120 / 374
T20
DRINKS.
that
grew,
and
some
of
their
concoctions
must
have
been
exceedingly
nasty.
Yet
some
of
their
recipes
read
as
if
they
were
comforting,
and
they
were
not
deficient
in
variety.
Hey
wood,
in
his
Philacotkonista,
or
The
Drunkard^
Openedy
Dissected,
and
Anatomized^
i^35>
P-
4^,
mentions
some
of
them.
"
To
add
to
these
chiefe
and
multiplicitie
of
wines
before
named,
yet
there
be
Stills
and
Limbecks
going,
swetting
out
Aqica
VitcB
and
strong
waters
deriving
their
names
from
Cynamony
LemmonSy
Balme,
Angelica,
Anncfd,
Stomach
Water^
Hunniy
etc.
And
to
fill
up
the
number,
we
have
plenty
of
Vsque-bdhaT
The
old
housewives'"
books
of
the
latter
end
of
the
sixteenth
century,
until
much
later,
are
still
in
existence,
and
from
them
we
may
iearn
many
drinks
of
our
fore-
fathers,
how
to
make
Ipocras
{very
g-ood,
especially
when
taken
in
a
*'
Loving
Cup
"),
to
clarify
Whey,
to
make
Buttered
Beer,
Surrop
oj
Roses
or
Violets,
Rasa
So
lis,
a
Caudle
for
an
old
Man,.
ox
to
distil
Spirits
of
Spice
Sy
Spirits
of
Wine
tasting
&f
what
Vegetable
you
please,
Balme
Water,
Rosemary
Water,
Sinamon
Water,
Aqua
Rubea,
Spirits
of
Hony,
Rose
Water,,
Vinegar,
very
many
scents,
and
a
distillation
called
Aqua
Composita,
which
er^tered
into
many
receipts.
There
are
many
formulae
for
this,
but
Bruynswyke
gives
the
following
:
**
Cfje
game
ixiatet
is
matie
some
iixaz
of
iDgne.
toitlj
spgces
oneig,.
gometgme
ini't!}
ingne
anti
rotes
of
tfte
Series,
sometgrne
im'tfj
ttjc
Ijerbes,
some
tgme
toitfjtje
rotes
anti
Series
totjgtier,
for
at
aH
tgmss
lljeretc
must
ie
stronjae
iuguc.