Take nine quarts of Rasberries, clean pickt, and gathered in a dry day,
and put to them four quarts of good Sack, into an earthen pot, then
paste it up very close, and set it in a Cellar for ten days, then
distill it in a Glass or Rosestill, then take more Sack and put in
Rasberries to it, then when it hath taken out all the colour of the
Raspis, strain it out and put in some fine Sugar to your taste, and set
it on the fire, keeping it continually stirring till the scum doth rise;
then take it off the fire, let it not boil, skim it very clean, and when
it is cold put it to your distilled Raspis; colour it no more than to
make it a pale Claret Wine. This put into bottles or Glasses stopt very
close.



_To make Lemon Water._

Take twelve of the fairest Lemons, slice them, and put them into two
pints of White wine, and put to them Cinamon two drams, Gallingale two
drams, of Rose-leaves, Borage and Bugloss flowers, of each one handful,
of yellow Saunders one dram; steep all these together twelve hours; then
distill them gently in a Glass still untill you have distilled one pint
and an half of the Water, and then adde to it three ounces of Sugar; one
grain of Ambergreese, and you will have a most pleasing cleansing
Cordial water for many uses.



_To make Gilly-flower Wine._