Transcript – Unlocking the Archives

	To make Elder Ale*
	Take Ten Bushells of Malt to a Hogshead*, then put Two Bushells
	of Elder:Berries Pick’d from the Stalks into a Pott, or earthen Pan;
	and Set it in a Pott of Boiling Water till the Berries Swell-
	then Strain it out and put the Juice into the Guile-fat,* and Beat
	it often in, and so order is as the Common way of Brewing

	An Opening Drink*
	Take Pennyroyal } {1lb Figgs }
	Red Sage } Of each {1lb Ston’d Raisins } Of each
	Liverwort } 2. Handfulls {½lb Blue Currants } Two Ounces
	Horehound } {Liquorish }
	Maidenhair } {Annaseeds }
	Hysop } {Coriander Seeds }

	Put all these in Two Gallons of Spring Water, and let it Boil
	away Two or Three quarts, then Strain it, and when it is Cold put it
	in Bottles-Drink half a Pint in a Morning, and as much in the
	afternoon, keep Warm, & eat Little

	To make Hungry Water*
	Take Four Ounces of Rosemary flowers, and a Pint of Spiritts of
	Wine, infuse it 12. Hours, & Draw it off in a Glass Still

	Milk Waters
Wormwood	Take Two good Handfulls of Wormwood, as much Carduus,* as much Rue
Carduus	Four Handfulls of Mint, as much Balm, half as much Angelica, cut
Rue	these a Little, put them into a Cold Still*, and put to them three quarts
Mint	of Milk, let your Fire be quick, till your Still drops then a little
Balm	Flour. You may draw off two quarts, the first quart will keep
Angelica	all the years, this is extraordinary Good in Fevers, Sweetnd* with
	Sugar or Syrup of Cloves-

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Transcribed by CTW and JMCN