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.

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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 17, 2024.

Pages

To incorporate Lapis lasuli in the strong past, or other soft, after that it is grounde.

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TAke a pound of Lapis lasuli whan it is ground, & or¦dered as is aforesaid, and take also a pound of the strong past which is the first, & wash it wel with your handes on the out side, than cut it in smal peces, & put them into a little pot wel leaded within & so stiepe it, then set it vpō the hote embers, & ye shall melt the said past: but take good heede that it frie not, & if paraduē∣ture it should frie, put into it a droppe of the fore said oile, & by and by it wil leaue friyng. And whā the past is well moltē take the little sticke or sklise that you did occupy whan you made the past, & annoint it with the said oile, & whan the past is turned mixe it wel, and in the meane time another shal put in by little & little the foresaid pouder prepared, as men do oile vpon salades & neuer leaue turning of it so lōg as there is any, but yet a little at ones, & with the sklise incorporate it to∣gither a long time vntil you se that the pouder be wel mixed with al, that nothing may be seene out of ye past, but al wel fastened & perced in. And whā you see this, by & by take the pot so boiling, & poure it into a basen of cold water, and euē furth with make the said pot as cleane as you can with the sklise, that there remaine nothing in it, & whan the said past is colde so that you may handle it with your hande, annoint your handes with the fore said oile, & if you see that the past is well died & colored it is a good signe, & with your handes so anointed tosse the past vp & doun the space of an houre & a half, drawing it out alwaies in lēgth & ouerthwart again, to thintēt that if it had made any hollow blad∣ders within it might be al the better brought into one massiue body or substance. And note, the more you re∣moue it vp & doun in your handes, so muche the more shall you get out of it in washing it. This done make it into the forme of a long or round lofe, as you shall thinke good, than put this past into a bacin well pol∣lished, & cleane with cleane & fresh water that is cleere inough, & let it so soke ye space of x. or xv. daies or more

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for the more it soketh the fairer shall it be & the parfi∣ter, and wil easeliar and soner come out of the paste.

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