To three Gallons of Brandy, put the Flower Leaves of a Bushel of red
Poppies, one Pound of Raisins of the Sun stoned, a large Stick of Liquorice
sliced, a quarter Pound of Caraway-Seeds bruised, a large Handful of
Angelica, Sweet Marjoram, red Sage, Dragon's Mint, and Baulm, of each a
handful; let all these be cover'd close in a Glass, or glaz'd Earthen
Vessel, and stand to infuse or steep in the Brandy for nine Days, keeping
it, during that time, in a Cellar; then strain it off upon a Pound and half
of Loaf-Sugar, and put it into Bottles. This is a good Cordial, if used
only when occasion requires.
In this Month, Orange-Flowers are in the greatest plenty; about half a
Pound of them put into a Gallon of Brandy, with a quarter Pound of
Orange-Peel, and half a Pound of double refin'd Loaf-Sugar, makes a very
agreeable Cordial: We may let these Ingredients infuse in the Brandy nine
or ten days before we pour the Brandy from them. Some chuse rather to put
the Sugar to the Brandy after it is pour'd from the Orange-Flowers.
As for the distilling part, we have already several Books which treat
largely of that Business, both with respect to the management of what is
call'd the cold Still, and the Alembick, to which I shall refer: but in
this place I shall only take notice, that whereas several kinds of
distill'd Waters are drawn from many Herbs, which do not appear all the
Year about; so if one has not an opportunity of collecting all our Herbs
together, just when we want them, we may yet distil those we can get at one
time, and make another Distillation of those we collect at another time,
and so mix both Spirits or Waters together: For Example, in those Cordial
Waters where the Ros Solis, or Rosa Solis is used, which is an Herb not
always to be found, and will not keep above a day or two after 'tis
gather'd, this I say may be distill'd by itself, and kept to use with other
Waters at pleasure; putting of this such a proportion as would have been
produced from the quantity directed, of the Plant, in the Receipt, if it
had been distill'd with the other Herbs: and so of any other Herb that is
hard to come by.
This Herb, however, I may inform my Reader, grows in Bogs, and when we find
it we may preserve it artificially, by either planting it immediately in
other boggy places, or else in artificial Bogs, made of Earth and Water in
Tubs, or Earthen Pots, made without holes at the bottom.
This Season affords us great variety of Necessaries for Food, in the Farm
and Garden; the Pond Fish, as Pike or Jack, Carp, Tench, and Perch, as well
as Eels are in Season, and may be prepared for the Table, as directed in
_March;_ there are likewise green Geese, young Ducks, Chickens, Pigeons,
and Rabbits in the artificial Warren; and in the Garden, Spinage and
Cabbage-Lettuce to boil, some forward Pease and Beans, Asparagus,
Artichokes, the first Cabbages, and Caulyflowers, Cucumbers for stewing and
in raw Sallads: however, in this Season all raw Sallads should yet partake
of some warm Herbs, as I have directed in my _New Improvement of Planting
and Gardening._ The Method which I most approve of for dressing a Sallad,
is, after we have duly proportion'd the Herbs, to take two thirds Oil
Olive, one third true Vinegar, some hard Eggs cut small, both the Whites
and Yolks, a little Salt and some Mustard, all which must be well mix'd and
pour'd over the Sallad, having first cut the large Herbs, such as Sallery,
Endive, or Cabbage-Lettuce, but none of the small ones: then mix all these
well together, that it may be ready just when you want to use it, for the
Oil will make it presently soften, and lose its briskness. Onions should
always be kept in reserve, because it is not every one that like their
relish, nor is Oil agreeable to every one; but where Oil is not liked, the
Yolks of hard Eggs, bruis'd and mix'd with the Vinegar, may be used as
above. The difficulty of getting good Oil in _England,_ is, I suppose, the
reason why every one does not admire it; for I was once of opinion I could
never like it: but when I was once persuaded to taste such as was of the
best sort, I could never after like a Sallad without it. The best Oil that
I have met with in _England,_ is at _Mr. Crosse's,_ a _Genouese_ Merchant,
at the _Genouese Arms_ in _Katherine-Street,_ in the _Strand, London._
As for the ordering of the above Animals and Vegetables for the Table, we
may find Directions in this Work.
In this Month gather Elder-Flowers when they are dry, and pick them from
the Stalks; let them dry in the Shade, and then put an Ounce to each Quart
of White-Wine Vinegar, to stand in the Vinegar for two Months, then pour
the Vinegar from them for use.
About the end of this Month is a proper time to make Sage-Wine, which is a
very pleasant one, and I think worthy a place among the best Receipts.