MEDICAL REMAINS.

Grains of youth.

TAKE of nitre four grains, of ambergrease three grains, of orris-powder two grains, of white poppyseed the fourth part of a grain, of saffron half a grain, with water of orange-flowers, and a little tragacanth; make them into small grains, four in number. To be taken at four a-clock, or going to bed.

Preserving ointments.

TAKE of deers suet one ounce, of myrrh six grains, of saffron five grains, of bay-salt twelve grains, of Canary wine, of two years old, a spoonful and a half. Spread it on the inside of your shirt, and let it dry, and then put it on.

A purge familiar for opening the liver.

TAKE rhubarb two drams, agaric trochiscat one dram and a half, steep them in claret wine burnt with mace; take of wormwood one dram, steep it with the rest, and make a mass of pills, with syrup. acetos. simplex. But drink an opening broth before it, with succory, fennel, and smallage roots, and a little of an onion.

Wine for the spirits.

TAKE gold perfectly refined three ounces, quench it six or seven times in good claret wine; add of nitre six grains for two draughts; add of saffron prepared three grains, of ambergrease four grains, pass it through an hippocras bag, wherein there is a dram of cinnamon gross beaten, or, to avoid the dimming of the colour, of ginger. Take two spoonfuls of this to a draught of fresh claret wine.

The preparing of saffron.

TAKE six grains of saffron, steeped in half parts of wine and rose water, and a quarter part vinegar: then dry it in the sun.

Wine against adverse melancholy, preserving the senses and the reason.

TAKE the roots of buglos well scraped and cleansed from their inner pith, and cut them into small slices; steep them in wine of gold extinguished ut supra, and add of nitre three grains, and drink it ut supra, mixed with fresh wine: the roots must not continue steeped above a quarter of an hour; and they must be changed thrice.

Breakfast preservative against the gout and
rheums.

To take once in the month at least, and for two days together, one grain of castorei in my ordinary broth.

The preparation of garlick.

TAKE garlic four ounces, boil it upon a soft fire in claret wine, for half an hour. Take it out and steep it in vinegar; whereto add two drams of cloves, then take it forth, and keep it in a glass for use.

The artificial preparation of damask roses for smell.

TAKE roses, pull their leaves, then dry them in a clear day in the hot sun: then their smell will be as gone. Then cram them into an earthen bottle, very dry and sweet, and stop it very close; they will remain in smell and colour both fresher than those that are otherwise dried. Note, the first drying, and close keeping upon it, preventeth all putrefaction, and the second spirit cometh forth, made of the remaining moisture not dissipated.

A restorative drink.

TAKE of Indian maize half a pound, grind it not too small, but to the fineness of ordinary meal, and

then bolt and searce it, that all the husky part may be taken away. Take of eryngium roots three ounces, of dates as much, of enula two drams, of mace three drams, and brew them with ten-shilling beer to the quantity of four gallons: and this do, either by decocting them in a pottle of wort, to be after mingled with the beer, being new tapped, or otherwise infuse it in the new beer, in a bag. Use this familiarly at meals.

Against the waste of the body by heat.

TAKE Sweet pomegranates, and strain them lightly, not pressing the kernel, into a glass; where put some little of the peel of a citron, and two or three cloves, and three grains of ambergrease, and a pretty deal of fine sugar. It is to be drunk every morning whilst pomegranates last.

Methusalem water. Against all asperity and torrefaction of inward parts, and all adustion of the blood, and generally against the dryness of age.

TAKE crevices very new, q. s. boil them well in claret wine, of them take only the shells, and rub them very clean, especially on the inside, that they may be thoroughly cleansed from the meat. Then wash them three or four times in fresh claret wine, heated: still changing the wine, till all the fish-taste be quite taken away. But in the wine wherein they are washed, steep some tops of green rosemary; then dry the pure shell thoroughly, and bring them to an exquisite powder. Of this powder take three dramas. Take also pearl, and steep them in vinegar twelve hours, and dry off the vinegar; of this powder also three drams. Then put the shell powder and pearl powder together, and add to them of ginger one scruple, and of white poppy-seed half a scruple, and steep them in spirit of wine, wherein six grains of saffron have been dissolved, seven hours. Then upon a genthe heat vapour away all the spirit of wine, and dry the powder against the sun without fire. Add to it of nitre one dram, of ambergrease one scruple and a half;

and so keep this powder for use in a clean glass. Then take a pottle of milk, and slice in it of fresh cucumbers, the inner pith only, the rind being pared off, four ounces, and draw forth a water by distillation. Take of claret wine a pint, and quench gold in it four times.

Of the wine, and of the water of milk, take of each three ounces, of the powder one scruple, and drink it in the morning; stir up the powder when you drink, and walk upon it.

A catalogue of astringents, openers, and cordials, instrumental to health.

ASTRINGENTS.

RED rose, black-berry, myrtle, plantane, flower of pomegranate, mint, aloes well washed, myrobalanes, sloes, agrestia fraga, mastich, myrrh, saffron, leaves of rosemary, rhubarb received by infusion, cloves, service-berries, corna, wormwood, bole armeniac, sealed earth, cinquefoil, tincture of steel, sanguis draconis, coral, amber, quinces, spikenard, galls, alum, blood-stone, mummy, amomum, galangal, cypress, ivy, psyllum, housleek, sallow, mullein, vine, oak-leaves, lignum alöes, red sanders, mulberry, medlars, flowers of peach-trees, pomegranates, pears, palmule, pith of kernels, purslain, acacia, laudanum, tragacanth, thus olibani, comfrey, shepherd's purse, polygonium.

Astringents, both hot and cold, which corroborate the parts, and which confirm and refresh such of them as are loose or languishing.

ROSEMARY, mint, especially with vinegar, cloves, cinnamon, cardamom, lign-aloes, rose, myrtle, red sanders, cotonea, red wine, chalybeat wine, five-finger grass, plantane, appless of cypress, berberries, fraga, service-berries, cornels, ribes, sour pears, rambesia.

Astringents styptic, which by their styptic virtue. may stay fluxes.

SLOES, acacia, rind of pomegranates infused, at least three hours, the styptic virtue not coming forth in lesser time. Alum, galls, juice of sallow, syrup of unripe quinces, balaustia, the whites of

hard in vinegar.

eggs boiled

Astringents, which by their cold and earthy nature . may stay the motion of the humours tending to a flux.

SEALED earth, sanguis draconis, coral, pearls, the shell of the fish dactylus.

Astringents, which by the thickness of their substance stuff as it were the thin humours, and thereby stay fluxes.

RICE, beans, millet, cauls, dry cheese, fresh goat's milk.

Astringents, which by virtue of their glutinous substance restrain a flux, and strengthen the looser parts.

KARABE,* mastich, spodium, hartshorn, frankincense, dried bull's pistle, gum tragacanth.

Astringents purgative, which, having by their purgative or expulsive power thrust out the humours, leave behind them astrictive virtue.

RHUBARB, especially that which is toasted against the fire: myrobalanes, tartar, tamarinds, an Indian fruit like green damascenes.

Astringents which do very much suck and dry up the humours, and thereby stay fluxes.

RUST of iron, crocus martis, ashes of spices. Astringents, which by their nature do dull the spirits, and lay asleep the expulsive virtue, and take away the acrimony of all humours.

LAUDANUM, mithridate, diascordium, diacodium.

* Perhaps he meant the fruit of Karobe.