Grains of youth take of nitre grain of amber grease grain of Orris powder  grain of white poppy seed the four part of a grain of saffron half a grain  with water of orange flower and a little tragacanth make they into small grain  four in number to be take at four a clock or go to bed preserve ointment take  of deer svet ounce of myrrh grain of saffron grain of bay-salt grain of canary  wine of two year old a spoonful and a half spread it on the inside of your  shirt and let it dry and then put it on a purge familiar for open the liver  take rhubarb dram agaric trochiscat dram and a half steep they in claret wine  burn with mace take of wormwood dram steep it with the rest and make a mass of  peel with syrup acetous simplex but drink a open broth before it with succory  fennel and smallage root and a little of a onion wine for the spirit take gold  perfect refine ounce quench it six or seven time in good claret wine add of  nitre grain for two draught add of saffron prepare grain of amber grease grain  pass it through a hippocras bag wherein there be a dram of cinnamon gross  Beatrice or to avoid the dim of the colour of ginger take two spoonful of this  to a draught of fresh claret wine the prepare of saffron take grain of saffron  sleep in half part of wine and rise water and a quarter part vinegar then dry  it in the sun wine against adverse melancholy preserve the sense and the  reason take the root of bugloss well scrape and cleanse from their inner pith  and cut they into small slice steep they in wine of gold extinguish ut above  and add of nitre grain and drink it ut above mix with fresh wine the root must  not continue steep above a quarter of a hour and they must be change thrice  breakfast preservative against the gout and rheum to take once in the month at  least and for two day together one grain of Castorei in my ordinary broth the  preparation of garlic take garlic ounce boil it upon a soft fire in claret  wine for half a hour take it out and steep it in vinegar whereto add dram of  cleave then take it forth and keep it in a glass for use the artificial  preparation of damask rise for smell take rise pull their leave then dry they  in a clear day in the hot sun then their smell will be as go then cram they  into a earthen bottle very dry and sweet and stop it very close they will  remain in smell and colour both fresh than those that be otherwise dry note  the first dry and close keep upon it prevent all putrefaction and the second  spirit come forth make of the remain moisture not dissipate sometime to add to  the maceration grain of tartar and of enula to cut the more heavy and viscous  humour lest rhubarb work only upon the light to take sometime the oxymel  before it and sometime the Spanish honey simple a restorative drink take of  Indian Maiz half a pound grind it not too small but to the fineness of  ordinary meal and then bolt and serce it that all the husky part may be take  away take of Eringium root ounce of date as much of enula dram of mace dram  and brew they with Ten-shilling beer to the quantity of four gallon and this  do either by decoct they in a pottle of wort to be after mingle with the beer  be new tap or otherwise infuse it in the new beer in a bag use this familiar  at meal against the waste of the body by heat take sweet pomegranate and  strain they light not press the kernel into a glass where put some little of  the peel of a citron and two or three cleave and three grain of amber grease  and a pretty deal of fine sugar it be to be drink every morning while  pomegranate last Methusalem water against all asperity and torrefaction of  inward part and all adustion of the blood and general against the dryness of  age take crevice very new Q S boil they well in claret wine of they take only  the shell and rub they very clean especial on the inside that they may be  through cleanse from the meat then wash they three or four time in fresh  claret wine heat still change the wine till all the fish taste be quite take  away but in the wine wherein they be wash steep some top of green rosemary  then dry the pure shell through and bring they to a exquisite powder of this  powder take dram take also pearl and steep they in vinegar twelve hour and dry  off the vinegar of this powder also dram then put the shell powder and pearl  powder together and add to they of ginger one scruple and of white poppy seed  half a scruple and steep they in spirit of wine wherein six grain of saffron  have be dissolve seven hour then upon a gentle heat vapour away all the spirit  of wine and dry the powder against the sun without fire add to it of nitre one  dram of amber grease one scruple and a half and so keep this powder for use in  a clean glass then take a pottle of milk and slice in it of fresh cucumber the  inner pith only the rind be pare off four ounce and draw forth a water by  distillation take of claret wine a pint and quench gold in it four time of the  wine and of the water of milk take of each three ounce of the powder one  scruple and drink it in the morning stir up the powder when you drink and walk  upon it