a day, being strained
put it into bottles, and stop it more close, in a fortnight or three
weeks it may be drunk; you may put in Clove Gilly flowers, or Cowslips,
as the time of the year is when you make it; and when you have drawn
this from the Raisins, and bottled it up, heat two quarts of water more,
put it to the ingredients, and let it stand as aforesaid. This will be
good, but smaller than the other, the water must be boiled as the other.

_To make Rasberry Wine._

Take a Gallon of good Rhenish Wine, put into it as much Rasberries very
ripe as will make it strong, put it in an earthen pot, and let it stand
two dayes, then pour your Wine from your Rasberries, and put into every
bottle two ounces of Sugar, stop it up and keep it by you.

_The best way to preserve Cherries._

Take the best Cherries you can get, and cut the stalks something short,
then for every pound of these Cherries take two pound of other
Cherries, and put them of their stalks and stones, put to them ten
spoonfuls of fair water, and then set them on the fire to boil very fast
till you see that the colour of the syrup be like pale Claret wine, then
take it off the fire, and drain them from the Cherries into a Pan to
preserve in. Take to every pound of Cherries a quarter of Sugar, of
which take half, and dissolve it with the Cherry water drained from the
Cherries, and keep them boiling very fast till they will gelly in a
spoon, and as you see the syrup thin, take off the Sugar that you kept
finely beaten, and put it to the Cherries in the boiling, the faster
they boil, the better they will be preserved, and let them stand in a
Pan till they be almost cold.

_A Tincture of Ambergreece._

Take Ambergreece one ounce, Musk two drams, spirit of Wine half a pint,
or as much as will cover the ingredients two or three fingers breadth,
put all into a glass, stop it close with a Cork and Bladder; set it in
Horse dung ten or twelve days, then pour off gently the Spirit of Wine,
and keep it in a Glass close stopt, then put more spirit of Wine on the
Ambergreece, and do as before, then pour it off, after all this the
Ambergreece will serve for ordinary uses. A drop of this will perfume
any thing, and in Cordials it is very good.

_To make Usquebath the best way._

Take two quarts of the best _Aqua vitae_, four ounces of scraped
liquorish, and half a pound of sliced Raisins of the Sun, Anniseeds four
ounces, Dates and Figs, of each half