Part

 1 5 |          5. Having pounded the white unripe grape in a mortar
 2 5 |       an ox, the finest honey, white wine, in which the shavings
 3 5 |        of the holmoak in sweet white wine; and when it appears
 4 5 |        wine, use the strongest white vinegar, and dip into it
 5 6 | vinegar (the vinegar should be white); then mix the lees of oil
 6 7 |     The strongest vinegar of a white color, honey, Egyptian alum,
 7 9 |   wakerobin) in nature, but is white, downy, of the size of the
 8 11|     the herb cinquefoil (it is white and downy, and more raised
 9 12|    clean grease, or squill and white oil, and a little resin.
10 13|    parts, and having poured in white wine, boil upon a gentle