Take cinnamon bruised, twelve ounces; proof spirits rectified three gallons; water one gallon and a half; macerate them twenty-four hours, then distil and draw off your spirits, and dulcify it with loaf sugar, two pounds and a half, and make it full proof.
Nutmeg Water.
Take nutmegs bruised, twelve ounces; proof spirits three gallons, water one gallon and a half; infuse, distil, and dulcify with two pounds of sugar for use.
Mint Water.
Take mint two handfuls, proof spirits two gallons and a half; distil and dulcify with sugar, one pound and a half for use.
Lemon Water.
Take twelve large lemons, sliced thin, and put them into two pints of white wine, with a little cinnamon, and a handful of rose-leaves; the same quantity of burrage, and a drachm of yellow sanders: steep all this together twelve hours; mix in a pint and a half of water, two pounds of sugar, and two pints more wine, then distil it for use.
FINIS.
- Transcriber’s Notes:
- Missing or obscured punctuation was silently corrected.
- Typographical errors were silently corrected.
- Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book.