The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde.

About this Item

Title
The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde.
Author
Ruscelli, Girolamo, d. ca. 1565.
Publication
Imprinted at London :: By Ihon Kyngston: for Nicholas Englande,
Anno domini. M.D.lx. [1560]
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Subject terms
Medicine -- Formulae, receipts, prescriptions.
Recipes -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A16112.0001.001
Cite this Item
"The seconde part of the Secretes of Master Alexis of Piemont by hym collected out of diuers excellent authours, and newly translated out of Frenche into Englishe, with a generall table, of all the matters conteined in the saied boke. By William Warde." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A16112.0001.001. University of Michigan Library Digital Collections. Accessed June 16, 2024.

Pages

To make another maner of greene water cleere.

TAke the little Apples of Nerpru whan they be ripe and blacke, and breake them, and put them in a pot that is not fatty, and put to them a lit∣tell Alome beaten, and set it in a hote place the space of sixe or eight daies, and it will boile and worke as wine dothe in the fat. This done straine it into a can∣nals vnder a presse, & so get out the substance of it, and put into it a little Almaine blewe: and it will make

Page 106

you a faire greene, and if it seeme vnto you to darke, you maie put to it a little Alome, and so put the saide composition in a bladder, and drie it in the shadowe, and you shall haue a very faire paste or dowe, not so ferme or fast as that wherof we haue spokē afore▪ but yet bothe be good.

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