Take 4 ounces of vitriol and one ounce of camphire after it is finely beaten with an almond shake it lightly into a black earthen pot well glazed, then shake the vitriol after it is finely beaten and search’d and shake it in lightly upon the top of the camphire and set it in a deep chafing dish and keep as soft a fire as can be possible about it and let it stand there till it be first dissolved to a water and then to a hard stone you must take care it do not smoke for yt will spoil the camphire as soon as the camphire is melt’d that the vitriol is sunke down then cover it with a paper and a saucer upon that with a weight, and continue to keep a soft fire under it till it be turn’d to a stone and then take off the pot and let it alone till the next day and then you must break the pot to gett it out, and when out you must beat and search it very fine, and when it is as fine as you can possible make it then bake 4 ounces of bole armeniack and beat again with it till they be well mingled together, then weigh it into half ounces, and every half ounce will make a quart of water, an ale quart for eyes and a wine quart for sores the bole Armeniack must be finely beaten and search’d before it is mingl’d with the other.
53. To make Sirrop of Lemons.
Pare your lemons that no white be seen then slice them and take out ye seeds and take the same weight in double refined sugar well beaten and fasten a stronge thread net over a Silver bason or earthen bason then lay on some of your Sliced lemons cover them with Sugar then more lemons so do till all be on, then Set it in a cool Seller for 3 or 4 days then pour it in a stone pot let it stand warme 24 hours then Scumme it and put it up. you may put more Sugar if you please.
54. To make Sirrop of Clove-Gilly flowers or any other flowers but Violets.
Clip the whites from the flowers bruise them a little in a stone morter then take ye weight of your flowers in fine beaten sugar, take a silver or stone pot put a laying of flowers then of sugar do this till all be in then close ye pot and in boyling water keep it still seething for 4 or 5 hours then straine it and set it by the fire till ye scumme rise take that off when cold then bottle it, you may put the flowers in sack or french wine and let them lye 9 or 10 days close stop’t then strain it and bottle, it will be very pleasant and Cordial, if you make your sirrop by infusion tis best to do it either with pinke, balme, or burrage water which you must warme a little and pour on your flowers as much as will cover them, let it stand 12 hours then strain it and put in fresh flowers so do 4 or 5 times then to every pint of liquor take a pound and half of Sugar finely beaten, put it in a Stone pot set it to ye fire in a Skillet of water till the sugar be all melt’d then scumme it and keep it for use.
55. To make small Mead.
Take 10 quarts of water to one quart of honey first boyle your water and in it a handfull of herbs made into a bundle such as you best like, as rosemary balme, Sweet marjerum and the like Scumme your water very well and when boyled half an hour or more take out the herbs, then put in your quart of honey to your ten quarts of water and boyle it near an hour scumming it all the while it boyls, pour it then into some coolers and when as cool as wort put in some ale yest, if but 10 quarts of liquor then 2 spoonfulls of yest is enough, if more you must proportion your yest to it, let it stand in the cooler till it be white all over then tun it up into a good vessel that hath had sack or white wine in it and when it hath done workeing Stop it very close and let it stand in the barrel a week or 10 Days then draw it into bottles keeping it close Stop’d and in a months time you may drink of it keep it as coole as you can.
56. A brewed Drink for Rickets.
Take tamariske and the inner barke of a young ash not 20 years old and agrimony Speedwell Succory coltsfoot cliders maiden hair ceterach otherwise called Spleenwort and cowslips of jerusalem of each of these a handfull and boyle it in 5 gallons of middle beer an hour and half and bruise the bark and boyle it an hour before the other things be put in that so it may have an hours more boyleing than ye herbs than strain it and worke it as other Drink and tun it as soon as it is tuned up put into it the juice of 4 handfulls of scurvy grass and 2 handfulls of water cresses, then take a handfull and a half of liverwort and as much harts tongue very clean pickt and bruised and put it into a thin linnen bag and a little stone or bullet to sinke it, & hang it in the drink about the middle of the vessel and at five days old let the child drink of it all times if you can you must put into it a handfull of osmund royal roots or osmund fearn roots called fox fern roots for it hath these 3 names and 2 handfulls of Scurvy grass roots.