one quarter of a pound
of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of
Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage
Flowers, and so much water as will cover all, and two fingers breadth
above them, then boil it on a great fire in an earthen Vessel covered,
untill the roots be soft and tender, then strain out the Liquor, and to
every Pint of it put a pound of fine Sugar, the whites of two Eggs
beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at
a time.

45. _For a Consumption._

Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg
potched very rare, then stir it into the Milk over a soft fire, but do
not let it boil, sweeten it with a little Sugar Candy, and drink it in
the morning fasting, and when you go to bed.

46. _To make Bottle Ale for a Consumption._

Take a quart of Ale, and a Pint of strong _Aqua vitae_, Mace and Cinamon,
of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane
root, one quarter of a pound of Loaf Sugar, one quarter of a pound of
Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder,
then put all together into a Bottle and stop it close.

Take three spoonfuls of this in a morning fasting, and again one hour
before Supper and shake the Bottle when you pour it out.

47. _To make Cakes of Quinces._

Take the best you can get, and pare them, and slice them thin from the
Core, then put them into a Gallipot close stopped, and tie it down with
a Cloth, and put it into a Kettle of boiling water, so that it may stand
steddy about five hours, and as your water boils away in the Kettle,
fill it up with more warm water, then pour your Quinces into a fine hair
sieve, and let it drain all the Liquor into a Bason, then take this
Liquor and weigh it, and to every pound take a pound of double refin'd
Sugar, boil this Sugar to a Candy height, then put in your Liquor, and
set them over a slow fire, and stir them continually till you see it
will Jelly, but do not let it boil; then put it into Glasses, and set
them in a Stove till you see them with a Candy on the top, then turn
them out with a wet Knife on the other side upon a white Paper, sleeked
over with a sleek-stone, and set them in the Stove again till the other
side be dry, and then keep them in a dry place.

48. _To make Marmalade of Apricocks._

Take Apricocks, pare them and cut them in quarters, and to every pound
of Apricock