Sun well stoned, two or three Nutmegs, three or
four flakes of Mace, half a pound of Dates; beat these all in a Mortar, and
put to them two quarts of the best Sack; and when the Ale hath done
working, put these in, and stop it close six or seven days, and then bottle
it, and a month after you may drink it.

TO MAKE PLAGUE-WATER

Take a pound of Rue, of Rosemary, Sage, Sorrel, Celandine, Mugwort, of the
tops of red brambles of Pimpernel, Wild-dragons, Agrimony, Balm, Angelica
of each a pound. Put these Compounds in a Pot, fill it with White-wine
above the herbs, so let it stand four days. Then still it for your use in a
Limbeck.

ANOTHER PLAGUE-WATER

Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons,
Pimpernel, Marygold, Fetherfew, Burnet, Sorrel, and Elicampane-roots
scraped and sliced small. Scabious, Wood-betony, Brown-mayweed, Mints,
Avence, Tormentil, _Carduus benedictus_, and Rosemary as much as of
anything else, and Angelica if you will. You must have like weight of all
them, except Rosemary aforesaid, which you must have twice as much of as of
any of the rest; then mingle them altogether and shred them very small;
then steep them in the best White-wine you can get, three days and three
nights, stirring them once or twice a day, putting no more wine then will
cover the Herbs well; then still it in a Common-still; and take not too
much of the first-water, and but a little of the second, according as you
feel the strength, else it will be sower. There must be but half so much
Elicampane as of the rest.

TO MAKE RASBERY-WINE

Take four Gallons of Deal wine, put it into an earthen jugg; put to it four
Gallons of Rasberries; let them stand so infusing seven days; then press it
out gently; Then infuse as many more Rasberries seven days longer, and so
three times if you please; put to it as much fine Sugar as will make it
pleasant; Put it into a Runlet close stopped, let it stand till it is fine;
and then draw it into bottles, and keep it till it be fine.

TO KEEP QUINCE ALL THE YEAR GOOD

Take all your least and worst Quinces, that are found, and cut them in
pieces, with all the Corings and Parings you make; boil them more then an
hour; then put the Quinces into this boiling liquor, and take them forth
presently, not letting them boil, and lay them to cool one by one a part;
then take the liquor and strain it; and put for every Gallon of liquor half
a pint of honey; then boil it an