lowers,
cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two
drachms of each; bruise them thoroughly in a mortar, and mix them with
the wine and spirits. Let it stand all night in the still, closely
stopped with rye paste; next morning make a slow fire in the still, and
while it is distilling keep a wet cloth about the neck of the still. Put
so much white sugar-candy as you think fit into the glass where it
drops.

_Bitters._

One drachm of cardamom seed, two scruples of saffron, three ounces of
green root, two scruples of cochineal, and four ounces of orange-peel.
Put these ingredients into a large bottle, and fill it with the very
best French brandy, so that they are well covered; after it has stood
for three days, take out the liquor, and put it into another large
bottle; fill up the first before, and let it stand four or five days;
then once more take out the liquor and fill up again, letting it stand
ten or twelve days. Then take it out again, put it all together, and it
will be fit for use.

_Another way._

Ginger and cardamom seed, of each three pennyworth, saffron,
orange-peel, and cochineal, of each two pennyworth, put into one gallon
of brandy.

_Cherry Brandy._

Four pounds of morella cherries, two quarts of brandy, and twelve
cloves, to be sweetened with syrup of ginger made in the following
manner: one ounce and a half of ginger boiled in a quart of water, till
reduced to half a pint; then dissolve in it one pound and a half of
sugar, and add it to the brandy. It will be fit for use by Christmas.

After the cordial is made, you can make a most delightful sweetmeat with
the cherries, by dipping them into syrup, and drying them in a cool
oven.

_Cordial Cherry Water._

Nine pounds of the best red cherries, nine pints of claret, eight ounces
of cinnamon, three ounces of nutmegs; bruise your spice, stone your
cherries, and steep them in the wine; then add to them half a handful of
rosemary, half a handful of balm, and one quarter of a handful of sweet
marjoram. Let them steep in an earthen pot twenty-four hours, and, as
you put them into the alembic to distil them, bruise them with your
hands; make a gentle fire under them, and distil by slow degrees. You
may mix the waters at your pleasure when you have drawn them all.
Sweeten it with loaf sugar; then strain it into another glass vessel,
and stop it close that the spirits may not escape.

_A very fine Cordial._

One o