Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	ounce_n	rose_n	scruple_n	5,788	5	10.4000	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A06924	The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.; Country contentments, or the English huswife	Markham, Gervase, 1568?-1637.	1631 (1631)	STC 17353; ESTC S109817	171,466	276

Rew drunke in a morning foure or fiue daies together at each time an ounce purifieth the flowers in women the same water drunke in the morning fasting is good against the gryping of the bowels and drunke at morning and at night at each time an ounce it prouoketh the tearmes in women The water of Sorrell drunke is good for all burning and pestilent feuers and all other hot sicknesses being mixt with beere ale or wine it slacketh the thirst it is also good for the yellow Iaundise being taken sixe or eight dayes together it also expelleth from the liuer if it be drunke and a cloth wet in the same and a little wrong out and so applied to the right side ouer against the liuer and when it is dry then wet another and apply it and thus doe three or foure times together Lastly the water of Angelica is good for the head for inward infection either of the plague or pestilence it is very soueraigne for sore breasts also the same water being drunke of twelue or thirteene daies together is good to vnlade the stomack of grosse humours and superfluities and it strengthneth and comforteth all the vniuersall parts of the body and lastly it is a most soueraigne medicine for the gout by bathing the diseased members much therein Now to conclude and knit vp this chapter it is meere that our hous-wife know that from the eight of the Kalends of the moneth of Aprill vnto the eight of the Kalends of Iuly all manner of hearbes and leaues are in that time most in strength and of the greatest vertue to be vsed and put in all manner of medicines also from the eight of the Kalends of Iuly vnto the eight of the Kalends of October the stalks stems and hard branches of euery hearbe and plant is most in strength to be vsed in medicines and from the eight of the Kalends of October vnto the eight of the Kalends of Aprill all manner of roots of hearbs and plants are the most of strength and vertue to be vsed in all manner of medicines ☜ An excellent water for perfume To make an excellent sweet water for perfume you shall take of Basill Mints Marierum Corne-slaggerootes Is●op Sauory Sage Balme Lauender Rosemary of each one handfull of Cloues Cinamon and Nutmegs of each halfe an ounce then three or foure Pome-citrons cut into slices infuse all these into damaske-Damaske-rose water the space of three dayes and then distill it with a gentle fire of Char-coale then when you haue put it into a very cleane glasse take of fat Muske Ciuet and Ambergreece of each the quantity of a scruple and put into a ragge of fi●e Lawne and then hang it within the water This being either burnt vpon a hot pan or else boyled in perfuming pans with Cloues Bay-leaues and Lemmon-pils will make the most delicatest perfume that may be without any offence and will last the longest of all other sweet perfumes as hath been found by experience To perfume Gloues To perfume gloues excellently take the oyle of sweet Almonds oyle of Nutmegs oyle of Beniamin of each a dramme of Ambergreece one graine fat Muske two graines mixe them all together and grind them vpon a painters stone and then annoint the gloues ther●wi●h yet before you annoint them let them be dampishly moistned with Damaske Rose-water To perfume a Ierkin To perfume a Ierkin well take the oyle of Beniamin a penny-worth oyle of Spike and oyle of Oliues halfe penny-worths of each and take two spunges and warme one of them against the fire and rub your Ierkin therewith and when the oyle is dried take the other spunge and dip it in the oyle and rub your Ierkin therewith till it be dry then lay on the perfume before prescribed for gloues ☞ To mak● washing Balls To make very good washing bals take Storax of both kindes Beniamin Calamus Aromaticus Labdanum of each a like and bray them to pouder with Cloues and Arras then beate them all with a sufficient quantity of Sope till it bee stiffe then with your hand you shall worke it like paste and make round balls thereof To make a m●ske Ball. To make Muske balls take Nutmegs Mace Cloues Saffron and Cinamon of each the waight of two-pence beate it to fine pouder of Masticke the waight of two pence halfe penny of Storax the waight of six-pence of Labdanum the waight of t●nne-pence of Ambergreece the waight of six-pence and of Muske foure●graines dissolue and worke all these in hard sweete sope till it come to a stiffe paste and then make balls thereof ☜ A perfume to burne To make a good perfume to burne take Beniamin one ounce Storaxe Calamint two ounces of Mastick white Ambergreece of each one ounce Ireos Calamus Aromaticus Cypresse-wood of each halfe an ounce of Camphire one scruple Labdanum one ounce beate all these to pouder then take of Sallow Charcole sixe ounces of liquid Storax two ounces beate them all with Aquauita and then shall you role them into long round rolles To make Pomanders To make Pomanders take to penny-worth of Labdanum two penny-worth of Storax liquid one penny-worth of Calamus Aromaticus as much Balme halfe a quarter a pound of fine waxe of Cloues and Ma●e two penny-worth of liquid Aloes three penny-worth of Nutmegs eight peny-worth and of Muske foure grains beate all these exceedingly together till they come to a perfect substance then mould it in any fashion you please and dry it To make Vinegar To make excellent strong Vinegar you shall brew the strongest Ale that may be and hauing tunned it in a very strong vessell you shall set it either in your garden or some other safe place abroad where it may haue the whole Summers day Sun to shine vpon it and there let it lie till it be extreame sowre then into a Hogshead of this Vinegar put the leaues of foure or fiue hundred Damaske Roses and after they haue layen for the space of a moneth therein house the Vinegar and draw it as you neede it To make dry vinegar To make drie Vinegar which you may carry in your pocket you shall take the blades of greene corne either Wheat or Rie and beate it in a morter with the strongest Vinegar you can get till it come to a paste then role it into little balls and dry it in the Sunne till it be very hard then when you haue any occasion to vse it cut a little peece thereof and dissolue it in wine and it will make a strong Vinegar To make veriuyce To make Ve●iuyce you shall gather your Crabbs as soone as the kernels turne blacke and hauing layd them a wh●le in a heape to sweate together take them and picke them from stalkes blackes and rottennesse then in long troughs with beetles for the purpose crush and breake them all to mash then make a bagge of course haire cloth as square as the presse and fill it with the crusht Crabs then put it into the

put them in then rub your Bisket-pans with co●d sweet butter as thin as you can and so put it in and bake it in an ouen But if you would haue thinne Cakes then take fruit dishes and rub them in like sort with butter and so bake your Cakes on them and wh●n they are almost back't turne them and thrust them downe close with your hand Some to this Bisket-bread will adde a little Creame and it is not amisse but excellent good also To make fin● Iumbals To make Iumbals more fine and curious then the former and neerer to the taste of the Macaroone take a pound of sugar beate it fine then take as much fine wheat flower and mixe them together then take two whites and one yolke of an egge halfe a quarter of a pound of blaunched Almonds then beate them very fine altogether with halfe a dish of sweet butter and a spoonefull of Rose water and so worke it with a little Creame till it come to a very stiffe paste then rou●e them forth as you please And hereto you shall also if you please adde a few dried Aniseeds finely rubbed and strewed into the paste and also Coriander seed To make drye sugar leach To make drie sugar Leache blaunch your Almonds and beate them with a little rose water and the white of one egge and you must beate it with a great deale of sugar and worke it as you would worke a peece of paste then roule it and print it as you did other things onely be sure to strew sugar in the print for feare of cleaning too To make leach Lumbard To make Leache Lumbard take halfe a pound of blaunched Almonds two ounces of Cinamon beaten and searsed halfe a pound of sugar then beate your Almonds and strewe in your sugar and cynamon till it come to a paste then roule it and print it as aforesayd To make fresh cheese To make an excelle●t fresh cheese take a p●t●le of Milke as it comes from the Cow and a pint of creame then take a spoonefull of runnet or earning and put it vnto it and let it stand two houres then stirre it vp and put it into a fine cloth and let the whay draine from it then put it into a bowle and take the yelke of an egge a spoonefull of Rose-water and bray them together with a very little salt with Sugar and Nutmegs and when all these are brayed together and searst m●xe it with the curd and then put it into a cheese fat with a very fine cloth How to make course Ginger bread To make course Ginger bread take a quart of Hony and set it on the coales and refine it then take a penny-worth of Ginger as much Pepper as much Licoras and a quarter of a pound of Aniseeds and a peny worth of Saunders All these must be beaten and searsed and so put into the hony then put in a quarter of a pint of Claret wine or old ale then take three peny Manchets finely grated and strow it amongst the rest and stirre it till it come to a stiffe paste and then make it into cakes and dry them gently How to make quince cakes ordinary ☜ To make ordinary Quince cakes take a good peece of a preserued Quince and beate in a morter and worke it vp into a very stiffe paste wi●h fine searst Sugar then print it and drie them gently How to make Cinamon stickes ☜ To make most Artificiall Cinamon stickes take an ounce of Cinamon and pound it and halfe a pound of Sugar then take some gumme Dragon and put it in steepe in rose-Rosewater then take thereof to the quantity of a hasell nut and worke it out and print it and roule it in forme of a Cinamon sticke How to make Cinamon water To make Cinamon water take a pottle of the best Ale and a pott●e of sack-lees a pound of Cinamon sliced fine and put them together and let them stand two daies then distill them in a limbecke or glasse Still How to make W●rme-wood water To make Wormewood water take two gallons of good Ale a pound of Aniseedes halfe a pound of Licoras and beate them very fine And then take two good handfuls of the crops of wormewood and put them into the Ale and let them stand all night and then distill them in a limbeck with a moderate fire To make sw●ete water To make sweete water of the best kind take a thousand damaske roses two good handfuls of Lauendar tops a three peny waight of mace two ounces of cloues bruised a quart of running water put a little water into the bottome of an earthen pot and then put in your Roses and Lauender with the spices by little and little and in the putting in alwaies knead them downe with your fist and so continue it vntill you haue wrought vp all your Roses and Lauender and in the working betweene put in alwaies a little of your water then stop your pot close and let it stand foure daies in which time euery morning and euening put in your hand and pull from the bottome of your pot the saide Roses working it for a time and then distill it and hang in the glasse of water a graine or two of Muske wrapt in a pe●ce of Sarcenet or fine cloath Another way Others to make sweete water take of Ireos two ounces of Calamus halfe an ounce of Cipresse rootes halfe an ounce of yellow Saunders nine drams of Cloues bruised one ounce of Beniamin one ounce of Storax and Calamint one ounce and of Muske twelfe graines and infusing all these in rose-Rose-water distill it To make date Leach To m●ke an exce●lent Date-Leach take Dates and take out the stone● and the wh●te rinde and beate them with Suga● Cinamon and Ginger very finely then work it as you would worke a peece of paste and then print them as you please To make sugar plate To m●ke a ●ind of Sugar plate take Gumme Dragon and lay it in Rose-water ●wo daies then take the powder of faire Hepps and Sugar and the iuyce of an Oreng beate all these together in a Morter then take it out and worke it with your hand and print it at your pleasure To make spice Cakes To make excellent spice Cakes take halfe a pecke of very fine Wheat-flower take almost one pound of sweet butter and some good milke and creame mixt together set it on the fire and put in your butter and a good deale of sugar and let it melt together then straine Saffron into your milke a good quantity then take seuen or eight spoonefulls of good Ale-ba●me and eight egges with two yelkes and mixe them together then put your milke to it when it is somewhat cold and into your flower put salt Aniseedes bruised Cloues and Mace and a good deale of Cinamon then worke all together good and stiffe that you need not worke in any flower after then put in a little rosewater cold then rub it well in the thing

Grains Cloues Aniseeds Fennell seeds Ca●away seeds of each one dramme then take Sage Mints Red roses Time Pellitory Rosemary Wild-time Camomile and Lauender of each a handfull then bray the spices small and the hearbs also and put all together into the wine and let it stand so twelue houres stirring it diuers times then distill it with a limbecke and keepe the first water for it is best of a gallond of wine you must not take aboue a quart of water this water comforteth the vitall spirits and helpeth inward diseases that commeth of cold as the palsey the contraction of sinewes also it killeth wormes and comforts the stomacke it cureth the cold dropsie helpes the stone the stinking breath maketh one seeme yong To make Cinamon water Take a pottell of the best Sack and halfe a pint of Rose water a quarter and halfe of a pound of good Cinamon well bruised but not small beaten distill all these together in a glasse-still but you must carefully looke to it that it boyle not ouer hastily and attend it with cold wet cloathes to coole the top of the still if the water should offer to boyle too hastily This water is very soueraigne for the stomacke the head and all the inward parts it helps digestion and comforteth the vitall spirits Sixe most pretious waters wh●ch Hepocrates made and sent to a Queene sometimes liuing in England 1 Take Fennell Rew Veruine Endiue Betony Germander Red rose Capillus Veneris of each an ounce stampe them and keepe them in white wine a day and a night and distill water of them which water will diuide in three parts the first water you shall put in a glasse by it selfe for it is more pretious then gold the second as siluer and the third as Balme and keepe these three parts in glasses this water you shall giue the rich for gold to meaner for siluer to poore men for Balme this water keepeth the sight in clearenesse and purgeth all grosse humors 2 Take Salgemma a pound and lappe it in a greene docke leafe and lay it in the fire till it be will rosted and waxe white and put it in a glasse against the ayre a night and on the morrow it shall bee turned to a white water like vnto Christall keepe this water well in a glasse and put a drop into the eie and it shall clense and sharpe the sight it is good for any euill at the heart for the morphew and the canker in the mouth and for diuers other euills in the body 3 Take the roots of Fennell Parseley Endiue Betony● of each an ounce and first wash them well in luke-warme water and bray them well with white wine a day and a night and then distill them into water this water is more worthy then Balme it preserueth the sight much and clenseth it of all filth it restrayneth teares and comforteth the head and auoideth the water that commeth through the payne in the head 4 Take the seed of Parsley Achannes Veruine Carawaies and Cen●●●ry of each ten drams beate all these together and put it in warme water a day and a night and put it in a vessell to distill this water is a pretious water for all sore eies and very good for the health of man or womans body 5 Take limmell of gold siluer lattin copper iron steele and lead and take lethurgy of gold and siluer take Calamint and Columbine and steepe all together the first day in the vrine of a man-child that is between a day a night the second day in white wine the third day in the iuice of fenell the fourth day in the whites of egs the fift day in the womans milke that nourisheth a man-child the sixt day in red wine the seuenth day in the whites of egges and vpon the eight day bind all these together and distill the water of them and keepe this water in a vessell of gold or siluer the vertues of this water are these first it expelleth all rhumes and doth away all manner of sicknesse from the eyes and weares away the pearle pin and webbe it draweth againe into his owne kinde the eye-lidds that haue beene blea●ed it easeth the ache of the head and if a man drinke it maketh him looke young euen in old age besides a world of other most excellent vertues 6 Take the Gold-smiths stone and put it into the fire till it be red-hot and quench it in a pint of white wine and doe so nine times and after grind it and beate it small and cleanse it as cleane as you may and after set it in the Sunne with the water of Fennell distilled and Veruine Roses Celladine and Rew and a little Aquauite and when you haue sprinkled it in the water nine times put it then in a vessell of glasse and yet vpon a reuersion of the water distill it till it passe ouer the touch foure or fiue inches and when you will vse it then stirre it all together and then take vp a drop with a feather and put it on your naile if it abide it is fine and good then put it in the eye that runneth or annoint the head with it if it ake and the temples and beleeue it that of all waters this is the most pretious and helpeth the sight or any paine in the head The water of Cheruyle is good for a sore mouth The vertues of seuerall waters The water of Callamint is good for the stomacke The water of Planten is good for the fluxe and the hot dropsie Water of Fennell is good to make a fat body small and also for the eyes Water of Viol●ts is good for a man that is sore within his body and for the raynes and for the liuer Water of Endiue is good for the dropsy and for the iaundise and the stomacke Water of Borage is good for the stomacke and for the Iliaca passio and many other sicknesses in the body Water of both Sages is good for the palsey Water of Bettony is good for old age and all inward sicknesses Water of Radish drunke twice a day at each time an ounce or an ounce and a halfe doth multiply and prouoke lust and also prouoketh the tearmes in women Rosemary water the face washed therein both morning and night causeth a faire and cleere countenance also the head washed therewith and let dry of it selfe preserueth the falling of the haire and causeth more to grow also two onunces of the same drunke driueth venome out of the body in the same sort as Methridate doth the same twice or thrice drunke at each time halfe an ounce rectifieth the mother and it causeth women to bee fruitfull when one maketh a Bath of this decoction it is called the Bath of life the same drunke comforteth the heart the brayne and the whole body and cleanseth away the spots of the face it maketh a man looke young and causeth women to conceiue quickely and hath all the vertues of Balme Water of

presse and presse it while any moysture will drop forth hauing a cleane vessell vnderneath to receiue the liquor this done 〈◊〉 it vp into sweet Hogsheads and to euery Hogshead put halfe a dozen handfuls of Damaske Rose leaues and then bung it vp and spend it as you shall haue occasion Many other pretty secrets there are belonging vnto curious Hous-wiues but none more necessary then these already rehearsed except such as shall hereafter follow in their proper places ☞ Additions to conceited secrets To make sweet powder for baggs Take of Arras sixe ounces of Damaske Rose-leaues as much of Marierom and sweete Basill of each an ounce of Cloues two ounces yellow Saunders two ounces of Citron pills seuen drammes of Lignum-aloes one ounce of Beniamin one ounce of Storaxe one ounce of Muske one dram bruise all these and put them into a bagge of silke or linnen but silke is the best To make 〈◊〉 bags Take of Arras foure ounces of Gallaminis one ounce of Ciris halfe an ounce of Rose leaues dried two handfuls of dryed Marierum one handfull of Spike one handfull Cloues one ounce of Beniamin and Storax of each two ounces of white Saunders and yellow of each one ounce beate all these into a grosse pouder then put to it Muske a dramme of Ciuet halfe a dramme and of Ambergreece halfe a dramme then put them into a Taffata bagge and vse it How to make sweet water ☜ Take of bay-leaues one handfull of Red Roses two handfuls of Damaske Roses three handfull of Lauender foure handfuls of basill one handfull Mariorum two handfuls of Camomile one handfull the young tops of sweete briar two handfuls of Mandelion-tansey two handfuls of Orange pils sixe or seuen ounces of Cloues and Mace a groats-worth put all these together in a pottle of new Ale in cornes for the space of three daies shaking it euery day three or foure times then distill it the fourth day in a still with a continuall soft fire and after it is distilled put into it a graine or two of muske ☜ A very rare and plesan● Damask water Take a quart of malmsey Lees or a quart of malmsey simply one handfull of margerome of Basill as much of Lauender foure handfuls bay-leaues one good handfull Damaske rose-Leaues foure handfuls and as many of red the pils of sixe Orenges or for want of them one handful of the tender Leaues of walnut-trees of Beniamine halfe an ounce of Callamus Aramaticus as much of Camphire foure drammes of Cloues one ounce of Baldamum halfe an ounce then take a pottle of running water and put in all these spices bruised into your water and malmsey together in a close stopped pot with a good handfull or Rosemary and let them stand for the space of sixe dayes then distill it with a soft fire then set it in the Sunne sixteene dayes with foure graines of Muske bruised This quantity will make three quarts of water Probatum est T● m●ke the 〈…〉 Take and brew very strong Ale then take halfe a dozen gallons of the first running and set it abroade to coole and when it is cold put yest vnto it and head it very strongly then put it vp in a ferkin and distill it in the Sunne then take foure or fiue handfull of Beanes an● p●tch them in a pan till they burst then put them in as hot as you can into the Ferkin and stop it with a little clay about the bung-hole then take a handfull of cleane Rye Leauen and put in the Ferkin then take a quantity of Barberies and bruise and straine them into the Ferkin and a good handfull of Salt and let them lie and worke in the Sunne from May till August then hauing the full strength take Rose leaues and clip the white ends off and let them dry in the Sunne then take Elder-flowers and picke them and dry them in the Sunne and when they are dry put them in bagges and keepe them a●l the Winter then take a pottle-pot and dr●w forth a pottle out of the Ferkin into the bottle and put a handfull of the red Rose-leaues and another of the Elder-flowers and put into the bottle and hang i● i● the Sunne where you may occupie the same and when it is empty take out all the leaues and fill it againe as you did before 〈◊〉 perfume Gloues Take Angelica water and Rose-water and put into them the powder of Cloues Amber-greece Muske and Lignum Aloes Beniamine and Callamus Aramattecus boyle these till halfe be consumed then straine it and put your Gloues therein then hang them in the sunne to dry and turne them often and thus three times wet them and dry them againe Or otherwise take Rose-water and wet your Gloues therein then h●ng them vp till they be almost dry then take halfe an ounce of Beniamine and grind it with the oyle of Almonds and rub it on the Gloues till it be almost dried in then take twenty graines of Amber-greece and twenty graines of Muske and grind them together with oyle of Almonds and so rub it on the Gloues and then hang them vp to dry or let them dry in your bosome and so after vse them at your pleasure CHAP. 4. The ordering Preseruing and helping of all sorts of Wines and first of the choyce of sweete Wines ☜ I Doe not assume to my selfe this knowledge of the Vintners secrets but ingeniously confesse that one profest skillfull in the Trade hauing rudely written and more rudely disclosed this secret preferring it to the Stationer it came to me to be polished which I haue done knowing that it is necessary c. It is necessary that our English House-wife be skilfull in the election preseruation and curing of all sorts of Wines because they be vsuall charges vnder her hands and by the least neglect must turne the Husband to much losse therefore to speake first of the election of sweete Wines she must be carefull that her Malmseys be full Wines pleasant well hewed and fine that Bastard be fat and if it be tawny it skils not for the tawny Bastards be alwayes the sweetest Muskadine must bee great pleasant and strong with a sweet sent and with Amber colour Sacke if it be Se●es as it should bee you shall know it by the marke of a corke burned on one side of the bung and they be euer full gadge and so are no other sackes and the longer they lye the better they be To make Muskadine and giue i● a slauer Take a pleasant But of Malmsey and draw it out a quarter and more then fill it vp with fat Basterd within eight gallons or thereabouts and parill it with sixe egges yelkes and all one handfull of Bay-salt and a pint of cunduit water to euery parill and if the wine be hye of colour put in three gallons of new milke but skimm off the Creame first and beate it well or otherwise if you haue a good butt of Malmsey and a good pipe

hore-hound violet leaues and Isop of each a good handfull seeth them in water and put thereto a little Saffron Lycoras and Sugar-candy after they haue boiled a good while then straine it into an earthen vessell and let the sicke drinke thereof sixe spoonefull at a time morning and euening or lastly take the lunges of a Fox and lay it in rose-water or boyle it in rose-water then take it out and dry it in some hot place without the sunne then then beate it to pouder with Sugar-candy and eate of this pouder morning and euening For griefes in the stomacke To ease paine in the stomacke take Endiue Mints of each a like quantity and steepe them in white Wine a dayes space then straining it and adding thereunto a little Cinamon and Pepper giue it to the sicke person to drinke and if you adde thereto a little of the pouder of Horse-mint and Calamint it will comfort the stomacke exceedingly and occasion swift and good digestion For spitting of blood For spitting of blood whether it proceede of inward bruises ouerstraining or such like you shall take some pitch and a little Sperma Caeti and mixe it with old ale and drinke it and it will stay the the flux of blood but if by meanes of the bruise any outward griefe remayne then you shall take the hearbe Brockellhempe and frying it with sheepes tallow lay it hot to the grieued place and it will take away the anguish For vomiting To stay the fluxe of vomiting take Worme-wood and sowre bread toasted of each like quantity beat them well in a morter then ad to them as much of the iuyce of mints and the iuyce of Plantaine as well bring it to a thick salue then fry them all together in a fryingpan when it is hot lay it plaister wise to the mouth of the stomacke then let the party drinke a little white wine and cheruile water mixt together and then steepe sower toasted bread in very strong Vinegar wrapt it in a fine cloath and let the sicke party smell thereto and it will stay the excesse of vomiting and both comfort and strengthen the stomacke To force one to vomite If you would compell one to vomit take halfe a spoonefull of Stonecrop and mixe it with three spoonefull of white wine and giue it to the party to drinke and it will make him vomit presently but do this seldome and to strong bodyes for otherwise it is dangerous For the Iliaca passio For the Iliaca passio take of Polipody an ounce and stampe it then boyle it with prunes violets in sennell-sennell-water or Anni-seeds-water take thereof a good quantity then strayne it and let the partie euery morning and euening drinke a good draught thereof Additions to the diseases of the stomack For the stomacke If the stomacke be troubled with winde or other paine take Commine and beate it to pouder and mixe with it red wine and drinke it at night when you goe to bed diuers nights together For the Illica passio Take Brokelime roots and leaues wash them cleane and dry them in the Sunne so dry that you may make pouder thereof then take of the pouder a good quantity and the like of Treakle and put them in a cup with a pretty quantity of strong o●d ale and stirre them well together and drinke thereof first and last morning and euening for the space of three or foure dayes and if need doe require vse the same in the brothes you doe eate for it is very soueraigne For paine in the breast Take Hartshorne or Iuory beaten to fine pouder and as much Cynamon in pouder mixe them with Vinegar and drinke thereof to the quantity of seauen or eight spoonefuls For the Mother Take the water of Mouseare and drinke thereof the quantity of an ounce and a halfe or two ounces twice or thrice a day or otherwise take a little Nutmeg a little Cinamond a little Cloues a little Mace and a very little Ginger and the flowers of Lauender beate all vnto a fine powder and when the passion of the mother commeth take a chaffingdish of good hot coales and bend the Patient forward and cast of the pouder into the Chaffingdish so as she may receiue the smoake both in at her nose and mouth and it is a present cure Obstructions of the liuer Against obstructions in the Liuer take Aniseeds Ameos Burnet Camomile and the greater Centuary and boyle them in white wine with a little hony and drinke it euery morning and it wil cure the obstructions and cleanse the Liuer from all imperfection Against the heat of the Liuer Agaynst the heate and inflammation of the Liuer take Endiue dryed to pouder and the meale of Lupin seedes and mixe it with hony and the iuyce of Worme-wood make a cake thereof and eate it and it wil asswage the great heate and inflammation of the Liuer and take away the pimples and rednesse of the face which proceedeth from the same For the Plurisy To preuent a Plurisie a good while before it come there is no better way then to vse much the exercise of ringing or to stretch your armes vpward so as they may beare the weight of your body and so to swing your body vp and downe a good space but hauing caught a Plurisie and feeling the gripes stitches and pangs thereof you shal presently cause the party to be let blood then take the hearb Althea or Hollyhocke and boyle it with vinegar and Linseede til it be thicke plaister-wise and then spread it vpon a peece of Allom Leather and lay it to the side that is grieued and it wil helpe it A playster for a stitch To help a stitch in the side or else where take Doues dung red Rose leaues and put them into a bag and quilt it then throughly heat it vpon a Chaffingdish of coales with vinegar in a platter then lay it vnto the pained place as hot as may be suffered and when it cooleth heat it againe Heate in the Liuer For any extraordinary heate or inflammation in the Liuer take Barbaries and boyle them in clarified whay and drinke them and they wil cure it For the Consumption If you wil make a Cordial for a Consumption or any other weaknes take a quart of running water a peece of Mutton and a peece of Veale and put them with the water into a pot then take of Sorrel violet leaues Spinage Endiue Succory Sage Hissop of each a good quantity then take prunes and raisins and put them all to the broth and seeth them from a quart to a pint then straine the yolke of an egge and a little Saffron thereinto putting in Sugar whole Mace and a little white wine so seeth them a while together and let the party drinke it as warme as may be To staunch b●o●d To staunch blood take the hearb Shepheards-purse if it may be gotten distilled at the Apothecaries and drinke an ounce thereof at a time morning and

it vnto the broken place and it wil knit it also it shal good for the party to take Comphry roots and rost them in hot imbers as you rost Wardens and let the party eate them for they are very soueraine for the rupture especially beeing eaten in a morning fasting and by al meanes let him weare a strong trusse til he be whole Additions To the diseases of the reines bladder Take Goates clawes and burne them in a new earthen pot to pouder then put of the pouder into broth or pottage and eate it therein or otherwise take Rue Parsley and gromel and stampe them together and mixe it with wine and drinke it For he that can not hold his water Take Agnus castus and Castoreum and seeth them together in wine and drinke thereof also seeth them in vinegar and hot lap it about the priuy parts and it wil helpe For the Gonorea or s●e●ding of seed Take Malmsey and Butter and warme it and wash the reines of the backe whereupon you find paine then take oyle of mace and annoynt the backe therewith For weakenesse in the backe First wash the reines of the backe with warme white wine then annoynt al the backe with the ointment called Perstuaneto For heat in the R●ines For comforting and strengthning of the backe Take a leg of Beefe a handful of Fenel roots a handful of parsley roots two roots of comphry one pound of raisins of the Sunne a pound of damaske prunes and a quarter of a pound of dates put al these together and boile them very soft with sixe leaues of n●p sixe leaues of clary twelue leaues of bittany of the wood and a little harts tongue when they are sod very soft take them into the same broth againe with a quart of sacke and a penny-worth of large mace and of this drinke at your pleasure For the Hemeroides For the Hemeroides which is a troublesome and a sore griefe take of D●ll Dogge-fennell and Pellitory of Spaine of each halfe a handfull and bea●e it in a morter with sheepes suet and blacke sope till it come to a salue and then lay it plasterwise to the sore and it will giue the griefe ease For the piles or Hemeroids For the piles or Hemerods take halfe a pinte of ale and a good quantity or pepper and as much allome as a walnut boyle all this together till it be as thicke as birdlime or thicker this done take the iuyce of white violets and the iuyce of housleeke and when it is almost cold put in the iuice and straine them all together and with this oyntment annoynt the sore place twice a day Otherwise for this griefe take lead and grate it small and lay it vpon the sores or else take muskles dried and beate to pouder and lay it on the sores For the falling of the fundament If a mans fundament fall downe through some cold taken or other cause let it be forthwith put vp againe then take the pounder of Towne cresses dried and strew it gently vpon the fundament and annoynt the reines of the backe with hony and then about it strew the pouder of Cummin and Calasine mixt together and ease will come thereby For the Hemeroids Take a great handfull of orpyns and bruise them betweene your hands till they be like a salue and then lay them vpon a cloth bind them fast to the fundament For the greene sicknesse To helpe the greene sicknesse take a pottle of white wine and a handfull of Rosemary a handfull of wormewood an ounce of cardus benedictus seed a dramme of Cl●●es all these must be put into the white wine in a iugge and couered very close and let it steepe a day and a night before the party drinke of it then let her drinke of it euery morning and two houres before supper and to take it for a fortnight and let her stirre as much as she can the more the better and as earely as she can Otherwise for this sicknesse take Isop Fennell and Peny-royall of these three one good handfull take two ounces of Currants seeth these in a pint of faire water to the halfe then straine the hearbs from the liquor and put thereto two ounces of fine sugar two spoonefulls of white wine vinegar let the party drinke euery morning foure spoonefulls thereof and walke vppon it To increase a womans milke To increase a womans milke you shall boyle in strong posset-ale good store of Colworts and cause her to drink euery meale of the same also if she vse to eate boyled Colworts with her meate it will wonderfully increase her milke also To dry vp milke To dry vp womans milke take red sage and hauing stampt it and strayned the iuyce from the same adde thereunto as much wine vinegar and stirre them well together then warming it on a flat dish ouer a few coales steepe therein a sheete of browne paper then making a hole in the midst thereof for the nipple of the breast to goe through couer all the breast ouer with the paper and remoue it as occasion shall serue but be very carefull it be laid very hot to Some are of opinion that for a woman to milke to her breasts vpon the earth will cause her milke to dry but I referre it to triall A pultus for sore breasts in women To helpe womens sore breasts when they are swelled or else inflamed Take violet leaues and cut them small and seeth them in milke or running water with wheate bran or wheate bread crummes then lay it to the sore as hot as the party can indure it For ease in child bearing If a woman haue a strong and hard labour Take foure spoonefull of another womans milke and giue it the woman to drinke in her Labour and she shal be deliuered presently Child dead in the wo●be If a woman by mischance haue her child dead within her she shal take vitander Felwort and Penyroyall and stampe them and take of each a spoonful of the iuyce and mixe it with old wine and giue it her to drinke and she shal soone be deliuered without danger Apur●sle to concei●e To make a woman to conceiue let her either drinke Mugwort steeped in wine or else the pouder thereof mix●● with wine as shall best please her tast Additions To 〈…〉 Take the pouder of Corrall finely ground and eate it in a ●ear● egge and it will st●y the flux To 〈◊〉 women ●●owers Against the flowers Against womens T●●mes make a pessary of the iuyce of Mugwort o● the water that it is ●●dden in and apply it but if it be for the flux● of the f●owers take the iuyce of plantaine and drinke i●●ed wine For the matrix Take a Fomentation made of the water wherein the Leaues and flowers of Tu●son is sodden to drinke vp the superfl●t●es of the Matrixe it cleanseth the entrance but this hearbe would be gathered in haruest if a woman haue paine in the Matrixe set on the fire water

buds and Elder buds stampe and straine them then put thereto a little Venice-turpentine Waxe and Rosin and so boile them together and therewith dresse the sore or else ●ake two handful of plantaine leaues bray them smal and straine out the iuyce then put to it as much womans milke a spoonefull of hony a yolke of an egge and as much wheate flower as you thinke will bring it to a salue then make a plaister thereof and lay it vnto the sore renewing it once in foure and twenty houres To take away dead flesh Take an ounce of Vnguentum apostolorum and an ounce of Vnguentum Aegiptiacum and put them together in a pott being first well wrought together in a bladder and if the flesh be weake put to it a little fine white sugar and therewith dresse the sore or otherwise take onely Precypitate in fine pouder and strew it on the sore A water for a 〈◊〉 Take a gallon of Smithes sleacke water two handfulls of sage a pint of hony a quart of ale two ounces of Allom and a little white copporas seeth them all together till halfe be consumed then straine it and put it into a cleane vessell and therewith wash the sore Or otherwise take cleane running water and put therein roch allom and madder and let them boyle till the allom and the madder be consumed then take the clearest of the water and therewith wash the sore Or else take Sage Fenell aad sinquefoyle of each a good handfull boyle them in a gallond of running wat●r til they be tender then straine the liquor from the hearbs and put to it a quarter of a pound of roch allom and let it seeth againe a little till the allom be melted then take it from the fire and vse it thus dip lint in it warme and lay it to the sore and if it be hollow apply more lint then make a little bolster of linnen cloth and wett it well in the water then wring out the water and so bind on the bolster close A blacke plaiste● to heale old s●res and kil inflamation Take a pint of sallet oyle and put int● it sixe ounces of red lead and a little ceruse or white lead then set it ouer a gentle fire and let it boyle a long season stirring it wel til it be stiffe which you shal trye in this order let it drop from your sticke or slice vppon the bottome of a saucer and so stand vntil it be cold and then if it be wel boyled it wil bee stiffe and very blacke then take it off and let it stand a little and after straine it through a cloath into a Bason but first annoynt the Bason with Sallet oyle and also your fingers and so make it vp into roules plaisterwise and spread it and apply it as occasion shal serue An oyntment to 〈…〉 Take mallowes and beetes and seeth them in Water then drye away the Water from them and beate the hearbs wel with old Boares grease and so apply it vnto the Appostume hot For the stinging o● any ●●der or venemous thing Take a handful of rue and stampe it with rusty Bacon til it come to a perfect salue and therewith dresse the sore til it be whole For any venoming If the party be outwardly venomed take Sage and bruise it wel and apply it vnto the sore renewing it at least twice a day but if it be inwardly then let the party drinke the iuyce of Sage eyther in Wine or ale morning and euening For a ringworme Take Selladine early in the morning and bruise it wel and then apply it to the sore and renewing it twice or thrice a day For the itch Take of campheire one dramme of Quicksiluer foure penny-worth killed wel with Vinegar then mixe it with two penny-worth of oyle de Bay and therwith annoynt the body Or otherwise take red onions and seeth them in running water a good while then bruise the onions smal and with the Water they were sodden in straine them in then wash the infected place with the same For the dryed S●abbe Take a great quantity of the hearbe Bennet and as much of red nettles pound them well and straine them and with the iuyce wash the patient naked before the fire and so let it drinke in and wash him againe and doe so diuers dayes till he be whole To kill the Itch 〈…〉 Take a penyworth of white copperas and as much greene copperas a quarter of an ounce of white Mercury a ha●fe peny-worth of Allom and burne it and set all ouer the fire with a pint of faire water and a quarter of a pint of wine Vinegar boyle all these together till they come to halfe a pint then annoint the ●ore therewith To take away the 〈◊〉 of the ●mal Poxe Take Barrowes grease a pretty quantity and take an apple pare it and take the chore cleane out then chop your apple and your Barrowes grease together and set it ouer the fire that it may melt but not boyle then take it from the fire and put thereto a pretty quantity of rose water and stirre all together till it be cold and keepe it in a cleane vessell and then annoynt the face therewith For the French or Spanish pox Take quicksiluer and kill it with fasting spittle then take verdigrease Arabecke Turpentine Oyle oliue and Populion and mixe them together to one entire oyntment and anoynt the Sores therewith keepe the party exceeding warme Or otherwise take of Allom burned of Rossin Frankensence Populion oyle of Roses Oyle de bay Oyle olyue greene Copperas verdigrease White lead Mercury subl●mate of each a pretty quantity but of Allome most then beate to pouder the symples that are hard and melt your oyles and cast in your pouders and stirre al wel together then strayne them through a cloth and apply it warme to the sores or else take of C●pons grease that hath toucht no water the iuice of Rue and the fine pouder of Pepper and mixe them together to an oyntment and apply it round about the sores but let it not come into the sores and it will dry them vp To put out the French or Spanish Poxe Take of Treakle halfe pennyworth of long Pepper as much and of graynes as much a little ginger and a little quantity of Licoras warme them with strong ale and let the party drinke it off and lie downe in his bed and take a good sweate and then when the sores arise vse some of the oyntment before rehearsed To make the scabs of the French Pox to fall away Take the iuyce of red Fennell and the iuyce of Sen greene and Stone hony and mixe them very well together till it be thicke and with it annoynt the party but before you doe annoynt him you shall make this water Take Sage seeth it in very faire water from a gallond to a pottle and put therein a quantity of hony and some allom and let them boyle a little together

other House-wifely secrets right profitable and meete for her vse su●h as the want thereof may trouble her when need o● time requires OF The nature of waters Therefore first I would haue her furnish her selfe of very good Stils for the distulation of all kinds of Waters which stils would either be of Tinne or sweete Earth and in them she shall distill all sorts of waters meete for the health of her Houshold as sage water which is good for all Rhumes and Collickes Radish water which is good for the stone Angelica water good for infection Celadine water for sore eyes Vine water for itchings Rose water and Eye-bright water for dim sights Rosemary water for Fistulo●s Treacle water for mouth cankers water of cloues for paine in the stomacke Saxifrage water for grauell and hard vrine Allum water for old Vlcers and a world of others any of which will last a full yeare at the least Then she shall know that the best waters for the smoothing of the skinne and keeping the face delicate and amiable are those which are distilled from Beane-flowers from Strawberries from Vine leaues from Goates-milke from Asses milke from the whites of Egges from the flowers of Lillies from Dragons from calues feete from bran or from yelkes of Egges any of which will last a yeare or better Additions to distillations To distill wa●er of the colour of of the hearbe o● flower you desire First distill your water in a stillatory then put it in a glasse of great strength and fill it with those flowers againe whose colour you desire as full as you can and stop it and set it in the stillatory againe and let it distill and you shall haue the colour you distill To make Aq●●vitae ☜ Take of Rosemary flowers two handfuls of Mariarome Wi●ter-sauory Rosemary Rew vnset time Germander Rybworte Harts tongue Mouscare White wormewood Buglosse red sage Liuer●worte Hoare-hound fine Lauender Issop-cropps Penny royall Red fennell of each of these one handfull of Elycompane rootes cleane pared and sliced two handfuls Then take all these aforesayd and shred them but not wash them then ta●e foure gallons and more of strong Ale and one gallon of sacke-lees and put all these aforesayd hearbes shred into it and then put into it one pound of Licoras bruised halfe a pound of Anyseeds cleane sifted and bruised and of Mace and Nutmegs bruised of each one ounce then put altogether into your stilling-pot close couered with Rye paste and make a soft fire vnder your pot and as the head of the Limbecke heateth draw out your hot water and put in cold keeping the head of your Limbecke still with cold water but see your fire be not too rash at the first but let your water come at leasure and take heed vnto your stilling that your water change not white for it is not so strong as the first draught is and when the water is distilled take a gallon glasse with a wide mouth and put therein a pottle of the best water and cleerest and put into it a pottle of Rosa-solis halfe a pound of Dates bruised and one ounce of graines halfe a pound of Sugar halfe an ounce of seed-pearle beaten three leaues of fine gold stirre all these together well then stop your glasse and set it in the sunne the space of one or two moneths and then clarifie it and vse it at your discretion for a spoonfu●l or two at a time is sufficient and the vertues are infinite 〈…〉 ●ill a pot with red wine cleare and strong and put therein the powders of Camomile Gi●i-flowers Ginger Pellitory Nutmeg Ga●lengall Spicknard Que●●bits graines of pure long pepper blacke Pepper Commin Fennell seede Smalledge Parsley Sage R●w Mint Calamint and Horshow of each of them a like quantity and beware they differ not the weight of a dr●mme vnder or aboue then put all the pouders aboue sayd into the wine and after put them into the distilling pot and distill it with a soft fire and looke that it be well luted about with Rye paste so that no fume or breath goe foorth and looke that the fire be temperate also receiue the water out of the Lymbecke into a glasse vyall This water is called the water of Life and it may be likened to Balme for it hath all the vertues and properties which Balme hath this water is cleere and lighter then Rose water for it will fleet aboue all liquors for if oyle be put aboue this water it sinketh to the bottome This water keepeth flesh and fish both raw and sodden in his owne kind and state it is good against aches in the bones the poxe and such like neither can any thing kept in this water rot or putrifie it doth draw out the sweetenesse sauour and vertues of all manner of spices rootes and hearbes that are wet or layd therein it giues sweetnesse to all manner of water that is mixt with it it is good for all manner of cold sicknesses and namely for the palsie or trembling ioynts and stretching of the sinewes it is good against the cold goute and it maketh an old man seeme young vsing to drinke it fasting and lastly it fretteth away dead flesh in wounds and killeth the canker To make aqu● comp● Take Rosemary Time Issop Sage Fennell Nip rootes of Elicompane of each an handfull of Marierum and Peny-royall of each halfe a handfull eight slips of red Mint halfe a pound of Licoras halfe a pound of Aniseeds and two gallons of the best Ale that can bee brewed wash all these hearbes cleane and put into the Ale Licoras Aniseeds and herbes into a cleane brasse pot and set your limbecke thereon and paste it round about that no ayre come out then distill the water with a gentle fire and keepe the limbecke coole aboue not suffering it to runne too fast and take heede when your water changeth colour to put another glasse vnder and keepe the first water for it is most precious and the latter water keepe by it selfe and put it into your next pot and that shall make it much better ☞ A very principall aq●● com● Take of balme of Rosemary Flowers tops and all of dried red Rose leaues of penny-royall of each of these a handfull one roote of Ely compane the whitest that can be got three quarters of a pound of Licoras two ounces of Cinamon two drams of great Mace two drams of Gallendgall three drams of Coliander seeds three drammes of Carraway seeds two or three Nutmegges cut in foure quarters an ounce of Aniseeds a handfull of Borage you must chuse a faire Sunny day to gather the hearbs in you must not wash them but cut them in sunder and not too small then lay all your hearbs in soule all night and a day with the spices grosly beaten or bruised and then distill it in order aforesaid this was made for a learned Phisitians owne drinking To make the emperiall water Take a gallond of Gascoine-wine Ginger Gallendgall Nutmegs

of bastard you must take some empty butt or pipe and draw thirty gallons of Malmsey and as many of bastard and beate them well together and when you haue so done take a quarter of a pound of Ginger and bruise it and put it into your vessell then fill it vp with malmsey and bastard Or otherwise thus if you haue a pleasant butt of malmsey which is called Ralt-mow you may draw out of it forty gallons and if your bastard be very faint then thirty gallons of it will serue to make it pleasant then take foure gallons of new milke and beate it and put it into it when it lacketh twelue gallons of full and then make your slauer How to ●l●uer Musk●dine Take one ounce of Collianders of Bay-salt of Cloues of each as much one handfull of Sauory let all these bee blended and bruised together and sow them close in a bagge and take halfe a pint of Damasket water and lay your slauer into it and then put it into your butt and if it fine giue it a parill and fill it vp and let it lie ti●l it fine or else thus Take Coliander roots a peniworth one pound of Aniseedes one peniworth in Ginger bruise them together and put them into a bagge as before and make your bagge long and small that it goe in and out at the bung-hole and when you do put it in fasten it with a thread at the bung then take a pint of the strongest Damaske water and warme it luke-warme then put into the But and then stop it close for two or three dayes at least and then if you please you may set it abroach To aparell Muskadine when it comes new into be fined in twenty foure houres Take seuen whites of new layd egges two handfuls of Bay-salt and beate them well together and put therein a pint of Sacke or more and beate them till they be as short as snow then ouer-draw the But seauen or eight gallons and beate the wine and stirre the Lees and then put in the parill and beate it and so fill it vp and stop it close and draw it on the morrow To make white Bastard Draw out of a pipe of Bastard ten gallans and put to it fiue gallans of new milke and skim it as before and all to beate it with a parill of eight whites of egges and a handfull of Bay-salt and a pint of conduit water and it will be white and fine in the morning But if you will make very fine Bastard take a White-wine Hogs-head and put out the Lees and wash it cleane and fill it halfe full and halfe a quarter and put to it foure gallans of new milke and beate it well with the Whites of sixe Egges and fill it vp with White-wine and Sacke and it will be white and fine How to helpe Bastard being eager Take two gallons of the best stoned honey and two gallans of White-wine and boyle them in a faire pan skimme it cleane and straine it through a faire cloth that there be no moats in it then put to it one ounce of Collianders and one ounce of Aniseeds foure or fiue Orange pils dry and beaten to powder let them lye three dayes then draw your Bastard into a cleane pipe then put in your honey with the rest and beate it well then let it lye a weeke and touch it not after draw it at pleasure To make Bastard white and to● away Lagges If your Bastard be fat and good draw out forty gallons then may you fill it vp with the lagges of any kind of White-wines or sackes then take fiue gallons of new milke and first take away the Creame then straine it through a cleane cloth and when your pipe is three quarters full put in your milke then beate it very well and fill it so that it may lacke fifteene gallons then aparill it thus take the Whites onely of ten egges and beate them in a faire tray with Bay-salt and conduite water then put it into the pipe and beate it well and so fill it vp and let it stand open all night and if you will keepe it any while you must on the morrow stop it close and to make the same drinke like Ossey giue it this slauer Take a pound of Aniseeds two pence in Colianders two pence in Ginger two pence in Cloues two pence in graines two pence in long Pepper and two pence in Licoras bruise all these together then make two bagges of Linnen cloth long and small and put your spices into them and put them into the pipe at the bung making them fast there with a thread that it may sinke into the Wine then stop it close and in two dayes you may broch it A remedy for Bastard if it p●icke Take and draw him from his Lees if he haue any and put the Wine into a Malmsey But to the Lees of Malmsey then put to the Bastard that is in the Malmsey But nigh three gallons of the best Worte of a fresh tap and then fill him vp with bastard or malmsey or cute if you will then aparell it thus First parell him and beate him with a staffe and then take the whites of foure new layd egges and beate them with a handfull of Salt till it be short as mosse and then put a pint of running water therein and so fill the pipe vp full and lay a tile stone on the bang and set it abroach within foure and twenty houres if you will To make Malmsey If you haue a good But of Malmsey and a butt or two of Sacke that will not be drunke for the sacke prepare some empty But or Pipe and draw it more then halfe full of sacke then fill it vp with Malmsey and when your butt is full within a little put into it three gallons of Spanish cute the best that you can get then beate it well then take your taster and see that it bee deepe coloured then fill it vp with sacke and giue it aparell and beate it well the aparell is thus Take the yelkes of tenne egges and beate them in a cleane bason with a handfull of Bay-salt and a quart of conduit water and beate them together with a little peece of birch and beate it till it be as short as mosse then draw fiue or sixe gallons out of your butt then b●ate it againe and then fill it vp and the next day it will be ready to be drawne This aparell will serue both for Muskadine Bastard and for Sacke To shift Malmsey and to rid away ill Wines If you haue two principall butts of malmsey you may make three good butts with your lagges of Claret and of Sacke if you put two gallons of Red Wine in a butt it will saue the more Cute then put two or three gallons of Cute as you see cause and if it be Spanish Cute two gallons will goe further then fiue gallons of Candy Cute but the Candy Cute is more naturall

euening and it wil stay any fluxe of blood natural or vnnatural but if you cannot get the distilled water then boyle a handful of the hearb with Cinamon and a little Sugar in Claret wine and boyle it from a quart to a pint and drinke it as oft as you please also if you but rubbe the hearbe betweene your hands you shal see it wil soone make the blood returne For the yellow i●undis●● For the Yellow Iaundisse take two peny worth of the best English Saffron drye it and grind it to an exceeding fine pouder then mixe it with the pap of a rosted apple and giue it the diseased party to swallow down in the manner of a Pill and doe thus diuers mornings together and without doubt it is the most present cure that can be for the same as hath been often times prooued For the yellow 〈◊〉 For the Yellow Iaundisse take Pimpernell and Chickeweed stampe them and straine them into posset ale and let the party drink thereof morning and euening For a desperate ye●low iaun●isse For the Yellow Iaundisse which is desperate and almost past cure Take sheepes dung new made and put it into a cup of Beare or Ale and close the cup fast and let it stand so al night and in the morning take a draught of the clearest of the drinke and giue it vnto the sicke party For the blacke Iaundisse For the blacke Iaundisse take the hearbe called Penyryall and eyther boyle it in white Wine or drinke the iuyce thereof simply by it selfe to the quantity of three or foure spooneful at a time and it wil cure the blacke Iaundisse Additions To the di●eases of the liuer For wasting of the Liuer Take of Hyssop Parsley and Harts-tongue of each a like quantity and seeth them in wort til they be soft then let it stand til it be cold and then drinke thereof first and last morning and euening A restoratiue for the Liuer Take Fenel roots and Parsley roots of each a like wash them cleane and pil off the vpper barke and cast away the pith within then mince them smal then put them to three pints of water and set them ouer the fire then take figges and shred them smal Lyeoras and breake it smal and put them to the hearbs and let al boile very wel then take Sorrel and stamp it and put it to the rest and let it boile til some part be wasted then take a good quantity of honey and put to it and boile a while then take it from the fire and clarifie it through a strayner into a glasse vessel and stop it very close then giue the sick to drinke thereof morning and euening To heale a ring worme cōming of the heate from the liuer Take the stalke of Saint Mary Garcicke and burne it or lay it vpon a hot tyle stone vntil it be very drye and then beate it into pouder and rub the sore therewith til it be whole To staunch blood Take Wooll in the Walkmil that commeth from the cloath and flyeth about like Doune and beate it into pouder then take thereof and mixe it with the white of an egge and wheate flower and stampe them together then lay it on a linnen cloath or Lint and apply it to the bleeding place and it wil stanch it For g●eat danger in bleeding If a man bleed and haue no present helpe if the wound be on the foot bind him about the ankle if in the legges bind him about the knee if it be on the hand bind him about the wrist if it be on the arme bind him about the brawne of the arme with a good list and the blood wil presently staunch For a stitch Take good store of Cynamon grated and put it into posset Ale very hot and drink it and it is a present cure A bath for the Dropsie Take a gallond of running water and put to it as much salt as wil make the water salt as the Sea water then boyle it a good while and bath the Legs therein as hot as may be suffered For the dropsy For the Dropsie take Agnus castus Fennel Affodill darke Wal-wort Lupins and Wormwood of each a handful and boyle them in a gallon of white Wine vntil a fourth part be consumed ☞ then strayne it and drinke it morning and euening halfe a pinte thereof and it wil cure the Dropsie but you must be careful that you take not Daffodil for Affodil Paine in the Spleene For paine in the Spleene take Agnus castus Agrimony Aniseeds Centuary the great and Wormwood of each a handful boile them in a gallon of white wine then straine it and let the patient drinke diuers mornings together halfe a pint thereof and at his vsual meales let him neyther drinke Ale Beere nor Wine but such as hath had the hearbe Tamoriske steeped in the same or for want of the hearbe let him drink out of a cup made of Tamoriske wood and he shal surely find remedy For paine in the side For any pain in the side take Mugwort and red Sage dry them betweene two tile stones and then put it in a bag and lay it to your side as hot as can be indured For fatnes and short breath To helpe him that is exceeding fat pursie and short breathed take hony clarified and bread vnleauened make toasts of it and dippe the toasts into the clarified hony and eate this diuers times with your meate Additions To the diseases of the Spleene Take a lump of yron or steele and heat it red hot and quench it in Wine then giue the wine to the sicke party to drinke For the Spleen For the stopping of the Spleene Take Fenel seeds and the roots boile them in water and after it is cleansed put to it hony and giue it the party to drinke then seeth the hearbe in oyle and wine together and playster wise apply it to the side For the hardne● of the Spleene Make a playster of Worme-wood boyled in oyle or make an oyntment of the iuyce of Worme wood of Vinegar Armoniacke Waxe and Oyle mixt and melted together and annoynt the side therewith eyther in the Sunne or before the fire Diseases of the heart Take the pouder of Galingal and mixe it with the iuyce of Burrage and let the offended party drinke it with sweet wine For the passion of the heart 〈◊〉 heart sickenesse Take Rosemary and Sage of each an handful and seeth them in white wine or strong Ale and then let the patient drinke it lukewarme For fatnes a● about the hart Take the iuice of Fenell mixt with hony and seeth them together til it be hard and then eate it Euening and Morning and it wil consume away the fatnesse For the wind Collicke For the wind Collicke which is a disease both general and cruel there be a world of remedies yet none more approued then this which I wil repeate you shal take a Nutmeg sound and large and diuide it equally into foure