206vAn Excellent Cordiall, in and for a Feauer./

Take two Ounces of London Treakle, a quarte of very good sacke, a pinte

of Carduus water, and mingle the Treakle with the rest, first worke

it in the water, then ad to the sacke, you may giue sixe spoonefulls at a

5time hereoff, eveninge and morninge, and fast an hower after it./

A Cawdle to helple a bloody Fluxe./

Take a pinte of red wine, and the yolkes of Fiue new laid eggs, a good quantity

of Cinamon, and a little suger, pomegranate vines beaten to powder a good

quantitye, boyle all these vntill it be somewhat thicke, then lett the party

10morninge, and eveninge, and as oft as he please, eate of it, and beware

of takinge cold, and it will speedely cure him./

A water for Faintings./

Take Hysope, Minte, and Rosemary, of each a like quantitye, and distill from

it a water, which drinke at your need./

15To take a way dead Flesh./

Take Honey and Rye meale, thereoff make a plaister, and lay it to the place./

An Excellent water to cleare the hands and Face./

Take a quart of faire water, one pinte of white wine, and the Iuice of

Fower lemmons, putt to these the blossoms of Beanes, of lillies and Elder

20of all one handfull, Fower wilde deasie roots, Fower Marsh Mallow roots

two or three branches of wild Tansey, as much Fumeterie a two penny weight

of Camphire, these beinge putt in an earthen pott, sett it all night in

warme asshes, in the morninge streine it through a peece of cotton, then

putt it into a narrow mouthed glasse, and sett it in the sun, three or

25Fower dayes, for pimples, or rednes in the Face, take a quantitye of this

water, and steepe in it a white Henns dunge, then straine it through

a cloath, and wash your face therewith morninge, and eveninge, you

may putt in it, three, or Fower bruised Almons, this cleares both hands and

Face, excellently./

30To Preserue Fruits greene./

Take pippins, Apricoks, peare plums, or peaches, whilst they are groone

scald them in hott water, then pill them, and putt them in another water

as hott as the First, doe this three times, then boyle them very tender, then

take as much suger as they weigh, and putt to it as much water as will

35make a sirrupe to couer them, then boyle them somewhat leisurely

vntill your sirrupe become thicke, then take them out, and when

they are cold, putt them vp in glasses, or potts for your vse./

To make Conferue of any Fruits./

When you haue boyled your paste, ready to fashion on your plate, put it in a gally pot, and dry it not at all, and this is all the difference, betwiset pasts of Fruits, and conserues./