TAKE four pounds of the juice of green walnuts; rue, carduus, marigold, and balm, of each three pounds; roots of butter-bur half a pound; roots of burdock, one pound; angelica and master-wort, of each half a pound; leaves of scordium, six handfuls; Venice treacle and mithridates, of each half a pound; old Canary wine, two pounds; white wine vinegar, six pounds, and the same quantity of the juice of lemons. Distill all these together in an alembic.
Rose-buds dried, and borrage flowers, of each an ounce, marigold flowers half an ounce, lemon-peel two ounces, mace and cardamom three grains of each; cinnamon sixty grains; yellow and white sanders, of each a quarter of an ounce; shavings of hartshorn an ounce, and the peels of nine oranges. Cut them very small, and pour upon them two quarts of the best Rhenish or the best white wine. Stop it very close, and let it infuse nine or ten days in a cellar or cool place. Take a flag's heart, and cut off the fat. Cut it very small, and pour on it as much Rhenish, or white wine, as will cover it. Let it stand all night covered in a cool place, and the next day add to it the before-mentioned ingredients, mixing the whole well together, and adding a pint of the best rose-water, and a pint of the juice of celandine. Put the whole into a glass still, and raise it well, in order to keep in the steam both of the still and receiver. When it is drawn off, put it into bottles, cork them well, set them in a cool place, and the water will keep good a considerable time.