1575. Aqua Mirabilis

Take cloves, mace, nutmeg, cinnamon, galingal, cubebs, cardamums, of each, four drachms; put to them the juice of two pints of cel-landine, one pint of the juice of spear mint; balm juice, flowers of melilot, cowslips, rosemary, burrage, bugloss, and marigolds, of each one drachm; carraway, coriander, and fennel, of each four drachms; four quarts of sack, and two of white wine; the strongest brandy, angelica water, and rose water, of each one quart. Bruise the spices and seeds, and steep them with the herbs and flowers in their juices, waters, sack, wine, and brandy, all night. Next day distil it, and from these quantities may be drawn off two gallons. Sweeten it with sugar candy. Keep it in a cool place in bottles.

1576. Cherry Brandy

Choose the finest morel cherries you can obtain; place them in layers in glass jars, strew pounded sugar between each layer, cover them with brandy. As soon as the cherries have imbibed the brandy, pour in more, so as to keep them constantly covered.

1577. Cherry Brandy (Black)

Pick and bruise eight pounds of black maroons, and the same quantity of small black cherries; let them stand for two months in a cask with six gallons of brandy, two pounds of crushed sugar, and a quart of sack, well stirred together. At the end of that time it may be drawn off and bottled.

1578. Curacoa

This is a species of bitter or wild orange, of which the rind is dried, and may be purchased at the chemists'. To make this liqueur, wash a pound of curacoa several times in warm water; then, having well drained, put them into a vessel with four quarts of brandy and one of water; let it stand closely covered for a fortnight. Shake it frequently; distil it after that in the usual way, and drain the curacoa on a sieve. Sweeten with five pounds and a half of sugar dissolved in three pints of water; mix it with the spirit, and then filter it.

1579. How To Make Capillaire

Take fourteen pounds of sugar, three pounds of coarse sugar, six eggs beaten in with the shells, three quarts of water; boil it up twice; skim it well, then add to it a quarter of a pint of orange flower water; strain it through a jelly bag, and put it into bottles when cold; mix a spoonful or two of this syrup, as it is liked for sweetness, in a draught of warm or cold water.

1589. Syrup Of Capillaire

The capillaire of Canada, although that of Montpellier is equally good, is a very odoriferous vegetable, light and agreeable, but so extremely volatile that the greatest part of it is dissipated during the preparation of the syrup. To preserve then the odour of the capillaire, when the syrup is sufficiently done, pour it whilst boiling, upon some fresh capillaire, coarsely chopped up, then cover your vessel, and let it stand until it is quite cold, then pass it through a boiling cloth to separate it from the leaves of the capillaire; take one ounce of the capillaire from Canada, put it into a glazed pan, pour upon it four pints of boiling water, leave it to infuse for twelve hours over some warm ashes, strain it, and let it run into a vessel, it will give you a strong tincture of capillare; melt this tincture with four pounds of sugar; put the whole into a preserving-pan, and put it on the fire, and clarify it with the white of an egg, continue the cooking; when your syrup is perle put some fresh capillaire chopped, into a pan, and pour your syrup whilst boiling upon it, cover your pan carefully, and let it cool; when your syrup is cold you may flavour it if you please.

Put it into bottles, and cork it hermetically.