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⁵⁴
before you put these things into your lymbeck
brake your salendine betweene your hands and
strewe it in the bottom of your pot with half a hand
full of Angelica, and tso power on them all the other
things and still them with a sofft fire keeping the
first water by it selfe, when you put in those things,
you may put in a pint more of Ale, if you thinke good
take the first morning 4 . spoones full of it and . 3 .
of Ale, and the next morning . 3. of it and . 4. of Ale,
and the third . 2 spoones full and 3 . of Ale then take
it noe more till 3 . or 4 mornings be past

{15}A precious water to recouer
the Consumption
Take an old red cocke and hold the beake or bill
hard in your fingers till he be smothered, then
pull him quickly before he be cold head, and all,
and slit the cocke from the head all along the back
bone, through out, and quarter it and bruise the bones
and put it into a close castten pot, well stopped
and put into a pot of water, ouer the fier . 3 or . 4 houres
then take it off and straine all the Juice out and
keepe it and put to the Cock a large mace and a
little rosewater, and what you thinke fitt to rellish
the pallate and stoppe the pot close, and stirre it
againe till all the substance be out then take all
the Juice out and put it to the other you had before
seasoning it with comfortable things, and give 4 .
spoones full in the morning, soe in the afternoone
and at night in the last stewing you must put in
white sugger candy and . 3 . little peeces of Cinamon

{16}A souueraigne water of an Ancient
Doctor of Physick, which he long
used and therewith did many
cures, he kept it uery secret to
himselfe till he died, and then
he gaue it in writing to an Arch
bishop of Canterbury

Take a Gallon of good Gascon Claret wine, ginger, cinamon,
nutmeggs, grames, cloues, anisseed, fennell seeds, Carraway
seeds of each a dram, of sage, red mint, roses time