lights that lie at his back, wash
it in white-wine, and no water, then put the pieces in a flaggon,
and put to it two or three blades of large mace, a leaf of gold,
ambergriece, some dates, and raisins of the Sun; close up the
flaggon with a piece of paste, and set it in a pot a boiling six
hours; keep the pot filled up continually, with hot water; being
boil'd strain it, and when it is cold give of it to the weak party
the bigness of a hazelnut.

_Stewed Pullets against a Consumption._

Take two pullets being finely cleansed, cut them to pieces, and put
them in a narrow mouthed pitcher pot well glazed, stop the mouth of
it with a piece of paste and set it a boiling in a good deep brass
pot or vessel of water, boil it eight hours, keep it continually
boiling, and still filled up with warm water; being well stewed,
strain it, and blow off the fat; when you give it to the party, give
it warm with the yolk of an egg, dissolved with the juyce of an
orange.

_To distill a Pig good against a Consumption._

Take a pig, flay it and cast away the guts; then take the liver,
lungs, and all the entrails, and wipe all with a clean cloth; then
put it into a Still with a pound of dates, the stones taken out, and
sliced into thin slices, a pound of sugar, and an ounce of large
mace. If the party be hot in the stomach, then take these cool
herbs, as violet leaves, strawberry leaves, and half a handful of
bugloss, still them with a soft fire as you do roses, and let the
party take of it every morning and evening in any drink or broth he
pleases.

You may sometimes add raisins and cloves.

_To make Broth good against a Consumption._

Take a cock and a knuckle of veal, being well soaked from the blood,
boil them in an earthen pipkin of five quarts, with raisins of the
sun, a few prunes, succory, lang de-beef roots, fennil roots,
parsley, a little anniseed, a pint of white-wine, hyssop, violet
leaves, strawberry-leaves, bind all the foresaid roots, and herbs,
a little quantity of each in a bundle, boil it leisurely, scum it,
and when it is boil'd strain it through a strainer of strong canvas,
when you use it, drink it as often as you please blood-warm.

Sometimes in the broth, or of any of the meats aforesaid, use mace,
raisins of the sun, a little balm, endive, fennel and parsley roots.

Sometimes sorrel, violet leaves, spinage, endive, succory, sage,
a little hyssop, raisins of the sun, prunes, a little saffron, a