Heywood, in his _Philocothonista_, or _The Drunkard, Opened, Dissected, and Anatomized_, 1635, p. 48, mentions some of them. “To add to these chiefe and multiplicitie of wines before named, yet there be Stills and Limbecks going, swetting out _Aqua Vitæ_ and strong waters deriving their names from _Cynamon_, _Lemmons_, _Balme_, _Angelica_, _Aniseed_, _Stomach Water_, _Hunni_, etc. And to fill up the number, we have plenty of _Vsque-ba’ha_.” The old housewives’ books of the latter end of the sixteenth century, until much later, are still in existence, and from them we may learn many drinks of our forefathers, how to make _Ipocras_ (_very good_, especially when taken in a “Loving Cup”), to clarify _Whey_, to make _Buttered Beer_, _Sirrop of Roses or Violets_, _Rosa Solis_, _a Caudle for an old Man_, or to distil _Spirits of Spices_, _Spirits of Wine tasting of what Vegetable you please_, _Balme Water_, _Rosemary Water_, _Sinamon Water_, _Aqua Rubea_, Spirits of Hony, Rose Water, _Vinegar_, very many scents, and a distillation called _Aqua Composita_, which entered into many receipts. There are many formulæ for this, but Bruynswyke gives the following:— “AQUA VITE COMPOSITA. “The same water is made some time of wyne with spyces onely, sometyme with wyne and rotes of the herbes, sometyme with the herbes, some tyme with the rotes and herbes togyder, for at all tymes thereto must be stronge wyne. “Take a gallon of strong Gascoigne wine, and Sage, Mints, Red Roses, Time, Pellitorie, Rosemarie, Wild Thime, Camomil, Lavender, of eche an handfull. These herbes shal be stamped all togyder in a Morter, and then putte it in a clene vessell and do herto a pynte of Rose Water, and a quart of romney,[56] and then stoppe it close and let it stand so iii or iiii dayes. Whan ye have so done, put all this togyder in a styllatory and dystyll water of the same; than take your dystylled water, and pore it upon the herbes agayne into the styllatory, and strewe upon it these powders followynge. ¶ Fyrst cloves and cynamon, of eche an halfe ounce, Oryous[57] an ounce, and a few Maces, nutmeggs halfe an ounce, a lytell saffran, muscus, spica nardi, ambre, and some put campher in it, bycawse the materyals be so hote. Stere[58] all the same well togyder and dystylle it clene of, tyll it come fat lyke oyle, than set awaye your water, and let it be wel kepte. After that make a stronge fyre, and dystyll oyle of it, and receyve it in a fyole,[59] this oyle smelleth above all oyles, and he that letteth one droppe fall on his hande, it will perce through. It is wonderfull good, excellynge many other soveraygne oyles to dyvers dysseases.”