11vcovered, and turne them often for feare of their spottinge, then sett

them all night in their owne sirrupe, and on the morrow, soft them in

a pott of seethinge water, and lett them boyle vntill they be tender, and

full enough, then take them vp, and pott them, butt let the sirrupe be first

5boyled to its full height./.

To Drye any Fruits after they are preserued

or to Candy them./

Take the fruit, and wash of its sirrupe with warme water, then strew it

over with searced suger, sett them one by one in a broad earthen pan

10in any Ouen, or stone to drye, if you would candy them, you must strew

suger ouer them three, or fower times in the dryinge of them./.

To drye any Fruits without suger./

Take pippins, or peares, or the like, and lay them in an earthen pan

one, by one, bake them fully, then lay them on ciue bottoms in an Ouen,

15onely in a dryeinge heat, and so every day turne them till they be drye./

To make Buttermilke water with the virtues

good in a Drought, or hott Ayne./

Take a Gallon and halfe of buttermilke new churned, strawberry leaues

strings and all, violett leaues, Endine, succory, Borrage, Buglosse Hartstongue

20Liuerwort, Egremony, parsley, rootes and all, sorell rootes and all, Fenell

rootes of each of these, halfe a handfull, wash, and drye them well, then

putt them all into a still, and you may draw a full pottell of good

water, very excellent to be drunke, in any great drought, or in the

Fitts of a hott Agne./.

25An excellent water made of Buckhornes when they are newly

Veluet headed, and of Hartshornvrasped, and diuers other Cordiall

Ingredients, and admirable good in, and against all malignant

disseases approued vpon many by Doctor ch. and Doctor m. and giuen me

by Doctor ch./

30Take of the budds of Buckshornes when they are newly velvet headed, the

quantitye of one pound, slice them into small round peeces, and addinge to

them of rasped Hartshorne halfe a pound, boyle them together in a pottle

of good Malmsy wine with an Ounce of Cinamon not pounded, vntill a

third parte be Consumed, then streyne the decoction through a fine lawne

35cloath, and infuse therein of the rootes contra yerua, two Ounces, of Zedoarie

halfe an Ounce of the hearb scordium, bahne, and meadow sweet dryed, of

each one handfull, of the flowers of Rosemary, violetts, Damaske roses, and

cloue Gilleflowers, of each one handfull, of Mace one Drachme, of saffron

halfe a drachm, of salt of carduus Benidictus, two drachms, lett the infusion