A GARDEN OF HERBS 



Coriander seeds, all these bruised. Cover the vessel close 

 and let all these infuse for an hour, stirring it often with a 

 spoon, that the sugar may dissolve and incorporate. Then 

 add a glass of milk, and pass all through the straining bag. 

 From The Receipt Book of Charles Carter, Cook to the Duke 

 of Argyll, 1732. 



To MAKE MILK-WATER. Take a pound of Wormwood, 

 Spear-mint, Balm, and two pounds of Carduus shred a little, 

 put them into a still, with two gallons of milk, and distil 

 them gently, it is an excellent drink to quench thirst. Ibid. 



Another way. Take a handful of Spear-mint, two hand- 

 fuls of Wormwood, and Carduus, cut them, pour upon them 

 a quart of canary; let them stand all night to infuse, the 

 next day put them into a cold Still, with two gallons of 

 milk or clarified whey, and distil it as long as it runs good. 

 Ibid. 



A CORDIAL MINT WATER. Strip Mint from the stalks, 

 weigh two pounds of the leaves and tops, add two pounds 

 of Raisins of the Sun stoned, of Carraway seeds, and anniseeds 

 of each two ounces and half a pound of Liquorice sliced thin ; 

 infuse these in two gallons of good Claret, and distil it in an 

 Alembick or cold Still; let it drop on some fine Sugar 

 through a Bag of Saffron. Ibid. 



CURRANT WATER. Take a pound of currants to a quart 

 of water, that you must squeeze in the same water and put 

 in about four or five ounces of sugar, being well mixed put 

 it through a straining bag until it be clear. Put in a cool 

 place and give it to drink. L. Lemery, A Treatise of all sorts 

 of Foods, 1745. 



RASPBERRY WATER. Take a pound of raspberries to a 

 quart of water, if the raspberries be good, three quarters of 

 a pound will be sufficient with five ounces of sugar ; it needs 

 no lemon. The sugar being melted put it through a strain- 

 ing bag until it runs clear, put in a cool place and give it to 

 drink. Ibid. 



