Take 4 bunches of turneps and 12 bunches of coltsfoot leaves sweet
fennell seed annyseeds carraway seeds coriander seeds of each half
an ounce bruising them in a morter 4 ounces of english liquorish not
scraped or bruised but sliced thin half a pint of hysope water half a
pint of red rose water 4 ounces of white Sugar candie 5 or 6 ounces of
the best hive honey then 1^{st} you must pare your turneps then take a
well glazed earthen pot that is strong and lay in the bottom thereof
some of your coltsfoot leaves and strew thereon some of your liquorish
and bruised seeds then lay a laying of turneps then leaves then seeds
again then more of your seeds all over and down the sides of the pot
then your liquorish and seeds then your turneps so laying your lays
till all be in the pot but the last lay must be coltsfoot leaves then
cover your pot up close with paper or paste and set it in a bakers oven
with their peck loaves and when it drawn strain it as soon as you can
into a great yellow pipkin that will hold a gallon then put in your
waters and Sugar Candie and set it on the fire till ye Sugar candie be
dissolved then take it off the fire and put in your honney and keep it
stiring till your honney be dissolved then cover it w^{th} y^e cover of
the pipkin till it be cold then put it in glasses or bottles and keep
it in as coole a place as you can and drink thereof 3 times a day blood
warme the quantity of a quarter of a pint at a time fasting an hour
after.