t it stand till it curdles; then run it
through a cotton jelly-bag till it is quite clear.

_Lemon Water._

Take twelve of the largest lemons; slice and put them into a quart of
white wine. Add of cinnamon and galingale, one quarter of an ounce each,
of red rose-leaves, borage and bugloss flowers, one handful each, and of
yellow sanders one dram. Steep all these together twelve hours; then
distil them gently in a glass still. Put into the glass vessel in which
it drops three ounces of fine white sugar and one grain of ambergris.

_Mead._ No. 1.

In six gallons of water dissolve fourteen pounds of honey; then add
three or four eggs, with the whites; set it upon the fire, and let it
boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of
each ten sprigs, half an ounce of cinnamon, the same of mace, twenty
cloves, and half a race of ginger sliced very thin: let it boil a
quarter of an hour; then take it off the fire, pour it into a tub, and
let it remain till nearly cold. Take six ounces of syrup of citron, and
one spoonful of ale yest; beat them well together, put it into the
liquor, and let it stand till cold. Take a sufficient quantity of
coarse bread to cover the barrel, and bake it very hard; then take as
much ale yest as will spread it over thin, put it into the liquor, and
let it stand till it comes to a head. Strain it out; put the liquor into
a cask, and add to it a quart of the best Rhenish wine. When it has done
working, stop it up close, and let it stand a month; then draw it out
into bottles; tie the corks down close; and let them stand a month.

_Mead._ No. 2.

Ten quarts of honey boiled one hour with thirty quarts of water; when
cold, put it into a cask, and add to it one ounce of cinnamon, one of
cloves, two of ginger, and two large nutmegs, to be pounded first, and
suspended in a linen bag in the barrel from the bung-hole. The scum must
be filtered through a flannel bag.

_Mead._ No. 3.

Take eight gallons of spring water, twelve pounds of honey, four pounds
of powdered sugar; boil them for an hour, keeping it well skimmed. Let
it stand all night; the next day, put it into your vessel, keeping back
the sediment; hang in your vessel two or three lemon-peels; then stop it
up close; in the summer, bottle it in six weeks.

_Mithridate Brandy._

Take four gallons of brandy; infuse a bushel of poppies twenty-four
hours; then strain it, and put two ounces of nutmegs, the sam