off, one good handful or two to every Gallon of Liquor. Let these infuse 30
or 40 hours. Then strain it from the flowers, and either work it with
yeast, or set it in the Sun to work; when it hath almost done working, put
into it a bag of like Gilly-flowers (and if they are duly dried, I think
they are the better) hanging it in at the bung. And if you will put into
it some spirit of wine, that hath drawn a high Tincture from
Clove-gilly-flowers (dried I conceive is best) and some other that hath
done the like from flowers and tops of Rosemary, and some that hath done
the like from Cinnamon and Ginger, I believe it will be much the nobler,
and last the longer.

I conceive, that bitter and strong herbs, as Rosemary, Bayes,
Sweet-marjoram, Thyme, and the like, do conserve Meathe the better and
longer, being as it were in stead of hops. But neither must they, no more
than Clove-gilly-flowers, be too much boiled: For the Volatil pure Spirit
flies away very quickly. Therefore rather infuse them. Beware of infusing
Gillyflower in any vessel of Metal, (excepting silver:) For all Metals will
spoil and dead their colour. Glased earth is best.


SACK WITH CLOVE-GILLY FLOWERS

If you will make a Cordial Liquor of Sack with Clove-gilly-flowers, you
must do thus. Prepare your Gilly-flowers, as is said before, and put them
into great double glass-bottles, that hold two gallons a piece, or more;
and put to every gallon of Sack, a good half pound of the wiped and cut
flowers, putting in the flowers first, and then the Sack upon them. Stop
the glasses exceeding close, and set them in a temperate Cellar. Let them
stand so, till you see that the Sack hath drawn out all the principal
tincture from them, and that the flowers begin to look palish; (with an eye