Take a pint of white wine and a pint of sack to these following herbs scabious cardus bittony egremony of each a little handfull and tormentil roots you may add any cordial flowers rosemary or what you please Shread your herbs and Steep them till the vertue of the herbs be soaked into the wine then take half a pound of Bole-Armeniack in fine powder and 2 ounces and a half and a dram of the black tips of crabs claws in powder and an ounce of hearts horn in fine powder and mingle all your powders and put them into a deep earthen Bason as the former and moisten them every day with your liquor seting it in the Sun and when you put in the last wine liquor often Stiring it every day at last add to it half of metriedate half an ounce of Diascordium half an ounce of Venice treacle and a dram of saffron finely powdered and mingle it all very well together then make it up into little balls throughly drying them Keeping them so for your use. give of this as the former to a man as much as will lay on a shilling to a woman as much as will lay on a Sixpence to a child as much as will lay on a groat, ’tis good for any weakness, heaviness at heart, or to cause sleep weomen in child bed or as the former.
39. For the Balsame.
Take one pound of the best venice turpentine and 3 pints of Sallet oyle of the best bees wax half a pound one ounce of red sanders in very fine powder half a pint of red rose water and one pint of malligoe sack first beat your turpentine in the red rose water till it be white next beat your Sack and Sallet oyle well together then cut your wax in small pieces then take a clean brass pan or kittle let your kittle be twice as big as to hold the quantity of your ingredients then Set it on a clear charcole fire then first put in your wax and let it melt then take it off and let it coole a little then put in your rose water and turpentine then your sack and Sallet oyle, as fast as you can, then let these boyle softly together a while always stiring it then take it off the fire and let it stand till it be cold then scrape off the filth from the bottom of the cake, then clean your pan and melt it again and let it simmer a while over the fire again, then take it from the fire and put in your Sanders by degrees keeping it still stiring untill your Sanders be all in then pour it into a well Glazed strong earthen pot and keep it stiring till it be quite cold then cover it up very close with ledd, that no air may get into it, and bury it in a garden deep in the ground and so let it stand a year round bean blowen time is the best to make it in.
The Vertues of it followeth:
It is good to prevent the plague by anointing the lips and nostrells therewith tis good for deafness being spert’d into the ears with a serenge, tis good to heal any wound, inward or outward, inwardly by the Serenge outward by being pour’d warme into the wound aplying fine lint dip’d into the same balsame being melted laid upon the mouth of the wound, it commonly cures in 7 times dressing provided that no other thing either before or while thats useing be applied thereto, so that if brains, heart guts or liver be not toucht it will save life, its good for scaulds or burns either by fire or water, and healeth without skare. helping the Siatica or any other each proceeding from A cold cause, in what joynt soever, it is a present remedy for one that is poisoned by takeing presently the quantity of a quarter of an ounce. it is good for any swelling anointing the bunches thereof with it warm it helpeth the stinging of adders snakes and all such venomous creatures being dranke in warm milk and applied to the place stung it is good for the infected of the measells or plague, takeing a quarter of an ounce 4 mornings together and swet upon it: it is good inward or outward it is good for sore brests, being applied hot if broken, otherwise not, and in case it must be broke this will do it but it must be used ten days together although it seem worse yet use it: provided it be not a cancer it must be drest twice a day cheaft gently in with a warme hand keeping the first cloth to it but if it be broke and run much put a little piece of cloth over those holes that may be shift’d to keep them from stikking but not els; it helpeth the wind collicke or stitch in the side being applied warm a good quantity plaister ways for 4 mornings together; it helpeth the piles anointing them therewith.
40. To pot Venison to keep all the year.
Take your venison and where it is lean slit it, and then take a bunch of feathers and a porranger with clarret wine in it and dip your feathers in it and waish the slits then put in some of your seasoning and take ye fat of bacon and cut it as thin as a treble paper and put it in the slits so doing in all leane places of it then place it in your pot and bake it up very well, put in more seasoning if you please after placed in the pot & when you take it out of the oven press out all the liquor as dry as you well can into a skillet and put in a faggot of herbs as bays rosemary marjerrom to your liquor in the skillet then take a stick of wood and measure ye depth of it and make a notch in the stick that you may know when tis boyled just half away then take out the herbs and pour the liquor on your venison in your pot as hot as you can and keep it in and when tis almost cold then melt up your butter, to cover it up, but let not your butter be to hot lest it melt your jelly on your venison, but let your butter be onely warm enough to pour out to cover up your venison and it will keep thus a year round and not taint but eat moist and sweet to the last. but if your butter be strong after long keeping then a day or 2 before you intend to spend it Set it in an oven but warm enough to melt off your stale butter and pour away your stale butter from it and pour on fresh butter upon it and you shall not know it from new baked venison.
41. To make Cowslip Wine.
Take five gallons of Spring water put it into an earthen pot put to it a bushell of pickt cowslips flowers and to them 20 pound of malligoe raisons waished and shred stir them altogether, keep it close cover’d with a sheet and blanket, let it stand as ye fire may come to it, but not to hot, keep it 9 days often stiring it in a day then Strain it through a hair sive put it in a runlet it will be ready to drink in 14 days.