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Pultesses

ffor Bruse ach or Swelling	ffor Swelling rankling Ache
{i} ♃ mallowes, cammonnll, Rose leaues new	{10} Groundes of Strong ale a pynte white
or drye anna M, Boile them in faier	wyne ~~a pynte~~ halfe a pynte, rose leaues dry
{X} water a quarte till halfe the water	or newe a pint dishfull. sheepe or deare suet
be consumed, then put in vinegar one pound	half pound boile them well. thicken it with crumbes off
Barlie meale M, then boil it thick as	white bredd make a plaster therof bigg enough
pappe and aplie it hott as may bee suf -	and aplie it hott & chaung it ouer xij howers
fered ed chang it morn and Euening	ffor Sowlne breste & mylke quarde
157:thome: ffor spraine, Bruse, stripe, or	{11} ♃ Sweete mylke otemeale groate Brusedd
Swellinge .11.c2.	A lilly Rootes and wake Robbin Roote slised and
{2} ♃ a quarte of the grounds of the strongest	brused boile all untill it be thicke and hott
ale, Smallage, Broke lyme, & mallows	aplye hitt:
anna one handfull chopp them so small as you can	ffor Breste Sowlne prick and
and boile them a quarter of an hower,	Ake
then by little and little strowe in otemell	{12} ♃ A quarte of new milke, Otemeale grate
or fyne wheaten Branne to make it to	one handfull or two handfulls: Boile them a quarter of an howor
be thick stirr it an aplie hott.	and stir them for burning so: then put therin
ffor the same 11c2.	docke leaues and Ellarne leaues, (or [forlak]
{3}♃ lyneseedes in pulder half pound wormwod half pound	of Ellarne leaues) the greene lack [...]
Boile the wormwod in a good quantitie off	Ellarne: and Redd Sage leaues ana two handfulls cut
puer water untill it be tender: then	Small and stampte and Boile and stir all
take out the wormwode in the same	well to gother then lay theof so much apon
water boile the lyneseedes untill hit be	a cloth as will couer the brest and hott
thicke: then chop and pund your wormwod	as may be suffred aplie itt: and trusse up
uery small and put ty your worwod to your	the breste straight as you can: dresse hit
lyneseed stir them & let them boile: them	so [th..e] a daye: And when it is broken ~~put~~
ad wheaten bran, and hogge greace &	put into the holes Tirpentyne mixedd
stir and mix them and aplie it hott	with hoge greace and couer all with your sud
ffor Bruse	milk otemeale & herbes: yf this cume
{4} ♃ watercresses wash them cleane, ~~bole~~	tyme Enough it will heale it with oute
boyle them in faire water untill they	breakinge: and you may warme your plaster
be tender, then chopp and pund them & put them into	from tyme to tyme with new warm milke
a pan with lees of wyne sheepe suett and	ffor Breste [&c]
fyne wheaten branne boile it thick and	{13} ♃ Mallowes and wormwood ana two handfuls
applie it warme	boyle them tender in fair water: take
11 c 2 ffor ~~bl..~~ bruse an to Ripe a rose	them oute & lett the water run from
{5} ♃ Otemeale groates put them small &	them: then cut them small: then pun them
Boile them in sweete milke untill hitt	with swines greace that is unsalted so
be thick on pappe: then ad shepe suett q s,	that it bee one substance: and aplie
and aplie itt hott	this warme: hit mitigateth payne &
for bruse or Sprayne	rypeneth and clenseth ASpustumes &c
{6} ♃ groundes of Ale or Beare wheten Branne	ffor the same
and chick weede chopt small boile them to	{14} Boyle Beetes in water uery tender, then
a pultis And aplie it warm iij in xxiij hot [..]	straine out the water: then chop your Beetes
ffor the Gowte	& frie them with fresh butter. and aplie this
{7} Set sweete milke apon the fyer thicken hitt	hott as may be suffred: morning & nighte
with the crumbes of grated white bredd &	And when it is broken Boile new Beetes and
lett it boile: and being thick enough put in	chop and ~~them~~ frie them as before. And in the
of oile of camomill one ounce and Safforne in pulder	frying put in cumyne seede in pulder but
qs stir it well and aplie it uery warme	straine it and anoint them with morning & Euening
ffor the same	To Rypen Break and heale and
{8} ♃ milke one pound put thes in crumbes of white bredd	put a way heate
grated one handfull boile it thicke: then stir in fouer	{15} ♃ warmwod one half handful of otemeale groates one handful
yolke of Egge oile of Roses one ounce & Safronne in	of good mylke a pynte chop your herbes and boyle
pulder [.. stir] it well and applie it warme	till untill it be thick Enoughe: applie this hott
To take a way payne	and chang itt twise a daie untill hit be broken.
{9} ♃ the crumbes of a white loafe hott out of the	then aplie the plast ij or iij daies then laye
ouen: put it into mylke and let you drink the milk	a way the plaister And take the yolk of An
and aplie hott. in punc furis	Egg: and drop iiij dropps of oile from a [Euwes]
	pointe into the yolke, and beate them to gether:
	make cleane the sore with white wyne & with lynte
	dresse the sore with your Egge yf it be hott mixe
	the white of an Egg with the [joist of Singwen]
	& wett a cloth ther in and lay all ouer it &c

N 22: ~~I sett theese pu[..afes] together But I haue as many made in~~
~~Bake as I the [.... ut] sequitur~~

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