410 directions for making syrups, &c.
the cooler place you keep them in the longer they will
lust ere they be sour.
Lastly. The usual dose to be given atone lime is
two, thrpe, four, or five ounces, according to the age
and strength of the patient, the season of the year,
the strength of the medicine, and the quality of the
I. Oil Olive, which is commonly known by filename
of salad oil, i suppose, because it is usually eaten
with salads by them that love it; if it be pressed out
of ripe olives, according to Galen, is temperate, and
exceeds in no one quality.
2. Of oils, some are simple, and some are compound.
3. Simple oils are such as are made of fruits or
seeds by expression, as oil of sweet or bitter almonds,
liuseed and rape seed oil, Sec. of which see in my dis¬
4. Compound oils are madeof oil of olives, and other
simples, imagine herbs, flowers, roots, &c.
5. The way of making them is this: having bruispd
the herbs or flowers you make your oil of, put them
into an earthen pot, aud to two or three handsful of
them pour a pint of oil, cover the pot with a paper,
set it in the sun about a fortnight or so, according as
the sun is in hotness: then having warmed it very
well by the fire, press out the herb, &c. very hard in
a press, and add as many more herbs to the same oil;
bruise the herbs (1 mean not the oil) in like manner,
set them in the sun as before; the oftener you repeat
this, the stronger your oil will be; at last, when
you conceive it strong enough, boil both oil and herbs
together, till the juice be consumed, which you may
know by its leaving its bubbling, and the herbs will be
crisp ; then strain it while it is hot, and keep it in a
stone or glass vessel for your use.