let it stand twenty-four hours; then set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises take it off, and let it cool; put your bruised scurvy-grass into a barrel, and pour the liquor to it, setting the vessel conveniently end-ways, with a tap at the bottom, and when it has been infused twenty-four hours, draw off the liquor, and strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new ale yeast to it, and let it ferment three days, covering the place of the bung or vent with a piece of bread spread over with mustard-seed, downward, in a cool place, and let it continue till it is fine, and drinks brisk, then draw off the finest part, leaving only the dregs behind; add more herb, and ferment it with whites of eggs, flour, and fixed nitre verjuice, or the juice of green grapes, if they are to be had; to which add six pounds of the syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but not very pleasant.
It helps digestion, warns cold stomachs, caries off phlegm, purifies the blood, purges out salt, watery humours, cleanses the bowels from cold sliminess, eases pains in the limbs, head, heart, and stomach, especially those proceeding from scorbutic humours, &c.
To make Wine of Mint, Balm, &c.
Distill the herb in the cold still, add honey to it, work as in scurvy-grass; then refine it, and work it down by a due porportion of its own sy-
