the necke of the glasse without in the ayre, that glasse through the heate of the dung will boile sore, so that the water will ascend to the necke of the same, and discend againe to the bottome through the aire, and so let it stand thirty daies, then ta••e out the glasse, and put these thinges following in the water, and stoppe the mouth that it breathe not out, and so leaue it in eight daies. Last of all, put the glasse in Balneo Ma∣rie, with sand, setting on a head with a receiuer well stopped, and make a soft fire, and gather the first water that drops cleare, but when yee see the second water turne into redde collour, change the Receiuer, for then commeth the seconde Water, and that will keepe well in a glasse well stopped: The spices that goe to this water bee these, with the hearbes: Cardonum, Cloues, nutmegs, Ginger, Galingale, Zedoaire, long Pepper, Spikenarde, Lawrell berries, Smallage seedes, Mugwoort seedes, Fenell seedes, Annis seeds, flowers of Basill, Elder flowers, red Roses and white, lignum Aloes. Cubibes, Cardomum, Calamus Aromaticus, Maces, Germander, Frankensence, Turmētil, Juniper, Egremonie, Sentorie, Fumitorie. Pimpernel, Dandelion, Eufrage, Endife, seeds of Sorrell, yellow Saunders, Fetherfoy, A∣loes, Epaticke, of each two ounces, Rubarbe two drams, drie Figges, Reasins, Dates with∣out stones, sweet Almondes, of each two ounces,