Take two quarts of milk, a quart of good brandy, the juice of six lemons, and half a pound of sugar; mix them well, and strain it through a jelly bag, take a little lemon peel, and put into your bag; when it is strained bottle it up, and it will keep a considerable time.
To make Citron Water.
Take a pound and a half of the best citron bruised, nine ounces of lemon peel, the same quantity of orange peel; nutmegs bruised, a quarter of a pound; strong proof spirits, three gallons; water two gallons; macerate, distil and dulcify with double refined sugar, two pounds.
Ratafia Cordial.
Take three gallons of Molasses brandy, nutmegs three ounces and a half; bruise them, and infuse them in the brandy; adding ambergrease, three grains; bitter almonds, one pound and a half: mix the ambergrease with three pounds of fine Lisbon sugar, then infuse all for seven or eight days, and strain it off for use.
Orange Flower Brandy.
Take a gallon of French brandy, two pounds of sugar, two quarts of water, and half a pound of orange flowers; make a syrup of your sugar and water, put in your orange flowers, and give all a gentle boil; then mix in the brandy, and put all into a stone bottle close corked up for use.
Surfeit Water.
Take a peck of red corn poppies, put them in a large bottle, and put to it a quart of aqua vitæ, a nutmeg, and a race of ginger, sliced, a small stick of cinnamon, a blade of mace, three or four figs, four ounces of raisins of the sun, four ounces of anniseeds, caraways and cardemum, mixed with two ounces of Spanish liquorish; put all these ingredients into the bottle; then add two quarts of white brandy, and cork it up; shake it every day for a week; then let it stand for two months, by which time it will be fit to drink.