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.

To make an odoriferous and sweete smelling grese that kepeth the lippes and handes from thinkes and chappes, and kepeth them moist, and softe.

TAke a pounde, that is to saie, twelue vnces of Calues grease, or the Deere suet that is yong, and the suet fresh. Than take sixe vnces of Ma∣ioram, and stampe them all well togither, and make thereof little halles, and sprinkle them with a little good White or Claret wine, that hath a good odour. Than put them in some vessell, and couer them well, that the good odour of the Maioram go not out, and so set them in the shadow the space of fower and twenty houres somwhat more or lesse, than put them in wa∣ter and seeth thē leisurely: and than draine it againe. Take also nine vnces of Maioram, and stampe it with the same grease, and make litle balles of it, which you shall sprinkle ouer with Wine, and put it in another vessell cleane, the which you shal also set it in the sha∣dowe the space of xxiiij. houres, and than put water to it againe, and seeth it, and straine it. And do so fower or fiue times, adding to it alwaies nine vnces of Ma∣ioram, and sprinklinge it with good Wine, you maie also put to it a little muske, or ciuette, thus doyng you shall haue a very excellent thing, to keepe the lippes and handes from chappes or chinckes and from all great colde.