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]
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 16, 2024.

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To make Figges ripe quickly.

LET the Fygges come to theyr parfyte greatnes than pryke theym with a pinne, and rubbe thyem wyth a lytle Oyle oliue, then bynde theym about wyth Greene Olyue leaues, so that they maye be co∣uered round about with them, and so let them ripe in what place you will.