Page:Art of Cookery 1774 edition.djvu/352

314 have enough to keep the still at work, mind all the time to keep a wet cloth all over the head of the still all the time it is at work, and always observe not to let the still work longer than the liquor is good, and take great care you don't burn the still; and thus you may distil what you please. If you draw the still too far it will burn, and give your liquor a bad taste. TAKE the juice of green walnuts four pounds, of rue, carduus, mary gold, and baum, of each three pounds, roots of butter-bur half a pound, roots of burdock one pound, angelka and masterwort, of each half a pound, leaves of scordium six handfuls, Venice treacle and mithridate of each half a pound, old Canary wine two pounds, white wine vinegar six pounds, juice of lamon six pounds, and distil this in an alembic. TAKE six pounds of black cherries, and bruise them small then put to them the tops of rosemary, sweet marjoram, spearmint, angelica, baum, marygold flowers, of each a handful, dried violets one ounce, aniseeds and sweet fennel seeds, of each half an ounce bruised; cut the herbs small, mix all together, and distil them off in a cold still.

TAKE betony, roots of lovage, seeds of wild parsnips, of each two ounces, roots of single piony four ounces, of misletoe of the oak three ounces, myrrh a quarter of an ounce, castor half an ounce; beat all these together and add to them a quarter of a pound of dried millepedes: pour on these three quarts of mugwort-water, and two quarts of brandy; let them stand in a close vessel eight days, then distil it in a cold still posted up. You may draw off nine pints of water, and sweeten it to your taste. Mix all together, and bottle it up. WET your roses in fair water; four gallons of roses will take near two gallons of water, then still them in a cold still; take the same stilled water, and put into as many fresh roses as it will wet, then still them again.

Mint, baun, parsley, and penny-royal water, distil the same way.