good ſtore of ſoule, and groſſe Lees, from the which by declination poure out the clear Oil, and keep it till the next winter, and after the ſame hath been congealed with ſome froſty weather, the Oil will be moſt ſweet, and delectable to the taſt.
After this manner you may clarifie all thick Oils, and all kindes of greaſe, but then you muſt uſe warme water in ſtead of cold.
Diſſolve butter in a clean glazed or ſilver veſſell and in a pan or kettle of water with a flow, and gentle fire, then pour the ſame ſo diſſolved into a baſon that hath ſome faire water therein, and when it is cold, take away the curds, and the whay that remain in the bottome. And if you will be at the charge thereof, you may the ſecond time (for it muſt be twice diſſolved) diſſolve the Butter in Roſe-water, working them well together: the Butter thus clarified will be as ſweet in taſt as the marrow of any beaſt, by reaſon of the great impurity that is removed by this manner of handling, the fiſt part thereof being droſſe, which makes the Butter many times offenſive to the ſtomack.
When the Butter is taken out of the cherne and well worked from the ſerous part thereof, mix with the ſaid Butter as much of the Oil of that vegetable which you like beſt, till the ſame be ſtrong enough in taſt to your liking, then temper them well together.
If you doe in the moneth of May mixe ſome Oil of Sage with your Butter it may excuſe you from eating Sage with your butter.
If you mixe the Oil with the aforeſaid clarified Butter, it
