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 y^e 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. 57. _The Soveraign Balsame._ Take Venice turpentine one pound, oyle of olives 3 pints, balsame of perrue half an ounce, oyle of St Johns wort one ounce, red Sanders one ounce, yellow wax half a pound Sack 6 spoonfulls, cut the wax in thin slices put it over the fire in a clean Skillet, when it is thoroughly melt’d put in the turpentine when it is first waished in red rose water 3 times Stir them very well till they boyle then take it off the fire and let it cool till the next day then take it out of the Skillet again and cut it into thin slices to get out the water then put in the oyle of olives the Sack and the oyle of St Johns wort with the red Sanders and balsame and stir them till they incorporate, then boyle it a pace then take it off the fire and stir it for 2 hours to thicken it, then let it cool puting it into small pots, it will keep twenty years. 58. _To make Biskit._ Take one pound and a quarter of fine sugar one pound of eggs one lb of flower, beat your eggs and as the froth riseth scumme it off & mix it w^{th} the flower and Sugar till all the eggs be in them beat it very well and let it stand by a fire half an hour then butter your plats and set them in a pretty warme oven. 59. _To make Cakes of Quinces red._ Take barberrys and infuse them and when they are very soft take them and stamp them with a spoon and strain them, then have some quinces ready scaulded and pared then take the pulp of the quinces and mix it with the barberrys then take the weight of it in Sugar and wet it with water then set it over the fire and let it boyle till it be Sugar again then put in your quinces and stir it over the fire till the sugar be all melt’d but not let it boyle then drop it on glass plats. 60. _To make clear Cakes of Quinces._