are moderately cooling, purify the blood, and cleanse the reins; cause a freeness of urine, and contribute much to soft slumbers, and a quiet rest, by sending up gentle refreshing spirits to the brain, which dispel heat and noxious vapours, and put that noble part in a right temperature.
To make Wine of English figs.
Take the large blue figs, pretty ripe, steep them in a white wine, having made some slits in them, that they may swell and gather in the substance of the wine; then slice some other figs, and let them simmer over a fire in fair water till they are reduced to a kind of pulp, strain out the water, pressing the pulp hard, and pour it as hot as possible to those figs that are infused in the wine; let the quantity be near equal, the water somewhat more than the wine and figs; having infused twenty-four, mash them well together, and draw off all that will run voluntarily, then press the rest, and if it proves not pretty sweet, add loaf sugar to render it so; let it ferment, and add a little honey and sugar-candy to it, then fine it with whites of eggs and a little isinglass, draw it off, and keep it for use.
It is clearly appropriated to defects of the lungs, helping shortness of breath, removing colds or inflammations of the lungs; it also comforts the stomach, and eases the pains of the bowels.
To make Rose Wine.
Get a glass bason or body, or for want of it, a well-glazed earthen vessel, and put into it
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