Aqua Mirabilis, a very fine Cordial.
Three pints of sack, three pints of Madeira, one quart of spirit of wine, one quart of juice of celandine leaves, of melilot flowers, cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two drachms of each; bruise them thoroughly in a mortar, and mix them with the wine and spirits. Let it stand all night in the still, closely stopped with rye paste; next morning make a slow fire in the still, and while it is distilling keep a wet cloth about the neck of the still. Put so much white sugar-candy as you think fit into the glass where it drops.
Bitters.
One drachm of cardamom seed, two scruples of saffron, three ounces of green root, two scruples of cochineal, and four ounces of orange-peel. Put these ingredients into a large bottle, and fill it with the very best French brandy, so that they are well covered; after it has stood for three days, take out the liquor, and put it into another large bottle; fill up the first before, and let it stand four or five days; then once more take out the liquor and fill up again, letting it stand ten or twelve days. Then take it out again, put it all together, and it will be fit for use.
Another way.
Ginger and cardamom seed, of each three pennyworth, saffron, orange-peel, and cochineal, of each two pennyworth, put into one gallon of brandy.
Cherry Brandy.
Four pounds of morella cherries, two quarts of brandy, and twelve cloves, to be sweetened with syrup of ginger made in the following manner: one ounce and a half of ginger boiled in a quart of water, till reduced to half a pint; then dissolve in it one pound and a half of sugar, and add it to the brandy. It will be fit for use by Christmas.
After the cordial is made, you can make a most delightful sweetmeat with the cherries, by dipping them into syrup, and drying them in a cool oven.