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FIrst, because this drinke beareth the name of a cer∣taine herbe called Rosa Solis, which is not every where, nor at all times to be found, it shall be necessa∣ry to speake somewhat concerning the gathering of the same. I finde by experience that it groweth most plentifully in marish grounds and fennes,* 1.1 and is most flourishing in Iune, Iuly, and August. In Lankashire in their mosse grounds where they dig their turnes, there
is great store of it, and there the common people doe call it youth grasse, & they think that it rotteth sheep, howsoever it preserveth men. If it be gathered about noone, you shall finde upon it like as it were an oyle or dew, and if you touch it with your fingers, they will be slymy. When you would occupy it, gather it in dry weather, and about the mid time of the day,* 1.2 and picke it cleane from dyrt and pelfe, and cut off the rootes, or if it be rancke, you may cut it hard by the roots in gathering. Now when you have prepared it in this order, and would compound Rosa Solis, take a pot of good Aqua vitae, or Aqua composita, and put into it two good handfulls or more of the herbe called Rosa Solis, and halfe a pound of fine Sugar, halfe an ounce of whole Mace, of Ginger pared, of Nutmegs, of Ci∣namome, of Anise seeds, all grosse beaten in a morter, of each halfe an ounce, Liquorise an ounce, first made cleane from the barke, then cut in small peeces and a little punned, Dates foure ounces, cut small, and the stones, and the white skinne that is within taken out, put all together into a large pot or bottle, and stop it close, and so let it stand for three moneths shaking it, or stirring it together now and then, afterward (if you list) you may straine away the stuffe, or let it remaine in all the yeare, and when you would occupy some of it, cast a cloth over the mouth of the bottle to keep in the spices. Some doe put in red rose leaves also in the making.
I Learned also another way to make Rosa Solis, of an honest Gentlewoman, in this manner: Take of strong Ale or wine two galons, of Annis seeds and Liquorise, of each halfe a pound, beat them grosse. Take also of Rosemary, Sage, Time, Camamel, Ma∣jerom, Mint, Avens, Fenel, Dyll, Pelitory, Lavander or Spike, Hysope, Roses, of each a handfull, of Rosa Solis three or foure handfull, and put all into the Ale or wine, then take of Cinamom, Cloves, Mace, Nut∣megs, Ginger, Graynes, Long pepper, Galingale, of each a quarter of an ounce, beat them grosse, and put them to the other, and let all steepe together twelve houres, in some vessell of wood or earth close covered, then distill them, and of the two gallons, you may well draw two quarts; and it will be as Aqua composita, which after you may colour in this wise, put it into one glasse or two, and put to it for either quart, two ounces of browne Sugar Candy, and as much of Dates dressed as I have shewed before, and put in every weeke fresh Rosa Solis as much as may goe into the glasse untill it have the colour of the herbe, and if they will have it quickely to receive colour, you may set the glasse wa∣rily within a stillitory, upon such things as you distill, and still neverthelesse, neither will the glasse lightly breake, especially if it be full.
The growing of Rosa Solis.
How to make Rosa Solis.