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A Queens Delight - The Art of Preserving, Conserving and Candying. As also, A right - Knowledge of making Perfumes, and Distilling the most Excellent - Waters. by W. M.
page 60 of 85 (70%)



_The Lady_ Malets _Cordial Water._

Take a pound of fine Sugar beaten and put to it a quart of running
water, pour it three or four times through a bag; then put a pint of
Damask Rose-water, which you must always pour still through the bag,
then four penniworth of Angelica water, four pence in Clove-water, four
pence of Rosa Solis, one pint of Cinnamon-water, or three pints and a
half _Aqua vitæ_, as you find it in taste; put all these together three
or four times through the bag or strainer, and then take half an ounce
of good Muskallis and cut them grosly, & put them into a glass, and fill
them with the water, &c.

* * * * *

_A Sovereign Water of Dr._ Stephens, _which he long times used,
wherewith he did many Cures; he kept secretly till a little before his
death, and then he gave it to the Lord Arch-bishop of_ Canterbury _in
writing, being as followeth_, viz.

* * * * *

Take a Gallon of good Gascoine Wine, and take Ginger, Gallingale,
Cinamon, Nutmegs, Cloves, Grains, Anniseeds, Fennil-seed, of every of
them a dram, then take Caraway-seed, of red Mints, Roses, Thime,
Pellitory of the Wall, Rosemary, wild Thime, Camomil, the leaves if you
cannot get the flowers, of small Lavander, of each a handful, then bray
the Spices small, and bray the Herbs, and put all into the Wine, and let
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