to the water a handful of scabious, tormentil, hyssop, agrimony, horehound, maiden-hair, sanicle, and betony; burage, bugloss, rosemary, marigolds, sage, violets, and cowslips, of these a pint each when picked; a pound of raisins of the sun stoned; half a pound of figs cut; a quarter of a pound of dates stoned, and the white skin next the stone taken off; half a pound of green liquorice; caraway seeds, fennel seeds, and aniseeds, of each one ounce; hartshorn, ivy, elecampane roots, of each one ounce; fennel roots, asparagus roots, couchgrass roots, polipodium roots, oak parsley roots, of each one handful; after they are cleaned, bruise the liquorice and seeds, and slice your roots; then put all the ingredients into your barley water, cover them close, and let them boil very softly twelve hours; afterwards strain it, press out the juice, and let it stand twenty-four hours; take the liquor off clear, and add to it half a pint of damask rose water, and half a pint of hyssop water, with a pint of the juice of coltsfoot clarified; a drachm of saffron, three pints of the best virgin honey, and as many pounds of sugar as there are quarts of liquor; boil this an hour and an half, keeping it clean scummed; then bottle it, cork it well, and put it by for use. It is good for an old cough: take three spoonfuls, mixed with the same quantity of sack, night and morning.
To make Syrup of Marsh-Mallows.
Take of the fresh roots of marsh-mallows two ounces, and parsley roots one ounce; liquorice root, the tops of marsh-mallows and mallows, and
