295rSpices , hauinge layen all night in water , else they will become red , if it be for a sicke body , lett most be water , and but a little wine , if it be not stiffe enough , putt in a little Issinglasse , season it with suger and a little – salte , and putt in it a spoonefull of wine vineger , beate six, or seauen 5whites of egges , and putt them in , and lett them boyle until they be hard , putt into the Gelly bagge a peece of Rosemary , and asmuch sweet Marierome , and so lett it runne , twice , or thrice through , puttinge it in not to fast , vntill it be cleare . / To preserue Grapes , Barberries , and Gouseberies . /
10Take as much suger as they weigh , beate it fine , and in a preseruinge pan lay a layer of suger , and a layer of fruite , then power in so much water as will wett the pann bottome , then boyle them , as fast as you can , vntill they be enough , then take them out , and boyle the sirup to its height . / 15A Reseyte to cure a setled Goute seldome failinge , taught me by Mr Aldrige , and cured him when all other meanes failed him . / Take the bones of Anchouys , and putt them betweene two dishes close stopte that no ayre may gett out , sett them ouer a chaffinge dish of coales , that it 20may dissolue into an Oyle , with which Oyle , chafe , and anoynte the parte where the Gout lyeth , about a quarter of an hower , and then binde it vp for two daies , and it will cause a bladder which will breake , and runne , which will perfectly cure you . / A Poultis for the Gout ; prescribed me by Do. Charlton . / 25Take Mallow rootes two Ounces , china rootes made into powder one Ounce , Saint Johns worte fflowers , and veruine fflowers , of each one handfull , ~ Chamomill fflowers halfe a handfull , lineseeds , and ffenegreeke seeds , of each one drachme , Crummes of white bread three Ounces , boyle these in milke vntill they be softe , pulpe them , and then mingle with them the 30fflower of Daneworte , and Beane fflowers of each two drachms , Elder fflowers in powder three drachms , and of saffron one scruple , make of them a poultis , and apply it to the part affected . / An excellent Oyntment and plaister for the hott Goute and how to vse it , taught me by Sr William Paston . /
35Take the salte , or grease of old Herons , and putt it into an earthen pipken then putt the said pipken into a kettle of boylinge water vp to the brim , vntill the Grease be melted , then take it out of the water , and when it is cold , putt it into a Gally pott and keepe it for vse . / 40The Plaister .
Take of Barrowes grease clarified one pound , of good Oyle Olliue and litharge of Gold , beaten fine and searsed , of each one pound , and a halfe