Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. _Joly Ypocras_. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin renders it _Vinum aromaticum_. It was brought both at beginning of splendid entertainments, if Apicius is to be underslood of it. Lib. I. c. 1. See Lister, ad loc. and in the middle before the second course; Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's Coll. Cambr. 50 years ago, and brought in at Christmas at the close of dinner, as anciently most usually it was. It took its name from _Hippocrates' sleeve_, the bag or strainer, through which it was passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, because strained _juxta doctrinam Hippocratis_. The Italians call it _hipocrasso_. It seems not to have differed much from _Piment_, or Pigment (for which see Chaucer) a rich spiced wine which was sold by Vintners about 1250. Mr. Topham's MS. Hippocras was both white and red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. Ibid. c. 60. There is the process at large for making ypocrasse in a MS. of my respectable Friend Thomas Astle, esq. p. 2. which we have thought proper to transcribe, as follows: 'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, and turefoll: and for comyn pepull gynger canell, longe peper, and claryffyed hony. Loke ye have feyre pewter basens to kepe in your pouders and your ypocrasse to ren ynne. and to vi basens ye muste have vi renners on a perche as ye may here see. and loke your poudurs and your gynger be redy and well paryd or hit be beton in to poudr. Gynger colombyne is the best gynger, mayken and balandyne be not so good nor holsom.... now thou knowist the propertees of Ypocras. Your poudurs must be made everyche by themselfe, and leid in a bledder in store, hange sure your perche with baggs, and that no bagge twoyche other, but basen twoyche basen. The fyrst bagge of a galon, every on of the other a potell. Fyrst do in to a basen a galon or ij of redwyne, then put in your pouders, and do it in to the renners, and so in to the seconde bagge, then take a pece and assay it. And yef hit be eny thyng to stronge of gynger alay it withe synamon, and yef it be strong of synamon alay it withe sugour cute. And thus schall ye make perfyte Ypocras. And loke your bagges be of boltell clothe, and the mouthes opyn, and let it ren in v or vi bagges on a perche, and under every bagge a clene basen. The draftes of the spies is good for sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.' ADDENDA. [ The addenda have been placed above within the text where appropriate, labeled "Addenda:". ] ADVERTISEMENT.