Take the powder of Sage the Shavings of ivory put them amongst ye juice of lemons & every evening and morning rub your teeth therewith & it will make them both white and sweet.
464. An excellent Water to clear Hands and Face.
Take a quart of fair water a pint of white wine the juice of 4 lemons put into these bean blossoms elder blossoms white lilly blossoms a handfull of them all put them amongst the wine and water and put into 4 wild dasie roots 4 marsh mallow roots and 2 or 3 bunches of wild tansie as much of femitary the weight of 2 pence in campheer put all these together in an earthen pot set the pot in warm aishes all night then in the morning strain it through a piece of white cotton clean washt and put it into a narrow mouth’d glass set the glass in the sun 3 or 4 days in the heat of the sun if there be any redness or pimples in the face take the white dung of a hen and so steep it in that water all one night then strain it again through the cloth wash your face with this water evening & morning if you wash your hands with any of this water put thereto 3 or 4 bruised almonds this is ye most excellent water that ever was made to clear hands and face withall. Probatum Est.
465. Sr. George Horseyes Green Ointment for Aches proceeding from a Cold Cause for Shrunke Sinews in Man, or Beast, & for Strains it it’s incomperably good & holds Perfection 40 years.
Take mallows groundcel strawberry lavender cotten birtch leaves chickweed comfry parsley sage leaves bayleaves cammomile, Adderstongue oxeye of each 3 handfulls chop the herbs very small and beat them in a morter take of roses four pound frankensence 2 pound and set them upon the fire then put in hogsgrease 12 pound may butter clarified in the Sun 38 pound Sallet oyle 1 gallon Turpentine 4 pound verdigrease half a pound when all these are melt’d put in the herbs & let them boyle half a quarter of an hour and carefully stir while it is upon ye fire then take it off and stir it a quarter of an hour after when it is cold put it into pots close covered and set them in a horse dunghill a yard deep for 21 days then take them out and put them altogether & set them on the fire again and boyle ym a walme or 2 then strain it and put thereto 2 pound of oyle of spike so apply it to the place agrived gently warming it with one hand this is only to be made in may. Probatum Est.
466. To make Thin Cheese.
Take 8 quarts of new milk from ye cow strain’d put to it 4 or 5 quarts of cream strained and put to 8 quarts or little more of water very hot then put in the runnet & stir it together then cover it very close till it comes and so soon as it’s come put ye cloth upon the cheese-vate & lade the curds as whole as you can into it & let it whey draw it self and when it hath done runing lay on ye cloth and the follower & a weight so let it stand a pretty while then shift it into a dry cloth and when it hath done weting the cloth it must be put into a piece of bays or cloth & lay it on ye floor and in 9 or 10 days it will be for your eating.
467. To make Angelot Cheese.
Take 2 gallons of new milk put to it 2 quarts of thick cream then heat it some what more then blood warme then set it together with 2 spoonfulls of runnet, when it is run whey it not but set your fat ready which must be about half a yard high turned round like a pint but biger without a bottom it must be set upon a even board & the curd put into it and ever as the whey runeth from it, it must be filled up it will take a whole day to fill it, then let it stand and settle 3 days in the fat untill it be so hardned that you may take off the moulds without breaking when they be out salt them with white salt 3 or 4 hours at the most strew’d all over ym but never put in pickle then wipe them over with a fair dry cloth as clean as possible the lest will best leper all the cheese so let them dry upon clean cloths in a window turne them every day and as they grow mouldy or fowle rub them easily with clean and dry clothes this proportion will make 2 cheeses. these cheeses are best to be made in may or september.