HERB DRINKS AND HOME-MADE WINES 171 



WINE FOR THE GODS. Take two great lemons, peel them 

 and cut them in slices with two Pippens pared and sliced 

 like your lemons, put all this into a dish with three quarters 

 of a pound of sugar in powder, a pint of Burgundy Wine, 

 six cloves, a little orange-flower water. Cover this up and 

 let it steep two or three hours then pass it through a bag as 

 you do Hypocras and it will be most excellent. Ibid. 



GOOD ADVICE TO ALL ENGLISH PEOPLE TO MAKE A DRINKE 

 THEMSELVES, WHICH THEY MAY DRINK AS THEY DRINK 



COFFEE, CHOCOLET AND TEA. Take a quart of spring or 

 conduit water, and boil it till it wastes one third part, when 

 you have so done, your water being boiling hot, put in 

 twenty or thirty leaves of good Sage, and half the quantity 

 of Rosemary, with fifteen or twenty grains of good English 

 Saffron, and let it infuse hot as before, for about a quarter 

 of an hour close stopped; then pour it out clear from the 

 Ingredients, drink it as hot as you can, taking about a 

 quarter or half a pint of it at a time, sweetened with a little 

 white sugar; and question not but the benefits you will 

 receive will be far more and better this spring and hereafter 

 than you have ever done by those liquors that so many 

 commend ; but the Virtues of these Plants are so universally 

 known to be of such admirable Qualities, that I shall say 

 the less in the Praise of them, but something I shall say of 

 them that they are the best Plants that grow in this Island, 

 which is a Climate and Country which I may boldly say 

 is so well furnished with Herbs and Plants which for Virtue 

 and Goodness is not inferior to any Country in the whole 

 World, and these I have pitched upon are of its choicest 

 Product. From The Receipt Book of Henry Howard, Free 

 Cook of London and Cook to the Duke of Ormond, 1710. 



RED HIPPOCRAS. Put a gallon of Claret into an earthen 

 vessel, put to it two pounds of sugar beaten in a mortar, 

 a dozen of sweet almonds stampt with a glass of brandy; 

 add to the infusion a dram of cinnamon, a little long pepper, 

 four grains of white pepper, a blade of Mace, and some 



