Take _Orris, Cypris, Calamus, Fusis_, all of them grosse beaten, and _Gallingall_ roots, of each a handfull, and as much of the small tops of _Lavender_, dryed, and put them into baggs to lay among your cloaths. You may put in a handfull or two of _Damask Rose_ leaves dryed, which will somewhat better the sent. Medicines made of Lemmons. _To take away the Spots, or red Pimpels of the face_. Take halfe a pint of raine water, and halfe a pint of good _Verjuice_, seeth it till it be halfe consumed, then whilst it boils fill it up againe with juyce of _Lemmon_, and so let it seeth a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water annoynt the place often. _A very good Medicine for the Stone_. Make a Posset of a quart of _Rhenish_ wine, a pint of _Ale_ and a pint of _Milke_, then take away the curd, and put into the drink, two handfulls of Sorrell, one handfull of _Burnet_, and halfe a handfull of _Balm_, boyle them together a good while, but not too long, least the drink be too unpleasant, then take of the drink a quarter of a pint, or rather halfe a pint, at once, at morning, and to bed-ward, putting therein first two or three spoonfulls of juice of _Lemmons_, this is an excellent Medicine for the _Stone in the Kidneyes_, to dissolve and bring it away. It is very good in these Diseases of the _Stone_, to use _Burnet_ often in your drink at Meales, and often to steep it in over night, and in the morning put in three or foure spoonfulls of juice of _Lemmons_, and to drink thereof a good draught every morning a week together, about the full of the Moone, three dayes before, and three dayes after. _To roste a Shoulder of Mutton with Lemmons_. Take a Shoulder of _Mutton_ halfe rosted, cut off most of the meat thereof, in thin slices, into a faire dish with the gravy thereof, put thereto about the quantity of a pint of clarret wine, with a spoonfull or two at most of the best wine _Vineger_, season it with _Nutmeggs_, and a little _Ginger_, then pare off the rines of one or two good _Lemmons_, and slice them thin into the _Mutton_, when it is almost well stewed between two dishes, and so let them stew together two or three warmes, when they are enough, put them in a clean dish, and take the shoulder blade being well broyled on a grid-iron, and lay it upon your meat, garnishing your dishes with some slices and rinds of the _Lemmons_, and so serve it. _To Boyle A Capon with Oranges and Lemmons_. Take _Orenges_ and _Lemmons_ peeled, and cut them the long way, and if you can keep your cloves whole, and put them into your best Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three or four dayes, and when they have been well sodden, cut whole _Pepper_, great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either _White_ wine, or _Clarret_ wine, and let all these seeth together a while, and serve it upon Sopps with your _Capon_.