TAKE cubebs, cardamums, gillingal, cloves, mace, nutmegs, and cinnamon, of each two drachms, and bruise them small. Then take a pint of the juice of celendine, half a pint of the juice of spearmint, and the same quantity of the juice of balm, flowers of melilot, cowslip, rosemary, borrage, bugloss, and marigolds, of each three drachms; seeds of fennel, coriander, and caraway, of each two drachms; two quarts of the best sack, and a quart of white wine brandy; the strongest angelica water, and rose-water, of each a pint. Bruise the spices and seeds, and steep them, with the herbs and flowers, in the juices, waters, sack, white wine, and brandy, all night. In the morning distill it in a common still parted up, and from this quantity you may draw off a gallon at least. Sweeten it to your taste with sugar-candy, then bottle it up, and keep it in a cool place.