R U ( 326 ) 
R Y 
ftrain the Liquor, and boil 
it to a Syrup, with two 
pounds of fine Sugar ; ad- 
ding to it, at laft four Oun- 
ces of Syrup of Rofes So- 
lutive : An Ounce or more 
of it may be taken at a 
time. The Troches of Ru- 
barb are made in the fol- 
lowing manner ; Take of 
choice Rubarb ten Drams, 
of the Juice of Maudlin 
thicken’d, and of ^Bitter 
Almonds , each half an 
Ounce l of Red Rofes three 
Drams, of the Roots of A- 
farabacca, Madder, Indian 
Spike ; of the Leaves of 
Wormwood, Annile and 
Smallage, each one Dram ; 
make Troches according to , 
Art , with Wine wherein 
Wormwood hath been boil- 
ed,. or with the Juice of 
Matidline clarified: A Dram 
of them may be taken at a 
ttfrie. Extradl of Rubarb 
is made in the following 
manner : bruife fix or eight 
Ounces of good Rubarb, 
and infufe it twelve Hours 
warm in a fufficient quan- 
tity of Succory-water, fo as 
the Water may be fourFin- 
gers above the Rubarb ; 
Bet it juft boil, and pafs the 
Liquor through a Cloth j 
infufe the Remainder in fq 
much more Succory-water 
as before, then ftrain the 
Infufion, and exprefs it | 
ftronglyj mix your Impreg- a 
nations, orTin&ures, and ; 
let them fettle ; filtrate | 
them, and evaporate the 
Liquor in a Glafs-Veflel, 1 
over a very gentle Fire, un-r 
til there remains a Matter 
that has the Confifience of 
thick Hony, this is cal- 
led Extract of Rubarb : j 
The Dofe is , from ten 
Grains ro two Scnlples, in 
Fills, or diflolv’d in Succo- 
ry-water. The beft fort of 
Rubarb is that which being 5 
broke, appears of a Nut- 
meg-colourwithin. Its Vir- 
tues are fo many, and fo 
great, that if they were fuf- 
fidently known, and Men 
could generally ufe it 
without that Nauleoufnefs I 
which too commonly at- 
tends it. Mankind would 
have infinitely Ids need 
than they have of the Aft 
Phyfick in moft Cafes ; 
and Men might, perhaps, 
preferve themfelvcs from 
moft Difeafcs, without any 
other Help, 
I&pCC, in Larin' Ory^al | 
