page 84 – page 85

84
To make an excellent sweete water, which must
be done the later end of Iune
/ffirst cover ouer the bottome of the still with bay
leaves, then take ^{putt in} halfe apeck of Damoske 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

85
L:ady 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.