Page:Art of Cookery 1774 edition.djvu/353

Rh One ounce of nutmegs, one ounce of cloves, ad half an ounce of mace; pick the herbs and flowers, and shred them a little. Cut the roots, bruise the berries, and pound the spices fine; take a peck of green walnuts, and chop them small; mix all these together, and lay them to steep in sack lees, or any white wine-lees, if not in good spirits; but wine lees are best. Let them lie a week or better; be sure to stir them once a day with a stick, and keep them close covered, then still them in an alembic with a slow fire, and take care your still does not burn. The first, second, and third running is good, and some of the fourth. Let them stand till cold, then put them together. YOU must take scurvy-grass, brook lime, water-cresses, Roman wormwood, rue, mint, baum, sage, clivers, or each one handful; green merery two handfuls; poppys, if fresh half a peck, if dry a quarter of a peck; cochineal, six pennyworth, saffron, six pennyworth; aniseeds, carraway-seeds, coriander-