Scurvy-grass, or spoonwort, is a very sovereign medicinal herb,
appropriated chiefly to the health of invalids.
Take the best large scurvy-grass tops and leaves, in May, June,
or July, bruise them well in a stone mortar, then put them in a
well-glazed earthen vessel, and sprinkle them over with some powder
of crystal of tartar, then smear them with virgin honey, and being
covered close, let it stand twenty-four hours; then set water over a
gentle fire, putting to every gallon three pints of honey, and when
the scum rises, take it off, and let it cool; then put the stamped
scurvy grass into a barrel, and pour the liquor to it, setting the
vessel conveniently end-ways, with a tap at the bottom. When it
has been infused twenty-four hours, draw off the liquor, strongly
press the juice and moisture out of the herb into the barrel or
vessel, and put the liquor up again; then put a little new yeast to
it, and suffer it to ferment three days, covering the place of the
bung or vent with a piece of bread spread over with mustard seed,
downward, in a cool place, and let it continue till it is fine and
drinks brisk; then draw off the finest part, leaving only the dregs
behind: afterwards add more herbs, and ferment it with whites of
eggs, flour, and fixed nitre, verjuice, or the juice of green grapes,
if they are to be had; to which add six pounds of the syrup of
mustard, all mixed and well beaten together, to refine it down, and
it will drink brisk, but is not very pleasant; being here inserted
among artificial wines rather for the sake of health than for the
delightfulness of its taste.