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
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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
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"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 8, 2024.
Pages
Page [unnumbered]
Page [unnumbered]
Page 26
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Page 28
TAke a violle of Glasse very thinne, and of thre partes, fill two with oile oliue very good and cleane, & fill the rest with Roses, or the herbe wherwith you will make the oile. Than sette the violl or glasse in the sunne, and couer it well first, and let it so rest three or foure daies, than take it out of the sunne, and take out al the roses, and al the oile, and wring them well, that all the oile maie come out of them, then cast them awaie and put the oile againe into the violl, and fill it a newe with freshe roses, and set it in the sunne other foure daies. Than take them awaie, and wring out the oile, and put in other freshe roses, doyng thus foure or fiue times you shall haue an oile as odoriferous as the roses them selues.