Detail View: LUNA: Folger Manuscript Transcriptions Collection: The Lady Grace Castleton's booke of receipts [manuscript].

Digital Image File Name: 
127612
Source Call Number: 
V.a.600
Source Title: 
The Lady Grace Castleton's booke of receipts [manuscript].
Image Details: 
Part I. When reading Part I, Part II is inverted and reversed.
Source Creator: 
Castleton, Grace Saunderson, Viscountess, d. 1667.
Source Created or Published: 
17th century
Physical Description: 
page 84 || page 85
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=244300
Transcription: 
84 To make an excellent sweete water, which must be done the later end of Iune /ffirst cover ouer the bottom of the still with bay leaves, then [take] putt in half apeck of Damosk rose leaves, sweet margerum, blowne lavender of each two handfulls, a quarter of a pound of orenge & damoske powder of clove gilliflowre & carnation of each one a handfull, one ounce of cloves, stamp all these in a stone morture then powre in it a pint of sack, halfe a pinte of Damoske rose water, & wine vinegar toge= ther, lett them infuse in a close thing well stopt twenty foure houres then att three severall times with a gentle fire distill the same; then take two graines of muske & tye it in a lawne or tiffenye wrage, hang it in the midst of a glasse, & sett it in the still on the former cake & with it a very gentle fire, lett it continue six houres page 85 85 Lady Chauendish To make Hipochras Take a pound of white lump sugar, two ounces of symonan, a quarter of ounce of gingar, & a quarter of an ounce of cloves, bruse these spices, & put them with the sugar to steepe in a gallon of good white wine, stir them well together, & lett them stand all night clos- covered in a stone pott, in the mourneing putt halfe a pint of new milke in't, & lett it run through a iellye bagg, wetting it first in milke & wringe it out againe, lett it run through the bag, soe often till it be clear & taste stronge of the spice, a few cardemum seedes amongst the spise will give it agood taste.
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.