Page:Art of Cookery 1774 edition.djvu/354

316 seeds, cardamom-seeds, of each an ounce; liquorice two ounces, scraped, figs split a pound, raisins of the sun stoned a pound, juniper-berries an ounce bruised, nutmeg an ounce beat, mace an ounce bruised, sweet fennel-seeds an ounce bruised, a few flowers of rosemary, marygold and sage-flowers: put all these into a large stone jar, and put to them three gallons of French brandy; cover it close, and let it stand near the fire for three weeks. Stir it three times a week, and be sure to keep it close stopped, and then strain it of; bottle your liquor, and pour on the ingredients a gallon more of French brady. Let it stand a week, stirring it once a day, then distil it in a cold still, and this will make a fine white surfeit water.

You may make this water at any time of the year, if you live at London, because the ingredients are always to be had either green or dry; but it is the best made in summer. TAKE two good handfuls of wormwood, as much carduus, as much rue, four handfuls of mint, as much baum, half as much angelica, cut these a little, put them into a cold still, and put to them three quarts of milk. Let your fire be quick till your still drops, and then slacken your fire. You may draw off two quarts. The first quart will keep all the year.

How to distil vinegar you have in the Chapter of Pickles.

THE head, tongue, palate; the entrails are the sweetbreads, kidneys, skirts, and tripe; there is the double, the roll, and the reed-tripe. FIRST is the haunch; which includes the clod, marrow-bone, shin, and the sticking-piece, that is the neck end. The next is the leg of mutton-piece, which has part of the blade-bone; then