gS-4 Appendix to the Art of Cookery . 
ened to your palate; then tie it up ciofe in a cloth ; put it into 
boiling water, and be fure to keep it boiling all the time ; an 
hour and a quarter will boil it. Melt butter and pour over .it, 
and throw fome fine fugar all over it ; and a little wine in the 
fauce will be a great addition to it, 
To diftil treacle water , lady Monmouth's way . 
TAKE three ounces of hartfhorn, fhaved and boiled in burrage 
water, or fuccory wood, forrel or refpice water; or three pints 
of any of thefe waters boiled to a jelly, and put the jelly and 
hartfhorn both into the fti.ll ; and add a pint more of thefe waters 
when you put it into the ftill; take the roots of alicampane, gen¬ 
tian, cyprefs-tuninfi), of each an ounce ; of blefs’d thiftle, call’d 
cardus, and angelica, of each an ounce; of forrel roots two 
ounces; of balm, of fweet marjoram, of burnet, of each half a 
handful; 1 illy comvally flowers, burrage, buglofs, rofemary, and 
marigold flowers, of each two ounces ; of citron rhinds, car¬ 
dus feeds and citron feeds, of alkennes-berries and cochineal, 
each of thefe an ounce. 
Prepare all thefe Jlmples thus . 
Gather the flowers as they come in feafon, and put them in 
glaffes with a large mouth, and put with them as much good 
fack as will cover them, and tie up the glaffes ciofe with blad¬ 
ders wet in the fack, with a cork and leather tied upon it ciofe ; 
adding more flowers and fack as occaflon is; and when one glafs 
is full, take another, till you have your quantity of flowers to di- 
ftil; put cochineal into a pint bottle, with half a pintof fack, and 
tie it up ciofe with a bladder under the cork, and another on the 
top wet in fack, tied up ciofe with brown thread; and then cover 
it up ciofe with leather, and bury it {landing upright in a bed of 
hot horfe-dung for nine or ten days ; look at it, and if diffolved, 
take it out of the dung, but don't open it till you diftil; flice all 
the rofes, beat the feeds and the alkermes-berries, and put them 
into another glafs ; amongft all, put no more fack than needs; 
and when you intend to diftil, take a pound of the beft Venice 
treacle, and diiTolve it infix pints of the beft white wine, and 
three of red rofe-water, and put all the ingredients into a bafon, 
and ftir them all together, and diftil them in a glafs ftill, balnea 
marine; open not the ingredients till the fame day you diftil. 
INDEX. 
