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%)
page 60 of 85 (70%)
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_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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