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Rh most of the cordials of which they are material ingredients.

The seeds most known in distillation are, fennel, angelica, aniseed, coriander, juniper, parsley, caraway, carrot, and many others. From these various sorts of seeds you draw spirits with brandy for palatable liquors. You may likewise draw oils of essence, or make infusions for ratafias.

Choose fine lilies, thick and well blown, not all faded, nor begun to decay, and gather them immediately after the rising of the sun; cut nothing but the stalk of the flower, because it would give to the distillation a taste of green; leave the flower whole, and put it in the cucurbite with common water and brandy,, in the proportion hereafter mentioned; and distil it upon a naked fire a little quick; when your spirits are drawn, melt some sugar in water, and then mix your spirits with it; pass the whole through a bag, and when fined down, your liquor will be fit for use.

Take three quarts of brandy, half a pound of lily flowers, three quarts of water, and a pound of sugar for the syrup; the whole must make up five quarts of liquor in all when finished.

Take half a pound of flowers, three quarts of brandy, three pounds of sugar, and two quarts of