Boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a large spoonful of brandy, the same of white wine, one of capillaire, a bit of lemonpeel and nutmeg.
Rice Caudle.
When the water boils, pour it into some grated rice mixed with a little cold water; when of a proper consistence add sugar, lemonpeel and cinnamon, and a glass of brandy to a quart. Boil all smooth.
Cold Caudle.
Boil a quart of spring water; when cold, add the yelk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to your taste; and syrup of lemons one ounce.
A refreshing drink in a Fever.
Put a little tea sage, two sprigs of balm, and a little woodsorrel into a stone jug, having first washed and dried them; peel thin a small lemon, and clear from the white; slice it, and put a bit of the peel in, then pour in three points of boiling water, sweeten, and cover it close.
Another Drink.
Wash extremely well an ounce of pearlbarley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemonpeel. Boil till you have a smooth liquor, then put in a little syrup of lemons and capillaire.