Image 251, seventh book, folio 133a, two unnumbered receipts
| .fo. 133. | ||||
| A salve very rare for any sore | ||||
| or hott swellinge | ||||
| Take a pound of read lead very finely beatten to | ||||
| powder and a pint and a halfe of very good sallet | ||||
| oyle mingle and stire them very well together before | ||||
| you sett it one the fire, then set it one a saft fier* in | ||||
| a skillet or a panne for the purpose which is twise soe | ||||
| bige as the quantity of the stufe therein contained | ||||
| for that it will rise then let it heate softly untill such | ||||
| time as it doth begine to simper* and then take it | ||||
| of, and be very sure you doe allwayes stire it both | ||||
| on the fire and of* the fire for otherewayes** it will | ||||
| burne low and be worth nothing, then try whe- | ||||
| ther it be good or have his full body,take a rage* or | ||||
| a cloth and put into it and when it doth waxe a | ||||
| little cold you may smothe it with your finger | ||||
| and none will stike on your finger nor kake* upon | ||||
| the slouts* when it is cold but be smoth and gentle | ||||
| then it is good, otherwayes if it do crake you must | ||||
| put more oyle into it and heate it a little and stire | ||||
| it together and if it be too thine then put in more | ||||
| red lead and so stire it together, and to make it | ||||
| the better you may put some capons grease or |
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| duxe grease and stire it well together, you must | ||||
| remember to make it up in warme watter | ||||
| A most excelent oyntment | ||||
| for an itch or tetter* or any | ||||
| such Leprosie & more Learn- | ||||
| ed of Doctor Kinge | ||||
| a pound | ||||
| Take |
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| and |
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| a pinte of white wine vinneger and beat | ||||
| the Letherge in a mortter and ever and anon | ||||
| put in a spunfull of vinneger and beat them | ||||
| together and then a spunfull of oyle and still | ||||
| pound them till all the oyle and vinneger be | ||||
| in and then it will be a fine white oyntment | ||||
| and if you beat a little oringe flower butter | ||||
| or gessimon* butter |
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| smell the better | ||||
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Transcribed by CTW and JMCN