^ Sweet Bag, 'Pot-pourri and other ^Recipes {%£ 



Gather your Lilley-of-the- Valley Flowers, when they 

 are dry, and pick them from the Stalks ; then put a 

 Quarter of a Pint of them into a Quart of Brandy, and 

 so in proportion, to infuse six or eight Days ; then 

 distil it in a cold still, marking the Bottles, as they are 

 drawn off, which is first, second, and third, etc. When 

 you have distill'd them, take the first, and so on to the 

 third or fourth and mix them together, till you have as 

 strong as you desire ; and then bottle them and cork 

 them well, putting a lump of Loaf-Sugar into each 



The Country Lady's Director ( 1 732). 



The Divine Cordial. 



To make this, take, in the beginning of the month of 

 March, two ounces of the Roots of the true Acorus, 

 Betony, Florentine Orrice-roots, Cyprus, Gentian, and 

 sweet Scabious ; an ounce of Cinnamon, and as much 

 Yellow Sanders ; two drachms of Mace ; an ounce of 

 Juniper-berries ; and six drachms of Coriander-seeds ; 

 beat these ingredients, in a mortar, to a coarse powder, 

 and add thereto the outer Peel of six fine China Oranges ; 

 put them all into a large vessel, with a gallon and a half 

 of Spirit of Wine ; shake them well, and then cork the 

 vessel tight till the season for Flowers. When these are 

 in full vigour, add half a handful of the following ; viz. 

 Violets, Hyacinths, Jonquils, Wall Flowers, Red, Damask, 

 White and Musk Roses, Clove-july-flowers, Orange- 

 Flowers, Jasmine, Tuberoses, Rosemary, Sage, Thyme, 

 Lavender, sweet Marjoram, Broom, Elder, St. JohnV 

 wort, Marigold, Chamomile, Lilies of the Valley, Nar- 

 cissuses, Honeysuckle, Borage, and Bugloss. 



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