Nore, 
The firſt part ofthe thin zes that 
alter warde let him aparrell himſelfe, and beeing well 
warmed remayne in his Chamber, in the which he ſhal be 
kept from cold ¢ the open apꝛe, with al the pleaſure of good 
company and conuerſation: he ſhaleate at a xi of the clock, 
balfea Chicken ſodden, oz a quarter ofa Henne, with a 
little Salt. At the beginning of dinner be thal dꝛinke a diſh 
full of Bꝛoth, and foorth with cate of the Pullet, eating at 
the beginning a little. and he ſhall ende with Marmelade. 
His dꝛinke ſhall be of the water hee tooke in the mowing, 
fo2 that here is no moꝛe then one water, hee map atthe be⸗ 
ginning after the Bꝛoth is taken, beginne to eate Rea⸗ 
finges, without their little Grapnes, 02 Pzunes withont 
their ttones: their bꝛead mut be Cruſtie, well baked, 03 
Biſket. Ik he will dzinke in the daye time, hee may doo 
fo with taking of a little Conſerua, and dꝛinke of the fame 
water and beeing eygbt howzes paſte his Dinner, let 
him lye dowone in his Bedde and take other tenne ounces 
ofthe ſame water, the which being bette hee map dꝛinke, 
and pꝛacure ſweat:t wo houres after he hath ſweat, let hym 
be made cleane, and take a cleane ſhirte, and cleane clothes 
warm, and after one hours let him (up with Cõſerua, Rea⸗ 
finges and Almondes, with ſome Biſket and dꝛinke of the 
felfe fame water, and laſt of alleate Marmelade, vpon the 
which he may not dꝛinke. Thus he max continue xxx. daies 
continually, without neede of any moze Purgation then the 
firſt and he may fit vg, fo that he goe well clothed, bangin 
this time all content and mirth, and keeping himſelfe from 
all that may offend bint, | 
‘After that he bath taken this water in this ſoꝛte, he muſt 
keepe good ozver, and good gouernement ko fortie daves 
continually. And he muſt drink no Mine, but water made 
of the China, that was before ſadden, the Wpiche hee thall 
Rep alter it is fanden, ſetting it todzy in a ſhadowie plate, 
andthat Chine being dꝛꝝ mull be kept to make water fo20- 
der 40, daies, to dʒinks alter the taking ofthe sai 
