MU ( 1 6% ) 
MU 
tops they ate branchy ; the 
Leaves have an Aromatick 
Smell, fomewhat like La- 
vender ; they are jagged, 
white above, hoary under- 
neath. The Flowers are 
yellowilh. The Seeds are 
fmalfand inclofed in round 
Heads. 
’Tis frequently ufed by 
W omen, inwardly and out- 
wardly, in all the Dileafcs 
peculiar to them. Three 
Drams of the Powder of 
the dried Herb taken in 
Wine, is an excellent Re- 
medy for the Hip-Gout. 
The Green Herb, or the 
Juice of it, taken in fornc 
convenient Liquor, is of 
great ufe for thofe that 
have taken too much O- 
pium. The Syrup of Mug- 
wort is made in the fol- 
lowing manner : Take of 
Mug-wort two Handfuls, 
of Penny-royal, Calamint, 
Wild-Marjoram, Balm , 
Unfpotred Arfmart, Cre- 
tick, Dittany, Savine, Mar- 
joram, Gfound-pine, Ger- 
mander, St. Johns-won. 
Feverfew with the Flow- 
ers, the Leffer Centaury , 
Rue, Betony, Vipers, Bug- 
lofs, each one Handful ; 
the Roots of Fennel, Smal- 
lage, Parlly, Afparagus , 
Knee-holm,Saxifrage, Ele- 
campane, Cyperus-grafs ; 
Madder, Flower-de-luce, 
and Peony, of each one 
Ounce ; of Juniper-berries, 
of the Seeds cf Lovage , 
Parlly, Smallage, Annife, 
Nigell, of Cubebs of the 
true Coftus,Woody-Calia, 
the Sweet-fmelling Flag, 
the Roots of Afarabacca, 
Pyrethrum and Valerian, 
each half an Ounce ; hav- 
ing cleans’d, cut and beat 
thefe things, infufe them, 
twenty four Hours in 
twelve Pints cf dear Wa- 
ter ; diltil them in B. Ml 
and draw off eight Pints of 
Water ; put what remains 
in the Still into a Prefs , 
and ifrain it ; boyi fix 
Pounds of white Sugar in 
a fufficicnt quantity of the 
ftrain’d Liquor, clarified 
with the White of an Egg* 
to the Confiftence of 
Tablets; then add the 
Water before diftill’d, and 
make a Syrup according 
to Arc, and Aromatife it 
with Cinamon and Spike- 
nard, 
M 
