174 A GARDEN OF HERBS 



To MAKE BITTERS. Take a quart of the best French 

 Brandy, a quarter of an ounce of Saffron, half an ounce of 

 gentian roots sliced thin, two pennyworth of Cochineal, and 

 a small quantity of orange-peel, put them in a bottle, 

 and let them stand two or three days. Sarah Jackson, 

 The Director, 1754. 



SEED WATER. Take a spoonful of Coriander seed, half 

 a spoonful of carraway seed, bruised and boiled in a pint of 

 water, then strain it, and bruise it with the yolk of an egg ; 

 mix. it with sack and double refined sugar, according to your 

 palate. The New Art of Cookery, by Richard Briggs, many 

 years Cook at the Globe Tavern, Fleet Street, the White 

 Hart Tavern, Holborn, and at the Temple Coffee House, 

 1788. 



ORANGE SHRUB. Break a hundred pounds of loaf sugar 

 in small pieces, put it into twenty gallons of water, boil it 

 till the sugar is melted, skim it well, and put it in a tub to 

 cool; when cold, put it into a cask, with thirty gallons of 

 good Jamaica Rum, and fifteen gallons of orange juice 

 (mind to strain all the seeds out of the juice), mix them well 

 together, then beat up the whites of six eggs very well, stir 

 them well in, let it stand a week to fine, and then draw it off 

 for use. By the same rules you may make any quantity 

 you want. Ibid. 



WINE A DELICIOUS SORT. Cut a couple of Pippens and a 

 couple of Lemons into slices into a Dish, with half a pound 

 of fine Sugar; a quart of good red Port Wine, half a dozen 

 Cloves, some Cinnamon powdered, and Orange-Flower 

 water; cover these and let them infuse for three or four 

 hours; then strain it through a bag, and give it a flavour 

 with Musk or Amber, as you please. From The Receipt 

 Book of John Nott, Cook to the Duke of Bolton, 1723. 



LEMON WINE. Take a dozen of large Malaga Lemons, 

 pare off the Rind, cut the Lemons and squeeze out the Juice, 

 put the Rind to steep, and add to it two quarts of Brandy ; 



