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¶ Take fine meat oyle a pint, and put it in a clean pan, and séeth it well ouer the fire, then doo thy hands in cold water and let it drop thereon and it will creame, and when it leaueth crea∣ming doo it to the fire againe, and let it séethe well, and doo so thrée or foure times with your hands, then take halfe an vnce of Masticke, as much of Frankensence, as much of Rozen, a quarter of an vnce of Verdigreace: make all these into powder
by themselues, then doo them into the oyle, and let them séethe well together, and stir it well and skim it cleane, then let it coole, then doo it in a pewter vessell, and this is a good balme.