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R a Pinte of White wine and 2 cloves
of Garlick set them on the Embers all night
and drink itt in the morneing; it will give
ease by Gods blessing in 24 houres

Strangury

A spoonfull of the Quintessence of Rosemary
Drunk in a draught of posset Ale blood warm

Sore Eyes

The Juice of Selindine mixt with fine
wheat flower layd on a velvett patch on the
temple veines. Lady Capell

For the Ricketts

Take Ivy bark one handfull, Ashen bark one
handfull of the thinnest of both a handfull of
Tamaris; a handfull of Lungwort; a handfull
of Liverwort, and a handfull of Ribwort, a handfull
of harts tongue, 2 Dates, half a pound of Rasins
of the Sunn, half a pound of figgs 3 ounces of sugar
candye, an once of Anniseeds, an ounce of lycorish
boyle all these in 3 Quarts of runing water

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And lett it boyle half away, then streine itt
and drink thereof till it be Done.
Rp: a pinte of running water a handfull of Ashes a
handfull of salt, a branch of wormwood, a branch of
Rosemary, boyle itt & putt thereto halfe a pint of
Muskadine & wash the knees, and the Insteps there
with warme; was the Brest & the Ribbs with Muska
dine very warme and let itt blood in the Eares
Make broth for itt with Jerusalem roots succory
roots ffennell roots & Parsly roots. Probat
Mrs Midleton

A Jelly for the restoring of a
weak body without any annoyance
to the stomack or inflameing the Liver

Take a well flesht Capon not to fatt, scald itt &
dress itt cleane, [dram] cutt it in 4 Quarters takeing out
all the entrales and the Liver, and the little hard
kidneys, on the side of the skin of the hinder part
for that will make it fulsome, then take a knucle
of veale and pick out all the bloody meat, and lay
all the Meat in water a good while then take itt out
and squeeze out all the water, and the blood in a cloath
soe long as either Strings of blood or water will
appeare then putt all the meat in peeces in a faire
Earthen pott, then take a pottle of faire water & as much
or more white wine letting it boyle softly till all
the meat be to peices and all the strength in the broth
then let the Liquor runn through a thinn streiner but
Crush not the meat, onely receive the thinne
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