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]
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- 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 1, 2024.
Pages
Page 10
TAke a pound of Aqua vite of three seethinges, an vnce of Brasill that is good, ten Cloues orien∣tall, and ten graines of Nasturtium, otherwise called Carda••••, in English Cresses or toune Kerse, and fiue graines of Cubi••es, and stampe all togither verie small, then put it into a vessell of glasse with the Aqua vite, and stoppe it sure, and boile it a little, and then distill it in Balneo Marie, or with a verie small fire, and it shall be in his perfection.