1892 Drinks of the world

DRINKS.

T20

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.