Page:Art of Cookery 1774 edition.djvu/420

384 sweetened to your palate; then tie it up close in a cloth; put it into boiling water, and be sure to keep it boiling all the time; an hour and a quarter will boil it. Melt the butter and pour over it, and throw some fine sugar all over it; and a little wine in the sauce will be a great addition to it.

TAKE three ounces of hartshorn, shaved and boiled in burrage water, or succory wood, sorrel ar respice water; or three pints of any of these waters boiled to a jelly, and put the helly and hartshorn both into the still; and add a pint more of these waters when you put it into the still; take the roots of ellicampane, gentian, cypress-tuninsil, of each an ounce; of bless'd thistle, call'd cardus, and angelica, of each an ounce; of sorrel roots two ounces; of balm, of sweet marjoram, of burnet, of each half a handful; lily comvally flowers, burrage, bugloss, rosemary, and marigold flowers, of each two ounces; of citron rinds, cardus seeds and citron seeds, of alkermes-berries and cochineal, each of these an ounce.

GATHER the flowers as they come in season, and put them in glasses with a large mouth, and put with them as much good sack as will cover them, and tie up the glasses close with bladders wet in the sack, with a cork and leather tied upon it close; adding more flowers and sack as occasion is; and when one glass is full, take another, till you have your quantity of flowers to distil; put cochineal into a pint bottle, with half a pint of sack, and tie it up close with a bladder under the cork, and another on the top wet in sack, tied up close with brown thread; and then cover it up close with leather, and bury it standing upright in a bed of hot horse-dung for nine or ten days; look at it, and if dissolved, take it out of the dung, but don't open it till you distill; slice all the roses, beat the seeds and the alkermes-berries, and put them into another glass; amongst all, put no more sack than needs, and when you intend to distill, take a pound of the best Venice treacle, and dissolve it in six pints of the best white wine, and three of red rose-water, and put all the ingredients into a bason, and stir them all together, and distil them in a glass still, balnea Mariæ; open not the ingredients till the same day you distil.