22(5 The hooke of Hunting 



A receipt for the Rewmatique or flauering mad- 

 nefle, comming like the laundyfe 



TAke the weight of fixe crownes, of the iuyce or decodion of 

 the rootes of Fenell, the weight of fiue frenche crownes of 

 the iuyce or decodtion of an herbe, called (by the Frenchmen) Guy^ 

 whiche groweth in the white thornes (I take it to be that which 

 we call Myjfeldine^ or Mijfeltoe) the weight of foure crownes, of 

 the iuyce or decodlion of ground luy, the weight of .iiii. crounes 

 of the pouder or dregs of the roote of Velypody^ which groweth on 

 an Oke or Cheftnut tree : put them al together in a pottenger or 

 fkillet, and let them boyle together in white wine. And when it 

 is cooled a little, put it downe your dogs throate as before fayde, 

 euen as hote as he may fuffer it. 



A receipt, for the lanke madnefle 



^S touching the Lanke madnefie, which keepeth within the 

 XJLbowels, and diuers other difeafes, as Gouts, Coldes, Stop- 

 pings, and all other proceeding of colde caufes, they are to be 

 healed with Bathes and Stoones, as enfucth. 



Take two great kettles, that wil hold each of them fixe pailes 

 full, wherein you dial put (in each of them) ten handfuls of thefe 

 herbs hereafter named. That is to fay : of an herbe called Arte- 

 in'tfia or Mugwoort, of Rofemarie, of red Sage, of the rootes or 

 leaues of an herbe called Guymauue^ or French Mallowe (or in 

 Engliflie, Marfli Mallowes,) of the rootes or leaues of Wal- 

 woort or Danewoort, of the rootes or ftalkes of Fenell, of the lea- 

 ues or ftalkes of Bawme, of Rewe, of Evula campana^ (thereof 

 both rootes and leaues) ofSorel, of Buglofle, and of Mellilot, and 

 put them al into the faide kettles. Then fill them with wine and 

 water, two parts water, and the third wine, and let them boyle 

 together, vntil the third part or quantitie be confumed. And when 

 they be fo fodden, take the kettles and poure out all thefe herbes 

 into a Tunne or pype, wherein you flial put foure payles full of 

 good and ftrong lyes of wine. Thentake thekettles,and hang them 

 on the fire againe, filling them two parts with water, and the third 

 with wine, as before fayd. Then take a newe facke, and go feeke 



out 



