The Distiller of London

Originally published in 1639 The Distiller of London provides readers with an understanding of the evolution that distilling went through as it made its transformation in the sixteenth- and seventeenth-centuries from a medicine to a social beverage.

And it offers a brief tour of Stuart-era taste preferences.

Although there were other books printed in England even earlier than the seventeenth-century that included juniper in recipes, this particular volume is of scholarly interest because it not only contained a few such recipes, but because it was published by the Worshipful Company of Distillers of London, the regulatory body that oversaw the emerging distilling trade before William and Mary ascended the English throne in 1688 and before the eighteenth-century Gin Craze brought illegitimate distillers and compounders before the public eye, soiling the budding industry’s reputation for nearly a century.

THE DISTILLER OF LONDON

The Distiller of London Edited by Anistatia R. Miller and Jared M. Brown

Written in code to protect its ‘mysteries’ from a curious lay readership, Miller and Brown have deciphered the recipes and provided a historical overview so that the present and future generations of distillers and rectifiers can find inspiration for their own creations and lay readers can capture a glimpse into this fascinating profession that continues to grow and evolve today.

The Distiller of London edited by Anistatia R. Miller & Jared M. Brown

Mixellany

The Distiller of London

The Distiller of London Edited by Anistatia R. Miller & Jared M. Brown

Copyright © 2020 Anistatia R Miller and Jared M. Brown. All rights reserved.

Printed in the United Kingdom. No part of this book may be used or reproduced in any manner whatsoever or by an alectronic, mechnical or other means without writtenpermission except in the case of brief quotations embodied in critical articles and reviews. All correspondence should be addressed to the publisher’s attention at: Mixellany Limited, The White House, Nettleton, Chippenham SN14 7NS United Kingdom.

Email: mixellanyltd@googlemail.com

Marbled paper art courtesy of Deviant Art / Naldz Graphics Cover and text design by Anistatia R. Miller

First edition

British Library Cataloguing in Publication Data Available

ISBN: 978-1-907434-51-8 (tradepaper); 978-1-907434-54-9 (hardcover)

DEDICATION This book is dedicated to the distillers and rectifiers from the past, present, and the future as well as the Worshipful Company of Distillers of London whose past work we are presenting for the edification of future generations.

We especially raise our hats to deiciate this work to two cherished friends who are also our favourite London distillers—Desmond Payne of Beefeater and Charles Maxwell fo Thomas Distillers—for keeping the faith and making great English spirits.

CONTENTS

Dedication........................................................................ 5 Preface.............................................................................. 8 Notes on the Transcription............................................ 11 Introduction................................................................... 15 Distillation Arrives in Europe............................... 15 Distillation and Vernacular Medicine in England...................................................... 17 English Advice Manuals and Social Distillates........................................................ 23 Théodore Turquet de Mayerne and the Worshipful Company of Distillers.......... 26 An Official Guide to Distillation........................... 31 The Text......................................................................... 37 Bibliography................................................................. 114 About the Authors....................................................... 117

The Distiller of London

PREFACE A passionate search into the history of mixed drinks goes hand in hand with an equally fervent quest to unlock the history of distilled spirits. It’s a pair of journies we have conducted since 1995, yet we know we have only skimmed the surface. Why is it such an arduous process? One reason is because secondary sources related to drinks and spirits are generally far from academic in their approach to discovering the truth behind assumed facts. The other reason is the lack of primary sources available to historians until recent times.

The digitisation of rare manuscripts and books is a phenomena only now embraced by the world’s libraries.

Thanks to this major step forward we can now look further back and dig deeper broaden our understanding of past events through what was documented hundreds of years ago, but was previously inaccessible .

We became acquainted with the 1639 edition of The Distiller of London, as well as its subsequent editions, thanks to a search of the British Library’s Digital Collection about four years ago while we were researching the earliest mentions of juniper as an ingredient in distillation formulæ.

Although there were other books printed in England even earlier than the seventeenth-century that included juniper in recipes, this particular volume caught our interest because it not only contained a few such recipes, but because it was published by the Worshipful Company of Distillers of

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The Distiller of London London, the regulatory body that oversaw the emerging distilling trade before Dutch sovreign prince William of Orange and his English wife Mary ascended the English throne in 1688 and before the eighteenth-century Gin Craze brought illegitimate distillers and compounders before the public eye, soiling the budding industry’s reputation for nearly a century.

The Distiller of London also provides us with an understanding of the evolution that distilling went through as it made its transformation from a medicine to a social beverage. And it offers a brief tour of Stuart-era taste preferences.

Written in code to protect its ‘mysteries’ from a curious lay readership, we have deciphered the recipes and provided a historical overview so that the present and future generations of distillers and rectifiers can find inspiration for their own creations and lay readers can capture a glimpse into this fascinating profession that continues to grow and evolve today.

—Anistatia Miller & Jared Brown, Wiltshire, UK, December 2020

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The Distiller of London

A recipe page as it appeared in the first edition of The Distiller of London.

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The Distiller of London

NOTES ON THE TRANSCRIPTION Digitisation, Capitals, and Spelling The original document was scanned, saved as an Adobe PDF file, then run through the text recognition feature in Adobe Acrobat Pro. The file was then proofread for accuracy against the original and finally saved as a Microsoft Word document. Page numbers are indicated throughout set in square brackets and italicised such as ‘[page 23]’ so the decoded transcription can be mapped against the original document.

The use of capitals where small letters would be expected and vice versa has been retained and so have small capitals and italics. Within the text of the transcription all abbreviations such as ‘&c.’ have been left intact. All spellings including the use of ‘VV’ instead of “W’ and punctuation as it appears in the original document has been retained.

Finally, the original spelling has been adhered to throughout including the use of I instead of the modern J. Rules, Ciphers, Abbreviations, and Quantities Recipes throughout the transcription are only identified by ‘Rule’ numbers written in Roman numerals. Using the ciphers on pages 18 and 19 in the original document, each ‘Rule’ has been identified by its Latin and common names and noted in square brackets, for example: ‘[Rule] VI. [Aqua Melissæ / Balme water]’. The additions to recipes

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The Distiller of London that appear in the back of book have been matched up to the basic recipes and noted in square brackets. In the additions section, the name of the basic recipe is given in square brackets for cross-referencing purposes.

The codes used throughout the transcription have been replaced with actual words and numbers using the search and replace function in Microsoft Word as well as the ciphers on page 19 in the original document. Each of these replacements has been emboldened in the text, for example: ‘Take strong proofe spirits, sufficient quantity.’

Each recipe is presented as a large quantity, ranging from 70 to 80 pounds of weighed spirit. But in the righthand margin, unidentified measurements occur next to each ingredient which are the quantities needed to produce a small quantity of about 8 pounds in weighed spirit. These small-scale measurements are deciphered, emboldened, and noted in square brackets, for example: ‘[In the margin, 1oz.

5 dr.]’

The layout of the ingredients in many of the recipes were very confusing because a measurement does not appear next to each and every ingredient. Instead, a curled bracket and the phrase ‘of each’ was employed to indicate grouping of common measurements at the end of the grouping. For ease of reading, the measurement for each group has been positioned at the top of the group. The notation ‘[ditto]’ next to an ingredient has been placed to indicate that the measurement for that element is identical to the one above it.

The ‘Catalogue of Materials and Ingredients’ that appears at the end of the manual has been indexed in square

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The Distiller of London brackets so the reader can discover the frequency at which ingredients appear in the recipes. Each ingredient is also annotated with its Latin and modrn names accompanied by a brief description of its use.

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The Distiller of London

The coat of arms for the Worshipful Company of Distillers as it appeared in the first edition of The Distiller of London.

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The Distiller of London

INTRODUCTION Distillation Arrives in Europe When and where did civilisation make the leap from infusing herbs, flowers, and spices into wine to distilling those same elements into potable alcohol? No one knows for certain. What is known is that some form of distillation was conducted and recorded in ancient China, India, Babylonia, and Greece.1 It is also acknowledged that the techniques for extracting the essence of ingredients from vapours varied in style and complexity as the art of distilling developed and evolved as it made its way from east to west. Or did this discovery come about as John Doxat summarised when he wrote that distillation’s birth ‘was undoubtedly independently discovered in many parts of the world’?2 The story of distillation is easier to follow once it arrived in Europe when Islamic scholars from the Arabian Peninsula and North Africa brought their treatises and techniques with them to Christian Hispania (now part of Spain) and when Arab traders helped introduce those techniques to Italian scholars through printed texts and equipment. Early European distillation first emerged at the Medical School of 1. Edward Hyams, Dionysius: A Social History of the Wine Vine (London: Thams & Hudson, 1965), 226; Clarence H. Patrick, Alcohol, Culture, and Society (Durham: Duke University Press, 1952), 29; Robert J. Forbes, A Short History of the Art of Distillation: From the Beginnings Up to the Death of Cellier Blumenthal (Leiden: Brill, 1948), 6.

2. John Doxat, The World of Drinks and Drinking (New York: Drake, 1971), 80.

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The Distiller of London Salerno where eleventh-century alchemists ‘helped bridge the gap between Arabic medicine, based on Greek medicine and the later Middle Ages.’3 These scholars discovered infusions of wine with botanicals were easier to store, transport, and administer when they were distilled.

From the ninth through the fourteenth centuries, the work of pioneers Jabir in Hayyan (Geber), Arnaud de Villeneuve, Ramon Llull, Roger Bacon, and Albertus Magnus documented their research on how to make aqua vini, aqua ardens, aqua vitæ, the water of life. The thirst for knowledge of the distilling arts welled up in the European medical community and spread beyond the halls of academia.

Early non-academic interest in distillation is found in the writings of Bishop Richard Ledrede of the Diocese of Ossory, Ireland, who initiated a series of folios between 1317 and 1360 titled Liber Ruber (Red Book).4 Amongst the eighty compiled folios there is a two-page treatise written in Latin, explaining how to make aqua vitæ (although the first phrase clearly states ‘aqua vini’) followed by another two-page tract that records formulæ for twelve ‘waters’ including aqua rubicunda and aqua penetracia.5 It is difficult to determine the exact date when Ledrede penned this discourse: the compendium is not arranged in chronological order and not all the documents are dated. But the handwriting found in earlier 3. Merton Sandler and Roger Pinder, Wine: A Scientific Exploration (New York: CRC Press, 2002), 37.

4. Hugh Jackson Lawlor, ‘Calendar of the Liber Ruber of the Diocese of Ossory’, Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literature, 27 (1908), 160.

5. Lawlor, 187.

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The Distiller of London entries bears a close resemblance to this particular tract. So, although later texts written by different authors range in date up to the reign of Elizabeth I, it is fairly evident these distillation instructions were written by the bishop himself.

It was not the only occurrence in which fourteenth-century distillation formulæ were recorded. However, the location of its origin makes this work distinctive. Ireland is far from renowned academic strongholds of the distillation arts such as Italy, France, Catalonia.

Distillation and Vernacular Medicine in England Evidence such as Ledrede’s handwritten tracts were replaced with printed materials after movable type and the printing press, invented in 1440, changed the way knowledge was disseminated. Johannes Gutenberg’s devices placed mass-produced books in the hands of readers outside of the academic, ecclesiastical, and regal spheres. Aside from the Bible, books on distillation were best-sellers amid the new and expanding readership who applied the techniques in the preparation of medicines at home.

Legislation stimulated commercial interest in distillation. Parliament passed a statute in 1490, encouraging wine imports from Bordeaux in Aquitaine as well as Gascony while it discouraged trade with the Hanseatic merchants of Germany.6 Wine was widely available throughout the realm for both consumption and experimentation. Continued 6. Margery Kilbride James and Elspeth M. Veale, Studies in Medieval Wine Trade (Oxford: Clarendon Press, 1971), 53.

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The Distiller of London interest in making aqua vitæ led to testing the extraction of beer instead of wine to produce spirit. James IV of Scotland, in 1494, commissioned the production of a malt-based spirit, ordering that: Et per liberacionem factam fratri Johanni Cor per preceptum compotorum rotulatoris, ut asserit, de mandato domini regis ad faciendum aquavite infra hoc compotum, viii bolle brasii. [The delivery was made by Brother John Cor, by order of accounts controller, he says, by order of the king to make aquavite within this account, VIII Bull malt.] 7

The floodgates of experimentation swung wide open in 1500 when Libre de arte distillandi by German surgeon and botanist Hieronymous Brunschwig was published and subsequently translated into English and printed in London on 18 April 1527 by Laurens Andrewe under the title The vertuose boke of distyollacyon of the waters of all maner of herbes with the fygures of the styllatoryes. Both volumes contained formulæ as well as recommendations such as the consumption of one ounce of juniper berry distillate in the morning as an aid ‘against the gravell in the lymmes and in the bladder.’8 The book and its translation predate—by fifty-two and twenty-seven years, respectively—the 1552 recipe for Genever 7. Scotland, Exchequer Roll (Edinburgh, 1494), E38/306.

8. Laurens Andrewe, The Vertuose Boke of Distyollacyon of the Waters of All Maner of Herbes with the Fygures of the Styllatoryes (London: Laurens Andrewe, 1527), 263.

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The Distiller of London bessen water or Aqua Juniperi that appeared in Antwerpbased surgeon Philippus Hermanni’s Een constelijck distileerboec.9 Oxford scholar Peter Morwen translated from the Latin a work by Swiss physician Conrad Gessner which was published in London in 1565 under the title A new booke of destillatyon of waters, called the Treasure of Euonymus.10 This compilation recorded the findings of alchemical pioneers Llull, Bacon, de Villeneuve, Magnus, ibn Hayyan, Avicenna, and Brunschwig along with their purported formulæ for both rectified and compounded distillates.

In the chapter titled ‘Aqua vitæ against pestilence approved and used with great and marvellous success by a certayn physician of our tyme Solodrun in Helutia the yere of our Lord 1547’ a recipe appears for ‘A most noble water of vertues’ out of a ‘certayne written boke’. The process calls for steeping 16 herbs, barks, and spices including galangal, grains of paradise, juniper berries, fennel seeds, and cinnamon in wine for 14 days; straining the liquid; grinding the macerated ingredients and returning them to the liquid; steeping the mixture for an additional eight days; and distilling it for a second time.11 9. Philippus Hermanni, Een Constelijck Distileerboec Inhoudēde de Rechte En̄ Waerachtige Conste Der Distilatiē Om Alderhande Waterē Der Cruydē, Bloemen, En̄ Wortelen En̄ Voorts Alle Ander Dingen Te Leeren Distileren Opt Alder Constelijcste, Also Dat Die Ghelijcke Noyt En Is Ghe (Antwerp: Philip de Lens, 1552), 56.

10. Conrad Gessner and Peter Morwen, A New Booke of Destillatyon of Waters, Called the Treasure of Euonymus (London: John Day, 1565), xxv-xxvii.

11. Morwen, 135.

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The Distiller of London In another chapter titled ‘Of Water of vertues or Golden waters and certayne other composed of many medicines, destilled with wyne’ provides a recipe for aqua vitæ which was purportedly produced in the Emperor’s Court at Constantinople. This formula steeps 23 botanicals such as cloves, nutmegs, ginger, coriander, juniper berries, and cardamom seeds in wine with crushed almonds, pomegranate seeds with honey or sugar. After five days the mixture is distilled and administered to ‘confirmeth the stomack, cheareth the mind, and remedieth the disease called gutta, the drop, the agewe, the coughe, the wombe, and the wormes in the head.’12 And amongst the ‘divers kindes of Aqua vitæ composed’ another recipe that was recommended to work against the pestilence macerates a staggering 50 botanicals such as lavender flowers, wormwood, juniper berries, angelica, rhubarb, bark of citron, saffron, and cinnamon into wine and distilled ‘in a limbeck.’13 These recipes were complex in composition and execution, evidence that a level of sophistication was reached that went beyond extracting spirit from wine or fermented grains. But they also represent an evolution in the way medicine was produced and illnesses were treated.

Medicine in sixteenth-century England was administered by three different categories of practitioners. The first consisted of the professionals who were granted a charter in 1518 to monitor and regulate the practice of medicine. These 12.

13.

Morwen, 161-162.

Morwen, 127-128.

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The Distiller of London were the Fellows of the College of Physicians as well as the midwives, surgeons, and apothecaries that they licensed.

Before this body was established, monasteries had been the main source of medical advice and treatment but with the establishment of the College coupled with the dissolution of the monasteries between 1536 and 1547, that valuable source of aid for rich and poor alike disappeared.14 Without access to professional physicians, few people had recourse to other forms of legal treatment which is why in 1543 Parliament passed ‘A Bill that Persons, being no common Surgeons, may minister Medicines, notwithstanding the Statute’.15 This act granted anyone who had a working knowledge of the ‘nature of herbs, roots, and waters or of the operation of same’ to treat patients with ‘any herb or herbs, ointments, baths, poultices and plasters, according to their cunning, experience, and knowledge.’

With this official consent, the second group—unlicensed healers—were permitted to minister to the sick with any remedy they saw fit to apply. With the same consent, the third group continued to treat family members and the local community.16 Housewives and gentlewomen were ‘expected to be able to keep herb gardens, compound remedies, and

14. J.C. Dickinson, An Eccelestical History of England: The Later Middle Ages, from the Norman Conquest to the Eve of the Reformation (London: Black, 1979), 363-367.

15. 34&35 Henry VIII c.8.

16. Lucinda M. Beier, Sufferers and Healers: The Experience of Illiness in Seventeenth-Century England (London: Routledge and Kegan Paul, 1987), 29.

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The Distiller of London treat the illnesses and injuries of their families and neighbours’ as they had always done.

As literacy continued to improve with the rise of mass-publishing, the distilling arts attracted all three groups of medical practitioners who purchased many of the 153 vernacular medicine books published before 1605 and reprinted in multiple editions. According to Paul Slack, about 400,000 copies made their way into the hands of professional and lay practitioners alike.17 The non-professionals who embraced this new wealth of information were the gentlewomen and middling sort housewives who were already adept at employing small alembic stills to make a variety of oils, hydrosols, and spirits for use in toiletries.

Anne Stobart and Katherine Allen determined distilling and compounding medicines formed a ‘charitable provision for the poor [which] has been portrayed initially as a source of confirmation of piety for wealthy women’.18 Replacing the monastic providers of charitable medicine, these women fulfilled a critical purpose by broadening the availability of medical treatment.

17. Paul Slack, ‘Mirrors of Health and Treasures of Poor Men: The Uses of the Vernacular Medical Literature of Tudor England’, in Health, Medicine and Mortality in the Sixteen Century, ed. by Charles Webster (Cambridge: Cambridge University Press, 1979), 238–39.

18. Katherine J. Allen, ‘Manuscript Recipe Collections and Elite Domestic Medicine in Eighteenth-Century England’ (University of Oxford, 2015), 19; Anne Stobart, ‘The Making of Domestic Medicine: Gender, Self-Help and Therapeutic Determination in Household Healthcare in South-West England in the Late Seventeenth Century’ (Middlesex University, 2008), 32.

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The Distiller of London As Charles Webster and Margaret Pelling noted, there was one medical professional for every 400 Londoners, by 1600, not including the unlicensed practitioners who were legitimised by the Parliamentary act.19 So the balance of needed care was supplied by housewives and gentlewomen, employing vernacular medicine enhanced by a wealth of advice manuals dedicated to the subject.

English Advice Manuals and Social Distillates Written in English instead of Latin like medical tracts, a new genre of material—advice manuals—not only discussed the treatment of diseases and ailments but provided tips on the execution of daily household activities such the brewing and bottling of hopped beer. A bestselling guide was authored by Hugh Plat, the third son of a prominent London brewer named Richard Plat, who operated the Old Swan brewery on James Street.20 A graduate of the University of Cambridge, young Plat grew to become a preeminent English author and talented inventor who specialised in agricultural and horticultural topics.

One of his earliest works, The Jewel House of Art and Nature, published in 1594, contained a section titled ‘Diverse chimicall conclusions concerning the Art of Distillation’. This collection of recipes included instructions on how to make 19. Charles Pelling, Margaret and Webster, ‘Medical Practitioners’, in Health, Medicine and Mortality in the Sixteen Century, ed. by Charles Webster (Cambridge: Cambridge University Press, 1979), 165–236.

20. Malcolm Thick, Sir Hugh Plat: The Search for Useful Knowledge in Early Modern London (Totnes: Prospect Books, 2010), 11.

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The Distiller of London ‘wormwood wine made very speedily, and in great quantity’ plus instructions on ‘How to draw and rectifie a Spirit of Wine in divers manners, as well with fire as without fire’.21 Plat elaborated on this topic in a more comprehensive volume published in 1602 titled Delightes for ladies, to adorne their Persons, Tables, Closets, and Distillatories.22 This palm-sized recipe book exhibits the surprising transition from distillates as medicinal elements to distillates as social elements.

In the chapter titled ‘Secrets in Distillation’, Plat laid out the instructions for making ‘true spirit of wine’ in a bain marie plus directions for distilling ‘ordinarie spirit of wine that is 5 shillings & a noble, a pint.’23 His comment suggests that spirit of wine was a commercial product prepared by apothecaries.

Another allusion to the popularity of spirits, their social applications, and their profit potential is found in a curious recipe that did not include a recommendation for medical use— Spirits of Spices: Distill with a gentle heat either in balneo, or ashes, the strong and sweet water, wherewith you haue drawen 21. Hugh Plat, The Jewel House of Art and Nature (London: Peter Short, 1594), 15 and 23-28.

22. Hugh Plat, Delightes for Ladies, to Adorne Their Persons, Tables, Closets, and Distillatories (London: Peter Short, 1602), unnumbered.

23. A golden noble was valued at 8s. 4d. at the time. Based on this valuation, a pint of spirit of wine that cost 5s. and a noble cost 13s. 4d. or the equivalent of wages for 13 days of work by a skilled tradesman, according to the ‘Currency Converter 1270-2017’ on the National Archives website. [accessed on 3 April 2020 at https://www.nationalarchives.gov.uk/ currency-converter/#currency-result]

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The Distiller of London oile of cloves, mace, nutmegs, Iuniper, Rosemarie, & c. after it hath stoode one moneth sloe stopt, and so you shall purchase a most delicate Spirite of each of the saide aromaticall bodies. 24

Next to ale and beer, imported Gascon wines were popular beverages amongst the genrtry in Tudor England.

Thus, it was no surprise that these southwestern French wines were recommended in a recipe in Plat’s Delightes for ‘Dr. Stevens’ Aqua Composita’ which macerated the wine for 12 hours with 17 herbs and spices, including galangal, anise seeds, sage, mint, red roses, thyme seeds, pellitory (a variety of nettle), rosemary, wild thyme (also known as elfin thyme), camomile, and lavender. The mixture was distilled through a pewter alembic, directing to keep ‘the first cleare water that cometh by it self, & so likewise the second.’25 Plat concluded that for every gallon of wine, a pint of ‘the better sort’ could be drawn.

A rectification that used Stevens’ Aqua Composita as a base spirit was also presented as ‘Usquebath, or Irish aqua vitæ’. This recipe called for the spirit to be steeped and distilled with liquorice and anise seeds then blended with molasses, dates, and raisins. The second maceration was then distilled again to achieve the final product.26 24. Plat, Delightes for Ladies, to Adorne Their Persons, Tables, Closets, and Distillatories, unnumbered.

25. Plat, Delightes, unnumbered.

26. Plat, Delightes, unnumbered.

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The Distiller of London Plat was knighted in 1605 for his inventive genius. But his best-selling books did more than inspire well-to-do ladies to create medicines for the household and the community as well as social beverages for the delight and entertainment of their husbands, family, and friends. This was the pivotal moment when distillation migrated from the apothecaries and domestic kitchens into taverns and distilleries.

Commercial distillation was a profitable enterprise in early seventeenth-century England and a wholly unregulated one—free from restrictions, licenses, laws, or craft gilds. Without a regulating body to monitor what was produced and legislation to regulate its manufacture and sale, a wide variety of distilled beverages and patent medicines of indeterminate quality appeared in London and throughout the realm.

Théodore Turquet de Mayerne and the Worshipful Company of Distillers A key figure in the history of English distillation arrived in London in October 1600: Théodore Turquet de Mayerne, the Swiss-born son of a French Huguenot historian who, with Huguenot leader Henri, the Duke of Rohan, visited the city as part of their grand tour of Europe. They were received by both Queen Elizabeth I and later King James VI of Scotland.

The young de Mayerne had studied at the Montpellier School of Medicine, where de Villeneuve and Llull had conducted experiments in distillation and taught over three

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The Distiller of London centuries earlier. Upon his return to Paris that same year, de Mayerne was appointed physician-in-ordinary to King Henri IV of France under the sponsorship of royal physician Jean Ribit de la Rivière. The king was assassinated a decade later and Mayerne was invited to move to England to become first physician to King James I and his queen Anne of Denmark, whom the young physician had treated a few years earlier during another brief trip to England.

In addition to the royal couple, de Mayerne attended to the heir to the throne, Prince of Wales Henry Frederick, who sadly died in 1612 because the young physician was not able to cure him of typhoid fever. The following year, de Mayerne’s reputation faltered again when he was unable to successfully treat Secretary of State and Lord High Treasurer Sir Robert Cecil, who died of cancer that same year.

Despite these career upsets, de Mayerne continued his medical practice and in 1616 was elected a Fellow of the Royal College of Physicians.

He championed and was granted a royal charter in 1617 for the founding of the Worshipful Society of Apothecaries.

The new livery severed a traditional link between apothecaries and the powerful Worshipful Company of Grocers who had controlled the conduct of grocers, pepperers, spicers, and apothecaries since 1345 when the pepperers first formed the Fraternity of Saint Anthony. Prior to this momentous departure, apothecaries were allied with grocers even though their practices were licensed and regulated by the Royal College of Physicians.

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The Distiller of London Independence from the food producers was gained, but apothecaries were still regulated and monitored by the College. Through this association, apothecaries were banned from practicing medicine and were limited to only dispensing treatments prescribed by a physician who was a College member. With de Mayerne’s guidance, the College compiled and published in 1618 Pharmacopoeia Londinensis, listing the standardised preparations that licensed apothecaries were allowed to prepare and dispense, including decoctions, syrups, honeys, conserves, powders, electuaries, laxative pills, troches (lozenges), oils, unguents, plasters, waxes, extracts, salts, simple waters, and composite waters.27 An advocate of iatrochemistry, de Mayerne believed in chemical rather than herbal medication.28 He contributed two short chapters of chemical formulæ positioned at the beginning of the volume: one that included hydrosols and alcohols, the other devoted to medical wines. The entire manuscript was written in Latin: the standard language employed by educated medical professionals to conceal the ‘mysteries’, to ‘protect their trade.’29 The volume was 27. Royal College of Physicians, Pharmacopoea Londinensis in qua Medicamenta Antiqua et Nova Vsitatissima, Sedulò Collecta, Accuratissimè Examinata, Quotidiana Experientia Confirmata Describuntur (London: Edward Griffin, 1618).

28. Iatrochemistry was a discipline popular in the sixteenth and seventeenth century, seeking to comprehend medicine and physiology through chemistry.

29. Royal College of Physicians, ‘“A ‘Weapon Dressed as a Book’: The Pharmacopoeia Londinensis”’, Royal College of Physicians.Andrew Wear, ‘The Popularization of Medicine in Early Modern England’, in The

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The Distiller of London decreed by James I that same year to be the official guidelines that all British apothecaries had to follow.30 Knighted in 1624 by James I for attending to the medical needs of the Crown, de Mayerne retained his post as first physician even when the king died the following year and Charles I ascended the throne. When the plague returned to London in 1630, de Mayerne recommended the establishment of an ‘Office of Health’ to monitor and regulate free royal hospitals manned by trained officials. Once it was established, he quickly moved on to pursue another interest.

The distillation arts had spanned beyond the realm of apothecaries and aristocratic hobbyists. As previously mentioned, advice books like Hugh Plat’s volume brought the sociable nature of spirits to the attention of the general public. Brewers, metheglin distillers, and vinegar distillers produced spirits for social consumption. One explanaiton for the increased interest in domestic distillates was the heavy taxation imposed on wine imports that was handed down to the consumer. It started when James I proclaimed a special duty of 5s per tun in 1608 despite complaints from merchants.31 To help his son-in-law Elector of the Palantine Frederick V, James I doubled the wine duties, two years

Popularization of Medicine, 1650-1850, ed. by Roy Porter (London: Routledge, 1992), 23.

30. England and Wales. Sovereign (1603-1625: James I), ‘By the King. A Proclamation Commanding All Apothecaries of This Realme, to Follovv the Dispensatory Lately Compiled by the Colledge of Physitions of London’ (London: Great Britain, 1618).

31. Anne Crawford, Bristol and the Wine Trade (Bristol: Bristol Branch of the Historical Association, 1984), 15.

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The Distiller of London later, to fund fighting forces and equipment.32 This taxation also generated the revenue needed in 1625 to carry on a war with Spain. Wine merchants and their clients continued to suffer the tax burden for nine more years before it was lifted. Even that was short lived. Charles I placed a 40s duty per tun on wine in 1638 and assigned the task of collection to the Worshipful Company of Vintners.

Yet the domestic distillation of spirits was not impeded by the Crown’s need for revenue at this point. Anyone who could afford to purchase an alembic and other equipment for measuring and storing spirits could set up a business.

But as de Mayerne commented, the new trade was affected by a ‘current of the disorderly and inordinate intrusion of Interlopers into the practice of this Art: who by their preposterous wayes of working, and frequent use of base and unsound materials, have brought scandall, not onely upon the works of this Art, (the wares) but also on the Art, and Artists themselves.’33 The unlicensed medical practitioners who had been granted legitimacy by Parliament to fill the gap in available care were the same unregulated practitioners who de Mayerne accused of denigrating the distilling trade as well as the medical profession.

For a second time, de Mayerne exerted his influence with the Crown and obtained a royal charter in 1638 for the establishment of the Worshipful Company of Distillers, whose 32. Fredderick V was crowned King of Bohemia in 1619 and thus triggered the Thirty Years War. 33. Company of Distillers of London, The Distiller of London, ed. by Thomas de Mayerne and Thomas Cademan (London: R.Bishop, 1639), 6.

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The Distiller of London purpose was to monitor and regulate commercial distilleries within the cities of London and Westminster as well as those located within a 21-mile radius. De Mayerne and Thomas Cademan were credited as its founders. A physician in ordinary to Queen Henrietta Maria, Cademan—along with a member of the king’s privy chamber Sir William Brouncker—also owned a distillery and brewery in the back of St. James’s Park before the pair received a patent in 1633 to conduct business.34 This new livery was not well received by the other organisation de Mayerne had founded—the Worshipful Company of Apothecaries. His new project was deemed an affront by his former colleagues, who petitioned the Crown, claiming the new charter infringed on their monopoly even though most of the practitioners made Galenic (cold-compounded) preparations—not distilled or brewed iatrochemical formulæ. De Mayerne and his cofounders replied, urging the apothecaries to confine their attentions to their own shops and to be more respectful of physicians.35 The Crown granted the distillers the right to proceed.

An Official Guide to Distillation Like the Royal College of Physicians with its publication of the Pharmacopoeia Londinensis, the new livery issued 34. Nance, Brian. “Cademan, Sir Thomas (c. 1590–1651), physician.” Oxford Dictionary of National Biography. 23 Sep. 2004 [accessed 7 Jul. 2020 at https://www.oxforddnb.com/view/10.1093/ ref:odnb/9780198614128.001.0001/odnb-9780198614128-e-4305].

35. Stephen, 180.

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The Distiller of London in 1639 The Distiller of London, a compendium of approved rules and directions for making base spirit and for distilling 34 ‘strong waters’, ranging from two styles of aqua vitæ to aqua caryophilatæ (avens water) and aqua fructum (water of fruits) plus a special section of variations and additions to those formulæ. De Mayerne and Cademan were credited as editors of the volume. Although the book was written in English instead of Latin, de Mayerne coded the measurements for both small- and large-scale versions of each recipe in a mix of astrological and arithmetic symbols to retain the ‘mysteries’ of the distilling profession.

For example, a pound or 16 dry ounces was represented by the astrological symbol for Pisces (l)) and clove gilliflowers were represented by the astrological symbol for Jupiter (F). Some instructions such as ‘According to art’ was abbreviated to ‘S.A.’ and the word ‘Handfull’ was shortened to the letter ‘M’. The keys to interpretation were not printed in the manual. Rather, the cypher was filled in by hand after the manual was printed and bound.

This manual was more than a compilation of standardised spirits recipes for the exclusive use of its members.

It provides a glimpse into the taste preferences of Tudor and Stuart consumers. One recipe in particular, Water of Fruits, bears a remarkable resemblance to Plat’s recipe for Spirit of Spice with enhancements contributed by spices and citrus that are markedly similar to a popular spirit with nineteenth-century origins—London Dry gin.

Seventeenth-century consumers also exhibited a distinct sweet tooth. Most of the manual’s formulæ require the

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The Distiller of London distilled liquid to be dulcified with sugar which explains why this category of spirits was later referred to as ‘sweets’ in Parliamentary documents and statutes.36 All of the recipes in this volume are rectifications: a neutral spirit is macerated with other ingredients and then redistilled to achieve a final distillate. Even though de Mayerne and Cademan allude to the various ways in which disreputable distillers adulterated their spirits. There are no recipes that provide distillers with the guidelines for extracting a neutral base spirit out of either grain or wine. But the rules and directions make it clear that livery members were banned from distilling brewers’ afterworts, wash which was called ‘Blew-John’, or even beer and ale that had been returned to the brewery after it had gone stale. The lees of wine, ‘unwholesome Sugarwaters’, and rotten fruit were also banned, especially for those distillers who produced vinegars. Two sets of rules for making vinegar appear in the book, although the basic spirits formulae are missing.

Curiously, de Mayerne and Cademan failed to divulge that ‘mystery’ to the company members.

The livery grew in size and prominence. And The Distiller of London was republished in 1652, 1668, 1698, and 1725.

However, the book no longer remained a secret guarded by its members. Its ‘mysteries’ were deciphered in 1667 with the publication of a chapter titled ‘As Also the London-Distiller’ in a revised edition of Dr John French’s book The Art of Distillation. Because the first edition, published in 1651, 36.

7&8 William III c.30.

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The Distiller of London did not contain this material and French died in 1657, it is possible that French himself may not have deciphered the livery’s manual and that it was executed by an anonymous source.37 Unlike The Distiller of London, recommendations for medical use accompanied the decoded recipes, hinting that distillation still straddled both medical and social applications.

But French’s work laid bare the livery’s secrets to a lay readership of amateur and unlicensed distillers who had already begun to capitalise on the commercial value of distilling decades before monarchs William and Mary encouraged the domestic distillation of grain spirit in the 1690s and inadvertently launched the unregulated Gin Craze of the early eighteenth century.

Standing at this juncture in the history of the English distilling trade, The Distiller of London unveils a segment of the story that bridges the gap between sixteeenth- and seventeenth-century household recipes and the formulæ that estbalished the standards for commercial production. For that reason alone, this volume deserves to be studied and included in future research into the history of English distillation. However, this book has far more to offer than a mere historic record. These formulae contain building blocks for future recipes, as it is upon the past that the future is built.

37. Peter Elmer. “French, John (c. 1616–1657), physician.” Oxford Dictionary of National Biography. 23 Sep. 2004; Accessed 7 Jul. 2020. https:// www.oxforddnb.com/view/10.1093/ref:odnb/9780198614128.001.0001/ odnb-9780198614128-e-10164.

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The Distiller of London

THE TEXT [page 1] To The Company of Distillers Of London Whereas our Sovraigne Lord the Kings most Excellent Majesty hath been gratiously pleased, by His Royall Letters Patents under the Great Seale of England; To Incorporate (together with us) the Distillers &c. in and about London, into one intire body poltique [page 2] and Company of Distillers of London. And amongst divers powers and immunities unto us and our successours by the said Letters Patents grant, His Maiesty hath therein given speciall command, That a Book of Rules and Directions concerning Distillation of Strong-waters, &c. and making Vinegars, &c. should be compiled, and by us approved and allowed: as by the sayd Letters Patents or Charter of Incorporation, more at large doth appeare. In obedience to his Highnesse sayd Commands, this present Book hath been composed, entituled The Distiller of London. Which Book and the Rules and Directions therein contayned, wee have examined and corrected, and doe well approve and allow of the same, and every part thereof; [page 3] signifying and declaring, to the whole Company of Distillers and their successours, (and whomsoever else the same may concern) That the Rules and Directions therein contayned, are good and warrantable; and may safely be followed and practised, by all the members of this Company, and their successours, in preparing, composing, distilling, and making severall

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The Distiller of London kinds and sorts of wares therein nominated and expressed, (and others of like nature) and these severall kinds and sorts of wares and merchantdizes, being accordingly, duly ordered and made; cannot be otherwise, than good, sound, and warrantably merchantable; and such as may very well serve, to and for most uses and occasions, whereunto any of those kinds and sorts of wares and commodities, are or may bee [page 4] required; aswell for spending within any of His Maiesties Realmes, Dominions, and Plantations, &c. as for victualling of Ships for any voyage or undertaking whatsoever, or wheresoever: and for transportation by way of merchandise, into any the parts beyond the Seas, in the usuall way of commerce and trade. In confirmation of the reallity hereof, we have hereunto subscribed our Names.

Thomas Cademan Theodorus de Mayerne Regiarum Majestatum Medicus Regineus.

Medicus primarius.

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The Distiller of London [page 5] To the Society and Company of DISTILLERS OF LONDON And to every particular Member of same:

The Present Master, Founder, Wardens, & Assistants of that Company, with increase of Knowledge, and Endlesse Happinesse.

It hath been observed in all ages, that the most excellent of Humane Arts, that ever were invented by the ingenuity of Men of the most infallible judgements, that even those Arts have not retained their first perfection longer, than they have been confined within the limits of their Authors, or like Artists practice. For no sooner have they been divulged abroad, amongst the inconsiderate latitude, and so become the subject of their imployments, [page 6] but those Arts have been thereby exposed to eminent danger, of being corrupted through blind Ignorance, or wilfull Error. Among the rest, (as a hereditary evill incident to all Arts) it may as truly be said of this Art and Mystery, the subject of our discourse; for no sooner was the practice thereof, taken up as the last refuge of men in expert, and of decayed fortunes: (who have (in all times) been ushered in, and instructed by such as themselves.) ‘But forthwith it fell extremely short of its former excellent esteem, and true perfection; and by degrees is grown so deformed, that Artists either doe not, or

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The Distiller of London rather are ashamed to acknowledge it, to be the same thing, so strangely it transformed. ‘But our intentions are not to obraid the ignorance or folly of any, but rather endeavor the information & direction of such of our members (as wanting the true knowledge of this Art) have runne into errors and absordities in their practices. And for our more orderly proceeding in that behalf, have first made diligent search, to discover and finde out the causes of these confused disorders, both in the trade, and amongst the practitioners. And finde them principally to arise from want of power to regulate the true professours, and meanes to suppresse, or at least stop the current of the disorderly and inordinate intrusion of Interlopers into the practice of this Art: who by their preposterous wayes of working, and frequent use of base and unsound materials, have brought scandall, [page 7] not onely upon the works of this Art, (the wares) but also on the Art, and Artists themselves. For suppression and future prevention of such delinquents, and their erronious ways; and reliefe and reformation, of the present Distillers, and their lawfull successours. His Majesty hath been graciously pleased, to supply us with the meanes to perform both: By Incorporating us, into one intire body politick and granting us and our successours, powers and immunities, tending to reformation, and good government for time to come. And being thus enabled by his Majesties favour: and in obedience also to his Highnesse Royall Commands, (in the said Letters Patents) VVe have prepared and made ready, these Rules and Directions following, aptly fitted and composed, for the imitation and practice of all members of this

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The Distiller of London Company, and their successours. And having therein rejected and utterly forbidden, the use of base unsound materials and ingredients, and taken away the abusive use, or misemployment, of those that are sound and warrantable.

It remaines that you, together with us, doe henceforth yield all ready conformity, to these instructions and directions, and rightly and duly put the same in practice. And as we, (with constant resolutions) have hitherto undergone the care and trouble, of procuring things tending to reformation and settled government of the Company; so now we expect (as justly we may) that you will second us, cheerefully with your [page 8] best abilities, to perfect and establish this good work. In this book wee have purposely incisted, principally on the most inferiour and ordinary sorts of wares, such as are most usually required for trade and commerce, forraigne and domestick. And therein have applyed our selves, to accommodate all sort of people that shall have occasion to use our wares. And here it is not amisse by way of admonition, to give a touch of what you are (by our Charter and Ordinances) strictly required and enjoyned to observe and doe: that is, That neither the present Members of this Company, nor any of them, nor any of our successours at any time hereafter, under any pretence whatsoever: Doe presume to distill or make any kindes or sorts of wares here expressed, or any sorts of like nature, any way meaner, weaker, or otherwayes inferior to those here prescribed.

(For, by yeelding to humour some sorts of people in that particular, of making poore conditioned wares, it hath been the very bane of the Trade, and scandal to the Art, and

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The Distiller of London Artists.) But you are not denyed the making of any of these, or like kindes and sorts of wares and merchandizes (according to Art) as much better, richer, or stronger, as you please. And to that purpose we have here made provision, in some competent manner, to furnish you with Rules and Directions to distill and make richer and highes prized wares and merchandizes of those kindes: as also for enriching and bettering the divers of those meanest sorts here set down; [page 9] either by addition of greater quantities of same, or more sorts of ingredients; to the Rules whereunto those additions are properly referred: unto which, if any shall yet desire to adde more, or other ingredients; they ought to bee persons so qualified, and of such abilities, as are able to give an Artlike account for their so doing: other, by tampering, pretending to amend, will rather indanger spoyling all. VVe are here to admonish both our present members and successors also, to disclaime the abusive practices of some of the professors of our Art: who, either by giving their undeserving wares, appellations of note, proper only to the best approved Authors rules and compositions, of this kind, purposely to delude the buyers, by such their false glosses; or else by adding their warrantable wares, impertinent (if not ridiculous) titles: to the former (worse) ends. These abuses (being of scandalous nature) if henceforth any shall presume to commit, they are to expect sharp reprehention, if not punishment, for their folly and deciept. Also all the present member of the Company, and our successours, are to take special notice, That they are by the Ordinances, as also by their Oaths,

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The Distiller of London strictly required, To place the true and proper names and titles of every sort of wares (made ready and fitted for sale) respectively, upon each particular vessell containing those ares, standing in their Shops or elsewhere: As also, on all such vessels of wares as shall be put up for sale, or sold; in some evident place, & [page 10] legible manner that may be visible to all whom it may concern: and that they also place their owne proper Mark (allowed them out of the Hall) on all the vessels containing that wares they sell, in manner as by our Charter and Ordinances is required. And now to returne to such as desire to imitate the best approved Authors in their titles; let not such doe those Authors injury, to deprive them of the least jot of true compositions proper to those titles; nor alter the nature of their excellent things, by unartlike or preposterous working. If you vary any particular from their Rules, bee sure to added to the excellency and the goodnesse of the thing, else let their prescriptions be intire: otherwise you may undergoe a censure, and deservedly suffer for your errours. And here our duty requires us all (that are Distillers by profession and Trade) to acknowledge with thankfullnesse, the great care and industry (in adding of divers excellent rules hereunto, and circumspect perusal and correction of this Book) performed by the Right VVorshipfull Sir Theodore de Mayerne, Knight, First Physitian to the King and Queens most Excellent Majesty, Founder and perpetuall principall Assistant of this Company of Distillers: And the Right VVorshipfull Doctor Thomas Cademan, Physitian to the Queens most Excellent Majesty, First and present Master of the same

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The Distiller of London Company. And now least we frame our gate over large for our little City, wee shall conclude this one admonition, That seeing we have [page 11] here forbidden the use of unsound materials and ingredients, and prescribed for use, only such as are sound and warrantable. If any member of this Company or their successours, having these Directions (which all must have and observe, that intend to practice this Art) shall yet notwithstanding, make unmerchantable wares, of any of the kindes, (or any other of like nature) or wares any way inferior to these prescriptions: Such may deservedly, not only undergoe the censure of palpable ignorance, or malicious wilfulnesse, but also justly suffer whatsoever by the Lawes of the Kingdome, Ordinances of the Company, or otherwise, may be imposed or inflicted on them, for their delinquency. And so in assured confidence of the respective and willing conformity of you all, in all things, doe bid you all, heartily farewell.

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The Distiller of London Thomas Cademan, Master.

Theodorus de Mayerne, Founder. } Eevvard Hooker, Foulke Wormeleighton,} Wardens.

Ralph Triplett, } William Brouncker, Thomas Dallock,} Edvvard Franckton, Henry Greene,} } Henry Pinson, Thomas Coe, } Rogert Palmer, Francis Heath, } Assistants.

John Brevver, William Besse, Barnard Fountayne, John Woods, } George Snelling, William Wilks, } } John Bayley, Henry Boyce, } Daniel Cage, Hugh Bowyer, John Carwytham.

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The Distiller of London

[page 12 is blank]

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The Distiller of London [page 13] THE DISTILLER OF LONDON OR RVLES and DIRECTIONS

For extracting and drawing of Low-Wines and Spirits, to be redistilled into Rich-Spirits, Strong-Waters, or Aquavitæ Whereas some of the Professours of Distillation in and about London, have heretofore usually drawne Strongwaters and Aquavitæ, & c. our of Wines, Low-wines, and Smallspirits, &c. by one alone immediate [page 14] extraction, operation, or distillation (contrary to the most approved forme of working in this our Art) and have been so opinionated of their owne hereditary erroneous wayes, that they have esteemed the manner and order here taught, to bee altogether unnecessary and improvident, in that there is here required Redistillation, which they have ever thought to bee superfluous: Not considering, that what they save by their seeming thrift, they lose double, in the excellency of their wares, and otherwise. Wherefore that such may not only acquit themselves of an aspersion of ignorance (not undeservedly cast upon them) but also vindicate both other owne and the Companyes reputation, for time to come. The Directions following, are hence forth by them and every member of the Company, and their successours, duly and

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The Distiller of London exactly to bee observes and practized from time to time for ever hereafter. aaa That all wines, Lees of wines, low-wines, and spirits under proofe, whatsoever, (intended for making of rich or high Spirits, Strongwater, or Aquavitæ &c.) Be first distilled, extracted, or drawn into strong proofe spirit, (whereby they may be corrected and cured of their naturall, harsh, distastefull, unsavory, or evill qualities,) before they bee compounded with [page 15] ingredients, or extracted and drawn into rich or high Spirits, Strongwaters, or Aquavitæ; according to Art, and as is required in the ensuing Rules. aaa And because many grosse absurdities have been frequently practized in adulterating some, and abusing others, of the materials used in Distillation, and otherwise

by Distillers, by such only, respect their owne particular gayne; regarding neither the profit nor credit of Distillers, that have been necessitated to make use of such their ill-conditioned wares: VVherefore, that these grievances may bee removed for time to come; The Directions following, are strictly to be observed and practized by all members of this Company and their successours, from time to time for ever. aaa That no Afterworts or Wash (made by Brewers, &c.) called Blew-John, nor musty unsavory or unwholesome or adulterated wines, or Lees of wines, nor unwholesome Sugarwaters; musty unsavory or unwholsome retourned Beere [page 16] or Ale; nor rotten corrupt or unsavory fruits,

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The Distiller of London drugs, spices, herbs, seeds,; nor any other ill conditioned materials of what kinde soever, shall henceforth bee distilled, extracted, or drawne into Small-spirits, or Low-wines, or be any other ways used, directly or indirectly, by any the members of this Company, or their successours, at any time hereafter for ever. aaa And whereas of late times the small Spirits or Low-wines, made and sold aswell in and about London, as elsewhere in this Kingdome, have been generally complyned of, for their mean, weak, and poore condition: whereby many inconveniences have faln upon most of the Distillers in generall: And that not through the alone practices of such as have no just title to, or interest in, this Incorporation; but even by some of the Distillers themselves, who (notwithstanding their pretences, of being necessitated thereunto) have justly deserved reproofe, for yielding to be Actors in a thing of such ill consequence to Distillers in generall. Wherefore, that those abuses and disorders may now bee taken away, [page 17] and the like prevented for time to come, the ensuing Rule, is duly to be observed & practical.

That no Small-spirits or Low-wines, shall henceforth be distilled, extracted, or made, and be allowed to be sold, put to sale, or used, by any members of the Company, or their successours; But such only, as out of which, by one alone redistillation, extraction, or operation, may bee produced in quantity, at least one third part thereof, of good Strong Proofe Spirit, such as is required ini the Rules ensuing, for making rich or high Spirits, Strongwaters, or Aquavitæ,

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The Distiller of London &c. under such paines, penalties, and punishments, as by the Lawes of the Kingdome, Ordinances or Orders of the Company, or otherwise; may bee imposed or inflicted, on the contemners, neglecters, or opposers of these Directions. [page 18] The names of the several Waters and Spirits, contained in this Book, Alphabetically exprest, according to their Latine Appellations.

Page. v.

Rule.

Aqua Annisi,

Anise seed water

o.

Aq. Angelica

Angelica water

c.

Aq. Absinthii

Wormewood water

yo.

Aq. Balsamitæ,

Balsamint water

ya.

Aq. Caryophilorum,

Clove water

vo.

Aq. Caryophilatæ

Avens water

ns.

Aq. Calendulæ

Marigold water

ny.

Aq. Carui

Caruway water

yt.

Aq. Cinnamomi communis,

Cinnamon water common

ye.

Aq. Cinnamomi optimi,

Cinnamon water proper

no.

Aq. Carminativa,

Winde water

na.

Aq. Ad Crapulam,

Surfeit water

nc.

Aq. Diaphoretica,

Water to procure sweat

vn.

Aq. Florum,

Water of Flowers

vv.

Aq. Fructuum,

Water of Fruits

yr.

Aq. Fæniculi dulcis,

Sweet Fennell water

nr.

Aq. Lavendulæ

Lavender water

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The Distiller of London Page.

Rule.

r.

Aq Limonum & Aurantii, Lymon and Orenge waters

a.

Aq. Melissæ,

Balme water

t.

Aq. Menthæ,

Mint water

yn.

Aq. Majoranæ,

Marjerome water

nv.

Aq. Prætiosa

Pretious water

nn.

Aq. Nucis Moschatæ

Nutmeg water

ne.

Aq. Pestisuga

Plague water

e.

Aq. Rorismarini

Rosemary water

yc.

Aq. Rosasolis

Vulgarly so called

vy.

Aq. Roris Solis

Ros solis proper

ys.

Aq. Stomachica minor

Stomack water small}

yy.

Aq. Stomachica major

Stomack water great} comp.

nt.

Aq. Anti Scorbutica

Scorbuticall water

vs.

Aq. Salivæ

Sage water

y.

Aqua vitæ

Aquavitæ } 1 sorts

n.

Aqua vitæ

Aquavitæ } 2 sorts

yu.

Usquebach

The Irish appellation.

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The Distiller of London

The cipher legend as it appeared in the first edition of The Distiller of London.

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The Distiller of London [page 19, one of two which is repeated on the next page in a different handscript.]

The Characters expressing the quantities, qualities, and kinds of Materials and ingredients used in this Worke.

R

Take

e

ounce

Q.S.

Sufficient quantity

l

Pound, or 16 ounces

Ana

of Each

A

Reed rosees

S.A.

According to art

F

Cloue gillflowers

B.M.

Hott Bath

p

Reed Poppie

M.

Handfull

E

Reed Saunders

o

Barrell

j

Rape

Qr.

Quarter

D

Mault

gr.

Graine

q

Hopps

b

Dram or 1/8 ounce

A

Allum

The ten small italica Letters (of the Alphabet) Below, are in all respects to be esteem’d and valued, in Whole numbers and fractions; as the numerall figures and cipher in Arithmetick, are: As in Example: 1

2.

3.

4.

5.

6.

7.

8.

9.

0.

y

n

v

o

c

a

t

e

r

s

y/o

y/v

y/n

v/o &c.

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The Distiller of London

[page 20 is blank]

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The Distiller of London [page 21] THE DISTILLER OF LONDON OR, RULES and DIRECTIONS FOR Preparing, Composing, Distilling, Extracting and making OF Rich Spirits, Strong-Waters, and Aquavitæ, &c.

Rule I. [Aqua vitæ / Aquavitæ sort 1] [also see addition on page 91] 38 Take Strong proof spirit, 70 lb. [In the margin: 8 lb.]

Aniseseeds bruised, 1 lb.

[In the margin: 1 oz. 8 dr.]

Distill them into strong proofe spirit, according to art. [page 22] [Rule] II. [Aqua vitæ / Aquavitæ sort 2] [also see addition on page 91] 39 Take strong proofe spirits, sufficient quantity. [In the margin: 8 lb.]

Aniseseeds, 2 lb. [In the margin: 3¼ oz.]

38. The 1667 edition French’s supplement interprets the measurement for proof spirit for the greater quantity 10 gallons and for the lesser quantity 1 gallon. The measurement for anise seeds in the lesser quantity is reduced to 1 oz. 4 dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 6.

39. The 1667 edition French’s interprets the measurement for anise seeds in the lesser quantity to 3 oz. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 6.

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The Distiller of London Caruway,} of each, ¼ lb. [In the margin: 3 dr.]

Coriander,} [ditto] Distill them into strong proofe spirit, according to art.

[Rule] III. [Aqua Annisi / Aniseseed water] [also see addition on page 91] 40 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Aniseseeds the best, bruised, 5 lb.

[In the margin: 8 oz.]

Distill them into strong proofe spirit.

Dulcifie with white sugar, according to art. 5 lb. [In the margin: 8 oz.]

[Rule] IV [Aqua Angelica / Angelica water] [also see addition on page 92] 41 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Angelica roots, 1½ lb. or, [In the margin: 2½ oz. or,] 40. The 1667 edition of French’s supplement interprets the measurement for proof spirit for the greater quantity 10 gallons even though this is the same measurement given for 70 lb. of proof spirit in Rule I. An additional notation in italics reads: ‘Aniseed water strengtheneth the stomach, breaketh phlegm, and helpeth digestion. It is also excellent against the Tissick, and shortness of breath, and against wind in the Stomach and Body.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 7.

41. The 1667 edition of French’s supplement interprets the measurement for Angelica roots in the lesser quantity as reduced to 2¼ oz. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 7.

page 54

The Distiller of London Angelica herb, green, 7½ lb.

[In the margin: 12 oz.] [page 23] Aniseseeds, 16 oz.

[In the margin: 1 oz. 5 dr.]

Slice the roots thin or bruse them and the seeds.

Distill them into strong proofe spirit: Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

[Rule] V [Aqua Absinthii / Wormewood water] [also see addition on page 92] 42 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Aniseseeds best, bruised, 1 lb.

[In the margin: 1 oz. 8 dr.]

Wormwood common, leaves and seeds stript and dry, 2 lb. [In the margin: 3½ dr.]

Distill them into strong proofe spirit, according to art.

Dulcifie with white sugar, 5 lb. [In the margin: ½ lb.]

42. The 1667 edition of French’s supplement interprets the measurement for proof spirit for the greater quantity 10 gallons. The measurement for anise seeds in the lesser quantity is reduced to 1 oz. 5 dr. and the measurement for wormwood to 3½ oz. An additional note in italics reads: ‘Wormwood consumeth and breaketh the Wind killeth Worms, hindereth Vomiting, provoketh appetite, and strentheneth the stomach. It is also a great Cordial, and is very good against pains of the head proceeding of a cold cause. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 7-8.

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The Distiller of London [Rule] VI. [Aqua Melissæ / Balme water] [also see addition on page 93] 43 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Herb Balme, dry, 1lb. [In the margin: 4½ oz.]

Aniseseeds, 1 lb. [In the margin: 1 oz. 5 dr.]

Distill them into strong proofe spirit, and dulcifie with white sugar, sufficient quantity, according to art. [In the margin: 8 oz.] [page 24] [Rule] VII. [Aqua Mentheæ/ Mint water] [also see addition on page 94] 44 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Speire Mint, dry, 3 lb. [In the margin: 4¾ oz.]

Aniseseeds best, 1 lb.

[In the margin: 1 oz. 5 dr.]

Distill them into strong proofe spirit.

43. The 1667 edition of French’s supplement interprets the measurement for herb balme to be 3 lb. An additional note in italics reads: ‘Balme water is good against the infirmities of the Mother, and is very comfortable for women in the time of their pains, to take a little of it, for the sooner and safer provoking of a speedy delivery. It is also a Cordial and strengtheneth the heart.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 8.

44.

The 1667 edition of French’s supplement interprets the measurement for proof spirit to be 10 gallons. An additional note in italics reads: ‘Mint water comforteth and strengtheneth the Stomach, Heart, Liver, and Spleen, helpeth concoction, and is good against vomiting.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 8.

page 56

The Distiller of London Dulcifie with white sugar, 5 lb. [In the margin: sufficient quantity] [Rule] VIII. [Aqua Rorismarini / Rosemary water] [also see addition on page 94] 45 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Rosemary stript, dry, 30 oz.

[In the margin: 3 oz.]

Aniseseeds best, 16 oz.

[In the margin: 1 oz. 5 dr.]

Distill them into strong proofe spirit.

Dulcifie with white sugar, sufficient quantity. [In the margin: 8 oz.]

[Rule] IX. [Aqua Limonum & Aurantii / Lymon and Orenge waters] [also see addition on page 94] 46

45. The 1667 edition of French’s supplement contains an additional note in italics reads: ‘Rosemary water is very good against Disentery or Bloudy flux proceeding a co’d cause, either drunk, or three spoonfuls thereof administered in a convenient Glister. It also preserveth from vomiting, strengthenth the Stomach, quicketh the sight, and comforteth the Brain.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 9.

46. The 1667 edition of French’s supplement interprets the measurement for proof as ‘what suffieth’ and the measurement for the lesser quantity as 1 gallon. An additional note in italics reads: ‘Limon water strengtheneth and reviveth the feeble spirits aromatizeth the stomach and is a great Cordial. It also openeth obstructions, exceedingly breaketh wind in the stomach, is as an healing Balsam to all inward parts, and is a great restorative to man’s Nature.’ Anonymous, ‘As Also the

page 57

The Distiller of London Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Lymon pils dry, 30 oz. [In the margin: 3 oz.]

Aniseseeds best, 16 lb.

[In the margin: 1 oz. 5 dr.] [page 25] Bruise the pils and seeds.

Distill them into strong proofe spirit, according to art.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

[Rule] X. [Aqua Stomachica minor / Stomack water small, comp.] 47 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Speire Mint,} dry, 1 lb.

[In the margin: 1 oz. 5 dr.]

Lovage roots,} [ditto] Aniseseeds,} [ditto] Calamus Aromaticus,} of each, 8 oz.

[In the margin: 7 dr.]

Ginger,} [ditto] Sweet Fennell seeds,} [ditto] Imperatoria roots,} [ditto] Wormwood dry, stript,} [ditto] London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 9.

47. The 1667 edition of French’s supplement contains no additional notes about this recipe nor discrepancies in measurements of the greater of lesser quantities.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 9-10.

page 58

The Distiller of London Caruway seeds,} of each, 6 oz.

[In the margin: 5 dr.]

Coriander seeds,} [ditto] Cumyne seeds,} of each, 3 oz.

[In the margin: 2½ dr.]

Cloves,} [ditto] Bruise them that are to be bruised.

Distill them into strong proofe spirit, according to art.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.] [page 26] [Rule] XI. [Aqua Stomachica major / Stomack water great, comp.] 48 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Calamus Aromaticus, 6 oz.

[In the margin: 5 dr.]

Guiacum greene barke,} 4 oz.

[In the margin: 3¼ dr.]

Avens rootes dry,} [ditto] Galingall,} [ditto] Citron pills dry,} of each, 3 oz.

[In the margin: 2½ dr.]

Orenge pills dry,} [ditto] 48. The 1667 edition of French’s supplement interprets the measurement for cardamoms and cubeb in the greater quantity as 1½ oz; for guiacum green bark, avens roots, and gallingal in the lesser quantity as 4 oz.; for citron peels, orange peels, and white cinnamon in the lesser quantity as 3¼ dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 10.

page 59

The Distiller of London White cinnamon,} [ditto] Wormwood Common,} all dry, of each, 2 oz.

[In the margin: 1½ dr.]

Wormwood Roman,} [ditto] Speire mint,} [ditto] Rosemary topps,} [ditto] Costmary,} [ditto] Sweet Marjerom,} [ditto] Wilde Time,} [ditto] Nuttmeg,} of each, 2½ oz. [In the margin: 2 dr.]

Cynnamon,} [ditto] Cubebs,} of each, 2½ oz.

[In the margin: 1¼ dr.]

Cardamums,} [ditto] Sweet Fennell seeds,} of each, 5 oz.

[In the margin: ½ oz.]

Coriander seeds,} [ditto] [page 27] Aniseseeds, 1½ lb.

[In the margin: 2 oz. 3 dr.]

Bruise them all that are to be bruised.

Distill them into strong proofe spirit.

Dulcifie with white sugar, 10 lb., according to art.

[In the margin: 16 oz.]

page 60

The Distiller of London [Rule] XII. [Aqua Majoranæ / Marjerome water] [also see addition on page 95] 49 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Sweet Marjerom, dry, 3 lb.

[In the margin: 5 oz.]

Aniseseeds, 16 oz. [In the margin: 1 oz. 5 dr.]

Caruway, 4 oz. [In the margin: 3¼ dr.]

Calamus aromaticus, 6 oz. [In the margin: 5 dr.]

Bruise them.

Distill, and Dulcifie with white sugar, sufficient quantity, according to art. [In the margin: 8 oz.]

[Rule] XIII. [Usquebach / The Irish appellation] 50 Take strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Aniseseeds, 1 lb. [In the margin: 1 oz. 5 dr.]

Cloves, 2 oz. [In the margin: 1½ dr.]

Nuttmeg,} of each, 4 oz. [In the margin: 3 dr.]

49. The 1667 edition of French’s supplement interprets the measurement for proof spirit in the lesser quantity as 1 gallon. An additional note in italics reads: ‘Marjoram water is good against the infirmities in the Liver and Spleen, causeth freeness of breathing, and strengtheneth the Stomach and inward parts.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 11.

50. The 1667 edition of French’s supplement interprets the measurement for proof spirit in the greater quantity as 10 gallons. An additional note in italics reads: ‘Usquebach cureth the infirmities of the Lungs, warmeth the Stomach, and causeth expectoration.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 11.

page 61

The Distiller of London [page 28] Ginger,} [ditto] Caruway seeds,} [ditto] Distill them into strong proofe spirit, according to art.

Then add to the Distilled water Licorice, spa.,} of each, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Raysins, sol.,} [ditto] Bruise the Licorice and Raysins, Dulcifie with browne sugar, 5 lb.

[In the margin: 8 oz.]

Stirre them well together and so let it stand, 10 dayes, and then (being Fine) draw it off, and keepe it for use.

[Rule] XIIII. [Aqua Balsamitæ / Balsmint water] [also see addition on page 95] 51 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Balsamint, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Aniseseeds best, 1 lb.

[In the margin: 1 oz. 5 dr.]

Caruway seeds, 4 oz. [In the margin: 3 dr.]

Lymon pills, dry, 8 oz. [In the margin: 6½ dr.]

Bruise them that are to be bruised.

51. The 1667 edition of French’s supplement records this recipe as ‘Chap. XIV’ interprets the measurement for proof spirit in the lesser quantity as 1 gallon. An additional note in italics reads: ‘Balsamint water comforteth the Stomach and expelleth Wind.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 12.

page 62

The Distiller of London Distill them into proofe spirit.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

According to art. [page 29] [Rule] XV. [Aqua Rosasolis / Vulgarly so called] [also see addition on page 53] 52 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Cynnamon of the best, 8 oz.

[In the margin: 6½ dr.]

Cloves, 2 oz. [In the margin: 1½ dr.]

Nuttmegs,} of each, 4 oz. [In the margin: 3 dr.]

Ginger} [ditto] Caruway seeds,} [ditto] Marygold flowers} of each, 16 oz. [In the margin: 1 oz. 5 dr.]

Aniseseeds,} [ditto] Bruise them.

Distill them into strong proofe spirit, according to art.

Then add to the Distilled water Licorice Spanish, 1 lb.

[In the margin: 1 oz. 5 dr.]

52. The 1667 edition of French’s supplement interprets the ingredient Reed Saunders as Red Saunders. An additional note in italics reads: ‘This Rosa solis is good against cold infirmities of the Stomach helpeth digestion and expelleth wind.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 12.

page 63

The Distiller of London Raysins, sol.,} of each, 5 lb.

[In the margin: 8 oz.]

Browne sugar,} [ditto] Reed Saunders, 4 oz. [In the margin: 3 dr.]

Bruise the Licorice and Raysins, Stirre them well together, And let them stand, 12 dayes, the being cleere, it may bee drawne for use. [page 30] [Rule] XVI. [Aqua Caryophilorum / Clove water] 53

Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Cloves of the best, 10 oz. [In the margin: 1 oz.]

Aniseseeds, 1 lb. [In the margin: 1 oz. 5 dr.]

Distill them into strong proofe spirit.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

53. The 1667 edition of French’s supplement records the measurement of anise seeds in the greater quantity as 16 oz; the measurement for proof spirits in the lesser quantity as 1 gallon. An additional note in italics reads: ‘Clove water helpeth digestion breaketh wind, provoketh Urine, comforteth the heart, and strengtheneth the Stomach, Liver, and all the inward parts.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 12-13.

page 64

The Distiller of London [Rule] XVII. [Aqua Cinnamomi communis / Cinnamon water common] 54 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Cynnamon of the best, 5 lb. [In the margin: 8 oz.]

Aniseseeds, 10 oz. [In the margin: 1 oz.]

Distill them into proofe spirits, according to art.

Dulcifie with white sugar, 7½ lb.

[In the margin: 12 oz.]

[Rule] XVIII. [Aqua Cinnamomi optimi / Cinnamon water proper] [also see addition on page 96] 55 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Cynnamon best large, 10 lb.

[In the margin: 1 lb.]

Distill them into proofe spirit, according to art. [page 31] Take white Sugar, 12½ lb. [In the margin: 20 oz.]

Rose water, 4 lb. [In the margin: 6 oz. 3 dr.]

54. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 13.

55. The 1667 edition of French’s supplement records the measurement for proof spirit in the lesser quantity as 1 gallon and the measurement for cinnamon in the lesser quantity as 16 oz. An additional note in italics reads: ‘Cinnamon water is good against loathing of the Stomach, and stinking breath. It also strengtheneth the heart, Liver, Lungs, and Spleen, and comforteth the Brain and Sinews.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 13.

page 65

The Distiller of London Make them into a syrrup, and dulcifie therewith, according to art.

[Rule] XIX. [Aqua Fæniculi Dulcie / Sweet Fennell water] [also see addition on page 96] 56 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Sweet Fennell seeds, 5 lb. [In the margin: 8 oz.]

Caruway seeds, 4 oz. [In the margin: 3 dr.]

Aniseseeds, 1 lb. [In the margin: 1 oz. 5 dr.]

Distill them into proofe spirit.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

[Rule] XX. [Aqua Calendulæ / Marigold water] [also see addition on page 97] 57 Take Strong proofe spirit, pounds, sufficient quantity.

[In the margin: 8 lb.]

56. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallon and the measurement for anise seeds as 16 oz. An additional note in italics reads: ‘Fennel water is good against the nauseousness of the Stomach, and easeth the pain thereof; digesteth Flegm and expelleth Wind.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 13-14.

57. The 1667 edition of French’s supplement records the measurement for proof spirit in the lesser quantity as 1 gallon and the measurement for marigold flowers in the lesser quantity as ‘what sufficeth’. An additional note in italics reads: ‘Marigold water comforteth the inward parts, and is good against infection.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 14.

page 66

The Distiller of London Marigold flowers new gathered, pickt cleane, 2 pecks heaped. [In the margin: sufficient quantity] Bruise them.

Sweet Fennell seeds,} of each, 10 oz.

[In the margin: 1 oz.]

Aniseseeds,} [ditto] [page 32] Distill them into strong proofe spirit.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

[Rule] XXI. [Aqua Carui / Caruway water] 58 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Caruway seeds, 30 oz. [In the margin: 3 oz.]

Aniseseeds, 10 oz. [In the margin: 1 oz.]

Rosemary, dry, 4 oz. [In the margin: 3 dr.]

Lymon pills, dry,} of each, 3 oz.

[In the margin: 2½ dr.]

Cloves,} [ditto] Distill them into proofe spirit, according to art.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.]

58. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons. An additional note in italics reads: ‘Carraway water is profitable against the cold grief of the Stomach and Bowels, comforteth them and breaketh wind.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 14.

page 67

The Distiller of London [Rule] XXII. [Aqua Pestisuga / Plague water] 59 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Nuttmegs best, 20 oz. [In the margin: 2 oz.]

Aniseseeds, 10 oz. [In the margin: 1 oz.]

Bruise them.

Distill them into proofe spirit, according to art.

Dulcifie with white sugar, 5 lb. [In the margin: 8 oz.] [page 33] [Rule] XXIII. [Aqua Prætiosa / Pretious water] [also see addition on page 97]60 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Enulcampana roots,} of each, 5 oz.

[In the margin: ½ oz.]

Avens roots,} [ditto] Angellica roots} [ditto] Cyperus roots} [ditto] 59. The 1667 edition of French’s supplement records this recipe as ‘Nutmeg VVater’ interprets the measurement for proof spirit in the lesser quantity as 1 gallon. An additional note in italics reads: ‘Nutmeg water comforteth the spirits, discusseth winds, Aromatizes the Stomach, causeth a sweet breath, and provoketh Urine.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 15.

60. The 1667 edition of French’s supplement records the measurement for sweet chervil seeds and basil seeds as 3 dr. An additional note in italics reads: ‘Pretious water is good against the Plagie and Malignant Feavers: It Also comforeth the Spirit, strengtheneth the Heart, preserveth the Senses, and relieveth languishing Nature.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 15-16.

page 68

The Distiller of London Calamus Aromaticus roots} [ditto] Sassafras roots} [ditto] Zedoarie,} of each, 4 oz. [In the margin: 3 dr.]

Galligall,} [ditto] Cassia Lignea,} of each, 3 oz.

[In the margin: 2½ dr.]

Lygnum Rhodium,} [ditto] Yellow Saunders,} [ditto] Cytron pills,} dry, of each, 6 oz.

[In the margin: 4¾ dr.]

Orenge pills,} [ditto] Cynnamon, white,} of each, 5 oz.

[In the margin: ½ oz.]

Nuttmegs,} [ditto] Maces,} [ditto] Ginger,} [ditto] Cynnamon best, 20 oz. [In the margin: 2 oz.] [page 34] Cloves,} of each, 2½ oz.

[In the margin: 2 dr.]

Cardamums,} [ditto] Cubebs,} [ditto] Sweet White Chervile seeds,} of each, 3½ oz.

[In the margin: 3 oz. {sic}]61 Sweet Basill seeds,} [ditto] Coriander seeds,} of each, 10 oz.

[In the margin: 1 oz.]

Sweet Fennell Seeds,} [ditto] 61. The errata on page 67 in the original book that is indicated for page 34 corrected this ingredient to read ‘Sweet Chervile’.

page 69

The Distiller of London Anise seeds, 20 oz. [In the margin: 2 oz.]

Bruise them.

Distill them into proofe spirit, and Dulcifie with fine sugar, 15 lb. [In the margin: 24 oz.]

According to art.

Let it stand till it be fine, then draw it off and add Musk, 1 dr. [In the margin: 6 gn.]

Ambergreice, 4 dr. [In the margin: 24 gn.]

Then let it be cleere and draw it for use.

[Rule] XXIIII. [Aqua Carminativa / Winde water]62 Take Strong proofe spirit, pounds, sufficient quantity.

[In the margin: 8 lb.]

Enulcampana roots dry,} of each, 1 lb. [In the margin: 1 oz. 5 dr.]

Aniseseeds,} [ditto] Cyperus rootes,} of each, 6 oz.

[In the margin: 4¾ dr.]

Bark, of the roots of Baytree, Or asmuch leaves,} [ditto] [page 35] Sassafras with the bark,} [ditto] Cynnamon, white,} [ditto] Calamus aromaticus,} of each, 4 oz.

[In the margin: 3 dr.]

Orenge pills, dry,} [ditto] 62. The 1667 edition of French’s supplement records this recipe as ‘Chap. XXIV’ interprets the measurement for proof spirit in the lesser quantity as 1 gallon. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 16.

page 70

The Distiller of London Clarie,} of each, 5 oz. [In the margin: ½ oz.]

Mynts, redd,} [ditto] Callamint,} [ditto] Elder flowers,} [ditto] Camomile flowers,} [ditto] Sweet Fennel Seeds,} of each, 3½ oz.

[In the margin: 3 dr.]

Caruway Seeds,} [ditto] Angelica Seeds,} [ditto] Coriander Seeds,} of each 2½ oz.

[In the margin: 2 dr.]

Cardamums,} [ditto] Cubebs,} [ditto] Graines of paradise,} [ditto] Cloves,} [ditto] Ginger,} [ditto] Pepper white,} of each, 10 dr.

[In the margin: 1 dr.]

Pepper long,} [ditto] Bruise them all grosly.

Distill them into strong proofe spirit, according to art.

Dulcifie with white sugar, 10 lb. [In the margin: 12 oz.]

Draw it for use, when it is perfectly clear.

page 71

The Distiller of London [page 36] [Rule] XXV. [Aqua Diaphoretica / Water to procure sweat] 63 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Butter-burr roots, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Valerian (common roots),} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

Aniseseeds,} [ditto] Vincetoxicum roots,} of each, 8 oz.

[In the margin: 6½ dr.]

Sassafras roots, with the bark,} [ditto] Angellica herbe, dry,} of each, 12 oz.

[In the margin: 1 oz. 1½ dr.]

Cardus benedictus,} [ditto] Great Valerian, herbe and roots, all dry,} [ditto] Scordium,} [ditto] Cowslippe flowers,} of each, 10 oz.

[In the margin: 1 oz.]

Marigold flowers,} [ditto] Iuniper berries, 20 oz. [In the margin: 2 oz.]

Bruise them all.

Distill them into proofe spirit, Dulcifie with fine white sugar, according to art, 10 lb.

[In the margin: 1 lb.]

63. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 17.

page 72

The Distiller of London [page 37] [Rule] XXVI. [Aqua ad Crapulam / Surfeit water] 64 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Iuniper berries, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Enulacampana roots, dry, 1 lb.

[In the margin: 1 oz. 5 dr.]

Calamus aromatica,} of each, 4 oz.

[In the margin: 1¼ dr.]

Gallingall,} [ditto] Wormwood, of each all dry,} 2½ oz.

[In the margin: 1½ dr.]

Speire Mint,} [ditto] Red Mint,} [ditto]65 Caruway seeds,} of each, 2 oz.

[In the margin: 1½ dr.]

Angellica seeds,} [ditto] Sassafras roots, with the bark,} of each, 3 oz.

[In the margin: 2½ dr.]

White Cynnamon,} [ditto]

64. The 1667 edition of French’s supplement records the measurement for proof spirit in the lesser quantity as 1 gallon; calamus aromaticus and galingall in the lesser quantity as 3 dr.; for wormwood, spear mint, and red mint as 2 dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 17-18.

65. The errata on manuscript page 67 for manuscript page 37, line 11 suggests that the margin measurement for this ingredient should be changed to 1¼ dr.

page 73

The Distiller of London Nuttmegs,} of each, 1 oz. [In the margin: ¾ dr.]

Maces,} [ditto] Ginger,} [ditto] Cloves,} [ditto] Red poppie flowers, 4 lb.

[In the margin: 6½ oz.]

Aniseseeds, 2½ lb. [In the margin: 4 oz.]

Bruise them all.

Distill them into proofe spirit.

Dulcifie with white sugar, 10 lb. [In the margin: 16 dr.] [page 38] [Rule] XXVII. [Aqua Scorbutica / Scorbuticall water] 66 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Horse Reddish roots, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Enulacampana roots, dry,} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

Aniseseeds,} [ditto] Water Cresses,} of each, 6 oz.

[In the margin: ½ oz. ¾ dr.]

Winter Cresses,} [ditto] Garden Cresses,} [ditto] Tarragon,} [ditto] 66. The 1667 edition of French’s supplement records the measurement for cinnamon white and mace in the lesser quantity as 3¼ dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 18-19.

page 74

The Distiller of London Balsamint,} [ditto] Scurvey-grasse (garden),} [ditto] Wormwood,} [ditto] Brook-lyme,} [ditto] Trefoyle (water),} [ditto] Sweet Chervile,} [ditto] Arsmart, 8 oz. [In the margin: ¾ oz. ½ dr.]

Musterd seeds,} of each, 3 oz.

[In the margin: 2½ dr.]

Bank-cress seeds,} [ditto] Rockett seeds,} [ditto] Reddish seeds,} [ditto] Citron pills, dry,} of each, 4 oz.

[In the margin: 3 dr.]

Orenge pills, dry,} [ditto] [page 39] Cynnamon (white),} of each, 4 oz.

[In the margin: 3 dr.] 67 Maces,} [ditto] Bruise them all.

Distill them into strong proofe spirit, according to art.

Dulcifie with white sugar, sufficient quantity. [In the margin: 1 lb.]

For use, take 7 parts of this spirit and 1 part of juice of Lymons, (or more) mingle them together, and dulcifie it with white sugar, sufficient quantity, according to art.

67. The errata on manuscript page 67 for manuscript page 38 suggests this measure should be changed to 3¼ dr.

page 75

The Distiller of London [Rule] XXVIII. [Aqua Pestifuga / Plague water]68 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Butter-Burr-roots, dry, 1 lb.

[In the margin: 1 oz. 5 dr.]

Garden Valerian roots, dry,} of each, 6 oz.

[In the margin: ½ oz. dram ¼.]

Common Calerian roots, dry,} [ditto] Angelica roots,} [ditto] Imperatoria,} [ditto] Gentian,} [ditto] Enulacampana,} [ditto] Snake-grasse roots,} [ditto] Contra yarva,} of each, ¼ lb.

[In the margin: 3 dr.]

Zedoarie,} [ditto] Gallingall,} [ditto] [page 40] Rue leaves, dry, of each, 5 oz.

[In the margin: ½ oz.]

White Horehound,} [ditto] Scordium,} [ditto] Cardus Benedictus,} [ditto]

68. The 1667 edition of French’s supplement records the measurement for contra yarva, zedoary, galingale in the greater quantity as 4 oz. in the lesser quantity as 1 gallon; the measurement for proof spirit in the lesser quantity as 1 gallon; the measurement for contra yarva, zedoary, galingale in the lesser quantity as 3¼ dr.; the measurement for Venice Treacle and Mithridate in the lesser quantity as 1½ dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 19-20.

page 76

The Distiller of London Elder flowers,} of each, 3 oz.

[In the margin: 2½ dr.]

Lavender,} [ditto] Maces,} [ditto] Cytron pills, dry,} of each, 8 oz.

[In the margin: 6½ dr.]

Iuniper berries,} [ditto] Greene Walnuts, with the husk, 1 lb.

[In the margin: 1 oz. 5 dr.]

Venice Treacle,} of each, 2 oz.

[In the margin: 3 dr.]

Mithridate,} [ditto]69 Aniseseeds (best), 1½ lb.

[In the margin: 2 oz. 3½ dr.]

Campheire, 1 oz. [In the margin: ¾ dr.]

Bruise or slice them as is most proper.

Distill them into strong proofe spirits, according to art.

Dulcifie with white sugar, 10 lb. [In the margin: sufficient quantity] For use, let the partie infected take of this water, 1 oz., mingled with warm posset drink, (or any water proper in that case,) And bee kept very warme and sweat well thereupon.

69. The errata on manuscript page 67 for manuscript page 40 suggests that this measurement should be changed to 1½ dr.

page 77

The Distiller of London [page 41] [Rule] XXIX. [Aqua Lavendulæ / Lavender water]70 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Lavender leaves, dry, 3 lb.

[In the margin: 4¾ oz. ½ dr.]

Lavender flowers, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Maces, ½ lb. or [In the margin: 6½ dr.]

Nuttmeg, 1 lb. [In the margin: 1 oz. 5 dr.]

Lavender-Cotton, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Stechados, ½ lb. In the margin: 6½ dr.]

Bruise them that are to be bruised.

Distill them into proofe spirit, according to art.

Dulcifie with white sugar, sufficient quantity. [In the margin: 1 lb.]

70. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons. An additional note in italics reads: ‘Lavender water helpeth the passions of the Heart, Palsies, Cramps, Apoplexies, and restoreth the Speech lost.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 20.

page 78

The Distiller of London [Rule] XXX. [Aqua Salviæ / Sage water] 71 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Great Sage, dry, 3 lb.

[In the margin: 4¾ oz. ½ dr.]

Redd Sage, dry, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Lavender flowers,} of each, 1 lb.

[In the margin: 1½ oz. 1 dr.]

Sage flowers,} [ditto] [page 42] Lavender Cotton, dry,} of each, 8 oz.

[In the margin: 6½ dr.]

Southernwood, dry,} [ditto] Nuttmeg, 10 oz.

[In the margin: sufficient quantity] Bruise or beat them as is most proper.

Distill them into proofe spirit, according to art.

Dulcifie with white sugar, sufficient quantity. [In the margin: 16 oz.]

71. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as ‘what sufficeth’ and for the lesser quantity as 1 gallon; the measurement for nutmeg in the lesser quantity as ‘what sufficeth’. An additional note in italics reads: ‘Sage Water is good for such as are of a cold and flegmatique constitution and for such as are heavy and dull of spirit.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 20-21

page 79

The Distiller of London [Rule] XXXI. [Aqua Roris Solis / Ros Solis proper] 72 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Ros solis, gathered in due season and cleane pickt, 4 lb. [In the margin: 6 oz. 3 dr.]73 Iuniper berries, 3 lb.

[In the margin: 4¾ oz. ½ dr.]

Sassafras roots, with the bark,} of each, ¼ oz.

[In the margin: 3 dr.]74 Caruway seeds,} [ditto] Marigold flowers, 1 lb.

[In the margin: 1 oz. 5 dr.]

Aniseseeds, 1½ lb. [In the margin: 2 oz. 3½ dr.]

Bruise them that are to bee bruised.

Distill them into strong proofe spirit, according to art.

72. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons; the measurement for sassafras root and caraway seeds as 4 oz.; the measurement for Ros solis in the lesser quantity as 6 oz. 3¼ dr.; the measurement for juniper berries in the lesser quantity as 4 oz. 6½ dr.; the measurement for sassafras roots and carraway as 3¼ dr.; the measurement for marigolds in the lesser quantity as 1½ oz. 1 dr.; the measurement for licorice in the lesser quantity as 1 oz. 5 dr.; and the measurements for the musk and ambergris in the less quantity as 6 gn. and 8 gn. Unlike the original recipe, it mentions that in the lesser quantity to take 10 oz. 1½ dr. of the liquid and add 1 oz.

5 dr. of the Aqua Number 23. An additional note in italics reads: ‘Ros solis proper, openeth obstruction, relieveth decaying Nature, comforteth the Stomach, quickeneth Appetite, hand is good against the Falling sickness.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 21.

73. The errata on manuscript page 67 for manuscript page 42 suggests these measurements should be changed to 6 oz. and 3¾ dr., respectively.

74. The errata on manuscript page 67 for manuscript page 42 suggests this measurement should be changed to 3¾ dr.

page 80

The Distiller of London Take hereof, 7 lb., add thereto, 1 lb., of Aqua Number, 23, dulcified. [page 43] Licorice bruised, 1 lb.

[In the margin: 1½ oz. 1 dr.]

Dulcifie it with white sugar, 10 lb. [In the margin: sufficient quantity] If you add No rules contain this ingredient. of the aforesaid Water, then in stead [sic] thereof Take Musk, 1 dr.75 Ambergreice, 3 dr.76 Colour it with the tincture of Cloue Gilliflowers or Reed roses, sufficient quantity, according to art.

[Rule] XXXII. [Aqua Florum / Water of flowers] 77 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

And put it into a wide mouthed pott, (or other vessel) stopt very close.

Take Those [sic] severall flowers following in their seasons, and being clean pickt, put them to your spirit in your pott. Viz.

75. The errata on manuscript page 67 for manuscript page 43 suggests this measurement should be changed to 6 gn.

76. The errata on manuscript page 67 for manuscript page 43 suggests this measurement should be changed to 18 gn.

77. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as ‘what sufficeth’ and for the lesser quantity as 1 gallon. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 18-19.

page 81

The Distiller of London Cowslipps.} of each, ½ lb.

[In the margin: 6½ oz.]

Woodbyne,} [ditto] Stock Gilliflowers, of all three sorts,} [ditto] Damask Roses,} [ditto] Musk Roses,} [ditto] [page 44] Sweet Bryer flowers,} [ditto] Clove Gilliflowers,} [ditto] Illium convallium,} [ditto] Iasmine,}[ditto] Citron flowers (or pills dry,)} [ditto] Orenge flowers (or pills dry,)} [ditto] Tilliam flowers,} [ditto] Garden Time, flowers,} [ditto] Lymon Time, flowers,} [ditto] Wilde Time, flowers,} [ditto] Lavender,} [ditto] Marigold flowers,} [ditto] Cammomile flowers,} [ditto] Mellilot flowers,} [ditto] Elder flowers,} [ditto] Being furnished with all your flowers as above, when you would distill them, adde to them, Anise seeds, 2 lb. [In the margin: 3 oz. 1½ dr.]

Coriander, 1 lb. [In the margin: 1 oz. 5 dr.]

Bruise the seeds. It were best to bruise all the flowers as you put them up into the spirit, for their more orderly working.

Distill them into strong proofe spirit, according to art.

page 82

The Distiller of London [page 45] Then adde to the distilled water Reed roses, Cloue gilliflowers, and Elder flowers, of each 1 lb. [In the margin: 1 oz. 5 dr.]

After 12 dayes infusion, it may be drawn off.

Then dulcifie it with white sugar, 10 lb. [In the margin: 1 oz.]

And being fine, may be drawne for use.

[Rule] XXXIII. [Aqua Fructuum / Water of fruits]78 Take Strong proofe spirit, 80 lb. [In the margin: sufficient quantity] Iuniper berries, 4 lb. [In the margin: 6 oz. 3 dr.]79 Quince parings dry,} of each, 2 lb.

[In the margin: 3 oz. 1½ dr.]

Pyppin parings dry,} [ditto] Lymon pills dry,} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

Orenge pills dry,} [ditto] Nuttmeg, 4 oz. [In the margin: 3 dr.]

Anise seeds, 2 lbs. [In the margin: 3 oz. 1½ dr.]

Cloves, 2 oz. [In the margin: 1½ dr.]

Distill them into proofe spirit, according to art.

To the spirit, adde 78. The 1667 edition of French’s supplement records the measurement for proof spirit in the greater quantity as 10 gallons and the lesser quantity as 1 gallon; the measurement for juniper berries in the lesser quantity as 6 oz. 3¼ dr.; the measurement for nutmeg in the lesser quantity as 3¼ dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 18-19.

79. The errata on manuscript page 67 for manuscript page 45 suggests that this measurement should be changed to 3¼ dr.

page 83

The Distiller of London Straweberries, bruised,} of each, 5 lb.

[In the margin: 8 oz.]

Rasspisses, bruised,} [ditto] [page 46] Stirre them well together, and after 10 days, it being cleere, may be drawne off.

Then dulcifie it with sirrup made as hereafter is taught.

And so let it stand till it be cleere and then draw it off, for use.

page 84

The Distiller of London [Rule] XXXIIII. [Aqua Caryophilatæ / Avens water] 80 Take Strong proofe spirit, sufficient quantity. [In the margin: 8 lb.]

Avens roots, 4 lb. [In the margin: 6 oz. 3 dr.]81 Orris roots,} of each, 2 oz.

[In the margin: 1½ dr.]

Nutmeg,} [ditto] Yellow Saunders,} [ditto] Maces,} [ditto] Lignum rhodium,} of each, 1 oz.

[In the margin: ¾ dr.]

Saffron,} [ditto] Storax,} [ditto] Benjamyne,} [ditto] Angelica roots, 3 oz. [In the margin: 2¼ dr.]82 Lymon pills greene, ½ lb.

[In the margin: 6½ dr.]

80. The 1667 edition of French’s supplement records this recipe as ‘Chap. XXXIV’ interprets the measurement for proof spirit in the greater quantity as ‘what sufficeth’; the measurement of cloves in the greater quantity as 10 dr.; the measurement of proof spirit in the lesser quantity as 1 gallon; the measurement for avens roots in the lesser quantity as 6 oz.

3¼ dr.; the measurement for Roman wormwood, mint, Red Roses, Stæachas flowers, Sweet Marjoram, Balm, Burnet, and Thyme in the lesser quantity as ‘what sufficeth’. An additional note in italics reads: ‘Avens water is a great Cordial, strengtheneth the Spirit, comforteth all inward parts, and preserveth from Consumption, and Melancholy Sadness.’

Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 24-25.

81. The errata on manuscript page 67 for manuscript page 46 suggests this measurement should be changed to 3¼ dr.

82. The errata on manuscript page 67 for manuscript page 46 suggests this measurement should be changed to 2½ dr.

page 85

The Distiller of London Sweet Fennell seeds,} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

Anise seeds,} [ditto] Cloves, 1¼ oz. [In the margin: 1 dr.]

Romaine Wormwood,} of each, 3 handfulls.

[In the margin: sufficient quantity.] [page 47] Mint dry,} [ditto] Stechas flowers,} of each, 4 handfulls.

[In the margin: sufficient quantity] Red Roses,} [ditto] Sweet Marjerome,} of each, all dry, 6 handfulls.

[In the margin: sufficient quantity.]

Balme,} [ditto] Burnett,} [ditto] Time,} [ditto] Alkermes berries, 2 oz. [In the margin: 1½ dr.]

Bruise them that are to be bruised.

Distill them into proofe spirit, according to art.

Dulcifie with sirrup thus made.

Take Rose water, 4 lb.

[In the margin: 6 oz. 3 dr.]

White sugar, 10 lb. [In the margin: sufficient quantity.]

Boyle it to a sirrup hight, then straine it, and put it on the fire againe; adde thereto, Confiction of Alkermes, 4 oz.

[In the margin: 3 dr.]83 83. The errata on manuscript page 67 for manuscript page 47 suggests this measurement should be changed to 3¼ dr.

page 86

The Distiller of London Sirrup of Gilliflowers, 1 lb.

[In the margin: 1 oz. 5 dr.]

Amber greice (dissolved in Rose water), 1 dr. [In the margin: 6 gn.]

And so let these boyle a little till they be incorporated with the sirrup, and so keepe it for use.

page 87

The Distiller of London

[page 48 is blank]

page 88

The Distiller of London [page 49] ADDITIONS TO Enrich those precedent Rules, to which (by numbers) these are referred: viz.

To Rules.

[Rules] I. & II. [Aqua vitæ / Aqauvitæ sorts 1 & 2] Take Cloue gilliflowers, Reed roses, Reed Poppie, and Reed Saunders, or any of them severally, in sufficient quantity. And infuse them in Aquavitæ, or proofe spirit, till the Tincture be drawne out; then drawe off your spirit, and reserve it (close stopt) for use.

When you have occasion to use it, take 8 oz. thereof to 7 ½ lb. of this water, and that will give it a sufficient colour, or you may take more at pleasure, without inconvenience. [page 50] [Rule] III. [Aqua Annisi / Aniseseed water]84 Take Anise seeds} of each, 5 lb. (or sufficient quantity) [In the margin: 8 oz.]

White sugar} [ditto] According to art.

84. The 1667 edition of French’s supplement records the measurement for anise seeds and white sugar as 5 lb or ‘what sufficeth’. An additional note in italics reads: ‘Balsamint water comforteth the Stomach and expelleth Wind.’ Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 25.

page 89

The Distiller of London [Rule] IIII. [Aqua Angelica / Angelica water] 85 Take Caruway seeds} of each, 3 oz. [In the margin: 2½ dr.]

Coriander seeds} [ditto] Calamus aromaticus} of each, 4 oz.

[In the margin: 3¾ dr.]

Zedorarie} [ditto] Anise seeds,} of each, ½ lb.

[In the margin: 6½ dr.]

Cassia Lignea} [ditto] Angelica roots, 8 oz. [In the margin: 6½ dr.] (or Herbe Angelica, 2 lb.)

[In the margin: (3 oz. 1½ dr.)]

White sugar, 2½ lb. (or sufficient quantity) [In the margin: 4 oz.]

[Rule] V. [Aqua Absinthii / Wormewood water] 86 Take Cynnamon,} of each, 4 oz. [In the margin: 3 ¼ dr.]

Cubebs,} [ditto] [page 51] Sweet Fennel seeds,} of each ½ lb.

[In the margin: 6 ½ dr.]

Anise seeds,} [ditto] Cloves,} of each, 3 oz. [In the margin: 2½ dr.]

85. The 1667 edition of French’s supplement records the measurement for anise seeds and cassia lignea as 8 oz. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 25-26.

86. The 1667 edition of French’s supplement records the measurement for Sweet Fennel seeds and anise seeds in the greater quantity as 8 oz.

Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 26.

page 90

The Distiller of London Caruway seeds,} [ditto] Nuttmegs,} [ditto] Wormwood dry, 10 oz. [In the margin: 1 oz.]

White sugar, 2 ½ lb. [In the margin: 4 oz.]

[Rule] VI. [Aqua Melissæ / Balme water] 87 Take Time garden,} of each, 3 handfulls [in the margin: sufficient quantity] Penny royall} [ditto] Cardamums, 2 oz. [In the margin: 1½ dr.]

Anise seeds,} of each, ½ lb.

[In the margin: 6½ dr.]

Sweet Fennell seeds}, [ditto] Balme dry, 1 lb. [In the margin: 1 oz. 5 dr.]

Nuttmeg,} of each, 4 oz. [In the margin: 3¼ dr.]

Ginger,} [ditto] Callamus ar.,} [ditto] Gallingall,} [ditto] Cynnamon,} [ditto]

87. The 1667 edition of French’s supplement records the measurement for Sweet Fennel seeds and anise seeds in the greater quantity as 8 oz.; the measurement for Garden Thyme and penny-royal in the lesser quantity as ‘what sufficeth’; the measurement for balm as 1 oz. 4 dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 26.

page 91

The Distiller of London [page 52] [Rule] VII. [Aqua Menthæ / Mint water] Take Anise seeds,} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

Speire Mint dry,} [ditto] Callamus aromaticus, 4 oz.

[In the margin: 3¼ dr.]

White sugar, 2½ lb. [In the margin: 4 oz.]

[Rule] VIII. [Aqua Rorismarini / Rosemary water] 88 Take Sweet Fennell seeds} of each, 8 oz.

[In the margin: 6½ dr.]

Cynnamon} [ditto] Anise seeds} of each.

1 lb.

[In the margin: 1 oz. 5 dr.]

Rosemary dry} [ditto] Caruway, 2 oz. [In the margin: 1½ dr.]

Speire Mint dry, 2 handfulls [In the margin: sufficient quantity] White sugar, 2½ lb. [in the margin: 4 oz.]

[Rule] IX. [Aqua Limonum & Aurantii / Lymon and Orange waters] Take Caruway seeds, 4 oz. [In the margin: 3¾ dr.]

Anise seeds,} of each, 1 lb.

[In the margin: 1 oz. 5 dr.]

88. The 1667 edition of French’s supplement records the measurement for Spear mint in the lesser quantity as ‘what sufficeth’. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 26.

page 92

The Distiller of London Lymon pills dry} [ditto] [page 53] White sugar, 2½ lb.

[In the margin: 4 oz.]

In like manner, and quantities, make your composition, with Orenge pills dry, according to art.

[Rule] XII. [Aqua Majoramæ / Marjerome water] Take Cynnamon, 5 oz. [In the margin: ½ oz.]

Cloves, 2 oz. [in the margin: 1½ dr.]

Lymon pills dry, 3 oz. [in the margin: 2½ dr.]

Sugar, 2½ lb. [in the margin: 4 oz.]

[Rule] XIIII. [Aqua Balsamitæ / Balsmint water] 89 Take Sweet Fennell} of each, 5 oz.

[In the margin: ½ oz.]

Cynnamon} [ditto] Nutmeg, 3 oz. [in the margin: 2½ dr.]

Sugar, 2½ lb. [in the margin: 4 oz.]

[Rule] XV. [Aqua Rosasolis / Vulgarly so called] Take and add to the spirit, ½ as much as the Rule, of every particular [page 54] Ingredient therein expressed.

And instead of Reed Saunders, give it the tincture of

89. The 1667 edition of French’s supplement records the measurement for sugar in the greater quantity as 1½ lb.; the measurement for Sweet Fennel and cinnamon as 4 dr. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 27-28.

page 93

The Distiller of London Cloue gilliflowers, Reed roses, or Reed Poppie, in sufficient quantity, according to art.

[Rule] XVIII. [Aqua Cinnamoni optimi / Cinnamon water proper] 90 Take Musk,} of each, ½ dr.

[In the margin: of each, 3 gn.]

Amber greice} [ditto] White sugar Candy, instead of common white sugar, in sufficient quantity, according to art.

In respect that Musk, in some cases, may give offence to the Receiver, It is requisite to the use thereof, in some form of your water of this kind, to serve for such special uses.

[Rule] XIX. [Aqua Fæniculi Dulcie / Sweet Fennell water] 91 Take Sweet Fennell seeds, 5 lb.

[In the margin: ½ lb.]

Caruway seeds, 4 oz. [In the margin: 3¼ dr.]

Anise seeds, 1 lb. [In the margin: 1 oz. 5 dr.]

Cynnamon, 8 oz. [In the margin: 6½ dr.]

90. The 1667 edition of French’s supplement records the measurement for White sugar candy as in the greater and lesser quantity as ‘what sufficeth’. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 28.

91. The 1667 edition of French’s supplement records the measurement for Sweet Fennel seeds in the lesser quantity as 8 oz. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 28.

page 94

The Distiller of London Cloves, 2 oz. [In the margin: 1½ dr.]

Sugar, 2½ lb. [In the margin: 4 oz.] [page 55] [Rule] XX. [Aqua Calendulæ / Marigold water] 92

Take Cynnamon,} of each, 5 oz.

[In the margin: ½ oz.]

Sweet Fennell} [ditto] Caruway,} of each, 2 oz. [In the margin: 1½ dr.]

Cloves,} [ditto] Marigolds, 2 gallons [In the margin: sufficient quantity] Sugar, 2½ lb. [In the margin: 4 oz.]

[Rule] XXIII. [Aqua Prætiosa / Pretious water] 93 The sirrup for dulcifying this water, is thus to bee made.

Take Apricocks} of each [in the margin: sufficient quantity] Quinces} [ditto] Cherries} [ditto] English Currans} [ditto] 92. The 1667 edition of French’s supplement records the measurement for Sweet Fennel seeds and cinnamon in the lesser quantity as 4 dr.; the measurement for marigolds in the lesser quantity as ‘what sufficeth’.

Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 29.

93. The 1667 edition of French’s supplement records the measurement for the apricots, quinces, cherries, and English currants as ‘what sufficeth, …and of equal weight’. Anonymous, ‘As Also the London-Distiller’ in Dr John French, The Art of Distillation (London: E. Cotes for T. Williams, 1667), 29.

page 95

The Distiller of London All full ripe, and of equall weight, when they are thus prepared as followeth.

Pare the Quinces and Apricocks, and take out the stones and kernels, and slice them very [page 56] thinne, stone the Cherries and bruise them, and the Currans. Then lay them into a flatt Bason or pann, thus. A layne of fruits of a fingers thickness, and then a layne of white powder sugar of like thicknesse, and so proceed in orer layne upon layne, till all be layd into the Bason, then power on gently good Aquavitæ, till all bee covered therewith, and so let it stand hours, 2. Then bruise or posh them all together, and presse out the juice as dry as possible you can thorow a thich linen bag.

Then take the juice and let it stand till it be settled cleere, which juice by a gentle exallation in, Hott Bath boyle up to a sirrup hight, according to art and keept it for use.

To every, 8 lb. of the spirit, put 1 lb. of this sirrup, and when it is cleere, drawe it off for use.

page 96

The Distiller of London [page 57] RULES and DIRECTIONS for the Company of Distillers of LONDON, in generall:

But more especially for such of them, as now doe, or hereafter shall, make Vinegars, &c.

Whereas upon due examination it hath plainely appeared; That many insufferable inconveniences have of late falne upon this Company and their Trade, in generall; by the reason of the disorderly and abusive expence and imployment of Brewers After-worts (called Wash) Insomuch that thereby, not only those of this Company that have had no hand herein, but even the Distillers themselves that have been the Delinquents, have intolerably suffered both in their [page 58] Reputation, and great decay of their Trades, by these their alone inconsiderate practices. For reformation of the present disorders and abuses, and future prevention of the like. These ensuing admonitions and directions, are strictly to be observed and practiced. Viz. That no Member or Members of this Company, or their Successors, nor any of them, at any time hereafter for ever, by any way or meanes whatsoever, (directly or indirectly) shall or may, use, dispose, convert or imploy, any Afterworts (or Wash, made by Brewers or others) into Vinegar, Beere-egar, por Ale-egar, or either of them: or to or for any other use or imployment whatsoever, except only to distil

page 97

The Distiller of London same into Low-wines or Spirits, to be redistilled into proofe Spirit, for the uses aforesaid, according to the true intent and meaning of these Directions. As they and every of them respect their oaths, by them taken (when they were made free, and received into this Incorporation) And will underrgoe the penalties provided, or to be provided, by the Ordinances of this Company, or otherwise to be imposed or inflicted on the Contempters, Neglecters, or Opposers hereof.

page 98

The Distiller of London [page 59] Rule I. Provide three sweet tuns (or smaller caske,) place them orderly on scantlings; provide good sound white Rape, and such well conditioned liquid Materials as are proper for this use, in sufficient quantity. Then number your tuns 1.2.3.

Fill tun 1 with Rape within 6 inches of the bungue, stop the bungue with cork, or wood very close, and let it stand, and in few days it will gather heat, then being conveniently hot fill up the vessel within, 3 inches of top full, with your liquid Materials, without Dregs, Stop it close again. And at that instant in like manner as before, fill tun, 2 with Rape after a few days, that will be hot as the former was, draw of tun 1, and put it into tun 2, and stop both close. At that present fill tun 3 with Rape and order it in every respect as you did the former. And when tuns, 1 & 3 have gathered heat sufficient, fill up tun 1 with fresh liquor [page 60] (as at first) and Draw of tun, 2 and put it into tun, 3 and so let tun, 2 gather sufficient heat again. Then draw of tun 1, and put it into tun 2.

And at that present, you may draw off tun, 3 and put it into a store Caske. For having passed, 3 times through the Rape is thereby become to be, good merchantable ware.

And so in like order, supply one Vessell from another, till you have finished your work, according to art.

VVhen all your liquid Materials are spent so that you have no more to continue you work, then be sure your tuns stand neere full, till you are provided of more liquor, to put upon Rape, for is your Rape (standing dry) should wax hot,

page 99

The Distiller of London you having nothing proper to supply the same your Rape will soone decay and by utterly spoyled.

In summer or warme weather, the Rape will gather sufficient heat in, in 2 or 3 dayes, bnt in winter it will require more time. [page 61] Rule II. Take 20 quarters of good sound Mault. Convert into 100 Barrells of good serviceable ware (at the most) you must allow this quantity, good sweet, Hopps, at least 56 lb.

And being well wrought according to art put into sweet Caske (sweet oyle butts are best) fill them within, 8 inches of the bungues (being layd upon scnatlings in the tunne) let not the head work over at the bungues, and it will sink to the bottome. Prepare little covers of wood fit to cover the bungues, and larger corvesr to lay over them, to defned it from raine falling into the Caske. Let the bungues stand open only when the sunne shines hot upon the Caske, but in close or wet weather and nights, let both covers be always kept on.

When the first head of the liquor is falne, then draw it from the Lee into another cleane Caske, as there shall be cause, till it come to [page 62] perfection. Then draw it off into other sound caske, and so house it for use.

The largest caske are the fittest to house and keep your wares in, for store.

If your wares grow long and ropie, then put a fit quantity of allum into it, work it well together, according to art. And it will grow short againe.

page 100

The Distiller of London [page 63] A CATALOGUE of the Materials and Ingredients used in the precedent Rules.

Roots.

Angelica, [Rules iv, xxiii, xxviii, xxxiiii, add. iiii]94 Avens, [Rules xi, xiii, xxxiiii] Butter-Burr, [Rules xxv, xxviii] Calamus aromaticus, [Rules x, xi, xii, xxiii, xxiiii, xxvi, add. iii, add. vi, add. vii]95 Cyperus, long, [Rules xxiii, xxiiii]96 Contra yerva, [Rule xxviii] 97 Enul campana, [Rules xxiii, xxiiii, xxvi, xxvii, xxviii]98 Galingale, [Rules xi, xxiii, xxvi, xxviii, add. vi] 99 Gentian, [Rule xxviii] Ginger, [Rules x, xiii, xv, xxiii, xxiiii, xxvi, add. vi] Horse Redish, [Rule xxvii]100 Imperatoria, [Rules x, xxviii] Licorice, [Rules xiii, xv, xxxi] 101 Lovage, [Rule x] 94. Also spelt ‘Angellica’ in the text.

95. Also spelt ‘callmus aromaticus’ and ‘calamus aromatica’ in the text.

96. Also spelt ‘Cyperus’ without another other designation in the text.

97. Also spelt ‘Contra yarva’ in the text.

98. Also spelt ‘Enulacampana’ in the text.

99. Also spelt ‘Galingall’ in the text.

100. Also spelt ‘Horse Reddish’in the text.

101. Also spelt ‘Spanish Licorice’ in the text.

page 101

The Distiller of London Orris, [Rule xxxiiii] Sassafras, [Rules xxiii, xxv, xxvi, xxxi] Scordium, [Rule xxv, xxviii] Snakegrasse, [Rule xxviii]102 Valerian {common, [Rule xxv] [ditto] {garden, [Rule xxviii] [ditto] {great, [Rule xxv] Vincetoxicum, [Rule xxv] Zedoaria, [also listed under Fruits] [page 64] Woods.

Lignum Rhodium, [Rules xxiii, xxxiiii] Saunders {red, [Rules xv, add. I &2] 103 [ditto] {yellow, [Rules xxiii, xxxiiii] Barks & Pills.

Bay-tree roots, [Rule xxiiii] Cassia Lignea, [Rules xxiii, add. iiii] Cynnamon {common, [Rules xi, xv, xvii, xviii, xxvii, xxiii, add. iiii, add. v, add. vi, add. viii, add. xii, add. xix, add. xx] [ditto] {white, [Rules xi, xxiii, xxiiii, xxvi] Cytron, [Rules xi, xxiii, xxvii, xxviii]104 Guiacum, [Rule xi]

102.

103.

104.

Also spelt ‘Snake-grasse’ in the text.

Also spelt ‘Reed Saunders’ in the text.

Also spelt ‘Citron’ in the text.

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The Distiller of London Limon, [Rules ix, xiiii, xxi, xxxiii, xxxiiii, add. ix, add. xii] 105

Orenge, [Rules xi, xxiii, xxiiii, xxvii, xxxiii, add. ix] Pippins, [Rule xxxiii] 106 Quinces, [Rule xxxiii] Sassafras, [Rule xxiiii] Herbs.

Angelica, [Rules iv, xxv, add. iiii]107 Arsmart, [Rule xxvii] Bay leaves, [No rules contain this ingredient.]

Balme or Bawme, [Rules vi, xxxiiii, add.vi] Burnett, [Rule xxxiiii] Brookelime, [Rule xxvii]108 Balsamint or Costmary, [Rules xi, xiiii, xxvii] Cardus benedictus, [Rules xxv, xxviii] Chervile, sweet [Rules xxiii, xxvii]109 Clarie, [Rule xxiiii] Callamint, [Rule xxiiii] Cresses {water, [Rule xxvii] [ditto] {garden, [Rule xxvii] [ditto] {winter, [Rule xxvii] [ditto] {banke [No rules contain this ingredient.]

Costmary or Balsamint, [Rules xi, xiiii, xxvii] Horehoumd, white, [Rule xxviii] 105. Also spelt ‘Lymon’ and ‘Lymon, green’ in the text.

106. Also spelt ‘Pyppin’ in the text.

107vAlso spelt ‘Angellica’ in the text.

108. Also spelt ‘Brook-lyme’ in the text.

109. Also spelt ‘Sweet Chervile’ and ‘Sweet White Chervile’ in the text.

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The Distiller of London Lavender leaves, [Rule xxix] Lavender Cotton, [Rule xxix, xxx] Mint {speire, [Rules vii, x, xi, xxvi, add. vii, add. viii]110 [ditto] {red [Rules xxiiii, xxvi]111 Marjerome, sommer, [No rules contain this ingredient.]

Penny royall, [Rule add. vi] Rosemarie, [Rules viii, xi, xxi, add. viii] 112 Rockett, [No rules contain this ingredient.]

Ros solis, [Rule xxxi] Rue, [Rule xxviii] Sage {red, [Rule xxx]113 [ditto] {great [Rule xxx]114 [page 65] Scurviegrasse } common, [No rules contain this ingredient.] [ditto]}garden, [Rule xxvii] 115 Stæchados, [Rule xxix]116 Southernwood, [Rule xxx] Scordium, [No rules contain this ingredient.]

Tarragon, [Rule xxvii] Time {wilde, [Rule xxxii] [ditto] {garden, [Rule xxxii] [ditto] {Lymon, [Rule xxxii] Trefoile, water, [Rule xxvii]117 110.

111.

112.

113.

114.

115.

116.

117.

Also spelt ‘Speire Mint’ in the text.

Also spelt ‘Mynts, red’ in the text.

Also spelt ‘Rosemary’ in the text.

Also spelt ‘Redd sage’ in the text.

Also spelt ‘Great sage’ in the text.

Also spelt ‘Scruvy-grasse’ in the text.

Also spelt ‘Stechados’ in the text.

Also spelt ‘Trefoyle’ in the text.

page 104

The Distiller of London Valerian, great, [No rules contain this ingredient.]

Wormwood {common, [Rules v, x, xi, xxvi, xxvii, add. v] [ditto] {romaine, [Rules xi, xxxiiii]118 Flowers.

Cowslip, [Rules xxv, xxxii]119 Cytron, [Rule xxxii] 44120 Commomile, [Rules xxiiii, xxxii]121 Elder, [Rules xxiiii, xxviii, xxxii] Gillflower, clove [Rules xxxii, add. i & ii, add. xv]122 Gilliflo: stock, 3 sorts, [Rule xxxii] Iasmine, [Rule xxxii] Lavender, [Rules xxviii, xxix, xxx, xxxii] Lillium Convallium, [Rule xxxii]123 Marigold, [Rules xv, xx, xxv, xxxi, xxxii, add. xx]124 Melilote, [Rule xxxii]125 Orenge, [Rule xxxii] Poppie red, [Rule xxvi]126 Roses {red, [Rule xxxiiii] [ditto] {damask, [Rule xxxii]127

118. Also spelt ‘Romaine wormwood’ in the text.

119. Also spelt ‘Cowslipps’ and ‘Cowslippes’ in the text.

120. Also spelt ‘Citron’ in the text.

121. Also spelt ‘Cammomile’ in the text.

122. Also spelt ‘Cloue gilliflowers’ and ‘Clove gilliflowers’ in the text.

123. Also spelt ‘Illium convallium’ in the text.

124. Also spelt ‘Marygold’ in the text.

125. Also spelt ‘Melliot’ in the text.

126. Also spelt ‘Red poppy’ in the text and could be the same as ‘Reed poppy’.

127. Also spelt ‘Damask’ in the text.

page 105

The Distiller of London [ditto] {musk, [Rule xxxii] [ditto] bryer [No rules contain this ingredient.]

Saffron, [see Fruits] Sage, [Rule xxx] Stæchas, [Rule xxxiiii]128 Tillia, or Lyndentree, [Rule xxxii]129 Time {garden, [Rule xxxiiii] [ditto] {Lymon [No rules contain this ingredient.] [ditto] {wilde, [Rule xi] Woodbyne (or honeysuckle), [Rule xxxii] Seeds.

Anise, [Rules i, ii, iii, iv, v, vi, vii, viii, ix, x, xii, xiii, xiiii, xv, xvi, xvii, xixi, xx, xxi, xxii, xxiii, xxiiii, xxv, xxvi, xxvii, xxviii, xxxi, xxxii, xxxiii, xxxiiii, add. iii, add. v, add. vi, add. vii, add. viii, add. ix, add. xix] 130 Angelica, [Rule xxiii, xxvi]131 Basill, [Rule xxiii]132 Caruway, [Rules ii, x, xi, xii, xiiii, xv, xix, xxi, xxiii, xxxvi, xxxi, add. iiii, add. v, add. viii, add. xix, add. xx] Cardamums, [Rules xi, xxi, xxiii, add. vi] Cresse, bank, [Rule xxvii]133 Chervile, sweet, [Rule xxiii] Coriander, [Rules x, xxiii, xxiiii, xxxii, add. iiii] 128.

129.

130.

131.

132.

133.

Also spelt ‘Stechas flowers’ in the text.

Also spelt ‘Tilliam’ in the text.

Also spelt ‘Aniseseeds’ in the text.

Also spelt ‘Angellica’ in the text.

Also spelt ‘Sweet Basill’ in the text.

Also spelt ‘Bank Cress’ in the text.

page 106

The Distiller of London Cummyn, [Rule x]134 [page 66] Fennell, Sweet [Rules x, xxiiii, add. vi, add. xiiii, add. xix, add. xx]135 Grayns of paradise, [Rule xxiiii]136 Musterd, [Rule xxvii] Redish, [Rule xxvii] Rockett, [Rule xxvii] Scurvia grasse, garden [No rules contain this ingredient.]

Wormewood, common. [No rules contain this ingredient.]

Fruits.

Apricocks, [Rule add. xxiii] Alkermesberries, [Rule xxxiiii]137 Barley, maulted, [No rules contain this ingredient. However, it does appear in Rule ii of the Rules and Directions on page 57.]138 Bay berries, [No rules contain this ingredient.]

Cardamums [Also listed under Seeds.]

Cherries, [Rule add. xxiii] Currans {foraigne [No rules contain this ingredient.] [ditto] {English, [Rule add. xxiii] Cubebs, [Rules xi, xxiii, xxiiii, add. v] Cloves, [Rules x, xiii, xv, xvi, xxi, xxiii, xxiiii, xxvi, xxxiii, xxxiiii, add. v, add. ix, add. xix, add. xx] Grapes [No rules contain this ingredient.]

134.

135.

136.

137.

138.

Also spelt ‘Cumyne’ in the text.

Also spelt ‘Sweet Fennel’ in the text.

Also spelt ‘Graines of Paradise’ in the text.

Also spelt ‘Akermes berries’ in the text.

Also spelt ‘Mault’ in the text.

page 107

The Distiller of London Hopps, [No rules contain this ingredient. However, it does appear in Rule ii of the Rules and Directions on page 57.]

Iuniper berries, [Rules xxv, xxvi, xxviii, xxxi, xxxiii] Maces, [Rules xxiii, xxvi, xxvii, xxviii, xxix, xxxiiii] Nutmegs [Rules xi, xiii, xv, xxii, xxiii, xxvi, xxix, xxx, xxxiii, xxxiiii, add. v, add. vi, add. xiiii]139 Pepper {white, [Rule xxiiii] [ditto] {long, [Rule xxiiiii] Quinces, [Rule add. xxiii] Raspis, red, [Rule xxxiii]140 Raysins, sol, [Rule xiii, xv] Strawberries [Rule xxxiii]141 Saffron, [Rule xxxiiii] Walnuts greene with husks, [Rule xxviii] Zedoaria, [Rules xxiii, xxviii, add. iiii]142 Juices.

Lymons, [No rules contain this ingredient.]

Walnutts green, with the husks, [No rules contain this ingredient.]

Others of divers kindes.

Amber greice, [Rules xxiii, xxxi, xxxiiii, add. xviii]143 Allum, [No rules contain this ingredient. However, it does appear in Rule ii of the Rules and Directions on page 62.]

Benjamyne, [Rule xxxiiii] 139.

140.

141.

142.

143.

Also spelt ‘Nuttmeg’ in the text.

Also spelt ‘Rasspisse’ in the text.

Also spelt ‘Straweberries’ in the text.

Also spelt ‘Zedoarie’ in the text.

Also spelt ‘Ambergreice’ in the text.

page 108

The Distiller of London Camphire, [Rule xxviii]144 Confiction of Alkermes, [Rule xxxiiii] Methredate, [Rule xxviii]145 Musk, [Rule xxxi, add. xviii] Treakle, Venice, [Rule xxviii] [page 67] Sirrup of Gilliflowers, [Rule xxxiiii] Storax, [Rule xxxiiii] Sugar, of divers sorts, [This ingredient appears in every Rule.]

Liquid Materials.

Wines of all kindes, [No rules contain this ingredient.]

Beer and Ale, [No rules contain this ingredient.]

After-worts, or Wash, [No rules contain this ingredient.]

Sugar-waters, [No rules contain this ingredient.]

Tiots, Dregs, Lees, or grounds of Beere or Ale, [No rules contain this ingredient.]

Lees of wines, [No rules contain this ingredient.]

Spirits of wine, [No rules contain this ingredient.]

Rosewater, [Rule xviii, xxxiiii] [Ingredients that appear in individual recipes but were not listed in this catalogue] Common Calerian roots, [Rule xxviii] Coriander, [Rule ii] Coriander seeds, [Rule xi, xxiii] Mint, [Rule xxxiiii]

144.

145.

Also spelt ‘Campheiere’ in the text.

Also spelt ‘Mithadrate’in the text.

page 109

The Distiller of London Rape, [No rules contain this ingredient. However, it does appear in Rule ii of the Rules and Directions on pages 101 and 102.]

Reed poppie, [Rules add. i & ii, add. xv] Reed roses, [Rules xxxi, xxxii, add. i & ii, add. xv] Sweet Marjerome, [Rules xi xii, xxxiiii] Sweet Fennell seeds, [Rules xi, xix, xx, xxiii, xxiiii, xxxiiii, add. v, add. xiiii] Sweet Byrer flowers, [Rule xxxii] FINIS.

page 110

The Distiller of London Mens works have faults, since Adam first offended; But those, in these, are thus to be amended.

Page 9. line 12. reade undeserving. P. 10. L. 13. R. prescriptions. p.34.l.4.r. sweet Chervile. p. 37 margent, l.5.r. b y y/o marg. l.11.r. e ya. p.39. marg. l.1. & 6.r. b v y/o. p. 40. marg. 1.5.r. b y y/n p. 42. marg. l.5 & 7 r. b y y/o p.43. marg. l.5.r. gr.a. l.6.r. gr.ye p. 44. marg. l.2&3 put them a line higher. p.45. marg. l.4&7.r. b y y/o p. 46. marg. l.2.r. b v y/o l.5.r. b n y/n p. 47. marg. 1.3.r. b v y/o l.5. reade b v y/n

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The Distiller of London [unnumbered page] The Oath of every free Member.

You shall be faithfull and true to our Sovraigne Lord the Kings Majestie, His Heires and Successors, and in all matters and things lawfull and reasonable; you shall bee obedient to the Master Wardens Assistants and governours of this Company, and their Succesours, and shall be ready and willingly come, to all their summons, (except you have lawfull cause to be absent) or else you shall pay all such penalties and fines as you shall forefeit (according to the Ordinances of this Company) for breaking the same. All the Ordinances, Acts, and Orders, made or to be made, for the weale, rule, and good government of this Company, you shall to your power observe and keepe; or else pay such fines and penalties as you shall forfeit by reason of your disobedience, or breaking the same. All the lawfull secrets of the Trade Art and mysterie of Distillers, you shall conceale and keep; And all lawfull counsels and consultations, words, matters, and things which you shall at any time heare, or know, spoken or done, at any Assembly of the Company, at the Hall or other place, that doth concerne the government of the Company, reformation of abuses, or regulation of refractorie persons; you shall not divulge, declare, or make knowne to any person whatsoever, whereby the good government, redresse of abuses, or regulation of disorderly persons be hindered, prejudiced, or prevented. All this you

page 112

The Distiller of London shall faithfully and truly doe and performe to the utmost of your power. So helpe you God, &c.

page 113

The Distiller of London

BIBLIOGRAPHY Allen, Katherine J., ‘Manuscript Recipe Collections and Elite Domestic Medicine in Eighteenth-Century England’ (University of Oxford, 2015).

Andrewe, Laurens, The Vertuose Boke of Distyollacyon of the Waters of All Maner of Herbes with the Fygures of the Styllatoryes (London: Laurens Andrewe, 1527).

Beier, Lucinda M., Sufferers and Healers: The Experience of Illiness in Seventeenth-Century England (London: Routledge and Kegan Paul, 1987).

Company of Distillers of London, The Distiller of London, ed.

by Thomas de Mayerne and Thomas Cademan (London: R.Bishop, 1639).

Crawford, Anne, Bristol and the Wine Trade (Bristol: Bristol Branch of the Historical Association, 1984).

Dickinson, J.C., An Eccelestical History of England: The Later Mdidle Ages, from the Norman Conquest to the Eve of the Reformation (London: Black, 1979).

Doxat, John, The World of Drinks and Drinking (New York: Drake, 1971).

Elmer, Peter, ‘French, John (c. 1616–1657), physician.’

Oxford Dictionary of National Biography. 23 Sep. 2004 [accessed 7 Jul. 2020 at https://www.oxforddnb.com/ view/10.1093/ref:odnb/9780198614128.001.0001/odnb9780198614128-e-10164].

England and Wales. Sovereign (1603-1625: James I), ‘By the King. A Proclamation Commanding All Apothecaries of This Realme, to Follovv the Dispensatory Lately Compiled by the Colledge of Physitions of London’ (London: Great Britain, 1618).

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The Distiller of London Forbes, Robert J., A Short History of the Art of Distillation: From the Beginnings Up to the Death of Cellier Blumenthal (Leiden: Brill, 1948).

Hermanni, Philippus, Een Constelijck Distileerboec Inhoudēde de Rechte En̄ Waerachtige Conste Der Distilatiē Om Alderhande Waterē Der Cruydē, Bloemen, En̄ Wortelen En̄ Voorts Alle Ander Dingen Te Leeren Distileren Opt Alder Constelijcste, Also Dat Die Ghelijcke Noyt En Is Ghe (Antwerp: Philip de Lens, 1552).

Hyams, Edward, Dionysius: A Social History of the Wine Vine (London: Thams & Hudson, 1965).

Lawlor, Hugh Jackson, ‘Calendar of the Liber Ruber of the Diocese of Ossory’, Proceedings of the Royal Irish Academy: Archaeology, Culture, History, Literatur, 27 (1908).

Morwen, Conrad Gessner and Peter, A New Booke of Destillatyon of Waters, Called the Treasure of Euonymus (London: John Day, 1565).

Nance, Brian. “Cademan, Sir Thomas (c. 1590–1651), physician.” Oxford Dictionary of National Biography. 23 Sep. 2004 [accessed 7 Jul. 2020 at https://www.oxforddnb.com/ view/10.1093/ref:odnb/9780198614128.001.0001/odnb9780198614128-e-4305].

Patrick, Clarence H., Alcohol, Culture, and Society (Durham: Duke University Press, 1952).

Pelling, Margaret and Webster, Charles, ‘Medical Practitioners’, in Health, Medicine and Mortality in the Sixteen Century, ed. by Charles Webster (Cambridge: Cambridge University Press, 1979).

Pinder, Merton Sandler and Roger, Wine: A Scientific Exploration (New York: CRC Press, 2002).

Plat, Hugh, Delightes for Ladies, to Adorne Their Persons, Tables, Closets, and Distillatories (London: Peter Short, 1602).

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The Distiller of London ———, The Jewel House of Art and Nature (London: Peter Short, 1594).

Royal College of Physicians, ‘“A ‘Weapon Dressed as a Book’: The Pharmacopoeia Londinensis”’, Royal College of Physicians ———, Pharmacopoea Londinensis in qua Medicamenta Antiqua et Nova Vsitatissima, Sedulò Collecta, Accuratissimè Examinata, Quotidiana Experientia Confirmata Describuntur (London: Edward Griffin, 1618).

Ruffhead, Owen, Statutes at Large from the First Year of King James the First to the Tenth Year of the Reign of King William the Third, Vol III (Lodon: Mark Basket for the Crown, 1763) ———, The Statutes at Large from the First Year of King Edward the Fourth to the End of the Reign of Queen Elizabeth, Vol. 2 (London: Mark Basket for the Crown, 1863).

Scotland, Exchequer Roll (Edinburgh, 1494).

Slack, Paul, ‘Mirrors of Health and Treasures of Poor Men: The Uses of the Vernacular Medical Literature of Tudor England’, in Health, Medicine and Mortality in the Sixteen Century, ed. by Charles Webster (Cambridge: Cambridge University Press, 1979).

Stobart, Anne, ‘The Making of Domestic Medicine: Gender, SelfHelp and Therapeutic Determination in Household Healthcare in South-West England in the Late Seventeenth Century’ (Middlesex University, 2008).

Thick, Malcolm, Sir Hugh Plat: The Search for Useful Knowledge in Early Modern London (Totnes: Prospect Books, 2010).

Veale, Margery Kilbride James and Elspeth M., Studies in Medieval Wine Trade (Oxford: Clarendon Press, 1971).

Wear, Andrew, ‘The Popularization of Medicine in Early Modern England’, in The Popularization of Medicine, 1650-1850, ed.

by Roy Porter (London: Routledge, 1992).

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ABOUT THE AUTHORS Master distiller and co-founder of Sipsmith Limited, a London-based distillery Jared Brown along with his co-author/wife Anistatia Miller have written about the history of drinks and spirits since 1995 when they first launched their website Shaken Not Stirred: A Celebration of the Martini® which was converted into a book by the same name and published by HarperCollins. He has won numerous awards for both his work as a distiller and as an author including the 2011 IWSC Communicator of the year Award, the 2016 IMBIBE Personality of the Year Award: Industry Legends, and voted one of the Bar World 100 in 2019 and 2020.

In addition to her work with husband/co-author Jared Brown, Anistatia Miller was the historical consultant, in 2009 and 2011, for the content and design of the Beefeater Visitor Centre in London. And in 2012, she was the archivist for the historical records of Plymouth Gin held at the Black Friars Distilery in Plymouth, Devon. She was the recipient of the 2011 IWSC Communicator of the year Award, the 2016 IMBIBE Personality of the Year Award: Industry Legends, and voted one of the Bar World 100 in 2020.

She am currently working on her PhD thesis which examines the British brewing trade during the Tudor and Stuart periods (1485-1714), focussing on its development in Bristol.

The Distiller of London

NOTES

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The Distiller of London

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The Distiller of London

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