onsumption.

_Other drink for a Consumption._

Take a gallon of running water of ale measure, put to it an ounce of
cinamon, an ounce of cloves, an ounce of mace, and a dram of
acter-roots, boil this liquor till it come to three quarts, and let
the party daily drink of it till he mends.

_To make an excellent Broth or Drink for a Sick Body._

Take a good fleshy capon, take the flesh from the bones, or chop it
in pieces very small, and not wash it; then put them in a rose still
with slics of lemon-peel, wood-sorrel, or other herbs according to
the _Physitians_ direction; being distilled, give it to the weak
party to drink.

Or soak them in malmsey and some capon broth before you distill
them.

_To make a strong Broth for a Sick Party._

Roast a leg of mutton, save the gravy, and being roasted prick it,
and press out the gravy with a wooden press; put all the gravy into
a silver porrenger or piece, with the juyce of an orange and sugar,
warm it on the coals, and give it the weak party.

Thus you may do a roast or boil'd capon, partridge, pheasant, or
chicken, take the flesh from the bones, and stamp it in a stone or
wooden mortar, with some crumbs of fine manchet, strained with capon
broth, or without bread, and put the yolk of an egg, juyce of
orange, lemon, or grape verjuyce and sugar.

_To make China Broth._

Take an ounce of China thin slic't, put it in a pipkin of fair
water, with a little veal or chicken, stopped close in pipkin, let
it stand 4 and twenty hours on the embers but not boil; then put to
it colts foot, scabious-maiden-hair, violet leaves half a handful,
candied eringo, and 2 or 3 marsh mallows, boil them on a soft fire
till the third part be wasted, then put in a crust of manchet,
a little mace, a few raisins of the sun stoned, and let it boil a
while longer. Take of this broth every morning half a pint for a
month, then leave it a month, & use it again.

_China Broth otherways._

Take 2 ounces of China root thin sliced, and half an ounce of long
pepper bruised; then take of balm, tyme, sage, marjoram, nepe, and
smalk, of each two slices, clary, a hanful of cowslips, a pint of
cowslip water, and 3 blades of mace; put all into a new and well
glazed pipkin of 4 quarts, & as much fair water as will fill the
pipkin, close it up with paste and let it on the embers to warm, but
not to boil; let it stand thus soaking 4 and twenty hours; then take
it off, and put to it a goo