1581. Caudle

Make a fine smooth gruel of half grits, when boiled, strain it, stir it at times till cold; when wanted for use add sugar, wine, and lemon peel, with some nutmeg, according to taste; you may add if you please, besides the wine, a spoonful of brandy, or lemon juice.

1582. Brown Caudle

Boil the gruel the same as for white caudle, with six spoonfuls of oatmeal, and strain it, then add a quart of good ale, not bitter, boil it, then sweeten it according to your taste, and add half a pint of white wine; when you do not put in the white wine let it be half ale.

1583. White Caudle

Mix two spoonfuls of oatmeal in a quart of water, with a blade or two of mace, and a piece of lemon peel, stir it often, and let it boil full, twenty minutes, strain and sweeten it, add a little white wine, nutmeg, and a little lemon juice.

1584. Hippocras

Take one ounce of cinnamon, two drachms of ginger, two pennyweights of cloves, nutmeg, and galingal, a pennyweight of each. Pound these together well, and infuse them in a pint of red or white wine, and a pint of malmsey; to this add a pound of the best loaf sugar. These proportions will make a quart of the liquor.

1585. Red Hippocras

Pour a gallon of claret into an earthen pot; put to it a blade of mace, some long pepper, four grains of white pepper, a drachm of cinnamon, and a little coriander seed, all bruised separately; add two pounds of powdered sugar, and a dozen sweet almonds pounded.

1586. White Hippocras

Take a gallon of white wine, two ounces of cinnamon, two pounds of sugar, a little mace, all in powder, a few pepper corns, and a couple of lemons cut in quarters. When these have been infused some time, strain it three or four times through a jelly bag. This liquor may be flavoured with musk or ambergris, by tying a small quantity of either drug beaten with a little sugar in a piece of cloth, and putting it into the bag through which it is strained.

1587. Kirschen Wasser

The best cherries for this purpose are the morel, which should be taken when quite ripe; take off the stalks and put the fruit into a tub. Have some new wood-ashes, and wet them so as to make a kind of mortar of them, and extend it over the cherries; these ashes in drying form a complete hard crust, and thus prevents any evaporation and assists the fermentation. Leave the fruit thus for six weeks, at the end of which remove the ashes and take out the pulp and the juice of the cherries immediately under it, and put them into the crucible, with not enough to fill it, and distil them. The fire during the operation should be managed with great care, and increase gradually until the produce of your distillation flows in a small stream, and ceases the instant the phlegm begins to appear, then throw away the dregs from the crucible and put more cherries in and distil as before.

1588. Lemonade

Take four lemons, pare the rind as thin as possible; squeeze them into a quart of water, add half a pound of fine sugar, let it stand two or three hours, and pass it through a jelly bag.