The Second Book

[Not in the TCP transcription, whose copy lacks these pages: f. 44v, f. 45r] [f. 45v] take Muske, Amber, and Ciuet as muche as ye will, in a vessell suche as parfumours vse, and put to it. iii. or iiii. droppes of fayre water: after this, tempre it with a lyttle rose water, vntyll it be lyke tender and softe past: than set the vessell for to parfume and smoke vppon the fyre, lyke as men parfume chambers: and se that all the fume and smoke he receyued thorowe the sayd nuttes. This done, you shal take out of it the oyle which wil be very excellent, as well to vse alone by it selfe, as to parfume gloues, and all other thynges.

☞To make an odoriferous and sweete water, verye good.

TAke twelue pounde of Damaske rose water, Lauander water, Cloues, Synamom, of eche of them a dragme, Mace, great Cardamomum, Muske, Amber, of eche of them halfe a scruple, drie Pylles of Citrons, Sandalum citrinum, Ireos, of eche of them halfe a dragme, Bengewin, Storax calamita, of eche a scrupule, and of all this make a composition, the which you shall put in a vessell of glasse well stopped, leauinge it so by the space of fiftene daies. Afterwarde let it bee distilled in Bal•eo Marie, the maner whereof is described in the first booke, and the water that shall issue oute of it, put in a violle well stopt in the Sunne the space of fiftene dayes, and than shall you haue a water of greate excellencie.

☞The seconde odoriferous water.

TAke the leaues of Damaske roses, the freshe leaues of Gylle flowres of eche of them a pounde, the flowres of Rosemarye, the flowres of Lauander, the flowres of Iasemyn, Maioram, Sauourye, Serpyne, or Serpille, called wilde Time, or running Time, which groweth on olde walles, ouer welles and pondes: and in some places it smelleth like time, and in some places lyke to Sauourye, it is called in Latyne Serpyllus or Serpillum, in Frenche du Serpolet, of these three vnces, of drie [f. 46r] Citron pilles an vnce. After this Synamom, Bengewine, Storax calamita, of eche of thē two dragmes, Nutmegges, Macaleb, of eche of theym a dragme: but you muste stampe well the herbes, and bray the spyces wel, then put all together in a earthen potte leaded: and after it hath stande in the Sunne, by the space of twoo daies distille it in Balneo Marle. And to the water that issueth out, putte a scrupule of fine Muske, lettinge it stande afterwarde in a violle of glasse well stopped by the space of twentye or thyrtye dayes. Then shall you haue a notable water.

The thyrde sweete water.

TAke sixe pounde of Damaske rose water, a glasse full of Malmsey, three pounde of Damaske rose leaues freshe and newe, Lauander flowres, the flowres of greene Spike, of eche of them foure vnces, the flowres of Cherfoyle or Cheruille, flowres of Iasemine, the flowres or blossomes of Olyue trees, of eche of them a pounde and a halfe, the drie flowres or blossomes of Orenge trees three vnces, of the drye pilles of Cytrons foure dragmes, cloues a dragme and a halfe, Synamom, Storax calamita, Bengewyne, of eche of them two scrupules, Nutmegges a scrupule. Let al the saied spices fyrst bee well beaten into poulder, and then put all together into a violle well stopte by the space of ten daies, than after lette all bee dystylled in Balneo marie. And to the water that commeth oute, adde Muske, and Amber, of eche of them a scrupule and a halfe. You must kepe it in the Sunne and in some neate place.

☞The fourth sweete water.

TAke Cloues well beaten in poulder twoo dragmes, the poulder of Sandalum citrinum, and Macaleb, of eche of theym a scrupule, ten pounde of Damaske rose water, & the water of the herbe that the Italians call Soltanella fower pounde, Lauander [f. 46v] water a ponnde. Let all this bee lefte together by the space of foure dayes, and then put it in a Limbecke, and distell it, vnto this water that commeth of it, lette these spyces folowing bee put well beaten to poulder, that is to saye, Cloues, Synamom, Bengewine, Storax calamita, of eche of them halfe a dragme: and then again distill it in Balneo Marie. Finallye you shall put to it Muske, and Amber, in all, halfe a scrupule, and let the water bee kept in a violle, or other vessell of glasse well stopte.

☞The fyfte sweete water.

TAke fower pounde of Damaske rose water, Lauender water, Spike water, of eche of them thre vnces, the water of blossomes of Lymons, or Orenges, the water of the blossomes Myrtell of a tree, blossomes of Iasemin, of Maioram, of eche of theym halfe a pounde, Bengewyne, Storax calamita of eche a dragme, Muske halfe a scrupule. Mengle well all together, and keepe it in violles well stopte syxe dayes.

Then distille it in Balneo Marie, and keepe the water in a vessell of glasse, by the space of fiftene dayes in the Sunne, and afterwarde reserue it for to serue youre tourne, when you wyll occupie it.

☞The syxte odoriferous water.

TAke freshe flowres of Rosemarye twoo pounde, Amber a scrupule, three pounde of the flowres of Orenges, Lemons and Citrons, all confusely together, whiche the Frenche men call can de naphe, leaue all together in some vessell well stoppte tenne dayes. Then the water being distilled in Balneo Marie, lette it bee kepte in a violle of glasse verie close and stopped.

☞The seuenth sweete water.

TAke of the foresaied water of Naphe, foure poūd, Damaske rose water, twoo pounde, with halfe a scrupule of Amber. All these thinges being wel [f. 47r] mixed together, and putte in a violle of glasse well stopte, leaue theym in the Sunne by the space of a moneth, and then keepe theym to occupie at youre pleasure.

☞The eyght odoriferous water.

TAke fowre pounde of Damaske rose water, wyth sixe vnces of Lauender water, the flowres of Iasemyn three pounde, with half a scrupule of fyne Muske. Keepe wel all this together in a vessell wel stopt, by the space of tenne dayes: and after distill it in Balneo Marie, vntil al bee come out. Then kepe it in a violle of glasse, for youre vse when you shall occupie it, and you shall finde it a merueylous water.

☞The nynth sweete water.

TAke the Pilles of Orenges, and of greene Citrons of eche of them halfe an vnce, Cloues a scrupule, the flowres of Spike newelye gathered sixe vnces. All these thinges muste bee mixte together as afore is said, with sixe pounde of Damaske rose water: and after they haue stande certaine daies in some couered vessell, you muste styll theym in Balneo Marie. And the water that shall come of it will bee very excellent.

☞The tenth odoriferous water.

TAke twoo pounde of the leaues of Damaske roses, Macaleb halfe a dragme, halfe a scrupule of good Amber: and hauing first beaten that whiche is needefull, sette all vpon hote ymbers twoo or three daies: but before you distille it, you muste let it steepe ten dayes, in ten pounde of the water of Damaske roses, and so than distill it in Balneo Marie. The water of it muste afterwarde bee kept in the Sunne the space of fiftene daies.

☞Oyle of Orenges verie excellent.

TAke a pounde of swete Almondes well pilled, the flowers of Limons or Orenges, asmuche as you will, the which you shall deuide into three equall [f. 47v] partes: After this you shall laye the thirde parte of the same flowers abroade vpon a very white linnen clothe in a sieue, strowinge also abroade vpon those flowers halfe of the sayde Almondes, the whiche you shall couer with another thirde parte of the sayde flowers: And than the rest of the sayde Almondes, the which you shall couer finally with the reste of your flowres, so that the Almondes may euermore be in y^e myddle of the flowres in the said sieue, & so leaue them together by the space of sixe dayes, renewinge and chaunginge euery daye the flowres, and than the Almondes. This done, you shall beate the Almondes in a morter, and presse them in a fayre white lynnen cloth, in a pressour, vntyl there issue out a very cleare oyle, whervnto you shall adde a lyttle Ciuet, Muske, and Bengewine. Afterwarde leaue it in the sonne eight dayes, in some vessell well stopped.

Oyle of Iasemine, and of violettes.

TAke sweete Almondes well pilled and brayed, the flowers of Iasemyn as much as you wil, and layeng them ranke vpon ranke, you shal leaue them in some moyste place ten dayes together or more, than take them awaye, and presse out the oyle in a pressoure: the vertue of the which oyle serueth for diuers thinges. In the like maner maye you haue oyle of Violetes, and other flowres.

Oyle of Nutmegges very parfyt.

TAke Nutmegges, of the best you can finde, and accordinge to the quantitie of the oyle that you wyll haue: and hauinge cut them in small pieces, you shall put to them as much Malmsey as will couer them ouer in some vessell of glasse or other, leauinge theim so the space of three dayes. Than take them out and set them to drye in some cleane place, by the space of two dayes. Finally heate them at the fyre, sprinklinge them with rose water: Than presse theim as is before mentioned, in a pressour, and you shal haue [f. 48r] out of them an excellente oyle good for manye thinges, whiche must be kept in some cleane vessell well stopte.

Oyle of Bengewyne very excellent.

TAke sixe vnces of Bengewyne, wel beaten into poulder, the which you shal let dissolue a whole day in oyle of Tartre, and Rose water, of eche a pounde: and than with a close pipe ye shall distill it thorowe a Limbecke, and so keepe it as a thynge moost excellent.

Oyle of Storax very excellent.

IN like maner is made oyle of Storax. Take Storax liquida, what quantitie you wyl, and put it in Rose water two or thre dayes, thē dystill it as the Bengewin was in the maner abouesayde. Fyrste there issueth oute water, and then a very excellent and precious oyle.

Oyle of Myrrhe, good for them that haue their flesshe full of humours, and carraine leane, for to make it tractable, quicke, naturall, and stronge.

TAke Egges harde rosted, and cut theim in the middes, take awaye the yelke, and fyll them vp with Myrrhe beaten into poulder, and put thē in some moiste place, where the sayde Myrrhe may dissolue into oyle, by little and little. This oyle maketh not onely the face or other partes of the body softe and tractable, but also taketh awaye all Cycatrices and skarres.

The maner to make that oyles shall neuer waxe mouldy, nor putrifie.

TAke for euery pounde of oyle two graynes of salte, one graine of the filing of copper or brasse, as much roche Alom as salte, and boyle all the sayd thinges a letle together in Balneo marie: than straine it out, and let it stande eyght dayes in the Sonne. And than kepe such oyle as longe as you will, and feare not, for it will neuer [f. 48v] diminishe, putrifye, nor corrupt.

❀ Poulder of Iris.

TAke Iris electe, what quantitie you will, and after you haue wel beaten it into poulder, stiepe it, and temper it also well with Rose water, and laye it than abrode vpon a sieue couered. This done, take Storax calamita, and Bengewyn, of eche of theim halfe an vnce, beate them well into poulder, and make therof an infusion into a glasse of Rose water, & hauynge poured it vnder the said sieue wel couered rounde about, ye shal afterward seeth it vpon the embers. And so the Iris waxinge cleane and dry, receiueth the parfume of the other substaunces. This poulder will be excellent to geue an odoure vnto clothes or garmentes, & all other thinges.

Poulder of Violettes.

TAke Iris, knoppes of Roses, of eche a pound, pilles of Cytrons drye .iiii. vnces, Gylleflowers, Sandalum citrinum, drye Lauender, Coliander, of eche of them two vnces, Nutmigges an vnce, Maioram dryed, Storax calamita, of eche of them an vnce and a halfe, Bengewyn electe sixe vnces. Beate to poulder and sift finelye all the sayde thinges, and the poulder shal be made: the whiche you shall kepe in a viole of glasse, well stopt that it take no vent.

A whyte poulder to put in litle bagges.

TAke Saudalum Citrinum a quarter of an vnce, poulder of the best Bengewin that may be gotten, Iris, of eche of them an vnce, and boile them in Rose water inough: than take burned Alom and well sifted twelue vnces, let it lye in the sayde water and make pilles, or litle balles flatte at both endes, of the biggenesse of peason or biggar, the whiche you shall drye in the shadowe: and afterwarde beate theim in to poulder, and syft them again, and than it is made. But if you will haue it musked, take Ambre and Musk, [f. 49r] eche of them. xxiiii. graines, Ci•et .xviij. graines, & mixing al this together, fil w^e it lyttle bagges of linen cloth Taffeta, or other sylk, the which you maye laye among clothes, or other garmentes, a thinge verye excellente.

Poulder of Cypres.

TAke a litle herbe that groweth and is found vpon the stocke or stumpe of Walnuttes or Okes, whiche is lyke little heare, and muste be gathered in Ianuarye and Februarye, when the wether is drye, drye it, and than washe it with fayre riuer or well water, and drie it ones agayne in the shadowe, and hauing washed it so three or foure times, you shall put it in rose water by the space of an houre: After beat it into poulder verye small and syfte it, but the sieue whereon you must strowe the sayde poulder must be alwayes syrynkled a litle with rose water, coueringe it well, to thintent it take no maner of vent: And after this you must parfume it with these thinges folowing, that is to say: with Bengewyn, Storax calamita, of ech of them two vnces, of the swete parfume called Thymiama, a dramme, Lauander half a dragme, Lignū Aloe, a quarter of an vnce. Beat eche thing by it self grossely, & than mingle them together, and deuide them into four partes, wherof one part must be set vpō the furnis in a vessel within y^e sieue leuing it ther til it be al consumed, & do so w^t all the .iiii. parts, vntyl al the pouder of y^e sayd parfume be burned. But you muste take heede that the panne dysh, or other vessell, wherein the saide poulders shall be put for to be brent, be set vnder the sieue, wher your poulder is, and that the sieue be well couered, that nothinge vent out, so that the poulder in the sieue may receiue all the sayde parfume. Than after take an vnce of the sayd poulder, and intermire with it by lytle and litle, sixe graynes of Cyuet, and. xxvi. graines of fine Muske, wel beaten together in poulder. This poulder must be kept in a viole or other vessell of glasse very close, to thentent it take no vent, and muste also be set in a drie place. This is the most excellent poulder that a man can make. It is very [f. 49v] true that out of Cipres and the east partes men bringe to Venise certaine rounde balles of a yelowe coloure, whiche they call Butri, of an Ile nigh vnto Candy, called Butra, and say that it is Oxe dunge taken vp in Maye, and diuers times sprinkled and watred with rose water than dried, and finallye made in to rounde balles, the whiche the parfumers do braye, and without any more parfuminge them in a sieue, they adde vnto it Bengewyne, Muske, and Ciuette, more or lesse, accordynge as they wyll make it good.

☞Vvhite musked Sope.

TAke Sope scraped or grated, as much as you will the whiche (when ye haue well stieped and tempe red in rose water) leaue it eight dais in the sunne: Than you shall adde to it an vnce of the water or milk of Macaleb, twelue graines of Muske, and sixe graines of Ciuet, and reducinge all the whole into the fourme and maner of harde past, you shall make therof very excellent balles.

Another kinde of odoriferous white Sope.

TAke Venise Sope of the eldest you can finde, the whiche you shall cutte or scrape with a knife, and sette it three dayes in the Sonne: And after hauinge well brayed it, you shal dissolue it in a vessell leaded within, with a pounde of good rose water, lettinge it boyle with a small fire, than you shall put to it of the roote of Iris, called Ireos, beaten into poulder .iiij. vnces, Amylum sixe vnces, whyte Sandale two vnces, Storax liquida an vnce, Oyle of Spike an vnce, and sturringe it alwayes with a sticke, ye shall afterwarde let it coole againe. And finally make balles of it, euen as you wil.

☞To make Damaskine sope musked.

TAke a pounde of the best Sope you can gette, and after hauing grated or skraped it verie smal, take fine Synamom, Nutmegges, Storax calamita, of [f. 50r] eche of them an vnce, lignum Aloes two dragmes, Bengewine perfite and thorowlye made two vnces, the poulder of Viollettes an vnce. Hauing beaten well to poulder all these foresaied thinges, you shal adde vnto them a dragme of the poulder of Cypres, a lytle Muske, and Ciuet: then steepe and temper it in Rose water, and after leaue it fourtie daies in the Sunne, in mouing and sturring it often times. Than make balles of it, or lytle rounde loues, the whiche you muste keepe in boxes of woode with cotton, wolle or bombase.

☞To get out the milke of Macaleb.

BYcause the vse of the mylke of Macaleb hath been putte in manye compositions, as we haue saied, we will teache you the maner howe to get it out, which shall be this. Take the Macaleb, whiche are litle soote and odoriferous graynes so called, the whiche you shall stampe in a morter, with Rose water, or some other sweete water, vntill they bee lyke a sauce, and hauing put them in a poke of linnen clothe, you shall presse the milke out of theim in a pressoure, or betwene two lytle bourdes. Then braye agayne, with the sayed water, that whiche shall remaine in the poke, and presse it a newe, vntill there issue no moore milke. But here I muste aduertise you, that this milke continueth not aboue two or three dayes: therefore you must immediatlye put it in effect and occupie it.

☞Poulder of Ciuet verye exquisite.

TAke Sngre candye what quantitie you list, and put it in a brasen morter: and after you haue wel beaten it, adde to it as muche Ciuet as you wyll: and make thereof poulder, the whiche you muste keepe alwayes close.

☞A priucipall poulder.

[f. 50v] TAke Damaskene Roses, Cipre Alexandrin, Sandalum citrinum, of eche of theym an vnce, Iris halfe an vnce, lignum Aloes, Calamus aromaticus, Galanga Bengewine, of eche of theym a grayne and a quarter, you shall make of all thys a verie fyne poulder, and incorporate it well, keepynge in a violle well stopped.

☞A white odoriferous poulder.

TAke Iris electe three vnces, white Sandall twoo vnces, Damaske roses, Lignum Aloes, Bengewyn, Cypre alexandrine, of eche of theym twoo vnces, Muske foure graynes, Ciuet three graynes: beate theym a parte, and sifte theym: then incorporate them together in the same brasen morter, that you dyd beate them in, and keepe the poulder of them in a violle well stopped.

☞A redde poulder.

TAke Damaske roses twoo vnces, Sandalium citrinum an vnce, lignum Aloes, Cypre alexandryn, of eche of them a grayne and halfe a quarter, Iris halfe a grayne or more, Cloues a scrupule, fine Muske three graynes, Ciuet two graines, Amber twoo graines. Bray theim and mixe them together, and so keepe them.

☞A blacke poulder.

TAke Cipri Alexandrini, lignum Aloes, of eche of theym halfe an vnce, Sandali citrini, Damaske roses, labdaniterreni, of eche of theim a quarter, Cloues a grayne, and a lytle more, Muske thre graines, Cyuet twoo graynes, beate theym in poulder and kepe theym.

☞Poulder of Cypre verye exquisite.

TAke a pounde of the mosse of an Oke, and washe it well in faier water, vntill the water remayne cleare: then laye it abrode vpon a table in the [f. 51r] Sunne vntill it bee dried: after, sprinkle or water it, with rose water: and hauinge it lefte it so couered in a dishe or platter, you shall laye it a brode agayne in a verie hote Sunne, when it is drie ynough to beate, beate it in poulder, and sifte it finelye almoste all: You shall sprinkele or water this poulder, with Muske rose water, and laye it abroade vppon a greate sarce, tourned downewarde, good and thicke, and some what course, vnder the whiche sarce, you shall make a perfume as foloweth, couexinge it with a clothe, whiche bee thus: Bengewine two graynes and a quarter, Labdani half a graine and more, Storax calamita twoo carrettes, lignum Aloes halfe a grayne and more, fine Muske half a grain. Beate all these thinges grosselye, and after mixe them together, then put by lytle and lytle the poulder vnder the sarce in some potte sharde, with a litle fier in it, and caste it in as you woulde dooe Frankencese, staiyng at euerie time, vntill the first parte, first cast in, bee consumed. Nowe, all the saied perfume beinge dooen, if you will make the saied poulder verie fine and exquisite, vnto euerye vnce adde these thinges folowinge, Bengewine a carret, Muske foure graines, Ciuet twoo graines, beate these by theym selues verie small and fyne, and mingle them with the saied vnce of poulder, so that all maye bee well incorporated together: than keepe it well, for it is notable and singuler.

☞Another waye to make it verie perfecte.

TAke the recente and fresshe dunge of an Oxe, and drie it in the Sunne, or in an ouen, then beate it, and sifte it, sprinkle it well after with Rose water, and leauing it so in a vessel, the space of a daye, drie it agayne in the Sunne. And when it is drie, bathe it againe with Rose water, and drie it againe, and dooe so three or foure times. The last time you shall water it or bathe it somewhat more then the other times, because it maye cleaue to the bottome of [f. 51v] the vessell, whiche muste bee well leaded within, and verie cleane, after this you shall remoue and sturre it well, and perfume it with some perfume, that the other foresayed poulder was perfumed with. Then hauinge perfumed it diuers times, you shall lette it drie in the saied vessell, takinge heede also that it take no vent. And after it is wel dried stampe it, and sift it a newe agayne, and then keepe it in some violle: and if you wyll make it verie fine, take an vnce of the saied poulder, three graines of fyne Muske, foure graines and a halfe of Bengewine, twoo graines of Cyuet, braye and incorporate all well together, and keepe it.

☞A sweete and odoriferous poulder, verie excellent to laye in chestes and cofers.

TAke the buddes of Roses as many as you wyll, and drie them in the shadow: than set theim abroade whan the sonne is most hotest in a clene vessell, puttinge to theim suche a quantitie of Rose water as will beare them vp, and sturrynge them well, leaue them in the Sunne (couered with a linnen cloth) vntyll it be hote. And whan they be drye, & haue dronke vp all the rose water, take for euerye pounde of Roses, ten graines of Muske, and a quarter of fine violettes beaten smal into poulder, in puttinge to them by litle and litle of the sayde poulder, and mixinge well all together, vntill they beginne to be incorporated: but before you put in the saide poulder, dreane and powre out the water of the sayd vessel, that there remayne not a droppe in the bottome. This done, laye the sayd roses abroade in a basen of copper, or of brasse, whiche is better, and let the sayde basin be plaine and euen, not inbossed, and set them in the Sunne when it shyneth most hotest, coueringe them ouer, so that neuerthelesse they may drie, than make a poulder of them, and kepe it. And if you wil geue a swete odour or sauour vnto your garmentes, take the said Roses so dried before you beat them in poulder, and put thē in some lytle linen bagge [f. 52r] very fine, the whiche you may laye in youre coffers, or where your apparell lyeth.

An odoriferous and swete poulder.

TAke the buddes of redde Roses, and braie them in a morter, as thoughe you woulde haue the iuyce out of them, than set them in a hote Sunne, sprin klinge them with Rose water, and so water them and drie them againe oftentimes, and than make of them a poulder, the whiche you shal parfume with the poulder of Cypre, as the other aforesayd, and kepe it in a vyole.

Oyle of Bengewyne.

TAke Bengewine as much as you will, and lay it vnder a dungehill in a violle or glasse well stopped (so that it take no vente) by the space of fiftene or twentye dayes: Than strayne it, and kepe it in a viole, for it is a singuler and deintie oyle.

A very good and odoriferous poulder, to carrye aboute a man, or to lay in coffers.

TAke fourtene vnces of roses newly dried, fine cloues, twoo dragmes, the seede of Spyke a dragme, Storax, halfe an vnce, fine Synamom halfe a dragme. Braye them, and kepe them in a violle well stopped, you maye also put to them (if you wil) two graynes of fyne Musk, Ligni Aloes halfe a dragme.

Balles agaynst the pestilence or plage, whiche also geue an adour vnto all thinges

TAke Storax, one part, Ladani one parte, cloues halfe a parte, Campher at your discretion, but lesse then of anye of the other substaunces, of Spikenarde a good quantite, and of Nutmegges also, of all this make paste with Rose water, in the whiche you shal tēper Gomme dragant, and Gomme Arabike, sturringe and brusyng them well. Of this past you shall make balles to holde in your handes, and to smell to.

[f. 52v]

A princely licour.

TAke Muske, Ambergrise, Ciuette, of eche of theim foure graynes, braye all together, and incorporate it with a lytle oyle of swete Almondes, and make therof a licoure, whiche you shall kepe in a bessell of yuorye well stopped, and vse of it as you vse Ciuet.

Liquide and softe Sope of Naples.

TAke stronge lie, with two partes of the asshes of the wood of the tree called in latine Cerrus, which is a kind of tre like to a poplar, hauing a streight longe stem bearinge a kinde of maste, roughe withoute like a Chestin, and one parte of quicke time, and make it so stronge that it may beare a newe laide egge swimminge betwene two waters. Take eighte potfulles of this lie very hote, a potfull of deeres grease or suet well strained cleane: mingle them and set theim on the fyre, but see that they seeth not. Put all in a greate vessell leaded within hauinge a large bottome, leauinge it in Sommer in the Sunne, and styrringe it foure or fyue times a daye with a sticke, and note that you muste set it in the day time in the sunne, and the night time in the ayre abroade, so that it raine not, continuinge thus the space of eight daies. Let it ware as firme and as harde as you will, so that it remain neuerthelesse in the forme of past, and the older it is, the better it wil be. Than afterwarde take of this masse or past, as much as you wil and put it in a vessell leaded, styrringe it well with a sticke, and adde to the same as muche fine Muskte Rose water as you will: kepe it eyghte dayes in the Sonne, styrringe it from time to time, as is aforesaide: and if it waxe to harde, put Rose water to it, in such quantitie, that it be neither to harde nor to soft, and fill as manye litle boxes with all, as you will.

To make the sayde Sope musked.

TAke fine Muske as muche as you liste, beate it well in a brasen morter, putting to it Rose water somewhat [f. 53r] warme, and hauinge mixed them well together, put them in the vessell where youre Sope is, mengling them well together, and let them stande a while, and than fill litle boxes with it at your pleasure.

A very excellent paste and swete, made with Muske, whiche eaten causeth a swete breath.

TAke Gomme dragant stieped and tempered in Rose water, vntill it be soft & white, make therof as it were paste, & take of it the bygnesse of a Hasel nut, bray it in a brasen morter, puttinge to it a little poulder of good Sugre, and halfe a graine of fine Muske, stieped and tempered in Rose water, mixe all well together.

And if you wil haue it better, put to it more Muske and Sugre, and than as muche Mace beaten in poulder as will lye vpon a pennye, and mixe it agayne well together, than put to it a little of the meale or flower of Amylum beaten into poulder: but it were better to putte in redde Sandal, wel broken in sonder, indifferently, and to put it in by litle and lytle, so muche that a man maye make of it conuenient paste, the whiche you shall cutte after your fantasye, and drye it in the shadowe. And yf you will haue it of diuers coloures, adde to it suche coloures well grounde as you please. Prouided that they be colours, wherein there is no poyson or daunger: you may also gylte or couer with syluer the sayde pieces, as men do confitures, and they wyll be verye good and of the best makinge.

Another very excellent.

TAke Gomme Arabike .v. vnces, fine Sugre .iiij. vnces. Amylum .iij. vnces, and for eche vnce of these foresayde thinges .x. graines of fine Musk whiche will mounte in the whole to a hundred and twenty graynes, and than it wyll be perfit.

Dentifrices or rubbers for the teeth of great perfection, for to make them cleane.

[f. 53v] TAke poulder of redde Corall .iiii. vnces, of the shardes of Galleye pottes two vnces, of cuttle bone an vnce, of a Pumeyse stone an vnce, cloues, Synamom, and Masticke of eche of them a dragme, Perles stamped halfe an vnce, Dragons bloud an vnce, fine Muske .iii. graynes, stampe wel the whole and syft it thorow a sarce, than mengle it well together and incorporate it with Gomme dragant tempered and stieped in Rose water, make all into dowe or paste, and make therof thinges to rubbe your teeth with, to make them white, wherwith you shall not onely make theim very fayre, but also preserue them from putrifaction.

Oyle of Bengewin odoriferous.

PVt a pounde of Bengewin well beaten in poulder, into some shorte and wyde vessell, so that you may put in your hand, than put to it two pounde of Rose water, and mixe all well together, and so couer it with a Limbecke or stillitory of glasse, well bounde with a linnen cloth, and al the ioynctes and sides well stopt. Giue it at the firste a little fyre, vntill all the water be drawen out (and this is the water that we spake of before,) and afterwarde encrease your fyre by litle and litle, and thē you shal se the oyle come out, and incontinent set vnder another cleane recipiente to receiue the oyle, and make vnder it a great fyre, to the intent that all the oyle may come out, the whiche being all distilled, there wyl come furth a certayne Gomme, like vnto Manna, the whiche wyll be verye good to keepe. And whan you will make swete or odoriferous water, take a violle full of cleane well water, and put into it a lytle of the sayd Gomme, and it wyll make it smell swete, but you muste styrre it well. If you will haue it better, take Rose water, and not well water.

Oyle of Storax calamita.

[f. 54r] TAke storax calamita as muche as you will, with such a quantitie of Rose water as pleaseth you, and put it in a large potte, not closinge the ioyntes or sydes, but let the Limbecke be a litle at one side, to the intente it maye take ayre, and alter not the fire, but kepe it accordinge as you shall se shalbe nedeful. And whan the oyle commeth, chaunge the recipient, and than make a greater fyre, and receiue the oyle, and kepe it, for it is a singuler and deynty thinge.

To make oyle of Labdanum.

TAke fine Labdanum, and mundifie it wel, and do with it as you did with the Bengewine: But if you will haue it otherwise, you maye take as muche as you will of it, and hauinge broken it in small pieces, putte it weete into a vessell of brasse, puttinge to it a pounde of Rose water, and halfe a pounde of the oyle of swete Almondes, couer well the vessell with his couer, and stoppe it with linnen cloutes plaistered ouer with claye or other matter, settynge it so to drye: than afterwarde set it vpon a lyttle fyre that it may boyle fayer and softely two or thre houres. This done, you shall take it from the fyre, and let it cole before you vncouer it, than take it quickely out, and put it in a vyole. And (to the ende to preserue it the better) put to it a lytle roche Alom burned, or elles a lytle Ambergryse. And when you wyll put it in the vyole, you muste put it in as cleare as is possible.

Oyle of Nutmegges.

TAke what quantitie of Nutmegges you wyll, the whiche well broken into pieces in a morter, you shall putte it in a large or wyde vessell, powrynge vpon them a little Aqua vite, so that the Nutmegges maye be thoroughlye wette. Let them stande so two or thre dayes, in styrringe them sometyme, and turninge [f. 54v] them vpsyde downe, and see that the sayde vessell be well stopped, then adde to it as muche Rose water as will be aboue the Nutmegges, two or three fingers highe, and couer them with the Limbecke, closinge it well. Distill them at the firste with a small fyre, vntyll all the water be come out: than chaunge the recipient, and augment the fyre, so muche, till you cause the oyle to distille out, and whan you see that all is almost come furth, make your fire very great, and kepe the said oyle in a violle.

Another maner.

TAke a pounde of Nutmegges, the whiche beynge well broken in pieces, you must put in a new vessell of earth well leaded within, than powre vpō them Malmesey, or some other wine, vntill they be all couered, and that the wine be aboue the Nuttes twoo fingers high: After this you shall put to it at the leaste two pounde of freshe butter, and mingle all together, stoppinge or coueringe well the vessell, and leaue it in the heate of the Sunne in some panne, or in some other hote place, by the space of four or fiue dayes, than boile it vpon the hote coles with a small fyre, vntyll the wine be consumed, than powre it thorowe a newe course linnen cloth before it be coole. This done, set the oyle certaine dayes in the Sunne, in a violle of glasse, vntyll the thicke substaunce be descended to the bottome: Finally powre it so agayne thorough a newe course lynnen clothe, and putte it in another vyolle, and soe kepe it.

A very exquisyte sope, made of diuers thinges.

TAke Aluminis catini thre vnces, quicke lyme one part stronge lye that will beare an egge swimminge betwene two waters, thre pottels, a pot of commun oyle: mengle all well together, puttinge to it the white of an Egge well beaten, and a dysshefull of the meale or floure of Amylum, and an vnce of Romayne Vitrioll, [f. 55r] or redde leade well beaten into poulder, and mixe it continuallye for the space of three houres, then lette it stande, by the space of a daye, and it will bee righte and perfite. Finallye, take it oute, and cutte it in pieces: after sette it to drie twoo daies, in the wynde, but not in the sunne. Occupie alwaies of this sope, when you will washe youre head, for it is verie holsome, and maketh faier heare.

☞Sope with Cyuet.

TAke of the saied Sope as muche as you wyll, and set it a while in the Sunne in Rose water, putting to it the poulder of Cyuette, and mixinge it well. And if you adde to it also Muske, it will bee the better, so that the Muske haue been before steeped and tempered in rose water.

☞Sope with diuers sweete and excellent oyles.

TAke of the foresaied Sope, whiche hath stande a while in the Sunne in Rose water, and put to it a lytle of the oyle of Bengewine, or of some other odoriferous oyle, and mixe it well: but you muste putte in of the oyles reasonablie, neither to muche nor to lyttle, but with discretion, accordinge to the quantitie of the Sope.

☞Sope rosat.

TAke freshe and recent roses wel stamped, and incorporated them with the said Sope, as before, the whiche you maye also dode at youre pleasure of all other sortes of flowres.

☞VVhite Sope of a good sauour and odour.

HAuing cutte, after the maner of Damasco, in small pieces the oldest Sope that is possible to bee founde, you shall laye it abrode vpon a table, in a place where it maye drie, than hauinge lefte it [f. 55v] there, the space of eyght and or .x. dayes, you must after warde stampe it lightlye or slenderlye, and make therof poulder: and the same being sifted, you shal adde to it foure vnces of Ireos, vppon tenne pounde of the sayed poulder, white Sandall three vnces, two vnces of Macaleb, an vnce of the meale or flowre of Amylum and all well beaten into poulder, you shall mixe it with tenne pounde of the poulder of the aforesaide Sope: then all beinge ioyned together, you shall putte it in a morter, with an vnce of Storax liquida and a walnut shelfull of the oyle of Spike, and hauinge well stamped it altogether, it shall bee made. Then afterwarde make balles or square •akes of it, as you wyll, with the meale or flowre of Amylum: then drie in the shadowe, and keepe them, for it is a thinge verie excellent.

☞Perfect sope.

TAke syxe graynes of Muske tempered and steeped in good Rose water, foure graines of Ciuet, reduced and beaten into poulder, and mingle them with the saied Sope, but the tempered or steeped Muske, muste bee hote, and by this meanes you shall haue a verie perfect Sope.

VVhole and massy blacke sope.

TAke tenne pounde of the saied poulder of Sope well sifted, cloues foure vnces, of good Mace twoo vnces, damaske Macaleb, Cyperus whiche the Apoticaries call Iuncus odoratus, Sandali Citrini, Storax liquida, of eche of theym an vnce, sweete oyle as muche as shall suffise: and hauing stamped that whiche oughte to bee stamped, make of it as is aboue saied. But if you will haue it more singuler, putte to it Muske tempered in Rose water, as afore, with a lytle Ciuet, after incorporate well all together, and make thereof balles or square cakes, or hartes, or suche other formes, as you luste to muke youre selfe: then dry them in the shadowe: and so shall you finde them of a singuler [f. 56r] good odour and sauour.

☞Damaske parfume.

TAke fyne Muske foure gaynes, Cyuet two graynes, Ambergris, fine Sugre, of eche of them foure graynes, Bengewine a grayne, of fatte Storax calamita three graines, lignum Aloes twoo graines: beate them well into poulder, and putte all together in a litle parfuminge panne, powre into it as muche Rose water, or the water of the flowres of Orenges, Citrons, and Lemons, all together, as will bee twoo fingers highe aboue the other drooges, in makinge vnder it a small fier that it maye not boyle, and when the water is consumed, you shall powre in other: and hauing continued thus doinge a certaine number of daies, you shall haue an excellent Sope.

☞Another parfume of Damaske.

TAke Storax calamita, foure vnces, Bengewyne foure vnces, Labdanum lignum Aloes Synamon, of eche of theym an vnce, Sperma Ceti, a dragme, Muske foure scrupules, cloues, a dragme, Rose water eyght vnces, stampe them, and putte them in the parfuming panne.

☞An excellent pomander.

TAke .xvi. or .xx. Pepins, or other swete & melow apples, y^• which beinge pared and cut in quarters, you shall adde to euerye quarter fowre or sixe Cloues, then put them in some vessell of earthe well leaded within, with as muche Rose water, as wyll couer them ouer. Then couer them with a trenchour, or some other cleane thinge lettinge them so stande one whole daye. And after powre them all in some newe vessell well leaded, putting to it foure pounde of freshe hogges suet, well taken from the fleshe and skynne cut [f. 56v] verie small, and well chopped with a knife: make vrder it a small fier that it burne not, than in straining it out, you shall make it droppe into some vessell of freshe and cleare water, and so purifie the grease thre or foure daies, keping it in the same vessell, and chaunginge often times a daye the saied water: for the oftener you chaunge it, the better you shall purge the grease.

Than take out the saied seyme, the apples and the rose water together, and take the fatte oute of the vessell, dreaninge it well, and adding to it Spikenarde, with twoo vnces of Cloues, an vnce of Synamom, a quarter of sandalum citrinum, an vnce of Bengewyne, and as muche of storax calamita. Braye all these kindes together, and put it in a fine linnen clothe, in maner of litle purses: but let the cloth bee some what large, and binde it wel that the sayd kinds scatter not abrode among the grease. Then make it boyle with a litle fier, far of from the flame or leyt, or set before it some tyle or bricke letting it boyle so faire and softlye, foure or sixe houres, vntill all the rose water bee vanished awaye, whiche may be proued in this maner. Put a lytle sticke downe to the bottom of the vessell, and plucke it oute agayne quickelye, and put it in the fier: and if it burne without anye noyse, it is a token that there is no moore water: but tarte vntyll it bee all well consumed, sturringe it sometime, to the entent it burne not to, or smell of the burning. Beware also of the smoke, for if it take once y^• sauour of it, you can neuer get it out, & when all is wel sodden, take eyghte vnces of white Waxe, and put it in the saied vessell, mixinge all together, and let it so melt with the saied substaunces, the whiche you must nowe and then sturre. This dooen take it from the fier, letting it stande and rest a quarter of an houre, that is to saie: vntill the grosse substaunce bee descended to the bottome: then powre it faier and softlye thorowe twoo newe course linnen clothes, into a vessell well leaded within, wherein muste bee twoo dishefull of Rose water: but take heere of pressinge it, so that the lees come [f. 57r] not oute into the same vessell (but into another) for it woulde be somewhat red. Let it so coole vntill the next morninge, and whan it is solide, harde, and massy, denide it into foure partes, and put it into a round vessell leaded, styrringe it well with a pestle, addinge to it by lytle and litle good and fyne Muskte rose water, and so styrre it vntyll it be well incorporated. Nowe, if in case you se that it doth not well incorporate together, set it a lytle vpon the fyre, and whan it is hote, powre, rose water vpon it, sturringe it well about, vntill it waxe verye fine and thinne, but take good hede to the fyre. And so kepe it in newe and cleane vessels.

Another Pomaunder.

TAke Pippins or other like melowe Apples, and laye them vpon a tyle for to bake in an Ouen, thē take out the core and the kernels, and make them cleane within, brayenge and breakinge the reste, and straine it thorough a fyne canuesse or straynour. This done, take as much fat or grease of a kidde as you haue Apples, and straine it likewise, boylinge it all together in a newe vessell well leaded, vntill the rose water be consumed: than adde to it Muske, Cloues, Nutmegges and such like substaunces of a reasonable quantitie, according to your discretion: prouided alwayes that they be well brayed and broken in pieces, as is aboue saied, and boyle them in the like maner aforesaied, then strain them and kepe them.

Another Pomaunder.

TAke fresh barowes grease & put it in a new vessel, with rose water vnderneth, & whiles it melteth in the same, you shal take out that which is melted, to thend it smell not of the fyre, than put it in cold water the space of .x. daies, raising, and lifting it vp euery day .ix. or .x. times, & styrring it at eche time chaunginge alwayes the water. Than take of the saied Apples, & purifie them cleane of their kernels, cuttinge [f. 57v] them in quarters not pared: this doen, laye them three daies to stiepe in Muskt rose water: take also fiftene Cloues stieped a daye in colde water often tymes renewed, and putting them after in a fine linnen cloth, boilinge them in rose water with a small fire, the space of an houre: than hauinge well scommed away all the ordure and filthe, put in thre vnces of white Waxe, and make it seeth a little, and after straine it into a newe vessell well leaded, leauing it so all a night. This done, you shal take out al the white Pomaunder, and because there wil remaine a litle ordure in the bottom, you shal put it in morter with rose water, & styrre it: the more you do seuer it a sonder in styrringe it, and put rose water to it, the more shall you fine it: but you must se that the morter be cleane. Than take the tallowe or greace of a younge barrowe, and stiepe it in colde water, leauinge it so the space of foure daies, but you muste often chaunge the water, and purifie the saied greace well of all the little skinnes that is in it, veynes, and gristels.

Take likewise twenty of the foresaied Apples, and for eche Apple put in thre or foure Cloues, and hauing deuided the Apples in four quarters cores and all, stampe them a lytle. Than take the sayd tallowe or greace and put it in fine rose water, vntyll the sayde water be consumed, and after you haue boiled it fayre and softly, put in the saied Apples stamped, and make them boile, adding to it a litle fine Synamom, Spiknard, Nutmegs, and other spices, such as you thinke good. And whan it hath boiled inough, straine it thorow a linen cloth, into some cleane vessell. It shuld be wel done to put to it a litle calues tallow wel purified in the maner aforesaied. And whan it is sodden and strained, mixe all togethers and put it in a cleane vessel, it is a very exquisite thing.

Excellent Ipocras.

TAke an vnce of Synamom, of Ginger .ii. dragms Melligetta thre dragmes, Cloues two deniers, Nutmegges, Galanga, of eche of them a denier, [f. 58r] stampe all, and put it in a ielley bagge or strainer, than take a pint of the best redde or white wine you can get, or a pint of good Malmesey or other stronge wine, mixe well all togethers, than take a pounde of Sugre fined, and hauinge stamped it, put it into the other wyne, and so poure it vpon the strainoure, wherin you dyd put the sayd wine with the spices, than hauinge taken it oute, you muste poure it on agayne, so often vntyll it become as cleare as it was before, styrringe it sometime in the strayner or bagge: and here note that this is to make but a flagon full. Wherefore, if you will haue more, you muste take a greater quantitie of the sayd thinges. And for to make it verye excellente, you maye bynde a lyttle Muske in a fine linnen clothe at the ende of the strayner, so that all the substaunce maye passe ouer and vpon it, the which by that meane wil receiue the odour and sent of the sayde Muske.

☞To make litle cusshins of parfumed Roses.

TAke buddes of redde Roses, their heades and toppes cut awaye, drie theim in the shadowe vpon a table, or a linnen cloth: water & sprinkle the said buddes with Rose water, and let theim drie, doing this fiue or sixe times, turning them alwais to thende they waxe not vinewed or mouldy: than take the poulder of Cipre, Muske and Amber made into poulder, accordinge as you would make them excellent, for the more you put in of it, the better they shall be: put to it also Lignum Aloes, well beaten in poulder. Let the said poulder be put with the buddes wete w^t rose water Muskt, mixing wel the buddes together with the poulder, to thend that al may be well incorporated, & so shall you leaue them so al a night, couering them w^t some linnen cloth or Taffeta, that the Muske may not breath or rise out. The whiche thinge done, take finallye lyttle bagges of Taffeta, of what bignesse you wil, and according to the quantitie of the buddes that you would put [f. 58v] amonge all the poulder. Than close vp the bagges, and for to stoppe vp the seames, you must haue your mixtion of Muske, Amber, and Ciuette, made as it were to ceare with, wherewith you shall rubbe all a longe the seames, to stoppe the holes made with the needle in sowynge: You maye also sowe some ribande (of golde, or sylke, or of what you will) ouer the saied seames. These be the best that a man can make: and (as I haue sayed) the more Musk, Amber, Ciuet, and Aloe you put in, the better they will be. If you will make theim with lesse coste, take suche buddes as are spoken of before, prepared and ordered in the same sort, and in steede of Muske and Amber, put in the poulder of Cloues, Synamom, Irios, and a litle Mace, obseruinge suche a maner of parfuminge the buddes, as before.

Matches or litle lightes of a very good odour.

TAke of Campher an vnce, of white encens twoo vnces, beate them into poulder, and make thereof litle rounde Apples, or balles with a litle waxe, than put them in a vessell with rose water, and lyghte them with a candell, and they wyll geue a fayre lyghte, and a very good sauour.

A composition of Muske, Ciuet, and Ambergrise.

TAke a dragme and a half of good Amber, and bray it vppon a Porphyre stone with oyle of Iasemin, fyrst alone, and than a litle with Muske, as much as shall suffise. This doen, adde to it Damaske roses, and Bengewin, of ethe of them an vnce, Irios a dragme and a halfe: All these thinges beaten in poulder, and strayned or syfted, you shall braye with a dragme of Ciuette, vntil they be brought into the fourme and maner of an oynctment. This done, kepe it in a Horne, or vessell of glasse well closed.

☞A parfume for a Chaumber very excellent.

[f. 59r] TAke Storax Calamita, Bengewine, Ligni Aloes, of eche of them an vnce, coales of Willow well beaten into poulder .v. vnces. These thinges mixed with Aquauite, as much as will suffise to make paste, make therof litle cakes, or other formes what you wil, and so kepe them. And whan you will vse or occupie of it, put it into the fire, for in consumyng, litle and litle, it will make a singuler good odour in the place where you burne it.

Sope of Naples.

TAke Deares grease, or the Tallow of a Cowe, or yonge Calfe, or of a Kidde a pounde, put it in a vessell of earth well leaded: and after you haue well strayned it, put vpon it, with discretion to much nor to litle, of Sope makers lie, the first, best, and strongest of three sortes that they vse, called the maister lie, and kepe the saied grease in the heate of the Sunne, mi•ynge it well there, and like wise in the night abrode in the ayer: but take hede that there come no water to it. Whan you se that it is somewhat drie, put to it againe as muche as shall neede of the seconde and thirde lie, mixed together which Sope makers vse: Rubbe a litle vpon your hand beyng cleane, and if it make a frothe, it is a token it is made.

Parfume for a Lampe.

TAke Ligni Aloes a quarter, Begewine an vnce, Storax calamita half an vnce, Muske a scruple, Ambergreese halfe a scruple, Rose water inoughe. You shall putte all these thynges well beaten to poulder into the Lampe.

A shorte parfume.

TAke a glassefull of Rose water, Clones well beaten in poulder, a penny weight: than take the fire panne, and make it redde hote in the fire, and put theron of the saied Rose water with thesayd poulder of [f. 59v] Cloues, making it so confume, by litle and litle, but the rose water must bee muskt, and so you shal make a parfume of excellent good odour.

☞An odoriferous parfume for chambers.

TAke Thymiama a pounde, Storax liquida twoo vnces, Storax calamita three vnces, Labdanum an vnce, coales of Willowe and Tracagantum asmuche as you wyll: but stiepe or temper the poulder of the coales, and the Tracagantum with rose water, and let it lie so three daies a stiepe in the same water, and then make therof paste.

☞A verie good parfume for to trimme gloues wyth litle cost, and yet will continue longe.

FIrst let the gloues bec greate, and of good thicke leather, to the which you shall gyue a little Ciuet all alonge the seames: Than washe them in rose water, twise or thryse, pressing theym harde: this doen, take twoo partes of rose water, one parte of the water of the blossoms of Mirtell tree, mingle them together: addinge to it two partes of the water of the flowres of Orenges, Lemons, & Citrons, called of the Frēchmen, can de nafe, and washe them so long therwith, that they sauour no moore of the leather: then laye theym in a platter, and leaue them there couered with the saied water, & pouldered ouer with the poulder of Cypres, by the space of a day or twaine. This dooen, take them out, and presse them a litle, and so drie them in the shadowe. When they bee half drie, geue them a litle Ciuet in this wise: put asmuche Ciuet as you shall thinke good in a dishe, with a litle oyle of Iasemyne, that is not olde, the whiche you shall make to dissolue before the fier: than annoynt therewith the gloues within side, and rub them wel betwene your handes chafing them at the fier, vntil you thinke that the ciuet be perced and gone thorow them, and leaue them so a while. Then after rub them wel with a clothe, to the ende the Ciuet maye perce the [f. 60r] better, and the gloues waxe soft: then draw and stretch them out abrode, leauing them so the space of a dai, and when you shall thinke they be humyde and moyste, enlarge them, and blowe them, and puffe them vp: leaue them so vntil thei bee halfe dried. Than take good parfume to burne, & holde them ouer the smoke of the saied parfume, to the eude that it maye perce and go into the inner partes of the gloues. and parfume them within side. This shall you dooe thrise a daye, the space of .xx. daies, weating them at eche time with a litle parfumed water, & wrappinge them with some white linen cloth: than take Muske, and Amber as much as you wyl, and put it in a tinne platter, with oyle of Iasemine, or Bengewine, or some other oyle: let them well dissolue at the fier, with a litle perfumed water, than annoynte them with a pensell on the out side, and not within: annoynt also the seames with Ciuet, and lay them certein daies among dried roses. Finally, lay them for the space of .iij. or .iiij. daies betwene two matresses: than wil they bee excellent, as if it were to present an emperour withall.

☞A verye exquisite Ciuet to parfume gloues, and to annoynt a mans handes with.

TAke three pounde of white wine, the tallowe or grease of a Gote, shepe, or Kidde, a pound: boyle all together with a small fier vpon the embres or coales, in a couered panne, than take them from the fier, and when it is coole againe, putte them in a platter with cleare water, and washe them well fiue or sixe tymes: and put them againe in cleare water all a night. This dooen, take a pounde of rose water: twoo pound of white wine: & with this boile the grease vpon the coales with a smal fier, vntil one half be consumed: than take swete Nauewes, & rost them vnder the ashes, but burne them not. And for eche pound of grease, take halfe a pound of the inner white of the saied Nauewes, and boyle it in rose water, the space of halfe an houre, [f. 60v] than strayne it, and put it into a morter with oyle of Iasemin, or of Citrons or such like, or els with a litle Cā pher: After this you shall take a dishe or the bottome or foote of a glasse, wet within with Rosewater, wherin you shall make the forme and facion of the Ciuette, addyng to it first of all three vnces of Ceruse, well beaten in poulder for euery pounde of tallow or grease, and it will be an excellent and princely thing.

Oyle of Roses and floures, very parfit.

TAke the seede of Millons well mundified and stā ped, and laye them by rankes or by beddes, with the flowres of Roses, by the space of .viii. daies, then take a litle linnen bagge wette in Rose water, or in the water of other flowres, in the whiche bagge you shall put the seede: and hauyng well bounde it, put it in a pressour, and presse oute the oyle, whiche will be very precious, and the which you must kepe alwaies close.

Oyle of Cloues very noble.

TAke Almondes mondified and made cleane with a knife, and broken in pieces, stiepe or temper theym in Rose water, than dresse them in this maner. Take Cloues stamped, and temper or lay theim in Rose water, & couer the vessell diligently, leauyng them so vntil the water haue taken the vertue of the Cloues: put also the Almondes in the said water, and leaue them ther vntil they be swollen w^t the water. And after you haue taken them out and dried them in the Sunne, lay them in the water againe to swell, and afterwarde let theim drie well as before, continuyng thus .v. or .vi. times: Then put them in a presse, and presse out the oyle, whiche you shall kepe in a cleane vessell well stopped, In this maner may you make oyle of Muske, of Amber, of Bengewin, of Storax calimita, of Aloe, of Synamom, of Mace, and of Nutmegges. You may make them also in diuers sortes, and put to them Aqua vite.

[f. 61r]

☞To make an excellent parfume to parfume Chambers, garmentes, Coue•lettes, Sheetes, and al other thinges, belonginge to any Prince.

TAke pilles of Citrons dried in the shadowe, and if you can not get of Cytrons, take of Lemons, or Orēges, or if you can get none of these, take the leaues of Roses eyther greene or dryed, accordinge to the season of the yeare: and whatsoeuer is of al these thinges abouesaid, you must occupy it whole or by small pieces, and not in poulder. And whan you will make the parfume, take of the sayd pieces as much or as many as you wyll, and annoyncte them well with Ciuette on euery side: after laye them vpon some coles in the middes of the Chamber, or some corner, as you lyfte, this will geue a verye pleasaunte and precious odoure thoroughoute all the Chamber. If you will yet make it better, you may put with the Ciuette, Muske, and Ambergrise, as muche as you will: and if you desire to make it with lesse coste, and yet neuerthelesse very good, take Rose water of the flowres of Orenges, or suche other odoriferous and swete water, with Oyle of Iasemin, or of Cloues, or suche lyke at your pleasure, with the whiche you shall temper and stiepe Storax calamita, and a little Lignum Aloes, yf you haue anye, if not, you shall do well inough without it: adde to it as much Ciuette as you will, and make a licoure therof as thick as sau•ce, wherewith you shall annoynte the Citron or Orenge pilles: than laye theim so vpon the coles, and it will be an excellente thinge, and continue twise as longe as it woulde do, if you burned the odours without the pilles, and besides that it maketh the parfume to dure longer, they make also the composition farre better and perfecter. If with the sayde parfume you would parfume lynnen clothes, Sheetes, or other like thinges, make it in this maner. Put the lynen, and thinges that you wyll haue parfumed, in a cofer, that hath no chinckes, cliftes, chappes, crestes, holes, or is broken, [f. 61v] wherby the smoke may haue issue out. You must range and laye your linnen and other thinges on eche syde of the cofer, leauinge a place in the myddle to sette a lyttle panne, or other vessell with fyre in it, and the said pilles to parfume theym, you maye also laye clothes vpon the ly•de of the cofer. This done, you must set in the middle the lyttle vessell with coales, and a•so the pilles: and hauinge shutte the cofer, you muste let all the parfume burne out, not openinge the cofer of longe tyme after. And hauinge thus tar•ed, open the cofer, and tourne youre linnen and other thinges, to the ende to parfume them on the other side that is not parfumed, and put in newe parfume, doinge as before, you shall finde this of a greate excellencie, so that the cofer it selfe shall be so well parfumed with it, that all that you putte afterwarde in it, shall sauoure of it. And if you will, you maye also parfume in the sayde cofer other lytle coffers for handkerchers, and other thinges, as lyttle cusshy•s, and bagges of Roses, whiche are parfumed also with oute syde, beynge kepte in the cofers, for they geue alwayes an odoure and sauoure to thinges that you put in them.

☞Rounde apples or balles to take ou• spottes of oyle 〈◊〉 grease.

TAke purgine Sope, or soft Sope, and incorporate it with the asshes of vines finelie sifted, as much of the one as of the other, than put amonge the saied▪ poulder Roche Alome burned, and the drye leese of •yne well beaten into poulder, incorporate well all together, and make therof lyttle round Apples or balles: whiche you maye vse to take oute spottes of any garmente.

☞To make a paste for sweete •eades or Beadestones.

[f. 62r] TAke a pounde and a halfe of blacke earth well beaten into poulder, foure vnces of Gomme dragant, and laye it a stiepe, or temper it in a morter, with as muche Rose water as wil couer the earth with the saied Gomme dragant, and stampe it well by the space of halfe an houre, with these sweete thinges folowinge. That is to saye: Storax calamita, an vnce, poulder of Cloues halfe an vnce, Labdanum, halfe an vnce, Synamom halfe an vnce, Sandalum Citrinum, halfe an vnce: beate all into poulder verye finelye, and mixe all together with the foresaied paste, than take it oute of the morter, and braye it wel betwene your handes, by the space of halfe an houre. And than you maye make thereof Beades or Beadestones.

☞The ende of the seconde booke.