Image 323 (unnumbered folio), one receipt
| To Make Surfeit Water | ||||
| You must take Scurvey Grass, Brooklime, Watercress, Roman Wormwood, | ||||
| Rue, Mint, Balm, Sage, clivers,* of each One Handfull, Green Merrery*- | ||||
| Two Handfulls, Poppys, if fresh half a Peck*, if dry a quarter of a | ||||
| Peck, cochineal, Six pennyworth of Saffron, Six pennyworth Annaseeds* | ||||
| Carraway seeds, Corriander Seeds, Cardamon-Seeds of each an Ounce- | ||||
| Liquorice Two Ounces Scraped, Figgs Splitt a Pound, Raisins of the Sun | ||||
| Ston’d a pound, Juniper Berries an Ounce Bruised, Nutmeg an Ounce Beat, | ||||
| Mace an Ounce Bruis’d, Sweet fennell-Seeds an Ounce Bruised, a Few | ||||
| Flowers of Rosemary, Mary Golds* and Sage Flowers. Put all these into a | ||||
| a Large Stone Jarr, and put to them Three Gallons of French Brandy; | ||||
| cover it Close, and let it stand near the Fire for three Weeks-Stir it | ||||
| three times a Week, but be sure to keep it Close stopped, & then strain | ||||
| it off & Bottle your Liquour, and power* on the Ingredients a Gallon | ||||
| More of French Brandy -Lett it stand a Week, stirring it Once a Day | ||||
| then distill it in a cold still, and this will make fine White Surfeit water. | ||||
| You may make this Water at any time of the year, if you | ||||
| Live at London, because the Ingredients are always to be had either | ||||
| green or Dry, but it is Best to be made in Summer. | ||||
| WC. | ||||
| Scurvy Grass } Green Merrery. Two Handfulls | ||||
| Brooklime } Poppys if dry ¼ of a Peck. If dry one Peck | ||||
| Water cresses } of Each Scohineal* Six pennyworth | ||||
| Roman Wormwood} a Handfull Safferon Six pennyworth | ||||
| Rue } Annaseeds. Sixpence | ||||
| Mint } | ||||
| Balm } | ||||
| Sage } | ||||
| Clivers } | ||||
Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.
| An entry outlined like this has a note which may be seen by hovering over it. |
Transcribed by CTW and JMCN