6. Antiscorbutick Wines and Beers.
I Use to prepare a simple Antiscorbutick Wine of excellent use, after this manner: In the Spring or Summer-season, Take Leaves of Scurvy-Grass gathered in clear and dry Weather, what you think good; being bruised, let the Juice be prest forth, and let a Ves∣sel containing three or four Gallons be fill'd; a spoonful or two of Yest being put to it, let it ferment for two Days; then the Vessel being close stopt, let it be plac't in a Wine-Cellar for six Months; and then let the clear Liquor, which will be of an Amber colour, like Spanish Wine, be drawn out into Bottles, and be kept for use; it continues good ma∣ny years: The Dose is three or four Ounces twice a Day.
Physick Wines, whereof a Glass or two may be daily taken at Physical Hours, or also at Dinner, may be prepar'd after this manner; Take Leaves of Scurvy-Grass, four handfuls, Raspings of Horse-radish, four Ounces; Winters-bark bruised half an Ounce; the outward Coats of four Oranges, and of so many Limons; Let them be put in a Glass, with twelve Pounds of White Wine or Rhenish, or small Spanish Wine: The Vessel being stopt, let it be kept in a cold place. Let the Wine be pour'd off clear as often as you use it.
It's more usual to prescribe a Physick Ale or Beer to Scorbuti∣cal persons, to be drank constantly for their ordinary Drink. Let Beer be prepar'd to fill a Vessel of four Gallons; instead of Hops let three Handfuls of Pine or Fir-tops be boiled in it: After it has wrought in the Vessel, put into it Leaves of Scurvy Grass, three Handfuls;