〈◊〉〈◊〉 making of Venice Balsam and the vertues thereof.
Take a handful of the flowers of Dogs∣••••ngue, of St. Iohn Wor••t the flowers, a hand∣••••l, white wine somewhat more then a quarter 〈◊〉〈◊〉 a pint, of gum Elemie one ounce, five peny∣••orth of saffron, one penyworth of venice ••urp••ntine, one ounce of Candied oil, or 〈◊〉〈◊〉 oil half a pinte.
If the flowers of the Herbs are not infused 〈◊〉〈◊〉 the oil, then boil it in the white wine by ••••emselves, and then boil the gum Elemie in ••••e oil by it self, and then clarifie it and cast ••way the dreggs, and then boil it again all to∣••ether, and last of all put in the saffron and 〈◊〉〈◊〉 Turpentine when you are ready to take 〈◊〉〈◊〉 boiling a little, and so clarifie it again, ••nd when it is almost cold put it into a glass to ••••e: The best way is to infuse the flowers of the Herbs with red roses or Damask in sallet ••••il for a year or less. The gum Elemie will ••••il in the oil a quarter of an hour, and after 〈◊〉〈◊〉 boiling it together it will be a quarter of a 〈◊〉〈◊〉 hour, the flowers are to be strained out, ••odden in wine or the oil.