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Updated: May 21, 2025
Clary Water for the Back, Stomach, &c. Take three gallons of midling Beer, put in a great brass Pot of four gallons, and put to it ten handfuls of Clary gathered in a dry day, Raisins of the Sun stoned three pounds, Anniseeds, and Liquorish, of each four ounces, the whites and shells of twenty four eggs, or half so many, if there be not so much need, beat the shells small, and mix them with the whites; put to the bottoms of three white loaves, put into the Receiver one pound of white sugar-candy, or so much fine loaf sugar beaten small, and distill it through a Limbeck, keep it close, and be seldom without it; for it reviveth very much the stomach and heart, strengtheneth the back, procureth appetite and digestion, driveth away Melancholly, sadness and heaviness of the heart, &c.
A Water for fainting of the Heart. Take Bugloss and red Rose-water of each one pint, Milk half a pint, Anniseeds and Cinamon grosly bruised, of each half an ounce, Maiden-hair two handfuls, Harts-tongue one handful, both shred, mix all together, and distill it in an ordinary still, drink of it morning and evening With a little sugar. A Surfeit Water.
To every Gallon of French-Brandy, put one Ounce of Liquorice sliced, one Ounce of sweet Fennel-Seeds, one Ounce of Anniseeds, one Pound of Raisins of the Sun split and stoned, a quarter of a Pound of Figs split, two Drachms of Coriander-Seeds, let these infuse about eight or nine Days, and pour the Liquor clear off, then add half an Ounce of Saffron, in a Bag, for a Day or two, and when that is out, put in a Drachm of Musk.
Take the flowers of Cowslips, Marigolds, Pinks, Clove-gilly-flowers, single stock gilly-flowers, of each four handfuls, the flowers of Rosemary, and Damask Roses, of each three handfuls, Borage and Bugloss flowers, and Balm leaves, of each two handfuls; put them in a quart of Canary Wine into a great Bottle or Jug close stopped, with a Cork, sometimes stirring the flowers and wine together, adding to them Anniseeds bruised one dram, two Nutmegs sliced, English Saffron two pennyworth; after some time of infusion, distill them in a cold Still with a hot fire, hanging at the Nose of the Still Ambergreece and Musk, of each one grain; then to the distilled water put White Sugar-candy finely beaten six ounces, and put the glass wherein they are into hot water for one hour.
If when this Composition is made, it seems to be too high a Cordial for the Stomach, put to it more Brandy, till you reduce it to the Temper you like. This is the same Receipt King William had when he was in Ireland. To make Green Usquebaugh. To every Gallon of French-Brandy put one Ounce of Anniseeds, and another of sweet Fennel-Seeds, two Drachms of Coriander-Seeds.
To make Prince Biskets Take a pound of searsed sugar, and a pound of fine flower, eight Eggs with two of the reddest yolks taken out, and so beat together one whole hour, then take you Coffins, and indoice them over with Butter very thin, then put an ounce of Anniseeds finely dusted, and when you are ready to fill your Coffins, put in the Anniseeds and so bake it in an Oven as hot as for Manchet.
Take two pounds of poppy flowers, two ounces of raisins, shred them, and to every pound of poppies put a quart of boiling water, half an ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let these stand twelve hours to infuse, then strain off the liquor, and put it upon the same quantity of poppies, raisins, liquorice, and anniseeds as before, and let this stand twelve hours to infuse, which must be in a pitcher, set within a pot or pan of hot water; then strain it, and take the weight in sugar, and boil it to a syrrup: when it is cold, bottle it.
Take two quarts of the best Aqua vitæ, four ounces of scraped liquorish, and half a pound of sliced Raisins of the Sun, Anniseeds four ounces, Dates and Figs, of each half a pound, sliced Nutmeg, Cinnamon, Ginger, of each half an ounce, put these to the Aqua vitæ, stop it very close, and set it in a cold place ten dayes, stirring it twice a day with a stick, then strain and sweeten it with Sugar-candy; after it is strained, let it stand till it be clear, then put into the glass Musk and Ambergreece; two grains is sufficient for this quantity.
Take a Gallon of good Gascoine Wine, and take Ginger, Gallingale, Cinamon, Nutmegs, Cloves, Grains, Anniseeds, Fennil-seed, of every of them a dram, then take Caraway-seed, of red Mints, Roses, Thime, Pellitory of the Wall, Rosemary, wild Thime, Camomil, the leaves if you cannot get the flowers, of small Lavander, of each a handful, then bray the Spices small, and bray the Herbs, and put all into the Wine, and let it stand for twelve hours, stirring divers times, then still it in a Limbeck, and keep the first water, for it is best, then put the second water by it self, for it is good, but not of such vertues, &c.
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