To make Plague-Water

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Roots Flowers Seeds
A Ngelico Wormwood Hart’s Tongue
Dragon Suckery Whorehound
Maywort Hysop Fennel
Mint Agrimony Melolett
Rue Fennel St. John Wort
Carduus Cowslips Cumsery
Origany Poppy Feathersew
Winter Savory Planting Red Rose-leaves
Broad Thyme Setfoyl Wood-sorrell
Rose-mary Bugloss Pilotory of the Wall
Pimpernell Vocvain Harts-ease
Sage Maidenhair Sentory
Fumetory Motherwort Seadrink, a good Handful of each of the above-mentioned Things
Coltsfoot Cowage
Scabeous Golden-rod Gention-root
Burridge Grom well Dock-root
Saxafreg Dill Butter-bur-root
Bittony Piony-root
Liverworth Bay-berries
Jarmander Juniper-berries, of each of these a Pound

One Ounce of Nutmegs, one Ounce of Cloves, half an Ounce of Mace, pick the Herbs and Flowers, and shread them a little. Cut the Roots, bruise the Berries, pound the Spices fine, take a Peck of green Walnuts, chop them small; then mix all these together, and lay them to steep in Sack-Lees, or any White Wine-Lees, if not in good Spirits; but Wine-Lees are best. Let them lye a Week or better; be sure to stir them once a Day with a Stick, and keep them close covered; then still them in a Lembick with a slow Fire, take care your Still does not burn. The first, second, and third Running, is good, and some of the fourth; let them stand till cold, then put them together.