N U ( 3” ) N u 
putting the Matter into a 
Linen Cloth, take its four 
Corners, and tie them 
quickly together, put them 
into a Prefs, between a 
couple of warm Plates, fet 
the Pan underneath, and 
there will come forth an 
Oyi, which congeals as it 
grows cold ; prels the Mat- 
ter as ftrongly as you arc 
able, to draw out all the 
Oyl ; then keep it in a Pot I 
well ftop’d. This Oyl is 
very Stomachick, being.ap 
plied outwardly , or elfe 
given inwardly. The Dole 
is, from four Grains to ten, 
in Broth, or fome other 
convenient Liquor. This 
is call’d Oyl of Nutmegs 
by Expreilion, which is an 
Ingredient in the following 
Apople&ick Balfam : Take 
of Oyl of Nutmegs by Ex- 
preilion two Ounces, Oyl 
of Rofemary, Marjoram, 
Sage, Thyme, Hyffop and 
Angelica, each one Dram; 
Oyl of Cinnamon half a 
Dram, of Oyl of Amber 
half a Scruple, of Oyl ol 
Rhodium one Dram, of 
the Oyl of Rue, Limons, 
Oranges and Clove, each 
one Scruple ; of Peruvian 
Balfam half an Ounce, of 
Tindture of Benzoin, o*- 
Civet, Chymicai Oyl of 
Nutmegs, of Tin&ure of 
Cloves, each half a Drains 
of Amber-greate two 
Drams, of Musk one 
Dram ■> put all the Oyls 
together, in a Gials, for 
ufe i the longer they have 
been mix’d, the better they 
are : Then take ten or 
twenty Drops, and grind 
them with the Oyl of Nut- 
megs half an Hour, then 
drop the fame Number of 
Drops as before ; get up 
the Mixture together with 
a piece of Horn, or with a 
Knife, then let it Band two 
Hours to ferment, then put 
thirty Drops of the Oyls 
more to it, and grind ir 
with the Mixtue half an 
Hour ; cover it with a Pa- 
per, and let it (land all 
Night ; in the Morning 
grind it with the Balfam of 
Pm/ for half an Hour, then 
warm a Brals Mortar and 
Peltle, and cut orlcrape in- 
to it your Amber-greafc ; 
add to it thirty Drops ol 
yourMixture of Oyls, grind 
them together for a quarter 
of an Hour, then add thir- 
ty Drops more of the Oyls, 
afterwards put it out on 
X 4 one 
