g16 T'be Art of Cookery » 
feeds, cardamom-feeds, of each an ounce; liquorice two ounces 
fcraped, figs fplit a pound, raifins of the fun ftoned a pound, 
juniper-berries an ounce bruifed, nutmeg an ounce beat, mace 
an ounce bruifed, fweet fennel-feeds an ounce bruifed, a few 
flowers of rofemary, marigolds and fage-flowers; put all thefe 
into a large ftone jar, and put to them three gallons of French 
brandy; cover it clofe, and let it ftand near the fire for three 
weeks. Stir it thr&e times a week, and be fure to keep it clofe 
flopped, and then flrain it off; bottle your liquor, and pour on 
the ingredients a gallon more of French brandy. Let it ftand a 
Week, ftirring it once a day, then diftil it in a cold ftill, and this 
will make a fine white furfeit water. 
You may make this water at any time of the year, if you 
live at London, becaufe the ingredients are always to be had 
either green or dry ; but it is the beft made in fummer. 
?T o make milk water . 
TAKE two good handfuls of worm-wood, as much carduus, 
as much rue, four handfuls of mint, as much balm, half as 
much angelica, cut thefe a little, put*them into a cold ftill, and 
put to them three quarts of milk. Let your fire be quick till 
your ftill drops, and then flacken your fire. You may draw off 
two quarts. The firft quart will keep all the year. 
How to diftil vinegar you have in the Chapter of Pickles. 
CHAP. XXL 
How to Market. 
And the feafons of the year for Butchers Meat, 
Poultry, Fifh, Herbs, Roots, &c. and Fruit. 
Pieces in a bullock . 
THE head, tongue, palate; the entrails are the fweetbreads, 
kidneys, Ikirts, and tripe; there is the double, the roll, and the 
reed-tripe. 
The fore- quarter . 
FIRST is the haunch; which includes theclod, marrow-bone, 
fkin, and the fticking-piece ; that is the neck end. The next is 
the leg of mutton-piece, which has part of the blade-bone; then 
6 the 
