart in malignant and pestilent Feavers TAke a Citron or Lymon peele cut it in small pieces and infuse it an houre or two in a quarter of a pint of good Rose water then straine it and mixe with it the juyce of a Citron or Lymon and it is done which you shall apply three or foure times a day with linnen cloaths as is aforesaid if you mixe with the said Epitheme a dramme or two of Venice Treacle it will be very excellent Another for the same TAke two handfulls of Medowsweet and as much of Scabios and Divells bit seeds of Citron Carduus Benedict and Alkekeng of each halfe an ounce wash and cleanse the hearbs and boyle them in a pint and a halfe of water and a little after put in the seeds being bruised then boyle them to halfe a pint being strained dissolve in it the juyce of a Lymon and two or three spoonefulls of vineger of Roses and the said Treacle the which you shall use as before An Epitheme against the coldnesse of the heart TAke a quarter of a pint of strong wine that is to say Claret or White wine warme it very well upon the fire and use it with linnen cloaths as before You may also instead of Wine use good Aqua-vitae with the councell of a Physitian To make Sternatutories or sneesing powder TAke a little white Hellibor or Euphorbium in in powder snuffe it up into your nostrills out of a piece of a pen or quill To make Fumes and Perfumes An excellent perfume to cast a sent in a chamber and against the ill aire TAke seven or eight spoonefulls of good Rose water tenne or twelve cloves bruised foure or five little pieces of Lymon or Orange peele put them all together upon a chafing dish of coales in a porringer and put them in the middle of the chamber or in any other place and the vapour will rise and give a good sent and throwe out the evill aire Another Perfume TAke seven or eight spoonefulls of vineger foure or five bits of Lymon or Orange peele fourteene or fifteen Cloves bruised put them together in a platter upon a Chasing-dish of coales as before This last perfume is not so odoriferous as the former but it is very good That you must not boyle the said medicament but put them upon so much fire as will raise the vapour There are made divers perfumes for divers diseases with roots hearbs seeds c. the which the Physitian will shew you To make Fomentations and baggs A Fomentation against the Pleurisie TAke Mallowes Marsh Mallowes Pellitory Sage Isope March Violets Cammomill and Mellilote flowers of each a handfull cleanse the said hearbs and wash them and boyle them in sufficient quantity of water and
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
THE CHARITABLE PHYSITIAN Shewing the manner to make and prepare in the house with ease and little paines all those remedies which are proper to all sorts of diseases according to the advice of the best and ordinariest Physitians Serving as well for the rich as the poor Together with a Table of all those medicaments as well simple as compounded which one ought to have by them both in City and Country With a notable and Charitable advertisement to the publicke By Philbert Guibert Esquire and Physitian Regent in Paris Translated into English by I. W. LONDON Printed by THOMAS HARPER 1639. THE CHARITABLE PHISITIAN The manner to make Clysters A Clyster to purge the Belly which you may make at all times TAke a handfull of French Barly and boyle it very well in a pint and a halfe of water then straine this decoction being about three quarters of a pint then boyle in it halfe an ounce of good Sene and two drams of greene Anni-seeds or Fenill-seeds then straine it through a linnen cloath or sieve the decoction being wel strained in which you shall dissolve the honey butter and red sugar as followeth Having a bason or platter ready within which you shall put two or three ounces of good honey and an ounce of red Sugar then poure upon them seven or eight spoonefulls of the decoction being very hot with the which dissolve the said Honey and Sugar after that adde unto them the rest of the decoction stirring them together a little longer that being done straine it again through a white linnen cloath or sieve in the which you shall mixe five or sixe spoonefulls of oyle of Olives or half a quartern of fresh butter your clister is done the which you shall poure into a bladder or syringe to be given luke warme or something warmer if you have no Barly in the house you may take a quantity of porridge or broath or laxative Ptisan or whey or common milk as shall be written hereafter and if you will not use the said clyster you may make it as followeth In the said decoction being strained you shall dissolve the said honey red sugar and oyle adding to the same a dramme of salt or a little more being common white salt Note that when you have dissolved your honey and all other medicaments in any clisters whatsoever you must passe or straine them through a sieve or white cloath for feare there bee some durt or uncleannesse left that would stop the pipe and so hinder the injecting of the clyster To make another Clister for the same Take French Barly mallowes Marsh mallowes Pellitory March Violets Mercury Camomill flowers and Mellilote flowers of each a handfull Fenugreeke and Linseeds of each two ounces bruised cut the said hearbs and flowers with a knife after that wash them and make them cleane then take a little kettle or an earthen pot in the which you shall put three pints of water or a little more then you shall boyle in it three or foure walmes the barly then put in the hearbs and at the last the flowers and seeds being all boyled to a pint and a halfe or a little more which will serve for three clisters Then take halfe a pint of the said decoction being strained in the which being warme you shall infuse for the space of an houre the weight of three Crowns or halfe an ounce of good Sene with two dramms of greene Anniseeds and after the infusion boile them a little then passe it straine it as before in that which is strained dissolve that which the Physitian shall appoint An other Clyster TAke a quantity of the said decoction strained and put it into a pipkin with halfe an ounce of Sene and a dramme of green Anniseeds then having boild it a walme or two you shall stirre into it foure ounces of good common honey then letting it have a walme or two you shall passe or straine it through a cloath and dissolve in it two ounces of fresh butter and then it shall be ready to give being luke-warme An other Clyster TAke a quantity of milke boyle it a little then straine it and dissolve in it two ounces of red sugar and your clyster is done you may also take Barly water halfe a pint dissolve the red sugar in it or a quarterne of good honey or in the place of the milke you may take whay To make a detersive Clyster TAke a handfull of common Barly and two drams of greene Fenill boile them in a good quantity of water till halfe be consumed and at the end put into it a quarterne of good common honey and then let it boyle a walme or two to dissolve the said honey and then straine them and dissolve in them two ounces of fresh Butter and your Clyster shall be finished A Clyster against the beginning of the Dissentery TAke a quantity of good milke being boyled in the which dissolve three or foure ounces of good common honey and the yolke of an egge and your clyster is done A Refreshing and detersive Clyster TAke a pint of new milk and boile it with three or foure Lettices and a handfull or two of purslaine take a quantity of this decoction strained in the which dissolve foure ounces of honey and your Clyster is made An Emollient Clyster TAke a pint of new milke in the which being a little boyled you shall dissolve the yolke of an egge and then straine it and in that which is strained you shall mixe two ounces of oyle of roses or an ounce and a halfe of fresh Butter A Clyster with Turpentine against the Stone-Collicke TAke two ounces of oyle of Olives or fresh Butter warme them upon a chafing dish or upon hot Cinders then take them from the fire and poure upon them halfe an ounce of good venice Turpentine stirring it together with the oyle or fresh Butter which is an easie thing to doe being stirred well together you shall dissolve them with any of the aforesaid Clysters according to the advice of the Physitian An Astringent Clyster TAke Plantaine leaves Shepheards purse of each two handfulls wash them cleanse them and cut them a handfull of red rose leaves boyle them all in Smiths water in the beginning the leaves and towards the end cast in the rose leaves for to take a walme or two untill the decoction commeth to a sufficient quantity then straine it and mixe with it two ounces of oyle of quinces one or two yolks of eggs and your Clyster is done Another Clyster for the same TAke a quantity of good milke which boyling you shall quench a red hot Iron in it three or foure times then straine it through a white cloath or searce in the which you shall mixe your oyle of Quinces and yolkes of eggs you may also dissolve in it an ounce of sugar of roses Note That to little children you must give halfe the quantity
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
towards the latter end poure a quarter of a pint of white wine then presse and straine them all putting the decoction into a pipkin and put into it to soake a sponge or double linnen cloath with the which you foment and bath the party affected then when it begins to bee cold squeeze and doe as before Bags or Cataplasmes for the same TAke the said hearbs and flowers cut them very small and put to them an ounce of Linseeds and as much Faenugrecke bruised then put them in an old cloath white and cleane the length and breadth as shall require then few it with thred and boyle it in milke or water and when the party is well bathed with the former decoction apply one of these baggs very hot and squeeze them upon the griefe and when that begins to be cold put one the other A Fomentation Resolative and Emollient TAke Mallowes Marsh Mallowes with their roots of each a handfull Sage Hysope of each two handfulls Camomill and Mellilote flowers of each halfe a handfull Linseeds Anniseeds Fenill seeds and Faenugrecke of each halfe an ounce bruised prepare them as is written before and boyle them insufficient quantity of water to a pint straine it and put halfe of it in a hoggs bladder and tye it one the top and apply it one the griefe and when it begins to be cold lay the other halfe being in a bladder upon the same place putting the other into a vessell to bee hot against that which is on cooles And if you have no bladders then bathe it with sponges or double linnen cloaths and if you will make bags of the ingredients put them between two cloaths as before An Anodine Fomentation TAke a pint of new milke and foment with it as before mentioned Baggs for the poore TAke three or foure handfulls of Bran fry it in a frying pan putting to it a little wine that it bee not to dry then put it betwixt two cloaths and apply them one after another as before Baggs for the griefe of the stomacke TAke two handfulls of wormewood cut it in little bits as much Rose leaves and put them betwixt two cloaths and boyle them in wine water or oxicrate and apply them one after another as before you may also put to them a little Isope A Cataplasme for Apostumes and Tumours TAke three or foure lillie roots wrappe them in a Colewort leafe and rost them upon the hot cinders then take them and beate them in a morter and put to them a piece of fresh Butter Take a part of this Cataplasme hot and spread it upon a linnen cloath and apply it upon the Tumours if it be either pestilentiall or common This Cataplasme is of little price but it is an excellent thing against all sorts of pestilentiall and other Apostumes changing it twice a day If in malignant tumours you will mixe with it a dramme or two of Venice Treacle you will make it very good An Emollient and Remolitive Cataplasme TAke Mallowes Marsh Mallowes with their roots Pellitory Violets Camomill and Mellilote flowers of each a handfull one Lillie root â—aenugrecke and Linseeds of each an ounce wash and prepare them and boyle them according to order in three pints of water untill it be almost boyld all away then straine it through a sieve and pulpe the ingredients through as you do your Cassia the which being pulpe you shall dissolve in it a piece of fresh Butter or a little Oyle or Suet if you please you may put to it some Beane meale or Bran and then put in your Suâ—t or Oyle A Cataplasme for Gangrenes and Pestilent boyles TAke fresh Butter or oyle of Olives an ounce as much good honey and the yolke of an egge and a little Beane flower first melt your Butter or heate your oyle then mixe in it the yolke of a egge and the honey and afterwards the flower and your Cataplasme is ready to use To make Linements TAke an ounce of fresh Butter Cinnamon or Nutmeg in powder a dramme melt the Butter and mixe in it the powder and the Linement is done Another TAke two ounces of oyle of Roses and a dramme of Cinnamon and as much of Cloves in powder and prepare them as before If you will make these Linements into oyntments you must dissolve in the said oyle or butter a piece of yellow waxe An excellent oyntment for a burne made by a charitable Gentlewoman in France TAke a penniworth of yellow waxe and a penny-worth of oyle of Olives cut the waxe very small and melt it with the Oyle then take it from the fire and mixe with it two yolks of eggs and beate it together untill it commeth to an oyntment To use it you must take a little of the said oyntment and spread it upon a linnen cloath as thin as can be then lay it upon the place being burnt and in little time it will heale any burne changing of it twice a day The said Gentlewoman had alwayes of it ready by her and gave it to all that came to demand it of her To make a refreshing Cerat and of a good odour TAke an ounce of white virgins waxe and foure ounces of oyle of Olives cut the waxe in small peices and melt it with the Oyle then let it stand till it be cold then beate and wash it fifteene or sixteene times with faire water untill the oyntment commeth as white as Snow then after that wash it three or foure times with Rose water to give it a good smell and put it into an earthen pot or other vessell convenient with Rose water that it may be more refreshing and more sweet To make Colyrium or Eye-waters A Colyrium against gravell or any filth in the eyes TAke three spoonfulls of white wine and as much water the weight of a crowne of Aloes hepatic in powder mixe them together and make a Colyrium and with some soft linnen cloaths wash and bathe the eyes and soake the cloathes in the said liquor and lay upon the eyes A Colyrium for the paine of the eyes TAke the quantity of a little Beane of white Vitreol or Copperas in powder put it into a saucer with three or foure spoonefulls of faire water the Copperas being melted you shall use it as followeth Take of this water with the end of your finger and drop three or foure drops into your eye stirring your eye that it may runne about your eye this do two or three times a day A Refrigeretive Colyrium for the beginning of a fluxion or blacknesse TAke Plantaine and rose water of each three or foure spoonfulls the white of a new laid egge beate and malaxe them together in a dish and it is done in the which being warme soake linnen raggs and bind about the forehead and the eye round the same side you may also use Plantaine water alone or Rose water or both together To make
Vesicatories TAke a dramme of the flies called Cancharides beate them in a morter to powder and mixe with it the double quantity of Vnguent Basilicon and use it take a little of the said confection and spread it upon a linnen cloath or Taffetie and so apply it Another TAke halfe a dramme of the said Flies in powder and beate with it three drams of good Leven and put to it a spoonfull or two of good vineger and use it as before Another TAke a dramme of good Mustard and halfe a dram of the said Flies in powder beate them together in a morter with halfe an ounce of leaven and a spoonfull of vineger and use it as before Be sure that after you have made these things in in the morter that you wash the morter and pestle with hot water An excellent preservative against the Plague TAke a good Citron or Lymon weighing foure ounces cut it in small slices round then put it into a skillet or other cleane vessell with halfe a pint of Medow-sweet water or Cardus or Scabios water boyle it untill all the water be almost consumed stirring of it still with a spoone for feare of burning then take it and beate it very well in a Marble morter with a wodden pestle beating and adding unto it foure ounces of conserves of red Roses two drams of good Venice Treacle and as much of confection of Hyacinth all being well mixed together put them into a galley-pot and take every morning the quantity of a dramme upon the point of a knife fasting two houres after and let children take the quantity of halfe a dramme as soone as you have swallowed it drinke a good glasse of oxicrat or three parts of water and one of Wine And when you feare you have caught some evill infection dissolve twenty graines of the said Treacle in oxicrat or in wine and water and keep your selfe warme Washings for the leggs and feete to provoke sleepe TAke tenne or twelve Lettices five or sixe handfulls of Vine leaves five or sixe Poppie heads being broken and cut boyle them all together in a sufficient quantity of water being boyled take it from the fire and poure them into a large vessell where let the party wash and bathe his leggs and feete the space of halfe an houre beginning above and so bathing downwards with the said ingredients then let there be warme linnen cloaths bound about the parties legs and feet and so put in bed Of Bathes EVery one knoweth now adayes to make and prepare Bathes and halfe Bathes of hot water therfore I will not speake of this much but only this many times according to divers diseases the Physitians prescribe many sorts of Bathes made with roots seeds hearbs c. which being well boyled are poured into a large vessell for the party to bathe with Touching the Hot-houses or dry Baths any Physitian will direct you to them A Treatise or Catalogue of those Instruments which the rich ought to have in their houses FIrst two syringes or bladders fitted with pipes to give Clysters the one for great folks and the other for children A little brasse pot to keepe a Clyster in and to warme it in Another bladder and boxe pipe to lend charitably to the poore Two sieves one very fine to straine medicines and the other to straine decoctions But in stead of the said sieves you may use white linnen cloaths fitting Two pulping sieves the one to pulp Cassia Prunes Tamarinds c. And the other to pulpt roots hearbs c. for Cataplasmes A set of weights of sixteene ounces in the pound and a paire of scales to weigh the medicaments Two Spatuls of iron one bigger then another One woodden Spatule A Marble morter with a pestle of wood A brasse morter with an iron pestle or a pestle of the same A lesser morter with a pestle as before Pots Pipkins Skillets Basons c. To make Ptisans decoctions c. A Catalogue of those Medicaments which the rich ought to have in their houses A Pound of good Sene of Levant Foure ounces of good Rubarbe Foure ounces of good Agaricke Two pound of good Cassia Halfe a pound of good Tamarinds A pound of Electuar Lenetiv A pound of good Catholicon Foure ounces of Diaphaenicum Foure ounces of Benedict Laxat Foure ounces of Hiera Diacolocynthid Foure ounces of Diaprun Laxat Halfe a pound of Lozinges of Diacarthami A quantity of Pills of three or foure sorts Foure pound of good common honey A pound of honey of Roses A pound of honey of Violets A pound of honey of Mercury Two pound of red Sugar Three or foure pound of fine Sugar Halfe a pound of Syrup of Poppies A pound of Syrup of Violets A pot of Syrup of Maidenhaire Halfe a pound of Syrup of Quinces Halfe a pound of Syrup of Mulberries A pound of Syrup of Damask Roses Halfe a pound of Syrup of Succory with Rubarbe A pecke of French Barly Foure ounces of Anniseeds Foure ounces of Fenill seeds A pound of Linseeds A pound of Faenugrecke Foure ounces of each of the greater cold seeds Foure ounces of Lettice seeds Foure ounces of white Poppie seeds Foure ounces of Cardus seeds An ounce of common Pepper Nutmegs and Cloves of each an ounce Foure ounces of Cinnamon A pound of sweet Almonds An ounce of Pellitorie Foure ounces of Azarum root Foure ounces of Masticke Halfe an ounce of Vitriole or Copperas Foure ounces of Sal gem Three or foure pound of good Licorish Halfe a pound of red Rose leaves and as many Violets Cammomill and Mellilote flowers of each a sufficient quantity Foure ounces of raspt Harts-horne A pint of Rose water A pint of Plantaine water A pint of Carduus water A pint of vineger of Roses Two ounces of confect Hyacinth Two or three ounces of good Treacle An ounce of confection Alkermes A dramme of good Bezoar Foure ounces of yellow waxe Foure ounces of white waxe Three ounces of unquen Populeon Three ounces of unguen Rosat Foure ounces of Venice Turpentine Two pound of oyle of Olives A pound of oyle of Roses A pound of oyle of Violets A pound of oyle of Quinces Oyle of Cammomill Lillies Rue and Walnuts of each a pound A Charitable and notable advertisement to the publike IT is necessary for all sorts of people to keepe by them a syringe or bladder and pipe to give Clysters and to make or cause to bee made the said Clysters in their houses for what disease soever hapneth or ariveth there is nothing so proper at the first as a Clyster but if your servant or any other unto you belonging should give a Clyster to any one sicke of the Plague Poxe Measells Purples Dissentery small Poxe Vlcers Sores Boyles or any other pestiferous disease or should lend it to any that should doe the like and come and give you a Clyster with the same pipe without washing and cleansing any of the said dicases would be upon
it into small pieces and then it will powder the easier and better and you need not passe it through a sieve or searse The Assafaetida if it be dry is put in powder in the same manner If the Aloes be droffie or foule after it is in powder passe it through the sieve which is to passe bitter ingredients and so you may doe by any other medicament passing them in sieves proper for the same CHAP. XXVI The manner to powder Scammonie IT is made into fine powder anointing the bottome of the pestle and morter with a little oyle but it must not be passed by any sieve or searse as is written before of the Rubarbe CHAP. XXVII To put Masticke in powder BEfore you put your Mastick in the morter picke it and put into the morter a little Rose water or common water and if there be need pulse it through a sieve covered CHAP. XXVIII To put Trochisques of Agaricke in powder THey must be put in powder according to the same manner as the Masticke wetting the bottome of the morter with a little Rose water or common water but they must not be scarsed That the morter is noynted and wetted with Rose water common water or oyle because the powder shall not sticke to the morter nor loose by exhalation CHAP. XXIX To put Campher in powder TAke a scruple of white starch which you shall beate into powder then put to it a good dramme of Campher and beate them easily together into powder Also take two or three sweet Almonds peele them with your knife and beate them in the morter and put to them a dram of Campher CHAP. XXX To put Cinnamon in powder CInnamon is put in powder by beating two or three Almonds in the morter because it should not loose the sent and being in powder is searsed through a sieve as is written in the twenty three Chapter CHAP. XXXI Of the Infusion of Oyles FOr each pound of oyle there is commonly put foure ounces of leaves or flowers as is shewed in the Treatise of oyles excepting some which are compounded CHAP. XXXII To know when Oyles are boyled enough THe infusion or infusions of oyles being made are put to boyle in a vessell as is spoken of before upon the furnace with the fire well kindled you shall know when they are boyled by the humidity that the oyles draw from the vertue of the simples is all exhaled or vanisht away then take a little of the oyle at the end of the spatule and drop it into the fire and if it burneth cleare and maketh no noyse it is boyled enough then take it from the fire and let it coole a little and put it into a pot and cover it with a paper prickt full of holes and when it is cold cover it with a double paper or with a piece of parchment wetted and use it CHAP. XXXIII To know when Plaisters are boyled enough THe perfect boyling of plaisters is knowne by taking a little of the said plaister and putting it into a little cold water and if it riseth cleane together without running in the water it is boyled enough then take it from the fire and let it stand untill it bee halfe cold and then make it into magdaleons That when you forme magdaleons of plaister which have oyle in them then wet your hands with faire water but if there be no oyle in them then anoint your hands with oyle CHAP. XXXIV The manner to wash the Barrow Hogges grease to make unguent Rosat TAke the cakes of Barrowes grease and take away the veines and skin and cut it into small pieces and melt it on the fire in a pan with a little water stirring of it together with a spatule of wood then straine it and presse it through a white linnen cloth then put it into an earthen pot or vessell being twice too bigge for it but just that the grease may fill it halfe full and when it is cold fill the pot almost full with hot water stirring of it well together with the spatule in the Sun then let it stand untill it be all settled then poure the water away softly and do so nine times one after another and when you have washt it as aforesaid with hot water then wash it as many times with cold water as before and the two last times wash it with Rose water the cause of washing of it so often is to take the smell of the grease quite away as shall bee written when we speake of the making of oyntment of Roses CHAP. XXXV The manner to wash Ceruse TAke a quantity of Ceruse as a pound or two or more or lesse rub it through the Laune or haire of a common sieve putting underneath a white paper to receive that which is passed then put it into a pipkin or other vessell and poure as much faire water as will cover it upon it and stirre it well together with a woodden spatule and then let it settle and poure the water softly from it and poure in it as much more faire water and doe so nine or tenne times and when you have done put the Ceruse into a platter and set it in the Sunne or by the fire side to dry covering of it with a white linnen cloath and when it is dry use it or keepe it in a boxe untill you have occasion to use it CHAP. XXXVI To wash and prepare Lytharge TAke two pound of Lytharge or what quantity you please beate it in a morter and searce it all through a searce and when you have done put it againe into the morter and fill the morter almost full of faire water and stirre the Lytharge and the water together with the pestle and poure the water presently out of the morter into a great bason and then put as much more water into the morter and stirre it well together and poure it into the bason and so doe untill all the Lytharge bee gone out of the morter with the water into the bason then let it stand all night to settle and when it is settled poure away the water and dry the Lytharge in the Sunne and so use it CHAP. XXXVII The manner to burne Lead and to powder and wash it for the unguent Pompholigos TAke two or three pound of Lead or what quantity you please put it into a pipkin or great iron ladle and set it upon a hot charcoale fire and when it is melted stirre it together with a spatule or iron rod untill it commeth into a powder somewhat yellowish and that you see no more forme of Lead then take the said powder from the fire and let it stand untill it be cold and then searce it through a sieve and when you have done wash it in the same manner as the Ceruse in the thirty five Chapter and so use it being dryed in the Sunne or before the fire CHAP. XXXVIII To prepare Tuttie Stone TAke what quantity you please of Tuttie Stone and put
Roses make them into pills powder all the medicaments severally then mixe them altogether and poure to them the Syrup and beate and malaxe them into a masse and put them up as the former CHAP. XIII To make Pills of Agaricke TAke Aloes and Trochisques of Agaricke of each three drammes Sene in powder two drammes Marmalade a dramme Scammonie two drammes and a halfe with Syrup of Damaske Roses make them into a masse The powders being all powdered and mixed together put the Marmalade into a porringer and poure a little Syrup upon it and dissolve it and poure it upon the powders and with as much Syrup as shall be fitting forme them into a masse keeping it as the former CHAP. XIIII To make Pills of Rubarbe TAke Rubarbe an ounce Cinnamon and Licorish in powder of each halfe a dramme with Syrup make them into a masse The Rubarbe being in powder is mixed with the other powders and with Syrup of Damaske Roses made into a masse as the others CHAP. XV. To make Somniferous Pills TAke Myrrhe three drams Olibanum two drams and a halfe Henbane seeds and Opium of each two drammes Saffron and Castor of each halfe a dramme and eighteene graines with Syrup of dryed Roses make them into a masse The powders being powdered put the Opium in the morter and poure a little Syrup into it beating them together then mixe in the powders as before CHAP. XVI Of Powders Powder of three Saunders the which one may use in the place of Diarrhodon abbatis Diamargarit frigid and de Triasuntali TAke white red and yellow Saunders wood of Aloes of each two drammes seeds of Succory Endive Purslaine and Câ—rduus sealed earth of each a dram of these medicaments make a powder as followeth Cut all the Saunders in small bits or pieces and beate them in the morter with halfe the seeds and the wood of Aloes and when they are well beaten put in the other halfe of the seeds and powder them very well and scarce them through the scarce and that which cannot passe beate it againe in the morter and scarce it untill you have scarced all as is shewed before then powder the seald earth by itselfe and mixe them all together and keepe them in a glasse CHAP. XVII To make the powder called Diambra the which you may use in the place of Diambra Arematicum Rosatum and the Trochisques of Gallia Moschata TAke good Cinnamon Mace red white and yellow Saunders wood of Aloes red Roses of each a dramme Ambergreece and Muske of each twelve graines make them into a powder First put in the morter the Saunders and the wood of Aloes with the Cinnamon and Mace to hinder their exhalation or if you please you may sprinkle upon them a little Rose water being all well powdered and searced as before put the Muske and Ambergreece into the morter and with a little of the powder powder it and mixe the rest of the powder CHAP. XVIII To make the powder Diatragagant TAke gum dragant and gum Arabicke of each three drammes roots of Iris of Florence Liccorish seeds of white Poppie Purslaine and Endive of each two drammes of these medicaments make the powder When you have pickt the white and the best of the gum Arabicke and gum dragant you must make a cleare fire in the bottome of the morter and make the morter so hot that you can scarce touch it with your hand then heat the bottom of the pestle almost red hot then wipe it with a cleane cloth and put in your gummes and cover it with a cleane cloth with a hole in the midst to put in the pestle and so beat them to powder and if the morter coole before you have powdered and scarced your gummes warme and heate it againe in the same manner as you did before then when your gummes are powdered and scarced beate the Iris roots and the seeds mixing them all together and cover them close as before CHAP. XIX The manner to make powder of Licorish BEcause the Physitians often appoint the powder of Licorish to be used I have heere set downe the manner of making it Take two ounces or what quantity of Licorish you please being dry scrape it and make it very cleane then cut it into very small pieces and beate it in the morter and searce it into fine powder and keepe it in a glasse as you doe the other powders CHAP. XX. The manner to make Tablets or Lozinges with the aforesaid Cordiall powders FOr an example take two drammes of the said powders and mixe it with foure ounces of Sugar boyled as is shewed in the sixteene Chapter of the first Treatise Your Sugar being boyled take it from the fire and let it stand till it be halfe cold and then mixe in your powder and forme Lozinges as is shewed in the seventh Chapter of this same Treatise speaking of the Tablets of Mechoacan your Sugar being dissolved first in Rose water or Cordiall water and boyled to the height CHAP. XXI Of Confection Alkermes and Hyacinth with Venice Treacle YOu may find of these Confections at a reasonable rate at the Druguists and Venice Treacle at the Apothecaries which is made and shewed to the principallest Physicians of the City THE CHARITABLE APOTHECARIE The fourth Treatise of Oyles CHAP. I. To make Oyle of Roses three wayes THE first way is take a pound of red Rose buds beate them in a Marble morter with a woodden pestle then put them into an carthen pot and poure upon them foure pound of oyle of Olives letting them infuse the space of a moneth in the Sunne of in the chimney corner stirring of them sometimes then heate it and presse it and straine it and put it into the same pot or other vessell to keepe The second is take halfe a pound of red Roses and halfe a pound of Damaske beate them together in a marble morter and put them into a pot and poure upon them foure pound of oyle and let them infuse the space of twelve houres then poure them all into a pan and boyle them two or three boylings and straine them and presse them in a strong to well in the presse and in the meane time put in the pot as many more Roses and poure the oyle upon them and so heate them and presse them and put Roses to the oyle three times and then boyle it untill all the humidity bee consumed which is shewed in the thirty two and thirty three Chapters of the first Treatise The third is to take all Damaske Roses and no red and make three infusions as before CHAP. II. To make Oyle of Violets THe said oyle of Violets is made but with one infusion as the first oyle of Roses putting to a pound of the flowers and that part that encloseth them foure pound of oyle of Olives CHAP. III. To make Oyle of water Lillies TAke a pound of water Lillie flowers and make two infusions in foure pound of oyle as is shewed before CHAP. IIII.
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
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
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
To make Oyle of Cammomill MAke two infusions of a pound of Cammomill beaten in the morter in foure pound of oyle as before CHAP. V. Oyle of Lillies TAke onely the white of the Lillies taking away the yellow and make two infusions as before CHAP. VI. To make oyle of Dill Rue and Marjoram and Wormewood THe said Oyles are made with two infusions as the former many chooseth the lesser leaves of Wormwood because they are most astringent CHAP. VII To make Oyle of Masticke TAke three ounces of Mastick breake it in the morter and put it into the pan with twelve ounces of Oyle and foure ounces of red Wine boyle it untill all the wine bee almost consumed then straine and presse it and cover it close in a pot CHAP. VIII To make Oyle of Capers TAke the Cortex of Caper roots an ounce Cortex or Barbe of Tamarix seeds of Agnus Castus and Ceterach of each two drammes leaves of Rue a dramme good Wine and Vineger of each two ounces oyle of Olives twelve ounces make the oyle first beate your barkes well in the morter then the Ceterach and the Ruc then stirre them with the oyle wine and vineger and let them infuse fifteene dayes in the Sunne then boyle them untill the Wine and Vineger be almost consumed as is shewed in the thirty two Chapter of the first Treatise and straine it and put it in a pot CHAP. IX To make Oyle of Castor TAke dry Castor grossely powdered an ounce Wine or Aqua vitae two ounces twelve ounces of oyle boyle them untill halfe the Wine or water be consumed for the Castor will not endure long coction then straine it and keep it among the rest CHAP. X. To make Oyle of Wormes TAke halfe a pound of earth wormes wash them very well first with faire water then with white wine then put them to infuse into a pot covering them with wine the space of twelve houres then throw away that wine and put the wormes to infuse in the Sunne or in the chimney corner in a pound of oyle and three ounces of Claret the space of eight dayes then boyle them untill the wine bee almost consumed and straine them CHAP. XI To draw Oyle of sweet and bitter Almonds TAke a quantity of Almonds beate them very well in a Marble morter with a woodden pestle without peeling of them untill they be all beaten into a paste then presse them softly by little and little in the presse in a cleane strong linnen cloth or in a cloth of haire The Oyle of bitter Almonds is made after the same manner CHAP. XII Of Vnguents or Oyntments To make unguent Basilicon TAke Navell or blacke Pitch good Rossin and yellow waxe of each sixe ounces good oyle of Olives a pound and a halfe make thereof an oyntment Cut the waxe into small pieces breake the Rossin and the Pitch into little bits and melt them all together in the oyle and when they are all melted straine them through a strong linnen cloth and put it into a pot or other vessell untill it be cold then tye it up and set it away CHAP. XIII To make unguent Aureum TAke oyle of Olives thirty ounces yellow Waxe sixe ounces cleare I urpentine two ounces Rossin and Colophonia of each an ounce and a halfe Olibanum Masticke of each an ounce Saffron a dram make them into an oyntment First put the Olibanum and the Mastick in powder and scarce them That you must put more of the Mastick and Olibanum to powder because you shall find the quantity scarced and the rest may be kept Then cut the waxe into small pieces and also breake the Rosin and Colophonia into small bits then melt them them with the oyle then mixe with them the Turpentine and when it is halfe cold put in the powders of Olibanum and Masticke stirring them well together with the Spatule and after that the Saffron being dry and put in powder for to colour it the better and the oyntment is made the which put into a pot fitting CHAP. XIIII To make unguent Aegyptiacum TAke common Honey seven ounces strong Vineger three ounces and a halfe make an oyntment of them as followeth First put into the morter to beate to powder some Verdegrece in the beating thereof forget not to stop your nose then scarce it and take a quantity of it and keepe the rest and poure it into the Honey and Vineger and boyle them to an oyntment That when you have powdered the Verdegrece you must wash the morter pestle and scarce with hot water CHAP. XV. To make mundificative of Smalladge THis oyntment is made at any time putting into the juyce what the Physitian shall thinke fitting according to the nature and time of the diseased CHAP. XVI To make unguent Album or white oyntment TAke white Waxe three ounces Ceruse washed sixe ounces oyle of Roses twelve ounces three whites of egges Camphir a dram make the oyntment as followeth The Ceruse being washed and afterwards powdered and searced then cut the waxe into small pieces and melt it with the oyle and when it is melted take it from the fire and stirre it well together with a Spatule of wood untill it be halfe cold then stirre in the Ceruse and afterwards the whites of egges and so make it into an oyntment CHAP. XVII To make red Dissicative TAke oyle of Roses twelve ounces white Waxe five ounces Lap Calaminaris Bol Armoniacke of each foure ounces Litarge of gold prepared and Ceruse of each three ounces Camphir a dramme make them into an oyntment Cutting the Waxe into small pieces and melting it with the oyle and mixing the other things being in powder as is written in the former Chapter CHAP. XVIII To make unguent Pompholigos TAke oyle of Roses twenty ounces juice of Nightshade eight ounces white Waxe five ounces washed Ceruse foure ounces burnt Lead as is shewed in the thirty eight and thirty nine Chapter of the first Treatise being in powder Tuttie prepared of each two ounces Frankincense an ounce make the oyntment according to Art as followeth The Lead and Tuttie being powdered with the Ceruse and the other powders then boyle the juyce of Nightshade with the oyle untill the juyce bee almost consumed then straine it through a strong linnen cloth and mixe with it the powders upon the fire stirring them well together then take it from the fire and stirre it till it be cold CHAP. XIX To make oyntment of Populeon or Poplar buds TAke Poplar buds nine ounces Hogs lard or Barrowes grease eighteene ounces good Vineger and good Rose water of each sixe ounces leaves of Nightshade and Lettice of each foure ounces Houseleeke three ounces make the oyntment as followeth In the moneth of March take the said Poplar buds and beate them very well in a Marble morter then put to them the Hogges grease beating of them very well together and put them into an earthen pot and let them stand untill Iune untill you
Ginger with three pints of good white wine or Claret make the Hipocras cut the Sugar into small pieces and beate the Cinnamon and Ginger in the morter then put them together in a pipkin and poure the wine upon them and stirre them together with a spoone or spatule and let them stand all night in the chimney corner and in the morning passe them five or sixe times through the Hipocras bagge That if you will have it very cleare poure into it a spoonefull of milke CHAP. XXX Another manner to make Hipocras TAke a quart of good Wine halfe a pound of good Sugar and an ounce of Cinnamon beaten infuse it all night covered in the chimney corner and and the next morning passe it through the Hipocras bag five or sixe times CHAP. XXXI To make Hipocras of water TAke halfe a pound of good Sugar two drammes of good Cinnamon beaten two quarts of water infuse them all night as before and in a morning straine them as before through the bag The end of the Charitable Apothecary THE CHARITABLE PHYSITIAN SHEVVING THE manner to Embalme a dead Corps By Philbert Guibert Esquire Doctor Regent in the faculty of Physicke at Paris Translated into English By I. W. LONDON Printed by THOMAS HARPER 1639. The manner to Embalme a dead Corps FIrst of all let the Chyrurgeon make a long incision from the necke unto the lower belly opening the breast and taking out the heart lungs and others or leaving of them within but if they desire to havâ— the heart embalmed by it selfe then make an Incision in the pericard in which it is inclosed and embalme it as shall be showne hereafter After that you may show the belly inferiour that is the stomacke and the Epipleon considering the orifice superiour and inferiour and afterwards the bowells bladder and other things All the said parts of the the brest and belly inferiour being observed must bee all cut round the Diaphragma and cut as neere as possible can be where they are tied and taken all out and put into a large bason or vessell Those two bellies being emptied and cleansed that is all the blood that commeth from the veines and Arteries dryed up with Sponges then you must come to the head The head or Cranium shall bee sawed in two as you doe in an Anatomie and the braines and parts shall be put into the vessell with the bowells together with the blood that hath been drawne out of the three bellies that is the head brest and belly inferiour and put them altogether into a barrell and hoope it round to be buried or put into the ground but if they desire to carry them far or to keep them you may embalme them as followeth Having emptied and squeezed the blood from the excrements you must wash them with warme oxicrat made with foure parts of water and one of vineger compounded as shall be written hereafter then powder them all about with one of the balming powders hereafter written then put them into a barrell pitcht within and without and hoope the barrell well and then wrappe it round with Ceare-cloth and cord it fast then put it into a bigger barrell also pitcht and hoopt and send it whither you please The head brest and belly inferiour being also emptied and cleansed you shall begin to embalme them beginning at the head being well washed within with the said vineger compounded then with pieces of Cotton soaked in the said vineger and filled with balme the head shall be filled and both the pieces of the skull shall bee bound together with thred Doe also to the brest as you doe to the head piercing the Muscles and flesh with a bodkin to make the blood runne out which you must dry up with sponges then wash and soake it with the said vineger and fill it up with Cotten full of Balme do so also to the belly inferiour The foresaid parts being embalmed you must make long Incisions in the armes legges thighes and buttocks and principally in the great veines and Arteries to make the blood runne out and to dry them up with Sponges then soake them with the said Vineger and stop them full of pieces of Cotton filled with Balme You shall make an Incision from the shoulder to the wrist in the arme piercing it with a bodkin to the bone all about to make way for the blood then dry it up with sponges and wash and soake it well with the said vineger and then filling it with pieces of Cotton soaked in the said vineger and filled with Balme and then sowe it up with a needle and thred so doe to the thighes making an incision from the belly to the knee piercing of it and stoping and sewing of it up as before and so the knees and others You may also stop the holes of the eares and nostrills and mouth with Cotton soaked in the vineger and filled with Balme That done turne the Corps upon the belly and make an Incision about the Ingular veines in the necke letting out the blood and so make an incision downe the reines piercing the backe to let out the blood taking it away and washing it with the said vineger and filling it with Cotton balmed and sewing them up as before Also make Incisions in the palmes of the hands and in the soles of the feet and wash and fill them as before sowing them up also the fingers and toes incisions being made and stopped as before The Corps being thus embalmed shall be anointed all over with Venice Turpentine dissolved in oyle of Roses or oyle of Spike and then it shall bee covered all over with Seare-cloth and put it into a Coffin of Lead the which Coffin shall be filled with dry Aromaticke hearbs as Rue Wormwood Time Scordeum Marjoram and others as shall be written hereafter then cover it and let it be well sodered To Embalme the Heart THe Heart being washed with the said Vineger compounded shall bee put to infuse in the said Vineger in a pipkin being plaistered round the lidde that the aire enters not the space of five or sixe dayes then take it out and make an incision in it and fill it with balme and pieces of Cotton balmed and sowe it up againe then few it well into a little bag made of Scarecloth and put it into a case of Lead Silver or Pewter fashioned in the forme of a Heart and carry it whither you please That the Simples which enter into the following Balmes as roots hearbs seeds c. if they bee not dry they must be dryed in the shade or in an Oven after the Bread is drawne forth before they be powdered A Description of the Vineger compounded the which is to wash and soake the parts being warme before you apply any of these Balmes following TAke Wormwood dry or green five or sixe handfulls cut it into small pieces with a knife oppaire of Cizers thirty Apples of Coloquintida cut them into foure quarters without throwing away the