Surfeit Water.
TAKE scurvy-grass, brook-lime, water-cresses,
Roman wormwood, rue, mint, balm, sage, and chives,
of each one handful; poppies, if fresh, half a peck;
but if they are dry, only half that quantity; cochineal
and saffron, six-penny worth of each; aniseeds, cara-
way-seeds, coriander-seeds, and cardamom-seeds, of
each an ounce; two ounces of scraped liquorice, a pound
of split figs; the same quantity of raisins of the sun
stoned, an ounce of juniper-berries bruised, an ounce of
bergen nutmeg, an ounce of mace bruised, and the same
of sweet fennel-seeds also bruised, a few flowers of
rosemary, marigold and sage. Put all these into a large
stone jar, and pour on 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, and the expi-
ration of that time strain it off. Bottle your liquor, and
pour on the ingredients a quart more of French brandy.
Let it stand a week, stirring it once a day; then distill it in
a cold still, and you will have a fine white surfeit-water.
Bottle it close, and it will retain its virtues a considerable
time.