Gallicke, from Gascoyne, Rochel, Orleance, &c. From the Spaniard, all kinds of Sacks, as Malligo, Charnio, Sherry, Canary, Lcatiea, Palerno, Fr•…•…ntini∣ack, Peeter-see-mee, Vino deriba 〈◊〉〈◊〉, Vino dita Frontina, Vino blanco, Moscatell perarsarvina Ca∣lis, Callon gallo paracomer, &c. And from other Islands, sweet wines, B•…•…stard white and browne, Raspis, Tent, Halligant, Melnisee, Muskadell. From Germany; Rhennish, Backrag, &c. And besides these, sundry Greeke wines; to every of which, as they but vary in taste, so they giue them new a∣dulterate names never before heard of. We have moreover Wine of the Vintners owne making conjvred from the rest: Ip•…•…cras white and red, Boxt Alligant with Sugar and Eggs; Stitch∣broth brew'd with rose-water and Sugar, Burn'd∣Sacke; Burn'd-Wine; Muld-Wine; Tomlons∣Balderdash, &c. And notwithstanding we have it in our owne dominions, Metheglin from Wales, and nearer hand, Whey, Perry, Syder, Beare, Braggat, and Ale: To adde to these chiefe and multipli∣city of wines, before named, yet there be Stills and Limbecks going, swetting out Aquavitae and strong waters, deriving their names from Cy∣namon, Lemmons, Balme, Angelica, Anniseed, Sto∣mach-water, Humm, &c. And to fill up the num∣ber, we have plenty both of Vsque-ba'he and Scotch-Ale; neither can I thinke that any nation under the Sunne thirst more after variery of variety.
But I could wish all our deep Carowsers and