anp totes they muſt be gadzed in the hoũ 
des dapes / oz in diebus canitulatibus / 
that is in the canitzelet dayes Whan the 
leues begynne to fall. The totes nuiſt be 
walſhed ciene / and the water dꝛyed of 
agayn / and fo choppyd ſmall and broken 
than put in a panne / ot in a glas / and 
lo dyſtille it thꝛughan helme or glas /as 
before is teherſed. ¶ The fourthe ma⸗ 
net whan ye wyll dxütylle any ſuper fluy 
tees of fowles oʒ beſtes /as egges / blode / 
lyuet / long ues / cowotor de / oz any A 
of ſubſtaunce / xe ſhall ch 
the water becomethſtynz yng / vut yritdo 
becoine ſtyntzyng/ ve hall it dyſtylle agap 
ö — in balnea matic / for 
fowle / oz cllys worowe it that no biode 
ſſue rome hym / after that and pfit ha⸗ 
ue any fatte oꝛ greſe take it away / than 
take the flefie and choppe it inal ⁊ diltil 
it it in ventre equino with ſotte frre, to 
the intente that the water do not ſtynbe 
oz ſmelle of the fyꝛe / loꝛ ſodeniy therol co 
meth a gtet itenche / wherloꝛe all ſuche 
waters may be. u. dyſtylled for ther with 
it is grestip amẽdyd. ¶ Alſo whã ye wyl 
dyltylle any ſtuytes as plommnes / peres 
apples / ſione/medlets / nuttys and ſuche 
wih ¶ Ther thal be gadeted whanthep 
be fully cppe,oz euer they ſall a w ate fof 
te / and they (hall be chopped ſmall and 
nen Water 
it do not boꝛne / and than it (hail be ree 
tykyed as 80 a ſhe we to rou in the nett 
chaprtre folowynge. ¶ Item jc hall vn 
derſtande thet ct maner of her bes / flow 
tes / ſtuytes/oꝛ totes / that pe wyll dyityi 
moolt conbenpently ought to be gadeted 
in the crellynge ol the mone / whanit is 
fayꝛe weder / acoꝛdynge as the tyme re; 
quyꝛeth / than they (hail be tayꝛe walled 
and well pycked ftome all vncleneſſe / 
and than (hall they laye a dꝛrenge a ho 
le day / and than it ſhall be ſcopped and 
dyltyllyd as befoꝛe is ſpecyſyed. 
| How pe thal le à mate waters 
of dꝛre her bes / lloures/ and totes / whã 
the grene tan not be gotten, 
T fortuneth fomtpme that ye haue 
no dyſtylted water / noz none can 
gette in no plate whan ye behoue it thru 
Fhe forgetfulnes of the trme that is paft 
whan they ſholde be dyſtyllyd / or ales 
thrughe 
whiche 
Ca. xx. 
— — — TS 
———— — ET — 
. OF ST ET — — 
8 
and wytherd / ot thtugh great rayne or 
fuperflupte of e which 
the hetbes and floures be marde and 
totten / and alto the water therot dyſtyl⸗ 
led hall haue lytel ſtrength or none. 
Cherfore it is neteſſaty to pou for to kno 
we how ye fhall dyſtylle waters ol dye 
herbys / lioutes / ot totes / ſuch as pe ſhal 
behoue / how be it. it wete more proſyta 
ble and etter of Wm 1 
were polſpble to gete them. But pf it 
tuned that pe ‘ealbe brite the bene 
tii hail 2 in the mo 
nethe of ma 
yt before 
canoe thanthall it be ſtylled in an hel ae 
ee e e ee a een BEE 
