a strong compound liquor, chiefly taken by way of dram.

There are several different methods of making this liquor; but the following is esteemed one of the best: To two gallons of brandy, or other spirits, put a pound of Spanish liquorice, half a pound of raisins of the sun, four ounces of currants, and three of sliced dates; the tops of baum, mint, savory, thyme, and the tops of the flowers of rosemary, of each two ounces; cinnamon and mace, well bruised, nutmegs, aniseeds, and coriander seeds, braised likewise, of each four ounces; of citron or lemon, and orange peel, scraped, of each an ounce: let all these infuse 48 hours in a warm place, often shaking them together; then let them stand in a cool place for a week; after which the clear liquor is to be decanted off, and to it is to be put an equal quantity of neat white port, and a gallon of canary; after which it is to be sweetened with a sufficient quantity of double-refined sugar.