Take one good handfull of pine tree tops & bruise them and infuse y^m
in one quart of white wine or renish 3 or 4 hours then take one good
handfull of dandilyon boyle it in one quart of new milk make it into
a posset with the wine take off the curd pour the drink scaulding hot
upon brooklimes, water cresses, sea scurvy grass garden scurvy grass of
each a large handfull with the rine of a lemon cover it & drink every
morning & afternoon a quarter of a pint sweeten in with Sirrop made of
oringe juice & wormwood cold still’d water--drink this ale april and
september.