To make Cowslip Wine.
Put five pounds of loaf sugar to four gallons of fair water, simmer them over a fire half an hour, to well dissolve the sugar, and when it is taken off, and cold, put in half a peck of cowslip flowers, clean picked and gently bruised; then put in two spoonfuls of new ale yeast, and a pound of syrup of lemons beaten with it, with a lemon peel or two; pour the whole into a well-seasoned cask or vessel, let them stand close stopped for three days, that they may ferment well; then put in some juice of cowslips, and give it a convenient space to work; when it has stood a month, draw it off into bottles, putting a little lump of loaf sugar into each, by which means you may keep it well the space of a year. In like manner you may make wine of such other flowers as are of a pleasant taste and seent, as oxlips, jessamine, peach blooms, comfry, scabeons, feather-few, fumitory, and many more, as your fancy and taste may lead you.
This wine, moderately drank, much helps the palsy, cramp, convulsions, and all other diseases of the nerves and sinews; also eases pains of the joints, and gout, and greatly contributes to the curing of ruptures.
To make Scurvy-Grass Wine.
Take the best large scurvy-grass tops and leaves, in May, June, or July, bruise them well in a stone mortar, put them in a well-glazed earthen vessel and sprinkle them over with some powder of chrystal of tartar, then smear them over with virgin honey, and being covered close,
