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 four drops of the tincture of ambergris: be sure to cork it well.

Take any quantity of sack, and to every two quarts add twelve oranges, chop and steep them twelve hours; distil them in a glass still, sweeten it with double refined sugar dissolved in red rose water; put a handful of angelica into the still with the oranges.

Take betony, roots of lovage, and 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, and caster half an ounce; beat all these together, and add to them a quarter of a pound of dried mill-pede; 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 passed up: you may draw off nine pints of water, and sweeten it to your taste; mix all together and bottle it up.

Take the juice of green walnuts, four pounds of rue; carduus, marigold, and balm, of each three pounds; roots of butter-bur half a pound; roots of burdock one pound; angelica and mastic-wort, of each half a pound; leaves of scordium six handfuls; Venice treacle and mithridates, of each half a pound; old Canary wine two pounds, white wine vinegar six pounds, juice