boil very fast, stirring all the time, till it is as thick as you like.
Boil 1 oz. of isinglass, in a quart of water, with 40 Jamaica peppers, and a crust of bread; let the water reduce one half. A large spoonful of this may be taken in wine and water, milk, or tea.—Or: boil ¼ oz. of isinglass shavings in a pint of new milk, till reduced half; sweeten to taste, and take it lukewarm.
Boil a chicken, till 3 parts cooked, in a quart of water, let it get cold, take off the skin, cut the white meat into pieces, and pound it in a marble mortar, with a little of the water it was boiled in, salt and nutmeg. Boil it in more of the liquid, till of the proper consistency.
Boil ¾ lb. hartshorn shavings, 1½ oz. of isinglass and candied eringo root, in 5 quarts of water, to a strong jelly, strain it, add ¼ lb. brown sugar candy, the juice of a Seville orange, and ½ pint of white wine. A wine-glassful three times a day.—Or: put 2 oz. of the best isinglass, 1 oz. gum arabic, 2 oz. white sugar candy, and a little nutmeg, in a white jar with a pint of Port or sherry, and simmer it twenty-four hours in a vessel of water; then strain it. Take the size of a walnut three times a day.
Boil 2 oz. hartshorn shavings, 2 oz. pearl barley, 1 oz. sago, ½ oz. candied eringo root, and 3 pints of water, till reduced to a quart. A tea-cupful, warmed, morning and evening, in wine, milk, broth, or water.
Boil 1 pint of Port wine, 1 oz. isinglass, 1 oz. sugar candy, ¼ oz. gum arabic, and ½ a nutmeg, grated, five
