And if you will put into
it some spirit of wine, that hath drawn a high Tincture from
Clove-gilly-flowers (dried I conceive is best) and some other that hath
done the like from flowers and tops of Rosemary, and some that hath done
the like from Cinnamon and Ginger, I believe it will be much the nobler,
and last the longer.
I conceive, that bitter and strong herbs, as Rosemary, Bayes,
Sweet-marjoram, Thyme, and the like, do conserve Meathe the better and
longer, being as it were in stead of hops. But neither must they, no more
than Clove-gilly-flowers, be too much boiled: For the Volatil pure Spirit
flies away very quickly. Therefore rather infuse them. Beware of infusing
Gillyflower in any vessel of Metal, (excepting silver:) For all Metals will
spoil and dead their colour. Glased earth is best.
SACK WITH CLOVE-GILLY FLOWERS
If you will make a Cordial Liquor of Sack with Clove-gilly-flowers, you
must do thus. Prepare your Gilly-flowers, as is said before, and put them
into great double glass-bottles, that hold two gallons a piece, or more;
and put to every gallon of Sack, a good half pound of the wiped and cut
flowers, putting in the flowers first, and then the Sack upon them.
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