Part II. Chap. iii.) is necessary; for Instance, in making the strong

Cinnamon-water; because the essential Oil of Cinnamon is so extremely ponderous, that it is difficult to bring it over the Helm with the Spirit without Cohobation.

3. Let the Strength of the Fire be proportioned to the Ponderosity of the Oil intended to be raised with the Spirit. Thus, for Instance, the strong Cinnamon Water requires a much greater Degree of Fire than that from lax Vegetables, as Mint, Baum, _&c._

4. Let only a due Proportion of the finest Parts of the essential Oil be united with the Spirit; the grosser and less fragrant Parts of the Oil not giving the Spirit so agreeable a Flavour, and at the same Time renders it thick and unsightly. This may in a great Measure be effected by leaving out the Faints, and making up to Proof with fine soft Water in their stead.

These four Rules carefully observed will render this extensive Part of Distillation far more perfect than it is at present. Nor will there be any Occasion for the use of burnt Allum, White of Eggs, Isinglass, _&c._ to fine down Cordial Waters; for they will presently be fine, sweet and pleasant tasted, without any farther Trouble.

CHAP. I.

_Of strong Cinnamon Water._

We have already (Chap. viii. Part II.) described this Drug, and given some Directions for chusing the best Sort, to which the Reader is referred.

_Recipe for sixteen Gallons of strong Cinnamon Water._

Take eight Pounds of fine Cinnamon bruised, seventeen Gallons of clean rectified Spirit, and two Gallons of Water. Put them into your Still, and digest them twenty-four Hours with a gentle Heat; after which draw off sixteen Gallons by a pretty strong Heat.

I have ordered a much larger Quantity of Cinnamon than is common among Distillers, because when made in the Manner above directed, it is justly looked upon as one of the noblest Cordial Waters of the Shops; but when made in the common Way of two Pounds to twenty Gallons of Spirit, as some have ordered, is only an Imposition on the Buyer. Some also, to render the Goods cheaper, use equal Quantics of Cinnamon and Cassia Lignea; but by this means the Cordial is rendered much worse; and, therefore, if you desire a fine Cinnamon-water the above Recipe will answer your Intention: But if a cheaper Sort be desired you may lessen the Quantity of Cinnamon, and add Cassia Lignea in its stead. If you would dulcify your Cinnamon-water, take double refined Sugar, what Quantity you please, the general Proportion is, about two Pounds to a Gallon, and dissolve it in the Spirit after you have made it up Proof with clean Water. One general Caution is here necessary to be added; namely, that near the End of the Operation you carefully watch the Spirit as it runs into the Receiver, in order to prevent the Faints mixing with the Goods. This you may discover by often catching some of it, as it runs from the Worm in a Glass, and observing whether it is fine and transparent; for as soon as ever the Faints begin to rise, the Spirit will have an azure or bluish Cast. As soon therefore as you perceive this Alteration, change the Receiver immediately; for if you suffer the Faints to mix with your other Goods, the Value of the whole will be greatly lessened. With regard to the Faints, they are to be kept by themselves, and poured into the Still when a fresh Parcel of the same Goods is to be made.

It is also necessary to observe here, once for all, that the Distillers call all Goods made up Proof, _double Goods_; and those which are below Proof, _single_. This Observation will be alone sufficient to instruct the young Distiller, how he may at any Time turn his Proof or double Goods into single.

CHAP. II.

_Of Clove Water._

Cloves, from whence this Water takes its Name, are the Fruit of a Tree growing in the _Molucca_ Islands. The Figure of this Fruit is oblong, and not very thick, resembling in some measure, a Nail. The Surface of it is rough, and the Colour a dusky brown with an admixture of reddish. The whole Fruit is of an extremely fragrant Smell, and of an acrid, pungent, and very aromatic Taste. Cloves are to be chosen the largest, fairest, darkest coloured, the heaviest and most unctuous on the Surface, when pressed between the Fingers. Cloves are carminative, and good against all Distempers of the Head arising from cold Causes. They strengthen the Sight, and are good against Faintings, Palpitations of the Heart, and Crudities in the Stomach.

_Recipe for fifteen Gallons of Clove Water._

Take of Cloves bruised four Pounds, Pimento or All-spice half a Pound, clean Proof of Spirit sixteen Gallons; let it digest twelve Hours in a gentle Heat, and then draw off fifteen Gallons with a pretty brisk Fire.

Or,

Take _Winter_’s Bark, four Pounds, Pimento six Ounces, Cloves one Pound and a Quarter; clean Proof Spirits sixteen Gallons: Digest, and draw off as before.

The _Winter_’s Bark, added in the second Recipe is the Bark of a large Tree, growing in several Parts of _America_, and has its name from its Discoverer Captain _Winter_. The outer Rind of it is of an uneven Surface, and of a loose Texture, very brittle, and easily powdered. The inner Part, in which the principal Virtue resides, is hard, and of a dusky reddish brown Colour. It is of an extremely fragrant and aromatic Smell, and of a sharp, pungent, and spicy Taste, much hotter than Cinnamon in the Mouth, and leaving in it a more lasting Flavour. It is to be chosen in Pieces not too large, having the inner or brown Part firm and sound, and of a very pungent Taste. It is apt to be worm-eaten; but in that Case it should be wholly rejected, as having lost the most essential Part of its Virtue.

If you desire to have your Clove Water red, it may be coloured either by a strong Tincture of Cochineal, Alkanet-root, or Corn-poppy-flowers. The first gives the most elegant Colour, but it is not often used on Account of its Dearness.

You may dulcify it to your Palate, by dissolving in it double refined Sugar. Some for Cheapness use a coarser Kind of Sugar; but this renders the Goods foul and unsightly. Some also, to save Expences, make what they call Clove Water, with Cloves and Caraway-seeds; the Proportion they generally use is half an Ounce of Cloves, and two Drams of Carraway-seeds to a Gallon of Spirit.

CHAP. III.

_Of Lemon Water._

The Peel of the Lemon, the Part used in making this Water, is a very grateful bitter Aromatic, and on that Account very serviceable in repairing and strengthening the Stomach.

_Recipe for ten Gallons of Lemon Water._

Take of dried Lemon-peel four Pounds, clean Proof Spirit ten Gallons and a Half, and one Gallon of Water. Draw off ten Gallons by a gentle Fire. Some dulcify Lemon-water, but by that means its Virtues as a Stomachic, are greatly impaired.

CHAP. IV.

_Of Hungary Water._

Rosemary, the principal Ingredient in Hungary Water, has always been a favourite Shrub in Medicine; it is full of volatile Parts, as appears by its Taste and Smell. It is a very valuable Cephalic, and is good in all Disorders of the Nerves; in Hysteric and Hypocondriac Cases, in Palsies, Apoplexies, and Vertigoes. Some suppose that the Flowers possess the Virtues of the whole Plant in a more exalted Degree than any other Part; but the flowery Tops, Leaves, and Husks, together with the Flowers themselves, are much fitter for all Purposes, than the Flowers alone.

_Recipe for ten Gallons of Hungary Water._

Take of the flowery Tops, with the Leaves and Flowers of Rosemary fourteen Pounds, rectified Spirit eleven Gallons and a Half, Water one Gallon, distil off ten Gallons with a moderate Fire. If you perform this Operation in Balneum Mariæ, your Hungary Water will be much finer, than if drawn by the common Alembic.

This is called Hungary Water, from its being first made for a Princess of that Kingdom. Some add Lavender-flowers, and others Florentine-orice-root; but what is most esteemed is made with Rosemary only.

CHAP. V.

_Of Lavender Water._

There are two Sorts of Lavender Water, the Simple and Compound; the first is much used externally on Account of its Fragrancy, and cephalic Virtues; the latter internally in a great Number of Disorders.

_Recipe for ten Gallons of simple Lavender Water._

Take fourteen Pounds of Lavender-flowers, ten Gallons and a Half of rectified Spirit of Wine, and one Gallon of Water; draw off ten Gallons with a gentle Fire; or, which is much better, in Balneum Mariæ.

Both the Hungary and Lavender Water, may be made at any Time of the Year without Distillation, by mixing the Oil of the Plant with highly rectified Spirit of Wine. In order to this, when the Plant is in Perfection, you should distill a large Quantity of it in Water with a very brisk Fire; placing under the Nose of the Worm the Separating-glass (described Page 31. Part I. of this Treatise) by which means you will obtain the essential Oil of the Plant, in which both its Fragrancy and Virtues reside. Having procured the essential Oil of the Plant, the Water may readily be made in the following Manner. Put the rectified Spirit into the Receiver (described Page 32. Fig. xii.) and let an Assistant shake it with a quick Motion; whilst the Spirit is thus agitated, drop in leisurely the essential Oil, and it will mix without any Foulness or Milkiness. The Oils of Lavender and Rosemary are imported cheaper from abroad, than they can be made here; but these Oils will not mix with the Spirit, without rendering it foul and milky; and therefore if you propose making Hungary or Lavender Water in this Manner; it will be necessary to extract the Oil yourself.

_Recipe for making three Gallons of compound Lavender Water._

Take of Lavender Water above described two Gallons, of Hungary Water one Gallon, Cinnamon and Nutmegs of each three Ounces, and of red Saunders one Ounce; digest the whole three Days in a gentle Heat, and then filter it for use. Some add Saffron, Musk, and Ambergrease of each half a Scruple; but these are now generally omitted.

This compound Lavender Water has been long celebrated in all nervous Cases. In all Kinds of Palsies, and Loss of Memory it is of the greatest Service; and has been so much remarked for its Efficacy in these Complaints, as almost universally to obtain the Name of _Palsy Drops_.

CHAP. VI.

_Of Citron Water._

The Citron is an agreeable Fruit resembling a Lemon in Colour, Smell and Taste. The Inside is white, fleshy and thick, containing but a small Quantity of Pulp, in Proportion to the Bigness of the Fruit.

_Recipe for making ten Gallons of Citron Water._

Take of dry yellow Rinds of Citron four Pounds, clean Proof Spirit ten Gallons and a Half, Water one Gallon, digest the whole twenty-four Hours with a gentle Heat; draw off ten Gallons, with a gentle Fire; or, which is much better, in Balneum Mariæ, and dulcify it with fine Sugar to your Palate.

Or,

Take of dry yellow Rinds of Citrons three Pounds, of Orange-peel two Pounds, Nutmegs bruised three Quarters of a Pound; digest, draw off, and dulcify as before.

This is one of the most pleasant Cordials we have; and the Addition of the Nutmegs, in the second Receipt, increases its Virtue as a Cephalic and Stomachic.

CHAP. VII.

_Of Aniseed Water._

Aniseed is a small Seed of an oblong Shape, each way ending in an obtuse Point; its Surface is very deeply striated, and it is of a soft and lax Substance, very light and easily broken. Its colour is a Kind of pale olive, or greenish grey; it has a very strong and aromatic Smell, and a sweetish but acrid Taste, but in the whole not disagreeable. Aniseed should be chosen large, fair, new, and clean, of a good Smell, and acrid Taste. The Plant that produces it is cultivated in many Parts of _France_; but the finest Seed comes from the Island of _Malta_, where it is raised for Sale, and whence a great Part of _Europe_ is supplied.

_Recipe for ten Gallons of Aniseed Water._

Take of Aniseed bruised two Pounds, Proof Spirits twelve Gallons and a Half, Water one Gallon; draw off ten Gallons with a moderate Fire.

Or,

Take of the Seeds of Anise and Angelica, each two Pounds, Proof Spirits twelve Gallons and a half; draw off as before.

Aniseed Water should never be reduced below Proof, because of the large Quantity of Oil with which the Spirit is impregnated, and which will render the Goods milky and foul, when brought down below Proof; but if there be a necessity for doing this, the Goods must be filtrated either thro’ Paper or the filtrating Bag, which will restore their Transparency.

Aniseed Water is a good Carminative, and therefore in great Request among the common People against the Cholic.

CHAP. VIII.

_Of Caraway Water._

Caraway-seed is of an oblong and slender Figure, pointed at both Ends, and thickest in the Middle. It is striated on the Surface, considerably heavy, of a deep brown Colour, and somewhat bright or glossy. It is of a very penetrating Smell, not disagreeable, and of a hot, acrid and bitterish Taste. Caraway-seed is to be chosen large, new and of a good Colour, not dusty, and of an agreeable Smell. The Plant which produces the Caraway-seed grows wild in the Meadows of _France_ and _Italy_, and in many other Places; but is sown in Fields for the sake of the Seeds in _Germany_, and many other Parts of _Europe_.

_Recipe for making ten Gallons of Caraway Water._

Take of Caraway-seeds bruised three Pounds, Proof Spirit twelve Gallons, Water two Gallons; draw off ten Gallons, or till the Faints begin to rise; make the Goods up with clean Water, and dulcify with common Sugar to your Taste.

Or,

Take of Caraway-seed bruised two Pounds and a Half, Orange or Lemon-peel dried one Pound, Proof Spirit twelve Gallons, Water two Gallons; draw off and dulcify as before.

Caraway Water, like that of Aniseed, is a good Carminative; but not so much used, tho’ much pleasanter.

CHAP. IX.

_Of Cardamom Seed Water._

The Seed from whence this Water takes its Name, is called by Botanists _Cardamomum Minus_, or the lesser Cardamom; to distinguish it from the _Cardamomum Majus_, or Grains of Paradise.

The lesser Cardamom is a small short Fruit, or membranaceous Capsule, of a trigonal Form, about a third of an Inch long, and swelling out thick about the Middle; beginning small and narrow from the Stalk, and terminating in a small, but obtuse Point at the End. It is striated all over very deeply with longitudinal Furrows, and consists of a thin but very tough Membrane, of a fibrous Texture, and palebrown Colour, with a faint Cast of red. When the Fruit is thoroughly ripe, this Membrane opens at the three Edges all the way, and shews that it is internally divided by three thin Membranes into three Cells, in each of which is an Arrangement of Seeds, separately lodged in two Series. The Seeds are of an irregular angular Figure, rough, and of a dusky brown Colour on the Surface, with a Mixture of yellowish and reddish, and of white Colour within. They have not much Smell, unless first bruised, when they are much like Camphire under the Nose. They are of an acrid, aromatic and fiery hot Taste. They should be chosen sound, close shut on all Sides, and full of Seeds, of a good Smell, and of an acrid aromatic Taste.

_Recipe for ten Gallons of Cardamom Seed Water._

Take of the lesser Cardamom Seeds husked two Pounds and a Half, of clean Proof Spirit ten Gallons and a Half, and of Water one Gallon; draw off ten Gallons by a gentle Heat. You may either dulcify it or not with fine Sugar at pleasure.

This Water is Carminative, assists Digestion, and good to strengthen the Head and Stomach.

CHAP. X.

_Of Aqua Mirabilis; or, the Wonderful-Water._

Most of the Ingredients in this Composition have already been described, and an Account of the Nutmegs will be given in Chap. xxv. But the Cubebs and Ginger remain to be mentioned.

Cubebs are small dried Fruit resembling a Pepper-corn, but often somewhat longer; of a dark brown Colour, composed of a wrinkled external Bark; of an aromatic, tho’ not very strong Smell, and of an acrid and pungent Taste, tho’ less so than Pepper; but its Acrimony continues long on the Tongue, and draws forth a large Quantity of Saliva. We have two Kinds of Cubebs, which differ only in their Periods of gathering, both are produced from the same Plant. The unripe Cubebs are small, very wrinkled on the Surface, and their Nucleus, when broken, is flacid: But the ripe ones not so. Cubebs are brought from the Island _Java_, where they grow in great Abundance. They should be chosen large, fresh, and sound, and the heaviest possible. They are warm and carminative, and esteemed good in Vertigoes, Palsies, and Disorders of the Stomach.

Ginger is a Root too well known to need a long Description; it is sufficient to observe that it is of a pale yellowish Colour when broken, of a fibrous Structure, and easily beat into a Sort of woolly or long thready Matter. It is of very hot, acrid, and very pungent Taste; but Aromatic withal, and of a very agreeable Smell. We have it both from the _East_ and _West Indies_; but the oriental is much superior to the occidental in its Flavour, of a firmer Substance, and does not beat out so much into Threads. Ginger is an excellent Carminative and Stomachic; it assists Digestion, dispells Flatus’s, and takes off Cholic Pains almost instantaneously.

There are several Receipts for making this celebrated Cordial; but the following are allowed to be the best.

Take of Cinnamon one Pound and a Quarter, Rind of Lemon-peels ten Ounces, Cubebs one Ounce and a Quarter, Leaves of Baum one Pound; bruise all these Ingredients, and pour on them eleven Gallons of clean Proof Spirit, and one Gallon of Water; digest the whole twenty-four Hours, and distil off ten Gallons with a pretty brisk Fire; and dulcify it with fine Sugar.

Or,

Take of the lesser Cardamoms, Cloves, Cubebs, Galangal, Mace, Nutmeg, and Ginger, of each one Pound and three Quarters, of the yellow part of Citron-peel and Cinnamon of each three Pounds and a Half, of the Leaves of Balm one Pound; bruise these Ingredients, and pour on them eleven Gallons of Spirit and one Gallon of Water; digest, and draw off, _&c._ as before.

This Cordial has been long celebrated as a noble Stomachic, and therefore greatly called for.

Some instead of all the Ingredients enumerated in the above Receipts use only Pimento; and this is the sort of Aqua Mirabilis which some sell so very cheap.

CHAP. XI.

_Of Mint Water._

The Mint intended in this Recipe is the common Spear-mint, an Account of which has already been given, Page 137.

_Recipe for ten Gallons of Mint Water._

Take of dry Spear-mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons by a gentle Heat. You may dulcify it with Sugar if required.

Mint Water is greatly recommended by the learned _Boerhaave_ and _Hoffman_, against Vomitting, Nauseas, and the Cholic.

CHAP. XII.

_Of Pepper Mint Water._

The Pepper-mint has been already described Page 136, to which the Reader is referred.

_Recipe for ten Gallons of Pepper Mint Water._

Take of dry Pepper Mint Leaves fourteen Pounds, Proof Spirit ten Gallons and a Half, Water one Gallon; draw off ten Gallons by a gentle Fire, You may either dulcify it or not.

Pepper Mint Water is a noble Stomachic, good against Vomiting, Nauseas, Cholic, and other griping Pains in the Bowels, in all which Intentions it greatly exceeds the common Spear Mint Water.

CHAP. XIII.

_Of Angelica Water._

There are two Sorts of Angelica Water, the Single and the Compound. I shall give Receipts for making both Kinds; and with regard to the Nature of Angelica, it is sufficient to observe, that it is an excellent Carminative.

_Recipe for ten Gallons of single Angelica Water._

Take of the Roots and Seed of Angelica cut and bruised, of each one Pound and a Half, Proof Spirit eleven Gallons, Water two Gallons; draw off ten Gallons, or till the Faints begin to rise, with a gentle Fire; and dulcify it, if required, with lump Sugar.

This Angelica Water is a good Carminative, and therefore good against all Kinds of flatulent Cholics, and Gripings of the Bowels.

_Recipe for ten Gallons of Compound Angelica Water._

Take of the Roots and Seeds of Angelica, and of sweet Fennel-seeds of each one Pound and a Half, of the dried Leaves of Baum and Sage of each one Pound; slice the Roots and bruise the Seeds and Herbs, and add to them of Cinnamon one Ounce, of Cloves, Cubebs, Galangals, and Mace, of each three Quarters of an Ounce, of Nutmegs, the lesser Cardamom-seed, Pimento, and Saffron of each half an Ounce; infuse all these in twelve Gallons of clean Proof Spirit, and draw off ten Gallons, with a pretty brisk Fire. It may be dulcified or not at pleasure.

This is an excellent Composition, and a powerful Carminative; and good in all flatulent Cholics, and other griping Pains in the Bowels. It is also good in Nauseas, and other Disorders of the Stomach.

It may not be amiss to observe here, that in distilling this and several other Compositions, abounding with oily Seeds, the Operator should be careful not to let the Faints mix with the other Goods, as they would by that means be rendered nauseous and unsightly; he should therefore be careful towards the letter End of the Operation, to catch some of the Spirit as it runs from the Worm in a Glass; and as soon as ever he perceives it the least cloudy, to remove the Receiver, and draw the Faints by themselves.

CHAP. XIV.

_Of Orange Water._

This Water is made in the same Manner from the Peels of Oranges, as Citron Water; Chap. vi. is from the Peels of Citrons.

_Recipe for ten Gallons of Orange Water._

Take of the yellow Part of fresh Orange-peels five Pounds, clean Proof Spirit ten Gallons and a Half, Water two Gallons; draw off ten Gallons with a gentle Fire.

This is a good Stomachic, and may also be used for making bitter Tinctures as that called _Stoughton_’s Drops.

CHAP. XV.

_Of Plague Water._

There are several Receipts for making Plague Water; but the following are much the best.

_Recipe for ten Gallons of Plague Water._

Take of the Roots of Masterwort and Butter-burr, of each one Pound and a Quarter, _Virginia_ Snake-root and Zedoary, of each ten Ounces, Angelica-seeds and Bay-seeds of each fourteen Ounces, and of the Leaves of Scordium one Pound and a Half. Cut or bruise these Ingredients and put them into the Still, with twelve Gallons of clean Proof Spirit, and two Gallons of Water; digest the whole for twenty-four Hours, and draw off ten Gallons.

Or,

Take of the Leaves of Celandine, Rosemary, Rue, Sage, Roman Wormwood, Dragons Agrimony, Baum, Scordium, the lesser Centory, Carduus Benedictus, Betony, and Mint, of each twenty Handfuls; of dried Angelica-root, Zedoary and Gentian, of each ten Ounces, and of _Virginia_ Snake-root five Ounces; digest these twenty-four Hours, in twelve Gallons of clean Proof Spirit, and two Gallons of Water; and then draw off ten Gallons as before.

Or,

Take of Rue, Rosemary, Baum, Carduus Benedictus, Scordium, Marigold-flowers, Dragons, Goat’s-rue, and Mint, of each ten Handfuls; Roots of Masterwort, Angelica, Butter-burr, and Peony, of each one Pound and a Quarter; and of Viper-grass ten Ounces; digest in twelve Gallons of Spirit, _&c._ as before.

Or,

Take of the Roots of Masterwort, Gentian, and Snake-root, of each seven Ounces; green Walnuts bruised eighty; Venice-treacle and Mithridate of each three Ounces; Camphire six Drams; of the Roots of Rue and Elecampane, of each three Ounces; Horehound six Ounces; Saffron six Drams; Proof Spirit twelve Gallons; digest, _&c._ as before.

Or,

Take Dragons, Rosemary, Wormwood, Sage, Scordium, Mugwort, Scabious, Baum, Carduus, Angelica, Marigold-flowers, Centory, Betony, Pimpernel, Celadine, Rue, and Agrimony, of each three Pounds; of the Roots of Gentian, Zedoary, Liquorice, and Elecampane, of each twelve Ounces; twelve Gallons of Spirits; digest, _&c._ as before.

Or,

Take of green Walnuts, five Pounds; of Angelica-root two Pounds; of the Leaves of Angelica, Rue, Sage, and Scordium, of each ten Handfuls; of Nutmegs, Long Pepper, Ginger, Camphire, and Gentian-root, of each five Ounces; of Snake-root, Contrayerva, Elecampane, Zedoary, and Viper’s Flesh, of each thirteen Ounces; Venice Treacle and Mithridate of each thirteen Ounces; White-wine Vinegar seven Pounds; Proof Spirits twelve Gallons; digest, _&c._ as before.

You may either dulcify your Plague-water, or not, as you see occasion.

All the above Receipts for making Plague Water are in use; but the first the most elegant, containing nothing but what is proper in the Intention, and at the same time adapted to give its Virtues by Distillation; which cannot be said of any of the rest, several of the Ingredients adding no Virtue at all to the Water. Of this Kind are the Celandine, Carduus, Centory, Gentian, Walnuts, _&c._

Plague Water is a noble Alexipharmic, and a high Carminative Cordial in malignant Cases, and of great Use in Lowness of Spirits, and Depressions.

CHAP. XVI.

_Of Dr._ Stephens’s _Water_.

This Water has its Name from its Inventor, a Physician of great Learning and Practice.

_Recipe for ten Gallons of Dr._ Stephens’_s Water_.

Take of Cinnamon, Ginger, Galangal, Cloves, Nutmegs, Grains of Paradise, the Seeds of Anise, sweet Fennel, and Caraway, of each one Ounce; of the Leaves of Thyme, Mother of Thyme, Mint, Sage, Penniroyal, Rosemary, Flowers of red Roses, Camomile, Origanum, and Lavender, of each eight Handfuls; of clean Proof Spirit twelve Gallons, Water two Gallons; digest all twenty-four Hours, and then draw off ten Gallons, or till the Faints begin to rise. Dulcify with fine Sugar to your Palate.

This is a noble Cephalic Cordial and Carminative; and also in some Degree an Hysteric; good in all cholic Pains in the Stomach and Bowels, and Diseases of the Nerves.

CHAP. XVII.

_Of Surfeit Water._

There are two Kinds of Surfeit-water, one made by Distillation, and the other by Infusion, the former is generally called white _Surfeit Water_, and latter red _Surfeit Water_.

_Recipe for ten Gallons of white Surfeit Water._

Take Marigold-flowers, Mint, Centory, Rosemary, Scordium, Mugwort, Carduus, Rue, St. John’s-wort, Baum, and Dragons, of each seven Handfuls; of the Roots of Peony, Viper-grass, Butter-burr, and Angelica, of each one Pound and a Half; of Galangal, Calamus Aromaticus, and of the Seeds of Angelica and Caraway, of each four Ounces; of the Flowers of red Poppies ten Handfuls; Proof Spirit twelve Gallons, Water two Gallons; digest for twenty-four Hours, and then draw off ten Gallons, or till the Faints begin to rise; and dulcify with fine Sugar.

This is a good Cordial, but would not be the worse, if the Carduus, Mugwort, Rue and St. John’s-wort, were omitted, as little of their Virtues can be obtained by Distillation. It is, however, a good Alexipharmic, Carminative, and Stomachic; and therefore good in all flatulent Pains in the Stomach and Bowels, in Nauseas and Surfeits, from whence it had its Name.

_Recipe for making ten Gallons of red Surfeit Water._

Take of the Flowers of red Poppies, two Bushels, eleven Gallons of clean Proof Spirit, and digest them with a gentle Heat for three Days, or till the Spirit has extracted all the Colour of the Flowers: Then press out the Liquor from the Flowers, and add to the Tincture of the Seeds of Caraway and Coriander, and Liquorice-root sliced, of each ten Ounces; of Cardamoms and Cubebs of each four Ounces; of Raisins stoned five Pounds; of Cinnamon five Ounces; of Nutmegs, Mace, and Ginger, of each three Ounces; of Cloves two Drams; of Juniper-berries three Ounces; let the whole be digested three Days, then press out the Liquor adding to it a Gallon of Rose-water; and then strain or filter the whole through a Flannel Bag.

This Water is much Superior to the preceding, as all the Ingredients will give their Virtues to the Tincture, tho’ they will not rise in Distillation. It is a noble Alexipharmic, it strengthens the Stomach, and greatly assists Digestion; it is also an excellent Carminative and good against the Cholic and Gripes: Its Cordial Virtues renders it serviceable in all Tremblings of the Nerves, and Depressions of the Spirits.

CHAP. XVIII.

_Of Wormwood Water._

There are two Sorts of Wormwood Water, distinguished by the Epithets of _greater_ and _lesser_.

_Recipe for making ten Gallons of the lesser Composition of Wormwood Water._

Take of the Leaves of dried Wormwood five Pounds; of the lesser Cardamom-seeds five Ounces; of Coriander seeds one Pound; of clean Proof Spirit eleven Gallons; Water one Gallon; draw off ten Gallons, or till the Faints begin to rise, with a gentle Fire. It may be dulcified with Sugar, or not, at pleasure.

This is a good Stomachic and Carminative; and on that Account often called for.

_Recipe for ten Gallons of the greater Composition of Wormwood Water._

Take of the common and Sea Wormwood, dried, of each ten Pounds; of Sage, Mint, and Baum dried, of each twenty Handfuls; of the Roots of Galangal, Ginger, Calamus Aromaticus, and Elecampane; of the Seed of sweet Fennel and Coriander, of each three Ounces; of Cinnamon, Cloves, and Nutmegs, the lesser Cardamoms and Cubebs, of each two Ounces. Cut and bruise the Ingredients as they require; digest them twenty-four Hours, in eleven Gallons of fine Proof Spirit, and two Gallons of Water, and draw off ten Gallons, or till the Faints begin to rise, with a pretty brisk Fire.

This is an excellent Composition, and good in all Diseases of the Stomach arising either from Wind or a bad Digestion. It is greatly in use in some Parts of _England_, but comes too dear for the common Sort of People; on which account a Cordial Water is often sold under the Title of _the greater Composition of Wormwood Water_; drawn from the Leaves of Wormwood, Orange and Lemon-peel, Calamus Aromaticus, Pimento, and the Seeds of Anise and Caraway; which being all cheap Ingredients, the Composition may be sold at a moderate Price. A Water drawn in this manner is a good Carminative; but far inferior to that made by the above Recipe.

CHAP. XIX.

_Of Antiscorbutic Water._

The Scurvy being a Disease very common in _England_, this Antiscorbutic Water will be of great use.

_Recipe for making ten Gallons of Antiscorbutic Water._

Take of the Leaves of Water-cresses, Garden and Sea Scurvy-grass, and Brook-lime of each twenty Handfuls; of Pine-tops, Germander, Horehound, and the lesser Centory, of each sixteen Handfuls; of the Roots of Briony and sharp-pointed Dock, of each six Pounds; of Mustard-seed one Pound and a Half. Digest the whole in ten Gallons of Proof Spirit, and two Gallons of Water, and draw off by a gentle Fire.

This is a good Water for the Purposes expressed in the Title, _viz._ against Scorbutic Disorders. It is also good in Tremblings and Disorders of the Nerves.

CHAP. XX.

_Of compound Horse-radish Water._

There are several Methods of making this compound Water; but the three following Recipes are the best that has hitherto appeared.

_Recipe for making ten Gallons of compound Horse-radish Water._

Take of the Leaves of fresh Garden Scurvy-grass sixteen Pounds; of fresh Horse-radish Root, and the yellow Part of Seville Orange-peel of each eight Pounds; of Nutmegs two Pounds. Cut and bruise these Ingredients, and digest them twenty-four Hours in ten Gallons of Proof Spirit and two Gallons of Water; after which draw off ten Gallons with a gentle Fire.

Or,

Take of the fresh Roots of Horse-radish nine Pounds; of the Leaves of Water-cresses and of Garden Scurvy-grass, of each six Pounds; of the outward, or yellow Peel of Oranges and Lemons, of each nine Ounces; of _Winter_’s Bark twelve Ounces; of Nutmegs three Ounces. Cut, bruise and digest the Ingredients in ten Gallons of Proof Spirit, and two Gallons of Water, and draw off ten Gallons as before.

Or,

Take of the Leaves of Garden and Sea Scurvy-grass fresh gathered in the Spring, of each seven Pounds; Brook-lime, Water-cresses, and Horse-radish-root of each ten Pounds; of _Winter_’s Bark and Nutmegs of each ten Ounces; of the outer Peel of Lemons one Pound; of Arum-root fresh gathered two Pounds; Proof Spirit ten Gallons, Water two Gallons. Bruise and slice the Ingredients; digest the whole, and draw off ten Gallons as before.

Either of the above Recipes will produce an excellent Water, against all Obstructions of the Kidnies and other Viscera. It is also of great Service in the Jaundice, Cachexies and Dropsies; and in all Scorbutic Cases, it is equal to any Medicine; as it opens the minute Passages, promotes Transpiration, and cleanses the Skin, and other small Glands, which are filled with gross Particles to the Detriment of their proper Offices.

CHAP. XXI.

_Of Treacle Water._

This Water is made in a very different Manner, by different Persons; but the following Recipes are the best for this Purpose.

_Recipe for making ten Gallons of Treacle Water._

Take of the fresh and green Husks of Walnuts four Pounds and a Half; of the Roots of Butter-burr, three Pounds; of Angelica and Masterwort, of each one Pound and a Half; of Zedoary twelve Ounces; of the Leaves of Rue and Scordium of each eighteen Ounces; of Venice Treacle three Pounds; digest them together four Days in twelve Gallons of Proof Spirit, and two Gallons of Water; after which draw off ten Gallons; to which add a Gallon and a Half of distilled Vinegar.

Or,

Take of the Rind of green Walnuts five Pounds; of Rue four Pounds; of Carduus, Marigold, and Balm, of each three Pounds; of fresh gathered Butter-burr-roots two Pounds and a Half; of Burdock-root one Pound and a Half; of green Scordium twelve Handfuls; of Venice Treacle and Mithridate of each two Pounds and a Half; Proof Spirit twelve Gallons; and Water two Gallons. Digest, and draw off ten Gallons, as before; to which add a Gallon and a Half of distilled Vinegar.

Some instead of distilled Vinegar unadvisedly add a proportional Quantity of Spirit of Vitriol, or other Mineral Acid, to their Treacle Water; but this Practice is very pernicious; and intirely alters the Nature of the Medicine. Vinegar is an Acid made by a double Fermentation, and therefore of a different Nature from the acid Juices of Vegetables, whether Oranges, Lemons, Citrons, Limes, Crabs, Barberies, _&c._ as also from those of Minerals, whether Vitriol, Sulphur, _&c._ It is indeed, like them, acid on the Tongue; but then it liquifies the Blood, is antipestilential, suddenly cures Drunkenness, Surfeits, the Plague, and does a thousand Things both as a Menstruum and Medicine, which they will not. This is an admirable and sprightly Alexipharmic and Sudorific, to which the Vinegar added, greatly contributes, and therefore good in Fevers, the Small-pox, Measles, and other pestilential Disorders.

CHAP. XXII.

_Compound Camomile-flower Water._

The Camomile-flowers generally used are the double Sort, consisting wholly of Petals or Flower Leaves, without any Appearance of Stamina or Pistil, or the other Parts of Fructification, which in the single Flowers shew themselves in the Middle in Form of yellow Threads. But tho’ the double Flowers are the Sort commonly used, they are not the best, or those which ought to be chosen. The single Flowers, or those which consist of only a single Series of Leaves, or Petals, in Form of Rays, surrounding a Cluster of yellow Threads or Stamina, have much more Virtue. It is indeed in these Stamina and their Apices, that great Part of the Virtue of the Flower resides, and these are wanting in the double Flowers.

_Recipe for making ten Gallons of compound Camomile-flower Water._

Take of dried Camomile-flowers, five Pounds; of the outer Peel of Oranges, ten Ounces; of the Leaves of common Wormwood, and Penny-royal, of each twenty Handfuls; of the Seeds of Anise, Cummin, and sweet Fennel, the Berries of Bay and Juniper, of each five Ounces. Digest these Ingredients two Days in ten Gallons of Proof Spirit, and three Gallons of Water, and draw off ten Gallons with a gentle Fire.

This is a very good Carminative and Stomachic; good in all Cholics and other Disorders of the Bowels from Wind. It also provokes the Appetite and promotes a good Digestion. Its Virtues as a Stomachic will not be less when made from the double Flowers; but if intended as a Carminative it should be made with the single Flowers.

CHAP. XXIII.

_Imperial Water._

This Cordial Water has its Name from the great Opinion conceived of it by its first Inventors; and tho’ their Opinion was, perhaps, justly founded, yet it is not at present so much in use as formerly.

_Recipe for making ten Gallons of Imperial Water._

Take of the dried Peels of Citrons and Oranges, of Nutmegs, Cloves, and Cinnamon, of each one Pound; of the Roots of Cypress, Florintine Orrice, Calamus Aromaticus, of each eight Ounces; of Zedoary, Galangal and Ginger, of each four Ounces; of the Tops of Lavender and Rosemary, of each sixteen Handfuls; of the Leaves of Marjoram, Mint, and Thyme, of each eight Handfuls; of the Leaves of white and damask Roses, of each twelve Handfuls. Digest the whole two Days in ten Gallons of Proof Spirit, and four Gallons of damask Rose Water; after which draw off ten Gallons.

All the Ingredients in Composition coincide in one intention, and are such as will give their Virtues by Distillation; Circumstances that cannot be said of many other compound Waters. It is a very good Cephalic, and of great use in all nervous Cases. It is also a very pleasant Dram, especially if dulcified with fine Sugar, and good upon any sudden Sickness of the Stomach.

CHAP. XXIV.

_Of Compound Piony Water._

The Piony, from whence this Compound Water takes its Name, is a Plant divided into Male and Female; but the former is the Sort intended to be used in this Composition. The Male and Female Plants are distinguished both by their Roots and Leaves. The Male has a shining blackish Leaf, from which the Female differs by being lighter coloured. The Root of the Male kind is more bulbous, shorter, and branched than that of the Female, whose Shoots are much longer and thinner.

_Recipe for making ten Gallons of compound Piony Water._

Take of the Roots of Male Piony, twelve Ounces; of those wild of Valerian, nine Ounces; and of those of white Dittany six Ounces; of Piony-seed four Ounces and a Half; of the fresh Flowers of Lilly of the Valley, one Pound and a Half; of those of Lavender, Arabian Stæchus, and Rosemary, of each nine Ounces; of the Tops of Betony, Marjoram, Rue and Sage, of each six Ounces; slice and bruise the Ingredients, and digest them four Days in ten Gallons of Proof Spirit and two Gallons of Water; after which draw off ten Gallons.

Or,

Take of the Flowers of Lillies of the Valley fresh gathered, and Male Piony-root, of each two Pounds; of Cinnamon and Cubebs, of each eight Ounces; of Rosemary and Lavender Flowers, of each two Handfuls; of damask Rose Water two Gallons. Digest these four Days in ten Gallons of Proof Spirit, and draw off ten Gallons as before.

This is an excellent Cordial, and can be exceeded by nothing in all Nervous Cases, both in Children and grown Persons.

CHAP. XXV.

_Of Nutmeg Water._

The Nutmeg is a Kernel of a large Fruit not unlike the Peach, and is separated from that and its investient Coat the Mace, before it is sent over to us; except when the whole Fruit is sent over in Preserve, by way of Sweet-meat, or as a Curiosity. There are two Kinds of Nutmegs, the one called by Authors the Male, and the other the Female. The Female is the Kind in common use, and is of the Shape of an Olive: The Male is long and cylindric, and has less of the fine aromatic Flavour than the other, so that it is much less esteemed, and People who trade largely in Nutmegs will seldom buy it. Besides this oblong kind of Nutmeg we sometimes meet with others of very irregular Figures; but these are mere _Lusus Naturæ_, being produced by the same Tree. The long or Male Nutmeg, as we term it, is, by the _Dutch_, called the wild Nutmeg. It is always distinguishable from the others as well by its want of Fragrancy as by its Shape: It is very subject to be worm-eaten, and is strictly forbid by the _Dutch_ to be packed up among the other, because it will be the means of their being worm-eaten also by the Insects getting from it into them, and breeding in all Parts of the Parcel. The largest, heaviest, and most unctuous of the Nutmegs are to be chosen, such as are of the Shape of an Olive, and of the most fragrant Smell.

_Recipe for making ten Gallons of Nutmeg Water._

Take of Nutmegs bruised one Pound; Proof Spirit ten Gallons; Water two Gallons. Digest them two Days, and then draw off ten Gallons with a brisk Fire. You may either dulcify it or not as occasion offers.

Or,

Take of Nutmegs bruised one Pound; Orange-peel two Ounces; Spirit ten Gallons; Water two Gallons. Digest, and distil as before.

This is an excellent Cephalic and Cordial Water; agreeable to the Palate, comfortable to the Stomach, and grateful to the Nerves. It powerfully discusses Wind and Vapours the Stomach and Bowels, and is therefore of great Service in the Cholic, and Griping of the Bowels.

CHAP. XXVI.

_Of Compound Bryony Water._

The white Bryony-root, from whence this Water takes its Name, is one of the largest Roots we are acquainted with. It is of an oblong Shape, and is frequently met with of the Thickness of a Man’s Arm, sometimes of twice or three times that Bigness. Its Texture is somewhat lax and spungy; considerably heavy, but so soft that the thickest Pieces are easily cut through with one Stroke of a Knife: It is very juicy, and is externally of a brownish or yellowish white Colour, and of a pure white within: It is of a disagreeable Smell, and an acrid and nauseous Taste.

_Recipe for ten Gallons of Compound Bryony Water._

Take of the Roots of Bryony four Pounds; wild Valerian-root one Pound; of Penny-royal and Rue, of each two Pounds; of the Flowers of Fever-few, and Tops of Savin, of each four Ounces; of the Rind of fresh Orange-peel, and Lovage-seeds, of each Half a Pound: Cut or bruise these Ingredients and infuse them in eleven Gallons of Proof Spirit, and two Gallons of Water, and draw off ten Gallons with a gentle Heat.

Or,

Take of fresh Bryony-root four Pounds; of the Leaves of Rue and Mugwort, of each four Pounds; of the Tops of Savin six Handfuls; of Fever-few, Catmint and Penny-royal, of each four Handfuls; of Orange-peel eight Ounces; of Myrrh four Ounces; of _Russia_ Castor, two Ounces; Proof Spirit eleven Gallons, Water two Gallons. Digest, and distil as before.

This Composition is very unpalatable, but excellently adapted to the Intention of an Hysteric, in which Cases it is used with Success. It is very forcing upon the Uterus, and therefore given to promote Delivery, and forward the proper Cleansings afterwards; as also to open Menstrual Obstructions, and in abundance of other Female Complaints. It is also good against Convulsions in Children, and of service in all nervous Complaints in either Sex.

It may not be amiss to observe here, that the oily Parts of the Ingredients will often render the Water foul and milky. If therefore the Distiller desires to have it fine and transparent, the Receiver must be removed as soon as the Liquor at the Worm appears the least turbid, which will be long before the Faints begin to rise. The Water, however, is not the worse for being milky, with regard to its Medicinal Virtue. Some, when the Liquor is milky, throw in a little burnt Allum to fine it; but this should never be done, because it spoils the Medicine.

CHAP. XXVII.

_Of compound Baum Water, commonly called_ Eau de Carmes.

This has its Name (_Eau de Carmes_) from the Carmelite Friars who were the Inventors of it. The great Profit accruing to these Fathers, from the Sale of this Cordial, induced them to keep the Method of making it a Secret; but notwithstanding all their Care the Secret has at last been discovered, and the following is the Method by which they prepare it.

_Recipe for two Gallons of_ Eau de Carmes.

Take of the fresh Leaves of Baum four Pounds; of the yellow Peel, or Rind of Lemons, two Pounds; of Nutmegs and Coriander-seeds of each one Pound; of Cloves, Cinnamon, and Angelica-root, of each Half a Pound. Pound the Leaves, bruise the other Ingredients, and put them with two Gallons of fine Proof Spirit into a large Glass Alembic (the Figure of which with its Head is represented on the Plate, Fig. 7.) stop the Mouth, and place it in a Bath-Heat to digest two or three Days. Then open the Mouth of the Alembic, and add a Gallon of Baum Water, and shake the whole well together. After this place the Alembic in Balneum Mariæ, and distil till the Ingredients are almost dry; and preserve the Water thus obtained in Bottles well stopped.

This Water has been long famous both at _London_ and _Paris_, and carried thence to most Parts of _Europe_. It is a very elegant Cordial, and very extraordinary Virtues are attributed to it; for it is esteemed very efficacious not only in Lowness of Spirits, but even in Apoplexies; and is greatly commended in Cases of the Gout in the Stomach.

CHAP. XXVIII.

_Of Ladies Water._

This Water has its Name from its Dearness, being much fitter for the Closet than to be sold in a Shop; but as it is an excellent Cordial, I could not omit giving it a Place here.

_Recipe for one Quart of Ladies Water._

Take of Sugar-candy one Pound; of Canary Wine six Ounces, Rose Water four Ounces; boil them into a Syrup, and mix with it of Heavenly Water (described Chap. xxx.) one Quart; of Ambergrise and Musk of each eighteen Grains; of Saffron fifteen Grains; yellow Saunders two Drams. Digest the whole three Days in a Vessel close stoped, and decant the clear for use.

This is an extraordinary Cordial where the Perfumes are not offensive. It is too rich to be drank alone, and therefore should be mixed with Water, or some other Liquid.

CHAP. XXIX.

_Of Cephalic Water._

This Water has its Name from its use, being one of the best Cephalic Waters known.

_Recipe for ten Gallons of Cephalic Water._

Take of Male Piony-root twelve Ounces; of Angelica and Valerian of each four Ounces and a Half; of the Leaves of Rosemary, Marjoram and Baum; of the Flowers of Lavender, Betony, Piony, Marigolds, Sage, Rosemary, Lilies of the Valley, and of the Lime Tree, of each three Handfuls; of Stæchus, or _French_ Lavender, four Ounces and a Half; of red Roses and Cowslips, of each six Handfuls; of Rhodium Wood and yellow Saunders, of each two Ounces and a Half; of Nutmegs four Ounces and a Half; of Galangals, an Ounce and a Half; of Cardamoms and Cubebs, of each one Ounce. Bruise these Ingredients, and digest them ten Days in eleven Gallons of Proof Spirit, and two Gallons of Water, after which add three Pounds of Cinnamon, and digest two Days more; and then draw off ten Gallons with a pretty brisk Fire, and dulcify it to your Palate with fine Sugar.

This is an excellent Cordial, of great Use in Faintings or Sinking of the Spirits, and to remove any sudden Nauseas or Sickness at the Stomach.

CHAP. XXX.

_Of Heavenly Water; or, Aqua Cœlestis._

This Water has its Name from the great opinion its Inventors had of it; but at present it is not so much called for as formerly.

_Recipe for ten Gallons of Heavenly Water._

Take of Cinnamon, Mace, and Cubebs, of each three Ounces; Ginger one Ounce and a Half; Cloves, Galangal, Nutmegs, and Cardamoms, of each one Ounce; Zedoary one Ounce and a Half; Fennel-seeds one Ounce; of the Seeds of Anise, wild Carrot and Basil, of each Half an Ounce; Roots of Angelica, Valerian, Calamus Aromaticus, Leaves of Thyme, Calamint, Penniroyal, Mint, Mother of Thyme, and Marjoram, of each an Ounce; Flowers of red Roses, Sage, Rosemary, and Stæchus, of each six Drams; Citron-peel an Ounce: bruise all these Ingredients and digest them three Days in eleven Gallons of Proof Spirit, and four Gallons of Water; after which draw off ten Gallons, with a pretty brisk Fire; and dulcify the Goods with fine Sugar, adding Ambergrise and Musk of each three Scruples.

The Perfumes ordered to be added with the Sugar, rendering the Medicine offensive to some People, they may be omitted at pleasure. It is esteemed very efficacious in all nervous Complaints, particularly Palsies, Loss of Memory, and the like. In all Decays of Age, and languishing Constitutions, it is exceeded by nothing in suddenly raising the Spirits, and warming the Blood.

CHAP. XXXI.

_Of Spirituous Penniroyal Water._

The Plant from whence this Water has its Name has been already described Chap. xiii. Part II.

_Recipe for ten Gallons of Spirituous Penniroyal Water._

Take of the Leaves of Penniroyal dried fifteen Pounds; Proof Spirit ten Gallons; Water two Gallons: draw off ten Gallons with a gentle Fire.

This is a good Carminative, of use in Cholics and Gripings of the Bowels; also in Plurisies and the Jaundice: It is of known Efficacy in promoting the Menses and other Disorders of the Female Sex.

CHAP. XXXII.

_Of Compound Parsley Water._

This Plant from whence the Water is denominated is the common Parsley of our Gardens, an Herb too well known to need Description.

_Recipe for ten Gallons of compound Parsley Water._

Take of Parsley-root, one Pound and a Quarter; fresh Horse-radish Root, and Juniper-berries, of each fifteen Ounces; the Tops of St. John’s-wort, biting Arsmart, and Elder-flowers, of each ten Ounces; the Seeds of wild Carrot, sweet Fennel, and Parsley, of each seven Ounces and a Half; slice and bruise the Ingredients, and digest them four Days in eleven Gallons of Spirit, and two Gallons of Water; after which draw off ten Gallons.

This is a very good Diuretic, frees the Kidnies from Sand and other Matter, which often forms Gravel and Stones. It is also good in cholic Pains arising from a Stone in the Bladder, and drains off all ill Humours by Urine.

CHAP. XXXIII.

_Of Carminative Water._

This Water has its Name from its use, being an excellent Carminative.

_Recipe for ten Gallons of Carminative Water._

Take of fresh Camomile-flowers, four Pounds; Dill seed two Pounds and a Half; Leaves of Baum, Origany, and Thyme, of each one Pound; Seeds of Anise and Fennel of each six Ounces; Cummin-seed four Ounces; Peels of Oranges and Citrons, of each eight Ounces; Juniper and Bayberries, of each six Ounces; Cinnamon eight Ounces; Mace four Ounces. Digest these Ingredients, bruised in eleven Gallons of Proof Spirit, and two Gallons of Water; after which draw off ten Gallons; and dulcify it with fine Sugar.

This is an admirable Carminative, and therefore good in all Cholicky Pains and Gripings of the Bowels; and to remove Sickness and Nauseas from the Stomach.

CHAP. XXXIV.

_Of Gout Water._

This Water also has its Name from its use, being of great Service in that Distemper.

_Recipe for ten Gallons of Gout Water._

Take of the Flowers of Camomile, Leaves of Penniroyal, Lavender, Marjoram, Rosemary, Sage, and Ground-pine, of each eight Ounces; Myrrh four Ounces; Cloves and Cinnamon of each one Ounce; Roots of Piony two Ounces; Pellitory of _Spain_, and Cypress Orrice, of each one Ounce; the lesser Cardamoms and Cubebs, of each Half an Ounce; Nutmegs, two Ounces: Cut and bruise these Ingredients and digest them four Days in eleven Gallons of Proof Spirit and two Gallons of Water; then draw off ten Gallons, and dulcify with fine Sugar.

This is a very good Water in all nervous Cases; and a continued moderate Use of it will comfort and fortify the Fibres, so as to prevent the Discharge of such Juices upon the Joints as cause arthritic Pains and Swellings. It is also of excellent Use in Palsies, Epilepsies, and Loss of Memory; particularly when these Distempers proceed from old Age, or when the principal Springs of Life begin to decay.

CHAP. XXXV.

_Of Anhalt Water._

This Water is supposed to have been invented by a celebrated Physician of _Anhalt_, a Province of the Circle of Upper _Saxony_.

_Recipe for making ten Gallons of Anhalt Water._

Take of the best Turpentine a Pound and a Half; Olibanum three Ounces; Aloes-wood powdered one Ounce; Grains of Mastick, Cloves, July-flowers, or Rosemary-flowers, Nutmegs and Cinnamon of each two Ounces and a Half; Saffron one Ounce; powder the whole and digest them six Days in eleven Gallons of Spirit of Wine; adding two Scruples of Musk tied up in a Rag; and draw off in Balneum Mariæ till it begins to run foul.

This Water is a high aromatic Cordial, invigorates the Intestines, and thereby promotes Digestion and dispels Flatulencies. It is also in great Repute as a sovereign Remedy for Catarrhs and Pains arising from Colds; as also in Palsies, Epilepsies, Apoplexies and Lethargies, the Parts affected being well rubbed with it.

CHAP. XXXVI.

_Of Vulnerary Water, or, Eau d’ Arquebusade._

This Vulnerary Water is greatly esteemed abroad; and if properly tried, there is no doubt of its obtaining the same Reputation here.

_Recipe for five Gallons of Vulnerary Water._

Take of the Leaves, Flowers and Roots of Comfrey, Leaves of Mugwort, Sage, and Bugle, of each eight Handfuls; Leaves of Betony, Sanicle, or Ox-eye Daisy, the greater Figwort, Plantain, Agrimony, Vervain, Wormwood, and Fennel, of each four Handfuls; St. John’s-wort, Birth-wort, Orpine, Paul’s-betony, the lessor Centory, Yarrow, Tobacco, Mouse-ear, Mint, and Hyssop, of each two Handfuls: Cut them, bruise them well in a Mortar, and pour on them three Gallons of white Wine and two Gallons and a Half of Proof Spirit; digest the whole six Days with a gentle Heat, in a Vessel close stopped: after which distil off with gentle Fire, about five Gallons, or till it begins to run milky from the Worm.

This Water is of excellent Service in Contusions, Tumors attending Dislocations, Fractures and Mortifications, the Part affected being bathed with it. Some also use it to deterge foul Ulcers, and incarn Wounds; from whence it was called Vulnerary Water.

CHAP. XXXVII.

_Of Cedrat Water._

The Fruit called _Cedrat_ by the _French_ is a Species of the Citron, called by Botanists _Citratum Florentinum_, _fructu Mucronato & recurvo_, _Cortice verrucoso Odoratissimo_, Florentine Citron, with a pointed Fruit, which is recurved, and a warted sweet smelling Rind. This Fruit is in so great Esteem, that they have been sold at _Florence_ for two Shillings each, and are often sent as Presents to the Courts of Princes. It is only found in Perfection, in the Plain between _Pisa_ and _Leghorn_; and tho’ the Trees which produce this Fruit have been transplanted into other Parts of _Italy_, yet they are found to lose much of that excellent Taste with which they abound in those Parts.

_Recipe for a Gallon of Cedrat Water._

Take the yellow Rinds of five Cedrats, a Gallon of fine Proof Spirit, and two Quarts of Water: Digest the whole twenty-four Hours in a Vessel close stoped; after which draw off one Gallon in Balneum Mariæ, and dulcify with fine Loaf Sugar.

This is esteemed the finest Cordial yet known; but as it is very difficult to procure the Fruit here, I shall give the Method of making this celebrated Cordial, with the Essence or essential Oil of the Cedrat, which is often imported from _Italy_.

_Recipe for a Gallon of Cedrat Water with the Essence of the Fruit._

Take of the finest Loaf Sugar reduced to Powder a Quarter of a Pound, put into it a Glass Mortar, with one Hundred and twenty Drops of the Essence of Cedrat, rub them together with a Glass Pestle, put them into a Glass Alembic with a Gallon of fine Proof Spirits and a Quart of Water. Place the Alembic in Balneum Mariæ, and draw off one Gallon, or till the Faints begin to rise; and dulcify with fine Sugar.

You may make this Water without Distillation, by mixing the Essence with the Sugar, as before directed, and dissolving it in the Spirit and Water directed as above. But the Water will be foul and milky, and therefore you must filtrate it thro’ Paper, which will restore its Brightness and Transparency.

But whatever Method is used, you must be very careful that the Spirit been tirely freed from its essential Oil; and therefore if your Spirit be not very cleanly rectified, it will be adviseable to use _French_ Brandy, lest the fine Flavour so highly esteemed in this Cordial be destroyed by the Spirit.

CHAP. XXXVIII.

_Of Bergamot Water._

The Bergamot is a Species of the Citron, produced at first casually by an _Italian_’s Grafting a Citron on the Stock of a Burgamot Pear Tree, whence the Fruit produced by this Union participated both of the Citron Tree and Pear Tree. The Inventor is said to have kept the Discovery a long Time a Secret, and enriched himself by it.

The Bergamot is a very fine Fruit both in Taste and Smell; and its Essence or essential Oil highly esteemed.

_Recipe for a Gallon of Bergamot Water._

Take the outer Rind of three Bergamots, a Gallon of Proof Spirit, and two Quarts of Water. Draw off one Gallon in Balneum Mariæ, and dulcify with fine Sugar.

If you make your Bergamot Water from the Essence or essential Oil, observe the same Directions as given in the preceeding Chapter for making Cedrat Water. One Hundred and sixty Drops of the Essence will be sufficient for a Gallon of Spirit, and so in Proportion for a greater or smaller Quantity.

CHAP. XXXIX.

_Of Orange Cordial Water; or, Eau de Bigarade._

The Orange called by the _French_ Bigarade, is called by Botanists _Aurantium maximum_, _verrucoso Cortice_, the large worted Orange.

It is a large and beautiful Fruit, and greatly esteemed for the Fragrancy of its Essence. It is common in diverse Parts of _Italy_, _Spain_, and _Provence_ in _France_.

_Recipe for making a Gallon of Orange Cordial._

Take of the outer or yellow Part of the Rinds of fourteen Bigarades; Half an Ounce of Nutmegs; a Quarter of an Ounce of Mace, a Gallon of fine Proof Spirit, and two Quarts of Water. Digest all these together two Days in a close Vessel; after which draw off a Gallon with a gentle Fire, and dulcify with fine Sugar.

This Cordial is greatly esteemed abroad, and would be the same here if sufficiently known.

If the Orange Peels are not easily procured, one Hundred and forty Drops of the Essence may be used in their stead, and the Water will be nearly equal to that made from the Peels.

CHAP. XL.

_Of Jasmine Water._

There are several Species of Jasmine, but that Sort intended here is what the Gardeners call, _Spanish_ White or _Catalonian_ Jasmine. This is one of the most Beautiful of all the Species of Jasmine; the Flowers much larger than any of the others, of a red Colour on the Outside, and extremely fragrant. But if the Flowers of this Species cannot be procured, those of the common Sort may be used, but the Quantity must be considerably augmented.

_Recipe for a Gallon of Jasmine Water._

Take of _Spanish_ Jasmine-flowers twelve Ounces; Essence of Florentine Citron, or Burgamot, eight Drops; fine Proof Spirit a Gallon, Water two Quarts. Digest two Days in a close Vessel, after which draw off one Gallon, and dulcify with fine Loaf Sugar.

This is a most excellent Cordial, and deserves to be more known here than it is at present.

CHAP. XLI.

_Of the Cordial Water of_ Montpelier.

This Water has its Name from the Place where it was first made, and what is now brought from thence is still in great Reputation.

_Recipe for a Gallon of the Cordial Water of_ Montpelier.

Take of the yellow Rinds of two Bergamots, or fifty Drops of the Essence of that Fruit; Cloves and Mace of each Half an Ounce; Proof Spirit a Gallon; Water one Quart: Digest two Days in a close Vessel, draw off a Gallon, and dulcify with fine Sugar.

CHAP. XLII.

_Of Father_ Andrew’_s Water_.

This Water has its Name from its Inventor; and is greatly esteemed in _France_.

_Recipe for a Gallon of Father_ Andrew’_s Water_.

Take of white Lilly-flowers eight Handfuls; Orange-flowers four Ounces; Rose Water a Quart; Proof Spirit a Gallon; Water a Quart: Draw off a Gallon in Balneum Mariæ, and dulcify with fine Sugar.

CHAP. XLIII.

_Of the Water of Father_ Barnabas.

This Water has also its Name from its Inventor, a Jesuit of _Paris_.

_Recipe for a Gallon of the Water of Father_ Barnabas.

Take of the Roots of Angelica four Ounces; of Cinnamon and Orris-root, of each Half an Ounce; bruise these Ingredients in a Mortar; put them into an Alembic, with a Gallon of Proof Spirit and two Quarts of Water; draw off a Gallon with a pretty brisk Fire.

CHAP. XLIV.

_Of the Water of the four Fruits._

This Water has its Name from the four Fruits in its Composition, namely the Cedrat or Florentine Citron, the Bergamot, the common Citron, and the _Portugal_ Orange.

_Recipe for a Gallon of the Water of the four Fruits._

Take of the Essence of Cedrat, fifty Drops; of the Essence of Bergamot thirty-six Drops; of the Essence of Citron sixty Drops; and of the Essence of _Portugal_ Orange sixty-four Drops; fine Proof Spirit one Gallon; Water two Quarts; draw off with a pretty brisk Fire till the Faints begin to rise, and dulcify with fine Sugar.

This is a very pleasant and odoriferous Cordial, and in great Esteem in _France_.

CHAP. XLV.

_Of the Water of the four Spices._

This Water also derives its Name from the four Spices from whence it is drawn, _viz._ Cloves, Mace, Nutmegs, and Cinnamon.

_Recipe for a Gallon of the Water of the four Spices._

Take of Cinnamon two Ounces; Nutmegs and Cloves, of each three Drams; Mace six Drams; bruise the Spices in a Mortar, and add Proof Spirit a Gallon, and Water two Quarts. Digest twenty-four Hours in a close Vessel, and distil with a brisk Fire till the Faints begin to rise; and dulcify with fine Sugar.

This is an excellent Stomachic, good in all Depressions of the Spirits and paralytic Disorders.

CHAP. XLVI.

_Of the Water of the four Seeds._

This Water has its Name from the four Seeds from whence is it drawn, _viz._ the Seeds of sweet Fennel, Coriander, Angelica, and Anise.

_Recipe for ten Gallons of the Water of the four Seeds._

Take of sweet Fennel-seed seven Ounces; Coriander-seed nine Ounces; of the Seeds of Angelica and Anise, of each three Ounces; bruise all these in a Mortar, and put them into the Still with ten Gallons and a Half of Proof Spirits, and two Gallons of Water; draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is a very good Carminative, good in Cholics, Nauseas of the Stomach, and Gripings of the Bowels.

CHAP. XLVII.

_Of the Divine Water._

This is one of those Waters whose Names have rendered them famous. The Basis of this Water is Orange flowers, the other Ingredients being added to diversify the Flavour, and render it more agreeable.

_Recipe for a Gallon of Divine Water._

Take of Orange-flowers fresh gathered two Pounds; Coriander-seed three Ounces; Nutmegs Half an Ounce; bruise the Nutmegs and Coriander-seeds; and put them, together with the Orange-flowers, into an Alembic with a Gallon of Proof Spirit and two Quarts of Water; draw off the Liquor with a gentle Fire, till the Faints begin to rise, and dulcify with fine Sugar.

This is a very pleasant Cordial, both with regard to its Smell and Taste; and on that Account in great Esteem abroad.

CHAP. XLVIII.

_Of Roman Water._

This Water has its Name from its being made first at _Rome_; and from whence great Quantities are still exported to different Parts of _Europe_.

_Recipe for a Gallon of Roman Water._

Take the outer or yellow Peels of six Citrons; two Drams of Mace bruised; a Gallon of Proof Spirit, and two Quarts of Water: Draw off with a gentle Fire till the Faints begin to rise, and dulcify with fine Sugar.

This Water is generally of a red or purple Colour, the former of which may be easily given by infusing in it a few Grains of Cochineal, or the red Parts of Clove Gilly-flowers; and the latter by adding to the above a few Violets. When the Colour is extracted, run the Liquor through the filtrating Bag, and it will be very bright and clear.

CHAP. XLIX.

_Of_ Barbadoes _Water_.

There is a great Variety of Waters called by this Name, made by foreign Distillers; but the following Recipes will be sufficient to shew the Distiller the Method of making them, and how to vary the Flavour of his Waters, so as to adapt them to the Taste of his Customers.

_Recipe for a Gallon of rectified_ Barbadoes _Water_.

Take the outer Rind of eight large Florentine Citrons; Half an Ounce of Cinnamon bruised, and a Gallon of rectified Spirit. Distil to a Dryness in Balneum Mariæ. Then dissolve two Pounds of Sugar in a Quart of Water, and mix it with the distilled Liquor, and run it thro’ the filtrating Bag, which will render it bright and fine.

_Recipe for making a Gallon of amber-coloured_ Barbadoes _Water_.

Take of the yellow Rinds of six Bergamots, Half an Ounce of Cinnamon, and two Drams of Cloves. Bruise the Spices and digest the whole six Days in a Gallon of rectified Spirit; and then add a Dram of Saffron, and let the whole stand six Days longer in Digestion; dissolve two Pounds of fine Sugar in a Quart of Water, add it to the Tincture, and run it thro’ the filtrating Bag.

After the same manner may be made _Barbadoes_ Waters of different Kinds, by adding Lemon, or Orange peels instead of those of Citron or Bergamot; or, by varying the Spices.

CHAP. L.

_Of Ros Solis._

The Ros Solis or Sun-dew, from whence this Cordial Water has its Name, is a small low Plant, with a fibrous Root, from whence spring small round hollowish Leaves, on Foot stalks about an Inch long, covered and fringed with short red Hairs, which give a red Cast to the whole Leaf. It grows in champaign and mossy Grounds, in a pale red Moss, and flowers in _May_.

_Recipe for ten Gallons of Ros Solis._

Take of Ros Solis picked clean, four Pounds; Cinnamon, Cloves, and Nutmegs, of each three Ounces and a Half; Marigold-flowers one Pound; Caraway-seeds ten Ounces; Proof Spirit ten Gallons, and of Water three Gallons. Distil with a pretty brisk Fire, till the Faints begin to rise. Then take of Liquorice Root sliced Half a Pound; Raisins stoned two Pounds; red Saunders Half a Pound; digest these three Days in two Quarts of Water, and strain out the clear Liquor, in which dissolve three Pounds of fine Sugar, and mix it with the Spirit drawn by Distillation.

_Recipe for making ten Gallons of Ros Solis by Digestion._

Take Ros Solis clean picked three Pounds; Nutmegs, Mace, Cloves, and Cinnamon, the Seeds of Caraway and Coriander of each three Ounces; Ginger, the lesser Cardamom, Zedoary, and Calamus Aromaticus, of each one Ounce; Cubebs and yellow Saunders of each Half and Ounce; red Saunders three Ounces; red Rose Leaves dried three Handfuls. Proof Spirit ten Gallons; digest the whole six Days in a Vessel close stoped, and then strain off the clear Liquor, and dulcify it with fine Sugar.

Or,

Take Ros Solis picked three Pounds; Cinnamon and Nutmegs, Caraway and Coriander-seeds, of each three Ounces; Cloves, Mace, and Ginger, of each one Ounce and a Quarter; Cubebs, Cardamoms, Zedoary, and Calamus Aromaticus, of each Half an Ounce; red Roses dried three Ounces; Liquorice Root sliced, six Ounces; Raisins stoned one Pound and a Half; Cochineal and Saffron, of each three Drams; digest the whole eight Days in ten Gallons of Proof Spirits; strain off, and dulcify as before.

_Recipe for ten Gallons of_ Turin _Ros Solis_.

Take of damask Roses, Orange-flowers, Lilies of the Valley, and Jasmine-flowers, of each two Pounds and a Half; Cinnamon five Ounces; Cloves three Drams: Put these Ingredients into an Alembic, with four Gallons and a Half of Water, and draw off three Gallons, with a moderate Fire; to this Water add seven Gallons of Proof Spirit, in which a Dram of Cochineal and two Drams of Saffron has been infused; dulcify with fine Sugar, and run the whole through the filtrating Bag.

All these different Kinds of Ros Solis are excellent Cordials, good in all Depressions of the Spirits, Nauseas, and paralytic Disorders.

CHAP. LI.

_Of Usquebaugh._

Usquebaugh is a very celebrated Cordial, the Basis of which is Saffron. There are different Ways of making this famous Compound; but the following are equal to any I have seen.

_Recipe for ten Gallons of common Usquebaugh._

Take of Nutmegs, Cloves, and Cinnamon, of each two Ounces; of the Seeds of Anise, Caraway and Coriander, of each four Ounces; Liquorice Root sliced Half a Pound; bruise the Seeds and Spices, and put them together with the Liquorice into the Still with eleven Gallons of Proof Spirits, and two Gallons of Water; distil with a pretty brisk Fire till the Faints begin to rise. But as soon as your Still begins to work, fasten to the Nose of the Worm two Ounces of _English_ Saffron tied up in a Cloth, that the Liquor may run thro’ it, and extract all its Tincture, and in order to this you should often press the Saffron with your Fingers. When the Operation is finished, dulcify your Goods with fine Sugar.

_Recipe for making ten Gallons of Royal Usquebaugh._

Take of Cinnamon, Ginger, and Coriander-seed, of each three Ounces; Nutmegs four Ounces and a Half; Mace, Cloves and Cubebs, of each one Ounce and a Half. Bruise these ingredients, and put them into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and distil till the Faints begin to rise; fastening four Ounces and a Half of _English_ Saffron tied in a Cloth to the End of the Worm, as directed in the preceding Recipe. Take Raisins stoned four Pounds and a Half; Dates three Pounds, Liquorice Root sliced two Pounds; digest these twelve Hours in two Gallons of Water; strain out the clear Liquor, add it to that obtained by Distillation, and dulcify the whole with fine Sugar.

_Recipe for ten Gallons of Usquebaugh by Digestion._

Take of Raisins stoned five Pounds; Figs sliced one Pound and a Half; Cinnamon Half a Pound; Nutmegs three Ounces; Cloves and Mace, of each one Ounce and a Half; Liquorice two Pounds; Saffron four Ounces; bruise the Spices, slice the Liquorice, and pull the Saffron in pieces; digest these Ingredients eight Days in ten Gallons of Proof Spirit, in a Vessel close stoped; then filter the Liquor, and add to it two Gallons of _Canary_ Wine, and Half an Ounce of the Tincture of Ambergrease.

_Recipe for making ten Gallons of_ French _Usquebaugh_.

Take of Saffron three Ounces, of the essential Oil or Essence of Florentine Citron, Bergamot, _Portugal_ Orange, and Lemon, of each a Hundred Drops; Angelica-seed, Vanellos and Mace, of each one Ounce and a Half; Cloves and Coriander-seed of each three Quarters of an Ounce; bruise the Seeds and Spices, and put all into an Alembic with eleven Gallons of Proof Spirit, and two Gallons of Water; and draw off with a gentle Fire till the Faints begin to rise, fastening to the Nose of the Worm four Ounces of Saffron in a Cloth. When the Operation is finished dulcify the Goods with fine Sugar.

These Waters are excellent Cephalic Cordials, and Alexipharmics; and are excelled by nothing in suddenly reviving the Spirits when depressed by Sickness, _&c._

CHAP. LII.

_Of Ratafia._

Ratafia is a Liquor in great Esteem, and most Persons are acquainted with it; tho’ the true Method of making it is known only to a few. There are various Kinds of Ratafia made from different Fruits. I shall give Recipes for making those which are at present in most Esteem; which may serve as Instances for making these Goods from any other Kinds of Fruit.

1. _Of red Ratafia_.

There are three Sorts of Ratafia drawn from red Fruits, distinguished by the Epithets _fine_, _dry_, and _common_.

The Fruits most proper to make the red Ratafia are the black Heart Cherry, the common red Cherry, the black Cherry, the Merry or Honey Cherry, the Strawberry, the Rasberry, the red Gooseberry, and the Mulberry.

These Fruits should be gathered in the Height of their respective Seasons and the largest and most beautiful of them chosen for the purpose.

Thus with regard to the Heart Cherry, it should be large, fleshy, and thorough but not over ripe; for then a Part of its Juice will be evaporated on the Tree: Care must be also taken, that its Colour be not decayed; but clear and almost transparent, and well tasted.

The black Cherry, or as it is often called, the black Arvon, must be extremely ripe, because it is used to colour the Ratafia when that of the other fails. The Criterion of judging when it is thoroughly ripe is its Blackness; for, when in Perfection, it is perfectly black. It should also be remembered that this Fruit is better and more profitable in Proportion to its Sweetness; as the Flavour of the Ratafia will be rendered more agreeable, and a less Quantity of Sugar necessary.

As the Gooseberry is an acid Fruit, it must be chosen as ripe as possible. The Fruit large, and the Skin and Husk so transparent as to see the Seeds through it. The Gooseberry should be used immediately after its being gathered; for it is very liable to ferment, which will inevitably spoil the Ratafia. Gooseberries are chiefly used to render the Ratafia dry or sharp, and consequently less soft; and therefore their Quantity should always be proportioned to that Intention.

The Merry to be good should be small, black, the Skin transparent, full of Liquor of deep black Purple Colour. The greatest Care should be taken, that it be fresh gathered, and not rotten. It corrects the acid Juices of the other Fruits by its Sweetness, softens the Composition; and is of great Service in colouring the Ratafia.

The Mulberry is of the greatest Service in colouring the Ratafia. It should be chosen large, and fully ripe, at which time it is of a black Purple Colour. Its Taste also greatly contributes to render the Ratafia of a pleasant and agreeable Flavour.

The Strawberry greatly contributes to increase the rich Flavour of the Ratafia; but it must be chosen ripe, and large; fresh gathered and not bruised. Another Caution necessary to this Fruit is, that they are gathered in dry warm Weather; for if gathered in rainy Weather they will want that fine Taste, for which they are so greatly valued.

The Rasberry is also added to augment the Richness of the Liquor, to which its elegant perfumy Taste greatly contributes; by its agreeable Acidity it renders the Flavour more brisk and agreeable. It must be fresh gathered, full ripe, and free from Spots and Mouldness, which this Fruit is particularly subject to.

Having thus concisely enumerated the Qualities requisite in the several Fruits, to render the Ratafia of a rich and elegant Flavour, we shall proceed to give the best Methods for making Ratafia from them.

_Recipe for making red Ratafia, fine and soft._

Take of the black Heart Cherries twenty-four Pounds; black Cherries four Pounds; Rasberries and Strawberries, of each three Pounds: Pick these Fruits from their Stalks, and bruise them, in which Condition let them continue twelve Hours; press out the Juice, and, to every Pint of it add a Quarter of a Pound of Sugar. When the Sugar is dissolved run the whole through the filtrating Bag, and add to it three Quarts of clean Proof Spirits. Then take of Cinnamon four Ounces; of Mace an Ounce; and of Cloves two Drams. Bruise these Spices, put them into an Alembic with a Gallon of clean Proof Spirits and two Quarts of Water, and draw off a Gallon with a brisk Fire. Add as much of this spicy Spirit to your Ratafia as will render it agreeable to your Palate; about one fourth is the usual Proportion.

Ratafia made according to the above Recipe will be of a very rich Flavour, and elegant Colour. It may be rendered more or less of a spicy Flavour, by adding or diminishing the Quantity of Spirit distilled from the Spices.

Some in making Ratafia suffer the expressed Juices of their Fruits to ferment several Days; by this means the Vinosity of the Ratafia is increased; but, at the same time, the elegant Flavour of the Fruits greatly diminished. Wherefore if the Ratafia be desired stronger or more vinous, it may be done by adding more Spirits to the expressed Juice; by which means the Flavour of the Fruits may be preserved, as well as the Ratafia rendered stronger.

It is also a Method with some to tie the Spices in a Linen Rag, and suspend them in the Ratafia. But if this Method be taken it will be necessary to augment the Quantity of Spirit first added to the expressed Juice. There is no great Difference in the two Methods of adding the Spices, except that by suspending them in the Ratafia, the Liquor is generally rendered less bright and transparent.

There is also another Method practised in making Ratafia, which is this: Take the Quantity of Fruit proposed, bruise it, and immediately pour the Spirit on the Pulp. After standing a Day or two express the Juice and Spirit, filtrate it, and add the Sugar and Spices as before. But this Method requires more Spirit than the former, as it will be impossible to press it all out of the Skins and other Parts of the Fruit remaining after the Juice is extracted.

2. _Of making fine and dry Ratafia from red Fruit._

Tho’ the Ratafia we have just mentioned will doubtless please the Palates of many People; yet there are others who would prefer a different Sort; it is therefore necessary to know how to make dry as well as sweet Ratafia, if we are desirous of pleasing all Sorts of Palates.

Dry Ratafia is prepared in the same manner as the preceding, but the Ingredients are different.

An equal Quantity of Cherries and Gooseberries are necessary in making dry or sharp Ratafia; because the Acidity of the Gooseberries gives the requisite Flavour to this Sort of Liquor. But, at the same time, care must be taken that the Gooseberries be fully ripe; for otherwise, tho’ Gooseberries are more acid before they are ripe than afterwards; yet that Acidity is not the Flavour desired; it is acerb and rough, and will render the Flavour of the Ratafia disagreeable. The same Observation holds good also with regard to the Cherries; they must be fully ripe as in making the soft Ratafia.

Instead of black Cherries used in the Composition of the preceding Ratafia, Mulberries should be used in this: The reason for this Change is, that the Juice of the black Cherry is more sweet and glutinous than that of the Mulberry, and therefore less fit for making dry Ratafia. But the Mulberries must be the ripest and blackest possible, in order to give the better Colour to the Liquor.

More Spirit and less Sugar in proportion to the Juice of the Fruit, is also required in this Composition than in the foregoing; but with regard to the Spices, the same Quantity is generally added to both.

_Recipe for making red Ratafia, fine and dry._

Take of Cherries and Gooseberries, of each thirty Pounds; Mulberries seven Pounds; Rasberries ten Pounds. Pick all these Fruits clean from their Stalks, _&c._ bruise them, and let them stand twelve Hours; but do not suffer them to ferment. Press out the Juice, and to every Pint add three Ounces of Sugar; when the Sugar is dissolved run it thro’ the filtrating Bag, and to every five Pints of Liquor add four Pints of clean Proof Spirit; together with the same Proportion of Spirit drawn from the Spices in the foregoing Composition.

But it may not be amiss to observe here, that different Distillers use different Quantities of the Spirit drawn from the Spices. The best Method therefore is to imitate the Flavour most universally approved of, which may be easily done by adding a greater or less Proportion of the spiced Spirit.

3. _Of mixed Ratafia._

By mixed Ratafia is meant the Juices of Fruits prepared, and ready to be mixed with the Spirit when called for.

_Recipe for making mixed Ratafia._

Ratafia is composed of Cherries and Gooseberries; of these the best are to be chosen, bruised, and in that Condition suffered to remain some Days to ferment. The Juice is then to be strained off, the Quantity of Sugar and Brandy added, and the whole put into a Cask and close stopped. A Lee or Sediment will fall to the Bottom of the Cask, which Sediment will be of great Use in preserving the Ratafia.

The Proportion of black Cherries must be large in this Ratafia, because the Colour, which this is greatly valued for, chiefly comes from the Juice of that Fruit.

The Sugar must not be put in at once, because the Acidness of the Liquor would cause a considerable Effervescence, but by a little at a time.

These Instructions being observed, a Ratafia of this Kind may be easily made: And as the Spirit is not to be mixed with it, till the Ratafia is called for, a large Quantity of it may be made at a small Expence, when the Fruits are in Perfection, which cannot be done by the common Methods.

_Recipe for making mixed Ratafia._

Take of common Cherries, thoroughly ripe, four Hundred and fifty Pounds; Gooseberries, large and ripe, two Hundred and twenty-five Pounds; black Cherries ripe and large, fifty Pounds. Bruise these Fruits, and in that Condition let them continue three or four Days to ferment. Then press out the Juice, and add one fifth Part of Spirit; that is, if you have two Hundred and fifty Pints of Juice you must add to it fifty Pints of Spirit. When your Spirit and Juice are mixed put them into a Cask, and for every Pint add three Ounces of Sugar. By this means your Ratafia will be always ready to mix with Spirit.

But as the Proportion of Spirit is but small, it will be necessary to taste your Ratafia at least every Month, lest it should ferment, and by that means lose both its Flavour and Colour. As soon therefore as you perceive the least Alteration in your Ratafia, more Spirit must be added to stop the Fermentation; and by this Method it may be kept the whole Year.

If you have any Ratafia remaining at the End of the Year, you must mix it with that just made, adding a large Proportion of black Cherries; because the Colour in the old Ratafia will not be equal to that of the new. Or you may add to your old Ratafia a proper Quantity of the fresh Juice of black Cherries, which will restore its Colour, and, in a great Measure its Flavour too: So that if your Ratafia has been well preserved, it will, when mixed with fresh Juice of black Cherries, be but little inferior to the new.

4. _Of white Ratafia._

As red Fruits are the Basis of that called red Ratafia, so, on the contrary, that made from the Juices of white Fruits is denominated white Ratafia.

There are various Kinds of Ratafia made from various Fruits; but I shall only give Recipes for making three or four Sorts, which will be sufficient for all the rest, as the Method is nearly the same in all.

_Recipe for making Ratafia from the Muscat, or white Frontiniac Grape._

The Berries of this Kind of Grape are large, and grow extremely close upon the Bunches, which are very long, and have commonly two Shoulders: The Fruit, when ripe, has a rich musky Flavour; but it is commonly very late in Autumn, before these Grapes are in Perfection; and the Berries being so very close upon the Bunches, detain the Moisture in the Centre; so that they often perish: To prevent which some curious Persons look over their Vines, soon after the Grapes are formed, and, with a Pair of Scissars, cut out all small ones, so as to leave the others at a moderate Distance, whereby the Sun and Air are easily admitted, which dissipates the Moisture, and prevents their perishing. There is another Kind of this Grape, called by some the white Frontiniac of _Alexandria_, and by others the _Jerusalem_ Muscat, which is a very large Grape, and, when ripe, an excellent Fruit; but is rarely brought to Perfection in _England_. The Berries of the _Jerusalem_ Muscat, are of an oval Shape, and very large. They grow very loose on the Bunches, are very fleshy and firm, and, when ripe, are of greenish white, and a delicate Flavour.

Either of these Kinds of Grapes will make very fine Ratafia; but which ever of them are chosen, they must be picked from the Stalks, and only the finest Berries made use of. The Stones must also be picked out; for if they are bruised with the Berries, the fine Flavour of the Juice will be greatly diminished.

When you have picked the Grapes from the Stalks, and taken out the Stones, press out the Juice, and filtrate it through a Flannel Bag. Then add the Quantity of Sugar and Spirit, and flavour it to your mind with a Spirit distilled from Spices, in the manner explained below.

The general Proportion of Sugar and Spirit, is, to twenty Pints of the Juice, five Pounds and a Half of Sugar, ten Pints of Spirit, and what Quantity you please of the spicy Spirit.

To make the spicy Spirit, take of Mace one Pound, Nutmegs four Ounces, Spirit three Gallons, and draw off the whole in Balneum Mariæ.

By the same Method you may make red Ratafia from the red Frontiniac; except that the Grapes, when bruised, must be suffered to ferment three or four Days, before the Juice is pressed out; because the Colour, which resides principally in the Skins of the Grapes, will, by that means, be extracted.

The Berries of the red Muscat, or red Frontiniac, are about the Size of those of the white; but grow much thinner on the Bunches. This Grape, when thoroughly ripe, has the richest and highest Flavour of any yet known; but it must have a dry Soil and a South Aspect, otherwise it seldom ripens well in _England_. Besides the above Grape, there is another called by some red Muscat of _Alexandria_, and by others red _Jerusalem_ Muscat. This is not quite so late in ripening as the white Muscat of _Alexandria_ above described; and for that reason more esteemed. The Berries of this Kind are not quite so large as those of the white, but of the same Form, and equal in Goodness.

5. _Of Ratafia from Peaches._

The Ratafia made from the Peach is the finest and richest Flavour of any made from stoned Fruits. It is however necessary to gather the Peach when thoroughly ripe, but, at the same time not to suffer it to hang too long on the Tree: For as, on the one hand, it will not acquire its delicious Flavour and Smell till thoroughly ripe, so, on the other, it will lose both if suffered to hang on the Tree, after it has attained to a full Maturity. Another necessary Caution is, to gather it in fine warm Weather, and near the Middle of the Day; because then both the Flavour and Smell are in the greatest Perfection.

It is also requisite to make Choice of the proper Sorts of Peaches; for there is a remarkable Difference in the Flavour of these Fruits. Gardeners reckon above thirty Sorts of Peaches, but not more than half that number are proper for making Ratafia. I shall therefore give a short Description of those that are most proper, that the young Distiller may not be disappointed in making Ratafia from Peaches.

1. The early Purple (called by the _French_ _La Pourprée hâtive_.) This Tree hath smooth Leaves: The Flowers large, and open: The Fruit is large, round, and of a fine red Colour: The Flesh is white, but very red at the Stone; very full of Juice, which has a rich vinous Flavour. This Peach is ripe about the Middle of _August_.

2. The large, or _French_ Mignon. The Leaves of this Tree are smooth, and the Flowers large and open. The Fruit is a little oblong, generally swelling out on one Side, and of a fine Colour. The Juice is very sweet, and of a high Flavour; the Flesh white, but very red at the Stone, which is small, and easily separates from the Flesh. This Peach is ripe in the middle of _August_.

3. The Chevreuse; or, belle Chevreuse. This Tree hath smooth Leaves, and its Flowers are small and contracted. The Fruit is of a middling Size, a little oblong, and of an elegant Colour. The Flesh is white, but very red at the Stone, from which it separates; full of a rich sugary Juice, and ripens towards the latter End of _August_.

4. The red Magdalen, called by the _French_ about _Paris_, _Magdeleine de Courson_. The Leaves of this Tree are deeply sawed, and the Flowers large and open. The Fruit is large, round, and of a fine red Colour. The Flesh is white, but very red at the Stone, from which it separates. The Juice is very sugary, and of a rich Flavour. It is ripe the latter End of _August_.

5. _Smith_’s _Newington_. This Tree hath sawed Leaves, and large open Flowers. The Fruit is of a middling Size, and of a fine red, next the Sun. The Flesh is very firm and white, but very red at the Stone, to which it closely adheres. It has a rich sugary Juice, and is ripe the latter End of _August_.

6. The Chancellor. The Leaves of this Tree are smooth, and the Flowers small and contracted. The Fruit is shaped somewhat like the Belle Chevreuse, but rounder. The Flesh is white and melting, and separates from the Stone, where it is of a fine red Colour. The Skin is very thin, and the Juice remarkably rich. It ripens about the End of _August_.

7. The Bellegarde; or, as the _French_ call it, the _Gallande_. This Tree hath narrow Leaves, and small contracted Flowers. The Fruit is very large and round, and of a deep purple Colour, on the Side exposed to the Sun. The Flesh is white, melting, and separates from the Stone, where it is of a deep red Colour. The Juice is very rich. This Peach is ripe about the beginning of _September_.

8. The Bourdine. The Leaves of this Tree are smooth, and the Flowers small and contracted. The Fruit is large, round, and of a fine red Colour next the Sun. The Flesh is white, melting, and separates from the Stone, where it is of a fine red Colour. The Juice is vinous and rich. It is ripe the beginning of _September_, and greatly esteemed by the curious.

9. The Lisle; or, as the _French_ call it, _la petite Violette Hâtive_. This Tree hath smooth Leaves, and small contracted Flowers. The Fruit is of a middle Size, and next the Sun of a fine violet Colour. The Flesh is of a pale yellow, melting, full of a rich vinous Juice; but adheres to the Stone, where it is very red. This Fruit is ripe the Beginning of _September_.

10. The old _Newington_. The Leaves of this Tree are sawed, and the Flowers large and open. The Fruit is fair, large, and of a beautiful red Colour next the Sun. The Flesh is white, melting, and closely adheres to the Stone, where it is of a deep red Colour. The Juice is very rich and vinous. It is ripe about the Middle of _September_.

11. The Rambouillet, commonly called the Rambullion. This Tree has smooth Leaves, and large open Flowers. The Fruit is of a middling Size, rather round than long, deeply divided by a Furrow in the Middle; of a fine red Colour next the Sun, but of a light Yellow next the Wall. The Flesh is melting, of a bright yellow Colour, except near the Stone, from which it separates, where it is of a deep red. The Juice is rich and of a vinous Flavour. This Fruit ripens about the Middle of _September_.

12. The Pourprée; or, as the _French_ generally call it _Pourprée tardive_, the late Purple. The Leaves of this Tree are very large, and sawed, the Shoots strong, and the Flowers small and contracted. The Flesh, except near the Stone, from which it separates, and where it is red, is white, melting, and of a rich sugary Juice. It is not ripe till near the End of _September_.

13. The Nevette. The Leaves of this Tree are sawed, and the Flowers small and contracted. The Fruit is large, somewhat longer than round, of a bright red Colour next the Sun, and of a pale yellow on the other. The Flesh is melting, full of a rich Juice, and very red at the Stone, from which it separates. It ripens about the Middle of _September_, and is esteemed one of the best Peaches.

14. The Royal. This Tree hath smooth Leaves, and small contracted Flowers. The Fruit is large, round, and of a deep red on the Side exposed to the Sun, but of a pale yellow on the other. The Flesh is white, melting, and full of a rich Juice, of a white Colour, except near the Stone from which it separates, where it is of a deep red. This Fruit is ripe about the Middle of _September_.

15. The monstrous Pavy of Pomponne. The Leaves of this Tree are smooth; the Flowers large and open. The Fruit is very large and round, many times fourteen Inches in Circumference. The Flesh is white, melting, and closely adheres to the Stone, where it is of a deep red Colour. The Side next the Sun is a beautiful red, and the other of a pale flesh Colour. It ripens about the End of _October_, and when the Autumn is warm, is an excellent Peach.

The above Description of the different Kinds of Peaches proper for making Ratafia, will be of use to the young Artist, as the fine Flavour of this Liquor in a great Measure depends on a proper Choice of the Fruits used in the Composition; and if the Instructions relating to the Perfections and Ripeness of these Fruits are observed, an excellent Cordial may be easily made in the following manner.

Take your Peaches, bruise them, and instantly strain out their Juice thro’ a Piece of strong Linen. In this Juice, without any Mixture of Water, dissolve your Sugar. And when the Sugar is melted, add the Quantity of Spirit. No Spices must be used in this Ratafia, the fine Flavour of the Peach being far preferable to all Spices in the World. The Quantity of either the Sugar or Spirit may be augmented or lessened according to your own Judgment, or in Proportion to the Price of your Ratafia.

As soon as the Spirit is added to the dulcified Juice of the Peaches, the whole must be filtrated thro’ a Flannel Bag, put into Bottles close stopped; for the fine Flavour of the Peach will soon be lost unless the Bottles are very well corked. Some also cover the Cork with Sealing-wax, which is not a bad Caution.

If you would have your Ratafia of a bright red Colour, your must let your bruised Peaches ferment a Day or two; by which means the Colour of the Skin, and that of the Flesh near the Stone, will be extracted, and give your Ratafia the Colour desired.

4. _Of Orange-flower Ratafia._

The Orange-flower has been already described, Page 127. I shall therefore only add, that the Orange-flowers used in making Ratafia should be large, in their full Perfection, gathered before the Rising of the Sun, and carefully picked from their Stalks, _&c._ Some blanch the Orange-flowers, by putting them into a small Quantity of Water, and boiling them a few Minutes over the Fire. But by this Method the most volatile Parts of the Flower are evaporated, by which the Ratafia will lose much of its delicate Flavour.

The best way therefore is to use the Orange-flowers without any previous Boiling.

_Recipe for making ten Gallons of Orange-flower Ratafia._

Take of Orange-flowers fresh gathered, and clean picked from their Stalks, _&c._ five Pounds, and infuse them six Days in five Gallons of clean Proof Spirit. Dissolve fourteen Pounds of Sugar in five Gallons of Water; and after straining the Spirit from the Flowers, mix it with the Syrup, and filtrate the whole thro’ a Flannel Bag.

Some instead of common Water use the Orange-flower Water; but it will be necessary in pursuing that Method to take care that the Water be fresh made, and very fragrant; for otherwise instead of improving, you will greatly injure the fine Flavour of your Ratafia.

The foreign Distillers keep two Sorts of Orange-flower Ratafia, one they call _single_ and the other _double_. The former is made according to the above Recipe; but in making the latter they use double the Quantity of Orange-flowers, and considerably augment the Proportion of Sugar. It will be needless to give a Recipe for making that Sort of Ratafia, which they call _double_, as the Process is exactly the same.

5. _Ratafia of_ Portugal _Orange_.

Ratafia may be made from any Sort of Orange; but that of the _Portugal_ Orange is reckoned the best.

The Oranges must be chosen fair, large, and ripe; and the outer or yellow Peel be carefully taken off. The Juice of the Oranges must be then pressed out, dulcified with Sugar, and mixed with the Spirit: after which the outer Rinds are to be added, and after a proper Infusion, the whole filtrated through a Flannel Bag.

_Recipe for making three Gallons of_ Portugal _Orange Ratafia_.

Take of the Juice of _Portugal_ Oranges two Gallons; clean rectified Spirit one Gallon; four Pounds of Sugar; and the outer Peel of ten Oranges. Let the whole infuse a Fortnight, and then filter the Liquor through a Flannel Bag.

Some instead of infusing the Peel as directed in the above Recipe, put the Peel into the Spirit, and distil it in Balneum Mariæ; after which they add the Spirit to the dulcified Orange-juice, and filtrate as before.

The foregoing Recipes for making Ratafia from different Fruits, _&c._ will be sufficient to instruct the young Distiller in the Method necessary to be pursued for making Cordials of this Kind; for it would be tedious to give Formula’s for making all the Kinds of Ratafia kept by different Distillers. The Method in all is nearly the same; and the Proportion of Sugar and Spirit may be easily discovered by a few Experiments. I shall therefore conclude this Chapter with giving a Recipe for making what is called by our _English_ Distillers Ratafia, tho’ a very bad Composition.

_Recipe for making ten Gallons of common Ratafia._

Take of Nutmegs eight Ounces; bitter Almonds ten Pounds; _Lisbon_ Sugar eight Pounds; Ambergrise ten Grains: Infuse these Ingredients three Days in ten Gallons of clean Proof Spirit, and filter thro’ a Flannel Bag for use.

The Nutmegs and bitter Almonds must be bruised; and the Ambergrise rubbed with the _Lisbon_ Sugar in a Marble Mortar, before they are infused in the Spirit.

CHAP. LIII.

_Of Gold Cordial._

This Cordial has its Name from Leaf Gold being formerly used in its Composition; but as later Experiments have abundantly demonstrated that Gold can add nothing to its Virtues, it is now generally omitted.

_Recipe for making ten Gallons of Gold Cordial._

Take of the Roots of Angelica, four Pounds; Raisins stoned, two Pounds; Coriander-seeds, Half a Pound; Caraway-seeds and Cinnamon, of each Half a Pound; Cloves two Ounces; Figs and Liquorice-root, of each one Pound; Proof Spirit eleven Gallons; Water two Gallons: The Angelica, Liquorice, and Figs must be sliced, before they are added. Digest two Days, and draw off by gentle Heat, till the Faints begin to rise, hanging in a Piece of Linen fastened to the Mouth of the Worm an Ounce of _English_ Saffron. Then dissolve eight Pounds of Sugar in three Quarts of Rose Water, and add it to the distilled Liquor. Some Distillers instead of Saffron colour their Goods with burnt Sugar, but by this means the Cordial is greatly impaired in its Virtues.

Or,

Take of the Juice of Alchermes five Ounces; Cloves two Ounces and a Half; Musk and Ambergrise, of each Half a Dram; Loaf Sugar ten Pounds; Proof Spirit eleven Gallons; digest the whole a Fortnight in a close Vessel, and filter thro’ a Flannel Bag for use. Some add thirty Leaves of Gold; but the Medicine is not at all the better for it.

Either of the above Recipes will produce an excellent Cordial; good in Tremblings, Faintings, and Lowness of Spirits, _&c_. Also in Nauseas and Griping Pains of the Stomach and Bowels.

CHAP. LIV.

_Of Cardamum, or All-fours._

This Water has its Name from the four Ingredients in its Composition; and in some Countries is greatly used by the poorer Sort of People.

_Recipe for making ten Gallons of Cardamum._

Take of Pimento, Caraway and Coriander-seeds, and Lemon-peel, of each three Pounds; of Malt Spirits eleven Gallons; Water three Gallons. Draw off with a gentle Fire, dulcify with ordinary Sugar, and make up the Goods, to the Strength you desire with clean Water.

This is rarely called for unless by the poor Sort of People, who are induced to use it from its Cheapness; tho’ it is a better Cordial than many drawn from dearer Ingredients. It is an excellent Carminative, and is often sold for Aqua Mirabilis.

CHAP. LV.

_Of Geneva._

There was formerly kept in the Apothecaries Shops a distilled spirituous Water of Juniper; but the Vulgar being fond of it as a Dram, the Distillers supplanted the Apothecaries, and sold it under the Name of Geneva. The common Sort however is not made from Juniper-berries as it ought to be, but from Oil of Turpentine; the Method of which we shall give in the Sequel of this Chapter.

Juniper-berries are a roundish Fruit, of the Size of a Pea. They wither and wrinkle in the drying, and we meet with them variously corrugated, and usually covered with a bluish resinous Dust when fresh. They should be chosen fresh, plump, full of Pulp, and of a strong Taste and Smell. They are usually imported from _Germany_, tho’ we have plenty of the Trees in _England_. It is but small with us, rarely rising to more than three or four Feet in Height, and scarce ever exceeding five or six. Some of the Juniper Shrubs are Males, some Females of the same Species; the Male Shrubs produce in _April_ or _May_ a small Kind of Juli with Apices on them very large, and full of Farina; the Females produce none of these Juli but only the Berries, which do not ripen till the second Year, and then do not immediately fall off, so that it is no uncommon thing to see three Sets of Berries, or the Berries of three different Years at once on the same Tree.

If you make use of _English_ Berries, let them be fully ripe before they are gathered; and in order to preserve them, spread them very thin on a boarded Floor, leaving the Windows and Doors open, and turn them once a Day till they are dry; after which pack them up in Barrels, so that no Air may come to them, and they will keep good all the Year. Some, when they are dry, throw them altogether in a Heap in a Corner of the Room, where they continue till wanted for use; but the Berries will not keep so well by this Method as by being packed in Casks; they are subject to contract a Mouldiness, which will give a Taste to the Goods, greatly to their Disadvantage.

Some Distillers as soon as their Berries are gathered, put them into Casks, and cover them with Spirits of Wine; by this Method the Berries are indeed well preserved, without any Danger of contracting an ill Smell, which they are very apt to do by the other Methods unless the greatest Care be taken; but then it must be remembered, that the Spirit will extract great Part of their essential Oil, in which their Virtues consist, and consequently the Berries themselves will be rendered of little Value. If, therefore, you preserve your Berries in this manner, you should put into each Cask or Jarr, only the Quantity you use for one Charge of your Still; and when you have occasion to use them, put both the Spirits and Berries into your Alembic.

Thus your Berries will be finely preserved, without any Loss either of their essential Oil, or the Spirits made use of to preserve.

_Recipe for making ten Gallons of Geneva._

Take of Juniper-berries three Pounds, Proof Spirit ten Gallons; Water four Gallons. Draw off by a gentle Fire till the Faints begin to rise, and make up your Goods to the Strength required with clean Water.

The Distillers generally call those Goods which are made up Proof by the Name of Royal Geneva; for the common Sort is much below Proof, ten Gallons of Spirit being sufficient for fifteen Gallons of Geneva. Nay, what is generally sold at the common Alehouses is made in the following manner.

Take of the ordinary Malt Spirits ten Gallons; Oil of Turpentine two Ounces, Bay Salt three Handfuls, Draw off by a gentle Fire till the Faints begin to rise, and make up your Goods to the Strength required with clean Water.

In this manner is the common Geneva made, and it is suprizing that People should accustom themselves to drink it for pleasure.

There is a Sort of this Liquor called _Holland_’s Geneva, from it being imported from _Holland_, which is greatly esteemed.

The Ingredients used by the _Dutch_ are, however, the same as those given in the first Recipe of this Chapter, only instead of Malt Spirit they use _French_ Brandy. In the first Part of this Treatise we have sufficiently shewn the Nature of _French_ Brandy, and in what its Excellence consists; and, also, that by the Help of a clean Spirit, Cordial Waters may be made with the same Goodness as those drawn with _French_ Brandy. If therefore the Distiller be careful in distilling and rectifying his Malt Spirit, he may make Geneva equal to that of the _Dutch_, provided it be kept to a proper Age; for all spirituous Liquors contract a Softness and Mellowness by Age, impossible to be imitated by Art.

CHAP. LVI.

_Of Cherry Brandy._

This Liquor is greatly called for in the Country; and is made different ways. Some press out the Juice of the Cherries, and having dulcified it with Sugar, add as much Spirit to it as the Goods will bear, or the Price it is intended to be sold for. But the common Method is to put the Cherries clean picked into a Cask, with a proper Quantity of Proof Spirit, and after standing eighteen or twenty Days, the Goods are drawn off into another Cask for Sale, and about two thirds of the first Quantity of Spirits poured into the Cask upon the Cherries. This is suffered to stand about a Month to extract the whole Virtue from the Cherries, after which it is drawn off as before; and the Cherries pressed to take out the Spirit they had absorbed. The Proportion of Cherries and Spirit is not very nicely observed; the general Rule is to let the Cask be about half filled with Cherries, and then filled up with Proof Spirits. Some add to every twenty Gallons of Spirit half an Ounce of Cinnamon, an Ounce of Cloves, and about three Pounds of Sugar, by which the Flavour of the Goods is considerably increased. But in order to save Expences, not only the Spices and Sugar are generally omitted, but also great Part of the Cherries, and the Deficience supplied by the Juice of Elder-berries. Your own Reason therefore, and the Price you can sell your Goods for, must direct you in the Choice of your Ingredients.

By the same Method you may make Rasberry Brandy; and if the Colour of the Goods be not deep enough, it may be improved by an Addition of Cherry Brandy.

CHAP. LVII.

_Of Honey Water._

This Water has its Name from the Honey in its Composition; tho’ that Ingredient is but of very little Service to the Water, if made according to the usual Method.

_Recipe for making a Gallon of Honey Water._

Take of the best Honey and Coriander-seeds, of each one Pound; Cloves, one Ounce and a Half; Nutmegs and Gum Benjamin, of each an Ounce; Vanilloes Number four. The yellow Rind of three large Lemons: Bruise the Cloves, Nutmegs, Coriander-seed, and Benjamin; cut the Vanilloes in pieces, and put all into a Glass Alembic, with one Gallon of clean rectified Spirit, and after digesting forty eight Hours, draw off the Spirit in Balneum Mariæ. To a Gallon of the above Spirit, add of damask Rose Water and Orange-flower Water, of each a Pound and a Half; Musk and Ambergrise of each five Grains. Grind the Musk and Ambergrise with some of the Water in a Glass Mortar, and afterwards put all together into a digesting Vessel, shaking them well together, and let them circulate three Days and three Nights in a gentle Heat: Then let all cool; filter and keep the Water in Bottles well stopped for use.

This Water was first made by that faithful Chemist Mr. _George Wilson_, for King _James_ II. It is an Antiparalitic, smooths the Skin, and gives one of the most agreeable Scents imaginable. Forty or sixty Drops put into a Pint of clean Water, are sufficient for washing the Hands and Face; and the same Proportion to Punch, or any Cordial Water, gives a very agreeable Flavour.

CHAP. LVIII.

_Of Unequalled Water, generally sold by the French Name_ l’Eau sans Pareille.

There are two Sorts of this Water, one drawn considerably below Proof, and rendered fine by Filtration, and the other without the Faints, the Receiver being removed as soon as they begin to rise. The latter is much the best, tho’ dearer than the former.

_Recipe for making a Gallon of the common_ Eau sans Pareille.

Take the outer Peels of twelve Citrons, three Quarts of fine Proof Spirit, and a Quart of Water. Put all into a Glass Alembic, and distil to a Dryness in Balneum Mariæ; filtre the Water, and put it into Bottles well stopped.

This is the common Sort, and what is generally sold here under the Name _Eau sans Pareille_.

_Recipe for making a Gallon of the best Sort of_ Eau sans Pareille.

Take of the Essence of Cedrat, Bergamot, Orange, and Lemon, of each two Drams; rectified Spirit a Gallon; Water two Quarts. Put all into a Glass Alembic, and distil in Balneum Mariæ till the Faints begin to rise, when the Receiver must be immediately removed.

Some to save the Trouble and Expence of Distillation, mix the Essences with the Spirit of Wine, in the manner before mentioned in the Chapter for making Hungary Water; but this is greatly inferior to that made by Distillation.

CHAP. LIX.

_Of the Water of Bouquet._

This Water has its Name from its Inventor, and is greatly esteemed abroad for its Smell. It is indeed drawn from the most odoriferous Flowers, and therefore it is no wonder that it is held in great Esteem.

_Recipe for making a Gallon of Bouquet’s Water._

Take of the Flowers of white Lillies, and _Spanish_ Jessamin, of each Half a Pound; Orange-flowers and those of the Jonquil and Pink of each four Ounces; damask Roses one Pound. Let those be fresh gathered, and immediately put into a Glass Alembic with a Gallon of clean Proof Spirit, and two Quarts of Water. Place the Alembic in Balneum Mariæ, draw off till the Faints begin to rise. You may use Spirit of Wine, instead of Proof Spirit; but it will be absolutely necessary that it be entirely inodorous; for otherwise your Water will fall short of the desired Perfection.

CHAP. LX.

_Of Cyprus Water._

This Water is only a dilute Tincture of Ambergrise; but as it is used by those who are fond of that Perfume, and known by the Name of Cyprus Water, or _Eau de Chypre_, I would not omit giving the Recipe here, intending to give a full Account of Ambergrise in a succeeding Chapter.

_Recipe for making a Gallon of Cyprus Water._

Take of the Essence of Ambergrise Half an Ounce; put it into a Glass Alembic with a Gallon of Spirit of Wine and two Quarts of Water. Place the Alembic in Balneum Mariæ, and draw off till the Faints begin to rise.

CHAP. LXI.

_Of Vestal Water, or_ Eau de Vestale.

This is a very agreeable Water, and has been long in use in several Parts of _Europe_.

_Recipe for a Gallon of Vestal Water._

Take of the Seeds of Daucus Creticus or Candy Carrots, two Ounces; Spirit of Wine a Gallon; Water two Quarts. Distil in Balneum Mariæ till the Faints begin to rise. Then add to the Spirit drawn over an Ounce of the Essence of Lemons, and four Drops of the Essence of Ambergrise; redistil in Balneum Mariæ, and keep the Water in Bottles well stoped for use.

CHAP. LXII.

_Of Beauty Water, or_ Eau de Beauté.

This Water has it Name from its use in washing the Face, and giving an agreeable Smell. It is drawn from Thyme and Marjoram, which gives it a very elegant Odour.

_Recipe for making a Gallon of Beauty Water._

Take of the flowery Tops of Thyme and Marjoram, of each one Pound; Proof Spirits five Quarts; Water one Quart. Draw off in Balneum Mariæ, till the Faints begin to rise, and keep it close stopped for use.

CHAP. LXIII.

_Of Royal Water._

This Water has its Name from being considered as the most excellent of all scented Waters. It is compounded of the Cedrat, Nutmegs and Mace, from whence the most elegant Smell is produced; and no Water is at present thought equal to this. There are two Sorts of Royal Water, one produced by a single Distillation, and the other by a double Distillation, and thence called rectified, or double distilled Royal Water.

_Recipe for a Gallon of Royal Water._

Take of Mace one Ounce; Nutmegs Half an Ounce; Essence of Cedrat, or Bergamot two Drams: Put these into a Glass Alembic (after bruising the Spices) with five Quarts of fine Proof Spirit, and draw off one Gallon in Balneum Mariæ.

_Recipe for making a Gallon of double distilled Royal Water._

Take of Mace one Ounce; Nutmegs Half an Ounce; bruise them, and put them into an Alembic with six Quarts of fine Proof Spirit, and draw off five Quarts with a gentle Fire. Then take the Spirit drawn off and put it into a Glass Alembic, with two Drams of the Essence of Cedrat, or Bergamot, and draw off a Gallon in Balneum Mariæ.

Either of these Recipes will produce an elegant Water; but the latter greatly exceeds the former.

CHAP. LXIV.

_Of the Tincture, or Essence of Ambergrise, Musk and Civet._

1. Authors have been long divided with regard to the Origin of Ambergrise; some taking it for a vegetable Juice, which either dropped into the Water from the Trunks or Branches of some Trees growing on the Sea-coast, or exudated from their Roots which ran out of the Earth into the Sea; some for an animal Production, and formed either by a secret Process from Honey-combs, or the Dung of Birds; and others have very circumstantially recorded that it is produced in the Whale. These Opinions are however now looked upon as false; Ambergrise being universally allowed to be a Mineral Production, of the Number of Bitumens. It is a light and frothy Substance, which generally bubbles up out of the Earth in a fluid Form, principally under Water, where it is by Degrees hardened into the Masses we see it in.

Ambergrise in its natural, or common Form is a lax and coarse Substance of an irregular Structure, friable, and so light as to swim upon Water. It is of a pale gray Colour, with a faint Tinge of brown in it; but Pieces perfectly and uniformly of this Colour are rare, what we usually meet with is composed of whitish, yellowish, and blackish Granules; and in Proportion as there is more or less of this whitish Matter in these Masses, it is more or less scented and valuable. It is found in Pieces of perfectly irregular Figures, and from the Bigness of a Pea to those of ten, twenty, or more Pounds; nay there have been Masses found of more than two Hundred Weight.

It should be chosen in clean and not over friable Pieces, of a pale grey Colour, and as uniform as possible in its Structure, with small black Specks within.

There are two Sorts of Essences made from this Perfume; one without Addition of any other odoriferous Substance, and the other from Ambergrise compounded with Musk and Civet.

_Recipe for making the Essence of Ambergrise._

Take of Ambergrise and white Sugar-candy, of each three Drams; grind them well together in a Glass Mortar, adding to them by slow Degrees, five Ounces of rectified Spirit of Wine, digest the whole in a Martrass (represented Fig. 8.) well stopped for four Days, and then separate the clear Tincture or Essence, which keep in a Bottle well stopt for use.

_Recipe for making the compound Essence of Ambergrise._

Take of Ambergrise and white Sugar-candy of each two Drams; Musk twelve Grains; Civet two Grains; grind all these well together in a Glass Mortar, adding by Degrees four Ounces of rectified Spirit of Wine; digest and separate the clear Essence for use, as in the preceding Recipe.

2. Musk is a dry, light, and friable Substance; of a dark blackish Colour, with some Tinge of a purplish or blood Colour in it. It is soft, and somewhat smooth and unctuous to the Touch, and of a highly perfumed Smell. It is brought to us sewed up in a Kind of Bladders or Cases of Skin, covered with a brownish Hair, which are the real Bags in which the Musk is lodged while on the Animal. Musk should be chosen of a very strong Scent, and in dry sound Bladders; and must be kept close shut down in a Leaden Box, by which means it will retain its Smell, and not grow too dry.

_Recipe for making the Essence of Musk._

Take of Musk and white Sugar-candy of each one Dram; rub them well together in a Marble Mortar, adding by Degrees during the rubbing five Ounces of rectified Spirit of Wine: Put the whole into a Matrass, digest three Days in a gentle Heat, and pour off the clear Essence, which keep in a Bottle well stopt for use. Some add a few Grains of Civet to their Essence of Musk, which considerably augments the Fineness of the perfume.

3. Civet is produced, like Musk, in Bags growing to the lower Part of the Belly of an Animal. It is of different Colours from a pure lively whitish, to a black; but the nearer it approaches to the white the better it is; of an extremely strong Smell, and a bitterish pungent Taste.

The Essence of Civet is rarely used alone, but of great service in making Additions to other odoriferous Waters, and therefore I shall here give the Method of making it.

_Recipe for making the Essence of Civet._

Take of Civet and double refined Sugar, of each two Drams; rub them well together in a Glass Mortar, adding by Degrees five Ounces of rectified Spirit of Wine: Put the whole into a Matrass, digest three Days in a gentle Heat, and pour off the clear Essence for use. Tho’ the Essences in this Chapter are, properly speaking, Chemical Preparations, and therefore foreign to the Business of the Distiller; yet as they are often added to perfumed Waters, and easily made, I thought the above Recipes would not be unacceptable to the Reader.

CHAP. LXV.

_Of Faints, and the Uses they may be applied to._

In many of the preceding Recipes I have ordered the Receiver to be removed as soon as the Faints begin to rise; because otherwise the Goods would contract a disagreeable Taste and Smell. It is not however to be understood that these Faints are to be thrown away, nor the Working of the Still immediately stopped; for they are far from being of no Value, notwithstanding they would be of great Disadvantage if suffered to run among the more spirituous Parts of the Goods before drawn off. As soon therefore as you find the clear Colour of the Goods begins to change of a bluish or whitish Colour, remove the Receiver, place another under the Nose of the Worm, and continue the Distillation as long as the Liquor running from the Worm is spirituous, which may be known by pouring a little of it on the Still Head, and applying a lighted Candle to it; for if it is spirituous it will burn, but otherwise not. When the Faints will no longer burn on the Still Head, put out the Fire, and pour the Faints in a Cask for that Purpose; and when, from repeated Distillations, you have procured a sufficient Quantity of these Faints, let the Still be charged with them almost to the Top. Then throw into the Still three or four Pounds of Salt, and draw off as you would any other Charge as long as the Spirit extracted is of a sufficient Strength; after which the Receiver is to be removed, and the Faints saved by themselves as before.

The Spirits thus extracted from the Faints will serve in several Compositions as well as fresh; but they are generally used in Aniseed Water, because the predominant Taste of the Aniseeds will entirely cover that they had before acquired from other Ingredients.

THE INDEX

A.

_Page._

_Accidents_ often attending Distillation, 33 how prevented, 37 Remedies for, 41

_Additions_, their Use, 20

_Advantages_ attending the different Kinds of Distillation, 51

_Air_, promotes and quickens Fermentation, 12

_Alembics_, different Sorts of, 29 described, 30 the common, how used, 52 Glass, its Use, 57 Simple Waters how distilled by, 114

_All-fours_, or Cardamom————, 247

_Ambergrise_, Description of, 261 Essence of, 262

_Andrew_’s (Father) Water, 207

_Angelica_ Water, spirituous, 166 compound, 167

_Anhalt_ Water, 199

_Aniseed_ described, 157 ———— Water, 158

_Antiscorbutic_ Water, 177

_Aqua Cœlestis_, 194 _Mirabilis_, 162

_Aromatics_ their Use, 21

_Arracs_ how procured in the _East Indies_, 86 how they may be imitated, 88 how clarified, 89

B.

_Balneum Mariæ_, described, 55 its Uses, 108

_Barbadoes_ Water, 214

_Barnabas_ (Father) Water of, 208

_Baum_ Water, 138 Water, compound, 190

_Beauty_ Water, 259

_Bergamot_, described, 203 a spirituous Water from, 204

_Bodies_ proper for Distillation, 59

_Bouquet_, Water of, 256

_Brandies_ how distilled in _France_, 76 how to convert _English_ Spirits into _French_, 77 whence they acquire their Colour, 102

_Brewing_ defined, 2 Water proper for, 4 how performed, 5

_Bryony_-root described, 188 a compound Water from, _ibid._

_Burnt_ Sugar its use in colouring Brandy, 105

_Camomile_-flowers, Description of, 182 a compound Water from, _ibid._

_Caraway_-seed, Description of, 159 Water, _ibid._

_Cardamom_-seed, Description of, 160 Water, 161

_Cardamum_, or All-fours, 247

_Carminative_ Water, 197

_Castor_, Description of, 140 a Simple Water from, 141

_Cautions_ in distilling Vegetables, 116

_Cedrat_, described, 201 a spirituous Water from, 202

_Cephalic_ Water, 193

_Cherry_ Brandy, 252

_Cinnamon_, Description of, 134 Simple Water drawn from, 135 Water, spirituous, 147

_Citron_ Water how made, 257

_Civet_, Description of, 264 Essence of, _ibid._

_Cloves_, Description of, 150 Virtues of, _ibid._ a spirituous Water from, _ibid._

_Cohobation_, what, 221

_Cold_ Still described, 32 its Uses, 109

_Colouring_ of Spirits, how performed, 101

_Cordial_ Waters, Rules for making, 146 Water of _Montpelier_, 207

_Cubebs_, Description of 162

_Cyprus_ Water 257

D.

_Definition_ of Distillation, 1 of Brewing, 2 of Fermentation, 7 of Spirits, 62 of Essence, 62 of Simple Waters, 63 of Phlegm, _ibid._ of Filtration, 68

_Digestion_, what, and how performed, 66

_Dill_-seed, Description of, 142 a Simple Water from, 143

_Distillation_, defined, 1 of Spirits, 2 Principles of explained, 26 worthy the Attention of the learned, 27 how divided, _ibid._ per ascensum, what, _ibid._ per descensum, what, 28 per latus, what, _ibid._ Accidents attending the Processes of, 33 particular Advantages attending every Kind of, 51 how performed in the common Alembic, 52 how performed in Sand, 53 in Balneum Mariæ, 54 in Glass Alembics, 56 by the vapour Bath, 57 Bodies proper for, 59 what procured by, 62 the proper Season for, 67 of Malt Spirits, 70 of Molosses Spirits, 76 of Rum, 80 of Sugar Spirits, 83 of Raisin Spirits, _ibid._ of Simple Waters how to be conducted, 116 Rules for, 120 of compound Waters, 145

_Divine_ Water, 212

_Double_ Goods what, 149

_Drying_ of Plants why often prejudicial, 113

E.

_Eau_ d’Arquebusade, 200 de Bigarde, 204 de Carmes, 190 sans Pareille, 255

_Essence_, what, 62

F.

_Faints_, their use, 265

_Father Andrew_’s Water, 207

_Father Barnabas_’s Water, 208

_Fennel_-seed, Description of, 135 Simple Water, 136

_Fermentation_ necessary to the Extraction of Spirits, 2 defined, 7 Theory of, 8 Practice of, 15 how performed to the greatest Advantage, 23 how known to be perfected, 25 its Use in drawing Simple Waters, 123

_Ferments_, what, 16 how to procure a Stock of, 17 the Alteration they cause in any neutral fermentable Liquor, 19

_Filtration_, how performed, 68

_Fire_, how to be regulated, 116

_Flavouring_ of Spirits how performed, 99

_Fruits_, Water of the four, 209

G.

_Geneva_, 248

_Ginger_, Description of, 163

_Gold_ Cordial, 245

_Goods_ double, what, 149 single, what, _ibid._

_Gout_ Water, 198

H.

_Heat_ necessary in brewing, 5

_Heavenly_ Water, 194

_Honey_, its use as an Addition, 20 Water, 253

_Horse-radish_ Water, 178

_Hungary_ Water, how made, 153

I.

_Jamaica_-pepper, Description of, 129 how cured, 130 its Uses, _ibid._ a Simple Water from, _ibid._

_Jasmine_ Water, 206

_Imperial_ Water, 133

_Juniper_-berries, Description of, 248 the best Methods of preserving, 249

L.

_Ladies_ Water, 192

_Lavender_, Virtues of, 154 a spirituous Water from, _ibid._

_Lemon_-peel, a spirituous Water from, 152

M.

_Malt_, why preferred in _England_, 3 how to brew with it to Advantage, _ibid._ what Parts of it dissolve in Water, 4 Spirits how distilled, 70

_Mint_ Water, spirituous, 165

_Molosses_, Spirits how distilled, 75

_Montpelier_ Cordial Water, 207

_Motion_ in Fermentation, whence, 10

_Musk_ Description of, 263 Essence of, _ibid._

N.

_Nitre_, Spirit of, its Use, 97

_Nutmegs_, Description of, 186 a spirituous Water from, 187

O.

_Oak_, Extract of, how made, 103 its Use, _ibid._

_Oil_, Essential, its Use, 21 of Wine, how procured, 99 its Use, 100 Essential, of Orange-flowers, 130

_Oleosaccharum_, what, 21

_Orange_ Water, spirituous, 168 Cordial Water, 204 Flowers, Description of, 127 _Orange-flowers_, Simple Water of, 127 double Water of, 128 Essential Oil of, 129 Cordial Water from, 131 Peel, a Simple Water from, 111

P.

_Parsley_ Water, compound, 196

_Penny royal_, its Uses, 138 a Simple Water from, 139 Water, spirituous, 195

_Pepper-mint_ Water, 136 spirituous, 165

_Phlegm_, what, 63

_Pimento_, Description of, 139

_Piony_, Description of, 184 a compound Water from, 185

_Plague_ Water, 169

_Plants_, Spirit of, what, 113 what they lose in drying, _ibid._

_Practice_ of Fermentation, 15

_Principles_ of Distillation explained, 27

R.

_Raisin_ Spirits how extracted, 83 great Use of, 85

_Ratafia_, common, 221 red, 224 fine and dry, 226 mixed, 228 white from Grapes, 230 from Peaches, 234 from Orange-flowers, 241 from the _Portugal_ Orange, 243 _English_, 244

_Rectification_, what, 89 how performed to the greatest Advantage, 90 by alcaline Salts, 92 by Alcalies and Acids, 94 by saline Bodies, _ibid._ by quick Lime, 95 by neutral Salts, _ibid._

_Roman_ Water, 213

_Rose_, Description of, 131 a Water drawn from, 132 Essence of, 133

_Rosemary_, a Simple Water of, 110 Virtues of, 153 a spirituous Water from, _ibid._

_Ros solis_, Description of, 215 compound Water, _ibid._

_Royal_ Water, 260

_Rules_ for conducting Simple Distillation, 120 for making Cordial Waters, 146

_Rum_, how distilled, 80 whence it derives its Flavour, _ibid._ how it may be made to resemble Arrac, 82

S.

_Sand_, its use in Distillation, 53

_Salt, Glauber_’s, Spirit of, its Use, 20

_Season_ proper for distilling, 67

_Seeds_, Water of the four, 211

_Simple_ Waters, what, 63 how distilled, 107 _seq._ their Contents, 112 how distilled by the Alembic, 114 drawn from a fermented Plant, 123 of Baum, 137 of Castor, 140 of Cinnamon, 135 of Dill-seed, 142 Water of Fennel-seed, 136 of _Jamaica_ Pepper, 139 of Orange-peel, 142 of Penny-royal, 138 of Pepper-mint, 136 of Roses, 132 of Spear-mint, 137

_Single_ Goods, what, 149

_Spear-mint_ Water, 137 Use of, _ibid._

_Spices_, Water of the four, 210

_Spirits_, Distillation of, 2 not to be extracted without a previous Fermentation, 2 from Malt, how extracted, 70 from Molosses, how distilled, 75 how extracted from Sugar, 83 from Raisins, _ibid._ how flavoured, 97 how coloured, 101 of Plants, what, 113

_Stephens_’s (Dr.) Water, 172

_Still_ cold, described, 32 its Uses, 109 the Operations of it how performed, 110

_Stock_ of Ferments how procured, 17

_Subject_, fermentable, what composed of, 8

_Sugar_ Spirit, what, and how extracted, 80 burnt, its Use in colouring Brandy, 105

_Sulphur_, Oil of, its Use, 20

_Surfeit_ Water, 173

T.

_Tartar_, an aqueous Solution of, its Use, 20

_Theory_ of Fermentation, 8

_Treacle_, its Use as an Addition, 20 Spirit from, 75 its Use in colouring Brandy, 104 Water, 108

_Turin_ Ros solis, 217

V.

_Vapour_ Bath, its Use, 57

_Vestal_ Water, 258

_Unequalled_ Water, 255

_Usquebaugh_, common, 218 Royal, 219 by Digestion, _ibid._ _French_, 220

_Vulnerary_ Water, 200

W.

_Wash_, what so called by the Distillers, 7

_Water_, what fittest for brewing, 4 why necessary in several Distillations, 49

_Waters_, Simple, what, 63 how distilled, 107 _seq._ drawn from fermented Plants, 123 from Baum, _ibid._ from Castor, 140 from Cinnamon, 135 from Dill-seed, 142 from Fennel-seed, 136 from _Jamaica_ Pepper, 139 Simple from Orange-flowers, 127 double of Orange-flowers, 128 from Orange-peel, 142 from Penny-royal, 138 from Pepper-mint, 136 from Roses, 132 from Spear-mint, 137

_Water, Spirituous_, of Father _Andrew_, 207 from Angelica, 166 of Anhalt, 199 from Aniseeds, 157 called _Barbadoes_, 214 of Father _Barnabas_, 208 from Baum, 190 from Bergamot, 203 from the Begarade, 204 of Beauty, 259 of Bouquet, 256 from Bryony-root, 188 from Camomile-flowers, 182 from Caraway-seed, 159 from Cardamom-seed, 160 called Cardamum, 247 from the Cedrat, 201 called Cephalic, 193 from Cinnamon, 147 from Cloves, 150 from Citron-peel, 156 of Cyprus, 257 called Divine, 212 called Eau sans Pareille, 255 from four Fruits, 209 from four Seeds, 211 from four Spices, 210 called Gold Cordial, 245 against the Gout, 198 called Heavenly, 194 from Honey, _&c._, 253 from Horse-radish, 178 from Jasmine-flowers, 206 called Imperial, 183 from Juniper-berries, 248 for Ladies, 192 from Lavender, 154 from Lemon-peel, 152 of Montpelier, 207 from Nutmegs, 186 from Orange-peel, 168 from Parsley, 196 from Penny-royal, 195 from Pepper-mint, 165 from Piony, _&c._, 184 against the Plague, 169 called Ratafia, 221 called Roman, 213 from Rosemary, 153 from Ros Solis, 215 called Royal, 259 against a Scurvy, 177 from Spear-mint, 164 of Dr. _Stephens_, 172 against a Surfeit, 173 from Venice Treacle, 180 called Vestal, 258 called Usquebaugh, 218 against Wind, 197 the Wonderful, 162 from Wormwood, 175 against Wounds, 200

_Wine_, Oil of, how procured, 99 its Use, 100

_Winter_’s Bark, Description of, 151

_Wonderful_ Water, how made, 162

_Wormwood_ Water, lesser Composition, 175 greater Composition, 176

FINIS.