Lemon Water Recipe

Take twelve of the largest lemons; slice and put them into a quart of

white wine. Add of cinnamon and galingale, one quarter of an ounce each,

of red rose-leaves, borage and bugloss flowers, one handful each, and of

yellow sanders one dram. Steep all these together twelve hours; then

distil them gently in a glass still. Put into the glass vessel in which

it drops three ounces of fine white sugar and one grain of ambergris.

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